The Best Chocolate Banana Bread | Easy and Moist

Everyone knows classic banana bread is a fantastic way to use up spotty, overripe fruit. But this chocolate chocolate chip banana bread? It’s so yummy, I often grow impatient for my bananas to ripen! Luckily, since I first published this recipe 6 years ago, I’ve figured out some easy tricks so you’ll always be ready to bake a loaf. Come join me in the kitchen so I can show you!

Why You’ll Love Double Chocolate Banana Bread

• With over 287,000 views and nearly 6,000 likes, my YouTube video recipe is a bona fide winner. Just knowing that thousands of home cooks like you have made it and loved it should convince you that it’ll turn out beautifully every time!
• As much as I love super-involved baking projects like my impressive Beehive Cake, sometimes I just want a hit of something sweet without any fuss. This quick and easy chocolate banana bread comes together with just 10 minutes of prep. It’s so simple, I can even handle it with a newborn! 😅
• Quick breads are the perfect bridge between dessert and breakfast. They’re not quite cake, but they’re not a bowl of porridge, either. Despite bursting with chocolate in every bite, you can enjoy a slice with your morning coffee. After all, it’s got real fruit in there! 

How to Make Chocolate Banana Bread

Watch the full video recipe to learn how to make the BEST Double Chocolate Banana Bread recipe. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.

Prefer the written recipe? Scroll down to the recipe box 👇

Ingredients & Substitutions

• Large Ripe Bananas – If you’re using smaller bananas or defrosted frozen banana slices, remember each large one = ½ cup.
• Large Eggs – This is another spot where size matters. If you’re using liquid eggs or smaller eggs, remember each large egg = ¼ cup.
• Butter – I used salted butter, but unsalted works just as well. Feel free to swap in ½ cup of neutral oil for a lighter, extra moist crumb. You can also use unrefined coconut oil for a hint of tropical pizzazz.
• White & Brown Sugar – These two sweeteners have different chemical properties, which is why it’s important you use both. If you’re out of brown sugar, mix 1 cup of granulated sugar with 1-2 tablespoons of molasses to DIY it.
• All-Purpose Flour, Baking Powder, & Salt – These three ingredients make self-rising flour, so feel free to swap it in if needed.
• Baking Soda – A little extra acid-reactive leavener helps achieve the perfect lift for a tender crumb.
• Unsweetened Cocoa Powder – If possible, opt for Dutch processed cocoa powder, which has a less acidic, smoother, and chocolatier flavor than conventional.
• Chocolate Chips – Because life is better with more chocolate! I personally prefer semisweet, but you’re welcome to use milk or white chocolate chips if you prefer. Chopped chocolate chunks work, too!

This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇

Why Ripe Bananas Are Important + How To Quickly Ripen Them

Ripe bananas are the secret to the best baked goods like this chocolate banana bread. As bananas ripen, their starches break down into natural sugars, making them sweeter and more aromatic. They also soften, which helps create a perfectly moist, tender crumb. If your bananas aren’t quite there yet, don’t fret! There are a few ways you can ripen them quickly:

• Oven method–preferred: Place unpeeled bananas on a baking sheet and bake at 300°F (150°C) for 15-20 minutes, until the skins turn dark brown. Let them cool before using.
• Paper bag method–good if you have extra time: Tuck the bananas into a paper bag with an apple or another ripe banana, fold the top closed, and leave them at room temperature for a day or two. The ethylene gas they emit speeds up the process naturally.
• Microwave method–use in a pinch: Pierce the peel a few times with a fork, then microwave for 20–30 seconds until soft. It’s a quick fix, but the flavor won’t be nearly as deep as slow-ripened bananas.

Pro tip: The darker and spottier the bananas, the better. Bananas that are nearly black on the outside yield the richest flavor and softest texture, making them perfect for ultra-moist banana bread with a naturally caramelized sweetness.

Optional Variations & Dietary Adaptations

The best thing about this chocolate banana bread recipe is that it’s super flexible. Here are a few easy ideas to customize your loaf:

• Healthier: Swap out half the all-purpose flour for whole wheat or oat flour to boost fiber and nutrients. If your bananas are extra ripe and sweet, try reducing the sugar to ⅓ cup white + 2 tablespoons brown. You’ll still get plenty of sweetness naturally!
• Refined Sugar-Free: Replace the granulated and brown sugars with your favorite cup-for-cup alternatives (e.g. monkfruit or erythritol).
• Gluten-Free: Use your favorite 1:1 gluten-free all-purpose flour blend in place of the regular flour. For best results, make sure your blend includes xanthan gum or another binder for structure.
• Egg-Free: Swap each egg for a “flax egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). The result is still moist and rich, with just a hint of nutty flavor.
• Add-Ins: Adding a little something extra is a speedy way to make this recipe your own. Try:
  • Stirring in ½ cup chopped nuts like walnuts, pecans, or hazelnuts for crunch.
  • Adding 1 teaspoon espresso powder to deepen the chocolate flavor.
  • Sprinkling a pinch of flaky sea salt over the batter before baking for an irresistibly crunchy salted-chocolate finish.

Expert Tips & Tricks 

• Save some chocolate chips to top the raw dough for a more professional look
• Mash bananas thoroughly. For the best texture, mash until nearly smooth with just a few small lumps.
• Don’t overmix the batter. Once you add the dry ingredients, mix just until combined. Overmixing develops gluten, which can make your banana bread dense instead of tender. That’s why it’s also important to…
• Use room-temperature ingredients. Cold eggs can cause the batter to seize slightly and prevent even mixing. Let them sit out for 20-30 minutes before baking.
• Save a few chocolate chips to scatter across the top. It’s an easy trick that’ll yield bakery-level looks.
• Check for doneness early. Every oven is different! Begin checking around the 50-minute mark by inserting a toothpick into the center. It should come out mostly clean with a few moist crumbs, but no wet batter.
• Tent with foil if needed. If the top is browning too quickly before the center sets, loosely cover the loaf with foil halfway through baking to prevent over-browning.
• Cool completely before slicing. Let the banana bread rest in the pan for 10-15 minutes, then transfer to a wire rack. Cutting too soon can make the crumb gummy.
• Store for deeper flavor. Banana bread tastes even better the next day! Wrap tightly and let it rest overnight at room temperature for the flavors to meld and the crumb to become ultra-moist.

How to Serve

This chocolate chocolate chip banana bread is a treat any time of day! Enjoy a warm slice straight from the oven with a pat of butter or a drizzle of homemade peanut butter for breakfast, or pair it with a cup of coffee for an afternoon pick-me-up. For dessert, try warming a slice and topping it with a scoop of salted caramel ice cream or chocolate ice cream. Pure decadence!

Hosting brunch? Cut the loaf into thick slices, arrange on a platter, and serve alongside fresh berries and whipped cream for an easy yet impressive spread. Go a step further and toast the slices and sprinkle with a pinch of flaky sea salt for a perfectly textured salty-sweet restaurant-style finish.

Storage & Reheating

• Room Temperature: Store your chocolate chocolate chip banana bread covered at room temperature for up to 3 days. Keep it wrapped tightly in plastic wrap or in an airtight container to lock in moisture.
• Refrigeration: For longer storage, refrigerate for up to 1 week. Let slices come to room temperature before serving for the best texture and flavor.
  Freezing: Slice the loaf and wrap each piece individually in plastic wrap, then store in a freezer-safe bag for up to 2 months. Thaw slices at room temperature, or warm in the microwave for about 20 seconds for a just-baked taste.

FAQs