The Best Chocolate Banana Bread | Easy and Moist

5 from 7 votes

Moist, rich, and full of chocolate flavor, this is the best and easiest chocolate banana bread recipe you’ll ever make! Perfectly soft and delicious.

Prep Time10

Cook Time50

Total Time51

Course: Dessert

Cuisine: World

Keyword: banana

Servings: yields

Calories: 365kcal

Preheat the oven: to 350 °F (180 °C). Line a 9×5-inch (23×12 cm) loaf pan with parchment paper and lightly grease it.
Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Mash bananas: In a large bowl, mash the ripe bananas until smooth. Add eggs and whisk until combined.
Add wet ingredients: Whisk in melted butter and vanilla. Then add both sugars and whisk until the mixture is smooth and glossy.
Combine: Add the dry ingredients to the wet ingredients. Stir gently with a spatula until no streaks of flour remain, don’t overmix.
Fold in chocolate chips: Mix in 1 cup (175 g) chocolate chips evenly.
Bake: Pour the batter into the prepared loaf pan, smooth the top, and sprinkle extra chocolate chips over the surface. Bake for 45–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cool and serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Bananas: The riper, the better! Use bananas with lots of brown spots for maximum sweetness and moisture. If your bananas are small, use 4 instead of 3.
Butter substitute: You can replace melted butter with ½ cup (120 ml) neutral oil (vegetable, coconut, or light olive oil) for an even moister loaf.
Chocolate chips: Use any mix, semisweet, dark, or milk. Chopped chocolate chunks also work.
Make it healthier: Swap half the flour for whole-wheat or oat flour. Reduce sugar slightly (⅓ cup white + 2 tbsp brown) if your bananas are very sweet.
Add-ins & variations:
- Stir in chopped nuts (walnuts, pecans, or hazelnuts).
- Add 1 tsp espresso powder to deepen the chocolate flavor.
- Sprinkle sea salt on top before baking for a salted-chocolate twist.
Storage: Store covered at room temperature up to 3 days. For longer storage, refrigerate up to 1 week or freeze slices for up to 2 months. Thaw at room temperature or microwave for 20 seconds.