Chocolate Banana Bread

Okay, real talk: chocolate banana bread is basically my life raft during busy weeks. The first time I made it, my kitchen looked like the inside of a cocoa factory during an earthquake, but wow, did the smell make up for it. There’s something oddly comforting about bananas and chocolate getting all cozy together in the oven, especially when you’re wearing pyjamas and it’s raining sideways outside. (Also, try not to eat half the chocolate chips before they hit the bowl… or do—I’m not judging.)

Why I Can’t Stop Making This

I make this when I’ve got a couple of bananas turning suspiciously brown in the fruit bowl and, honestly, when I need a little cheer-up treat. My family goes a bit bananas (pun totally intended) for it—especially when it’s fresh and still a tad warm. Actually, I did once try to sneak in some extra fruit for ‘health’ and my kids staged a protest. But mostly, I love it because it’s forgiving: even if you forget the exact order of mixing, it still turns out fab. (I still grumble about washing the mixing bowl though…)

What You’ll Need (Substitutes Welcome!)

• 3 mashed ripe bananas (the riper the better—honestly, even the brownish-black ones work)
• 1/2 cup (115g) unsalted butter, melted (I sometimes use margarine if the butter’s run out—don’t tell my gran!)
• 3/4 cup (150g) brown sugar (white sugar absolutely works in a pinch, or even 1/2 cup if you like it less sweet)
• 1 large egg (free-range if you’ve got it, but any egg will do)
• 1 teaspoon vanilla extract (Totally use vanilla essence if that’s what’s in the cupboard. My friend swears by adding a little maple syrup instead…)
• 1 cup (125g) all-purpose flour (Whole wheat flour makes this a tad denser but I still like it)
• 1/2 cup (40g) unsweetened cocoa powder (I once used sweetened hot chocolate powder, and it wasn’t terrible—but not my proudest bake)
• 1 teaspoon baking soda
  (Make sure it’s not baking powder or… you’ll get a ‘science experiment’—ask me how I know!)
• 1/2 teaspoon salt
• 1/2 cup (90g) chocolate chips (milk, dark, white—pick your vibe. I go all in and sometimes chuck in a handful more)

How To Make Chocolate banana bread (My Way)

1. Preheat your oven to 350°F (175°C). Grease a standard loaf pan—if you forget, use parchment paper. I always do because it means less scrubbing later.
2. In a big bowl, mash the bananas with a fork. You want them mushy, but little lumps are fine (This is where I get the kids involved, though sometimes more ends up on the counter than in the bowl).
3. Add melted butter to the bananas and mix till it forms a glossy mess.
4. Stir in the brown sugar, egg, and vanilla. No need to whisk yourself into a frenzy—just until combined. Actually, I find it works better if I don’t overmix here.
5. Sprinkle flour, cocoa powder, baking soda, and salt right over the top. Gently fold them in with a spatula—don’t worry if the batter looks a bit weird at this stage. It always does.
6. Chuck in most of the chocolate chips, reserving a handful if you want some on top (I inevitably forget).
7. Scrape the batter into your loaf pan. If you remembered, scatter the extra choc chips on top for drama.
8. Bake for about 55–65 minutes, or until a skewer poked into the center comes out with just a crumb or two (I start checking early just in case my oven decides it wants to set a speed record).
9. Let it cool in the pan for 10 minutes before freeing it. Or if you’re like me and can’t wait, just hack off an end piece while it’s hot. No judgment.

Notes From My (Messy) Kitchen

• Definitely trust your nose—the smell will tell you when it’s nearly done.
• If the top’s looking too brown but the middle isn’t set, just plonk a bit of foil over it for the last 10 minutes.
• This bread’s texture is even better the next day, promise. But honestly, it’s usually half gone by tea time in our flat.

Things I’ve Tried (Some Good, Some Less So)

• I swapped the chocolate chips for walnuts; nice, but half the family sulked. Raisins? Meh. Sweet but not chocolate-y.
• Tried swirling in peanut butter once—was a gooey mess, but if you like chaos, embrace it.
• Chucking in a spoon of instant coffee with the cocoa gives it a grown-up twist I love.

Gear You’ll Need (Or Not)

• Loaf tin (8.5 x 4.5 inches is my go-to; but, I’ve divided into muffin tins before—just bake way less time)
• Bowl, fork, spatula. Or a wooden spoon. Heck, clean hands work in a pinch. Mixer’s not needed.

Keeping It Fresh—If It Lasts Long Enough

Once it’s cooled off, just wrap the bread up tight or shove it in a tin on the counter. It’s good for 2–3 days (though honestly, in my house it never lasts more than a day!). If you do want to freeze some, slice and wrap pieces individually—perfect for an impulse snack run later.

How We Like to Serve It

I’m a simple soul: just thick slices, maybe a bit of butter if I’m feeling extra. My cousin dunks his in his morning cuppa, which I didn’t get at first, but now I do it too (it’s oddly brilliant). It’s also fab toasted—or so my neighbour says. Oh, have some with a scoop of vanilla ice cream for dessert. Or whipped cream, live a little.

Lessons Learned the Hard Way

• I once tried to rush the cooling step, got a heap of steaming crumbs. Don’t be me—ten minutes is worth it.
• Using overripe bananas is not just okay—it’s essential. Under-ripe ones make things weirdly starchy.
• Don’t be tempted to double the cocoa unless you actually want a cake instead of bread (been there, choked on the richness).

Choc banana bread FAQ (Real Q’s I Get)

• Q: Can I skip the egg?
  A: Heck yes—try a flax egg or a couple of tablespoons of yogurt. It’s a forgiving loaf.
• Q: Can I make this gluten-free?
  A: Probably! Swap in your fave gluten-free flour blend. The texture’s a touch different, but the taste still rocks.
• Q: Why is my banana bread sinking in the middle?
  A: Either too much banana (I get carried away, too), or it needed a bit longer baking. Next time, stick a skewer in to check.
• Q: Do I really have to use a loaf pan?
  A: Not at all. Muffin tins or even a round cake pan work – just watch the time.
• Q: Is it okay to leave the chocolate chips out?
  A: Totally, if you must. But I’d argue it’s not chocolate banana bread then! (Just regular, still-good banana bread.)

And here’s a weird one: last week I made this for a friend coming over and totally forgot to add the sugar. We slathered on honey and pretended it was intentional—she asked for the recipe anyway. Go figure.

★★★★★ 4.20 from 35 ratings

Chocolate Banana Bread

yield: 10 servings

prep: 15 mins

cook: 20 mins

total: 50 mins

Rich, moist, and packed with chocolate flavor, this Chocolate Banana Bread is the perfect way to use up ripe bananas. Easy to make, wonderfully tender, and studded with chocolate chips, it’s a go-to dessert or snack for any banana bread fan.

🖨️ Print Pin Recipe

Ingredients

• 3 mashed ripe bananas (the riper the better—honestly, even the brownish-black ones work)
• 1/2 cup (115g) unsalted butter, melted (I sometimes use margarine if the butter’s run out—don’t tell my gran!)
• 3/4 cup (150g) brown sugar (white sugar absolutely works in a pinch, or even 1/2 cup if you like it less sweet)
• 1 large egg (free-range if you’ve got it, but any egg will do)
• 1 teaspoon vanilla extract (Totally use vanilla essence if that’s what’s in the cupboard. My friend swears by adding a little maple syrup instead…)
• 1 cup (125g) all-purpose flour (Whole wheat flour makes this a tad denser but I still like it)
• 1/2 cup (40g) unsweetened cocoa powder (I once used sweetened hot chocolate powder, and it wasn’t terrible—but not my proudest bake)
• 1 teaspoon baking soda (Make sure it’s not baking powder or… you’ll get a ‘science experiment’—ask me how I know!)
• 1/2 teaspoon salt
• 1/2 cup (90g) chocolate chips (milk, dark, white—pick your vibe. I go all in and sometimes chuck in a handful more)

Instructions

1. 1
   Preheat your oven to 350°F (175°C). Grease a standard loaf pan—if you forget, use parchment paper. I always do because it means less scrubbing later.
2. 2
   In a big bowl, mash the bananas with a fork. You want them mushy, but little lumps are fine (This is where I get the kids involved, though sometimes more ends up on the counter than in the bowl).
3. 3
   Add melted butter to the bananas and mix till it forms a glossy mess.
4. 4
   Stir in the brown sugar, egg, and vanilla. No need to whisk yourself into a frenzy—just until combined. Actually, I find it works better if I don’t overmix here.
5. 5
   Sprinkle flour, cocoa powder, baking soda, and salt right over the top. Gently fold them in with a spatula—don’t worry if the batter looks a bit weird at this stage. It always does.
6. 6
   Chuck in most of the chocolate chips, reserving a handful if you want some on top (I inevitably forget).
7. 7
   Scrape the batter into your loaf pan. If you remembered, scatter the extra choc chips on top for drama.
8. 8
   Bake for about 55–65 minutes, or until a skewer poked into the center comes out with just a crumb or two (I start checking early just in case my oven decides it wants to set a speed record).
9. 9
   Let it cool in the pan for 10 minutes before freeing it. Or if you’re like me and can’t wait, just hack off an end piece while it’s hot. No judgment.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 240cal

Protein: 3 gg

Fat: 10 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 35 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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