Chocolate Banana Bread
Updated April 09, 2020
This easy Chocolate Banana Bread is moist, tender, and a chocolate lovers dream! It is the BEST banana bread recipe.
Pin this now to find it later
Pin ItI am super excited to share this Chocolate Banana Bread recipe with you today. I have been testing the recipe for a few weeks and it is finally perfection. It is probably the best banana bread in the history of all banana breads…if you like chocolate. But who doesn’t like chocolate? If you don’t, I am not sure we can be friends. Just kidding, we can be friends because that means I can eat your slice of Chocolate Chocolate Chip Banana Bread:)
It has taken me a few weeks to get this recipe absolutely perfect because we keep running out of bananas. Our boys are little monkeys and I can’t keep enough bananas in the house to bake banana bread. Last week, I hid some bananas in the back of the pantry so the boys wouldn’t find them. The bananas turned brown and I used them to make this EPIC loaf of Chocolate Banana Bread. I nailed the cocoa banana bread recipe this time. It is absolutely perfect!
So what makes this banana bread so special?
- Well, first the chocolate, duh. Chocolate makes everything better. It is made with Dutch process cocoa and chocolate chips. I use Dutch process cocoa because the chocolate flavor is so intense. The bread has chocolate chips in the loaf and on top. YES!
- Next, the bananas. Obviously, it is banana bread. Overripe bananas are the key. If you have to hide bananas to get them to turn brown, do it. When I first made the recipe, I only used one cup of mashed bananas and the bread was good, but not great. I increased the bananas to 1 ½ cups mashed bananas and BINGO! It is the perfect banana/chocolate ratio. The bananas make the bread super moist and you can still taste the bananas. I like chocolate, but it is chocolate BANANA bread so I wanted to be able to taste the bananas too. 1 ½ cups mashed bananas is the magic number.
- This recipe also calls for melted unsalted butter AND oil. The butter gives the bread a nice flavor and the oil keeps the bread extra moist. The combo produces a tender crumb with great flavor.
- I used brown sugar and only brown sugar in this recipe because again, I wanted the bread to be super moist and brown sugar keeps baked goods more moist because of the molasses content. And I know, I have used the word moist a million times in this post and I am sorry, but the bread is really moist and I promise that is a really good thing.
- Another key ingredient is sea salt. I tried the recipe with regular salt and again, it was good, but not great. I used sea salt this last time and it was the kicker, literally. I loved getting little kicks of salt with the chocolate. Sweet and salty is my jam!
- Make sure you don’t overbake the bread. Take it out of the oven when a toothpick comes out clean or cleanish. If you hit a chocolate chip, there will be melted chocolate on the toothpick. Don’t let that fool you for the batter. You don’t want to overbake the loaf. You might need to test the bread in a few spots.
- Let the bread cool in the pan for 15 minutes and then let it cool on a wire rack until warm. Slice and enjoy every last crumb.
This Chocolate Chocolate Chip Banana Bread is the ultimate banana bread. It is SO rich and divine. And it is bread so it is totally acceptable to eat a slice for breakfast. Or you can eat a slice as a 3 p.m. for a chocolate pick me up. Or you can eat a slice after dinner for dessert. Or you can eat a slice topped with ice cream at midnight. It is the BEST banana bread and I think you should make a loaf TODAY. I hope you have brown bananas handy.
Oh, and if you want to really impress your sweetheart on Valentine’s Day, make a loaf of this Chocolate Banana Bread. It is chocolate heaven and better than store bought chocolates or flowers because it is baked with LOVE! And I promise it is easy to make. And if you are a peanut butter fan, check out my Chocolate Peanut Butter Banana Bread. You will FLIP over this recipe!
If you like this Chocolate Banana Bread, you might also like:
- Best Banana Bread
- Chocolate Chip Banana Bread
- Chocolate Zucchini Bread
- Salted Caramel Cashew Banana Bread
- Buttermilk Banana Bread
- Zucchini Banana Bread
- Biscoff Banana Bread with Biscoff Cookie Streusel Topping
Chocolate Banana Bread
Equipment
- 9 x 5 Loaf Pan (This Le Crueset one is so pretty!)
Ingredients
- 1 cup all-purpose flour
- 1/2 cup Dutch process cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3 large brown bananas (1 ½ cups mashed)
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/4 cup canola vegetable oil, or melted coconut oil
- 3/4 cup packed light brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup semisweet chocolate chips, divided
Instructions
- Heat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
- In a large bowl, mash the ripe bananas with a fork. Add the melted butter and oil and stir until combined. Stir in the brown sugar, egg, and vanilla extract. Stir until smooth.
- Stir the dry ingredients into the wet ingredients, don't overmix. Stir in ¾ cup of the chocolate chips.
- Pour batter into prepared pan. Sprinkle the remaining ¼ cup of chocolate chips over the top of the bread. Bake for 50-65 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don't want a lot of gooey batter. Check at 50 minutes, just to be safe. Oven times vary.
- Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
- Note-the bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.
Nutrition
Have you tried this recipe?
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Checking to see if I have all the ingredients to make this– yep! I know what I’m having for lunch today =)
Hello, can I use regular Hershey cocoa powder?
yes
This looks like the most moist delicious banana bread ever. I bet the flavors are crazy good!!
I have used this recipe since I found it last year. It’s easy to make, moist and delicious, and my family loves it!
This looks fabulous and banana bread is my favorite! Honestly I’d rather have banana bread than decadent cake or a fancy pastry….give me all the banana bread!
This looks amazing! So moist and chocolatey! I’m gonna have to hide some bananas too so I can make this haha 🙂
You’ve combined only two of the tastiest dessert items out there, and I can’t wait to try it!
This is my go to banana bread recipe. I’ve tried a lot of different ones and this is by far my favorite!
This looks so dang good!
My go to banana bread for the last two years! Super moist and absolutely delicious!
That looks so good will have to try it soon. I do make a banana bread with shredded dark chocolate in it but I need to try this one too.
I love all your recipes! You use a lot of Dutch processed cocoa and I love it! Thank you for sharing!
You are welcome:)
I will definitely try this recipe
It’s so good!! Enjoy!
Hey girl- I would so love this bread! Yummy!
O.K. You’re right. This bread looks BEYOND divine! I love the hints like using a ton of banana and both oil and butter. I would never have thought of that. But I am so excited to try this bread! Thanks so much for the recipe. Pinning!
Thanks for pinning!
Your banana bread looks absolutely fabulous. Extremely moist and loaded with chocolate. I so need to try it soon. Thank you for the recipe! 🙂
This looks delicious and I can’t wait to try the recipe. Have you tried it as a muffin instead of a loaf? I usually make chocolate chip banana muffins (easier for my banana muffin lovin’ kids to grab) so it Is similar, but without the cocoa.
Chocolate Banana Bread?! Count me in!!
Now this is my kind of bread!
I can’t wait to make this however I’d love it if you put gram measurements on your recipes! It always takes me ages to convert it!
You could focus on the size of a cup, which is 236ml. I have issues with conversion too, but when the recipe is volume and not weight, I use liquid volume equivalents.
This is so good!!!!
Made this bread this afternoon. So good! Thanks Maria!
Soooooo…..I am going to try to make this bread … I have checked at one store and I am going to try one more but I am not finding dutch process chocolate.. What other chocolate do you recommend??
I used regular baking cocoa and it turned out great!
In place of Dutch process chocolate, use hershey’s Special Dark unsweetened chocolate instead. It works fine and makes the bread dark and awesome.
I use Nestle Cocoa (natural process) & Nestle semisweet morsels & it is to die for! I usually add extra chips to the batter & on top!
Hi there, made this today and I’m afraid it’s over cooked, even though I got it out at the 45 min mark, and my oven was on a lower setting (150) as I know it runs hot. Next time I will check it at 35mins.
I made this last week and it was fabulous!!! We served it as a dessert with a scoop of ice cream. I had to buy more bananas to make this again!
This is just as moist and delicious as it looks! I will definitely be making this again!!
may i use whole wheat flour instead?
Sure, the texture will be a little denser, but still good!
Chocolate, chocolate , chocolate…..
I love chocolate the most. I cannot resist any cooking recipe where chocolate involve. And in your recipe loved the combination banana with chocolate. Keep doing this with new one 🙂
Oh my word! I saw it and had to make it. It came together so easily. My 7-year-old helped. The hardest part of the recipe was waiting of it to cook. But the payoff was amazing. It is amazingly moist and delicious! My daughter and I devoured it. I wonder if you could just omit the cocoa to make this a regular banana bread?!?!
So happy you liked the bread! I haven’t tried it without the cocoa. You would have to adjust the amount of flour. We do have other banana bread recipes on our site!
I can’t wait to make this. Might even add some chopped walnuts. Yuuummmm
Walnuts would be yummy!
Thanks for your thoughts (and this incredible recipe!) I added some pecansk on top of the batter, and they really added a nice toasty crunch to this extremely delicious ‘bread’! I also used regular cocoa, and it came out fine. Soooooooo good! Thanks so much!
Glad you liked it. Love the pecan addition!
Hi, I’m allergic to bananas. Do you think I could sub zucchini?
Thanks!
I haven’t tried zucchini. Let me know if it works!
Bonjour je voudrais bien la recette car il a l’air vraiment bon mais il me l’a faudrait en français.
Cordialement
Sabine
google translate
It’s as easy as using Google Translate.
C’est aussi simple que d’utiliser Google Traduction
I tried another chocolate banana bread several months ago and was so disappointed but I just made this and it is sooooo good!! Thank you for the recipe 🙂
Yay!! So happy this one was a winner for you!
Just made this for Fat Tuesday! It was so moist and delicious 🙂 Thank you!!
This sounds delicious and I can’t wait to make it! Have you ever added some cinnamon?
Maria, I made this tonight, but used gluten-free flour. (America’s Test Kitchen blend). I followed directions to the T. I let the batter sit for about 15 minutes before I put it in the oven. It came out perfect. I cannot imagine it being any better with all-purpose flour. It is so good that it is going to work with me tomorrow for our pot luck.
Did you make any other adjustments? Zanthan gum? Anything?
What’s the difference between Dutch process powder and the normal powder? I read that when using dutch process then baking soda is not to be used, but rather baking powder. Help anyone?
Insanely amazing! Ive have read using Dutch cocoa powder with a baking soda dominant recipe is a no no and can create soapy flavors. I can’t say it’s true but i did use Ghirardelli regular cocoa powder just to be safe.
However i substituted about 1/3 of the Ghirardelli powder with Hershey’s special dark which is a mixture of regular and dutched cocoa powders.
I’ve also been told that using an extra banana can really make it extra moist and delicious. I used four large extra ripe bananas and slightly under baked the bread. It is the most addicting banana bread I’ve ever had.
Came out absolutely perfect. Swirls of moist banana and chocolate all throughout. I got outta bed at 4 am this morning just to eat some more before going back to sleep 🙂
Try the extra banana and removing bread from oven when there’s still a tiny bit of batter stuck to the toothpick (roughly 3-5 min before it would come out clean). You won’t be disappointed!
Happy Baking
I have the same question. I just put this in the oven and then realized dutched process and baking soda is supposedly a no no for baking so now I’m confused as this is what is listed in the ingredient list. Did anyone else make it per the recipe and if so how did it turn out?
I know it is usually a no no but I use them together in this recipe and the bread always turns out perfect!
Yummmmmyyyy Will surely try my hands on.. However just a query how do we bake the same in a microwave. What’s the temperature to be set and time required?
A microwave? Whaat……..
I can’t wait to make this! Just want to know, though, does it make any difference if you use olive oil or regular vegetable oil? Does the flavor of the banana bread change depending on what oil you use?
I like to use a neutral oil. I haven’t tried it with olive oil, but let me know if you do!
This was seriously the best banana chocolate bread of my whole life. I dont see a need to make chocolate cake ever again because i loved this so much more. I made it last night… and it is gone… Wow, just wow. Perfect recipe, dont change a thing.
This is delicious! I’d never heard of Dutch process cocoa and since I had everything on hand, I made it with regular cocoa powder. Still awesome! I bet it would be even better with walnuts in it!
Oh good! I only have regular cocoa as well and was hoping it would still come out okay!
Has anyone tried subbing the brown sugar for dates or date syrup? It’s what I would use for regular banana bread? Thanks!
Can’t wait to make this bread, could I add in shredded zucchini? also, what is healthier of the 3 oils suggested? What would happen if we decided to use all butter? THANKS IN ADVANCE
I replaced the oil with unsweetened applesauce and it was divine!!!!!
Unbelievably good and simple! Just follow the recipe!
Glad you liked the bread!
I’ve never heard of Dutch process cocoa, is it easy to find? If not is it ok to sub with regular cocoa powder?
Just made this and it’s amazing, thank you for perfecting & sharing this recipe
I used milk chocolate chips (instead of the semi sweet) because that’s what I had in the house. It came out delicious! I don’t know how it compares with the semi sweet chips, but the milk chocolate chips tastes great too!
I just finished making a dairy-free version of this recipe and oh my gosh is it delicious! Very moist, decadent, and chocolatey for sure! Thank you for sharing this recipe!
How did you make it dairy free? Did you just use all oil? I’m trying to make this vegan.
I made this bread today and it truly is fantastic. A note if you use coconut oil is to have everything ready to go because it did start to solidify once added to bananas, so you don’t want to let it sit around at all. Really, really nice bread recipe! Great job Maria!
I made the chocolate banana bread and we loved it. My husband loves bananas and peanut butter. So I made a 2nd batch and substituted peanut butter chips for the chocolate chips in the bread then put a mixture of both chocolate and peanut butter chips on top. It was really good too.
I made this today. It is soooo delicious!! It is definitely a keeper. Thanks!
I just made it! OMG! my husband says i could make a business out of this recipe….. It’s the most delicious thing ever.
I Have Made Chocolate Banana Bread Before BUT This LOOKS Fantastic. Yummy
can peanut butter be added to this?
I haven’t tried it, but now I really want to. I think I need to play around:)
I was thinking of using a mixture of semi sweet chips and PB chips to get that PB taste in there!
I made this bread for my family last week, and it was such a hit! Thank you for the recipe!
You are welcome!
I’m on WEight Watchers. Do you have the nutritional facts? LOoks yummy!
After serving the Chocolate Banana Bread to my kids, they just loved it. Thanks Two Peas for the great recipe.
If i added cream in the upper section, would that be appropriate?
I can’t remember how did I find this recipe but this is the third time I make it!
I love the chocolate flavour without actually using melted chocolate and it’s so moist that my children always ask for more.
Thank you!
Pls can you share this recipe with how the batter looks at each stage with pics…. It reakly helps.
Also, a vegetarian ingredient substitute for eggs…. Sounds challenging?….. Am sorry.
Much appreciate if you can send…..
Vegetarians can have eggs. If you need it to be vegan, you can use flaxseed/water mixture.
This bread is amazing! Definitely double it; one loaf just isn’t enough!
I’m not a fan at all of bananas or banana bread… but I made this recipe last night because my bananas were browning and I didn’t want them to go to waste. I’m actually very blown away 🙂
I don’t usually write reviews but this deserves one.
DEFINITELY print or save this recipe, it’s absolutely delicious!!
I used 1/4 cup coconut oil to help with the moisture and since it’s naturally sweet I figured it would be a better option than the vegetable/canola oil. It came out soooo perfectly baked, soft and moist in the centre. To die for! It’s very rich in flavor.
Thank you for sharing this with us 🙂 xo
Thank you so much for leaving your comment! I am glad you liked the bread!
I just made this , and cut my first piece. IT’S CRAZY HOW MOIST AND DELICIOUS THIS IS! I’ll be making this again. Thanks for the recipe.
You are welcome!
Can I use Hershey’s natural unsweetened cocoa?
Sure!
Delicious and easy! I had all the simple everyday items on hand. Very little mess-used only two bowls, a spoon, and measures. I use daily a bundt pan to make it look more like dessert.
I will have to try it in a bundt pan next time. Glad you liked it!
I made this last night and it’s so delicious. I used Chocolate Olive Oil – had no vegetable, canola or coconut oil. I love nuts in my banana bread, added 3/4 cup chopped pecan. Great recipe. Keeper. Thank you
Chocolate olive oil??? That sounds amazing! I need to find some! So glad you liked the bread!
Having trouble keeping bananas in the house, freeze what you need, also works for when you don’t have the time to make the bread right away.
Yes! I need to do this more often.
This recipe sounds great! I’d like to bake it in mini loaves but don’t know how long it should bake. Can you help me out?
I would do half the time, maybe check them at 25 minutes to be safe.
I tried it and it came out so good! Thanks for sharing!
You are welcome! I am glad you tried it and liked it!
Mine turned out kinda flat. Like only about a inch and a half tall. I used regular coco do you think that is the reason? I don’t know what Dutch process coco is. I used a regular loaf pan. Smells amazing though. I can’t wait to cut into it after dinner.
Hmmm, I have never had it turn out flat. I hope you still enjoyed it!
You may have overmixed the batter if you got a flat bread. They key is to just mix everything until it is incorporated and then don’t mix too much once you add the chips. I used regular coco as well and it turned out great.
Yes, overmixing the better can cause a flat bread. Good point! Glad it worked with regular cocoa for you!
This is the best banana ‘bread’ (lets face it, it’s a cake) I’ve ever made.
So moist, so chocolately! The BEST!! Thank you x
I am sticking with bread so I can eat it for breakfast…ha! Glad you liked it:)
It just astonishing, you know!!! Connecting peoples with words, i might say appropriate one….Thanks for sharing your experience in cooking. I feel so much calm while reading your blog. Great share….
It’s been really feels awesome after completing reading your blog. I guess you have an innormas amount of knowledge to engage with different kind of peoples with one language. I have to say, thanks for adding me in those kind……
Thanks for sharing the recipe, i just baked the chocolt banana bread and yes it is the most delicious and moist banana bread cake and it is definitely a keeper.. thank u so much
YUM! This was SO good. I used a butter substitute and vegetable oil. So delicious!!!!
Great staffs!!! I like all the things about kitchen and my best friend Ellena referred me to visit here. I have to tell you that, i’m really very pleased to read about you and your blog. Thanks for sharing your knowledge and I’ve no regrets being here!! 🙂
This bread is so yummy! Thanks for a great recipe
I made this cake today and it’s awesome just the way I like it so chocolatey.i will definitely make it again
I like your site very much. Lots of information you provided and the excellent part is people are engaging with you. This feels actually good when you comment back. Thanks for sharing and also engaging with us.
Can I use natural cocoa powder instead of Dutch Processed? If so, do I need to make adjustments to the ingredients?
Yes, other people have commented that they used regular cocoa powder and it worked just fine. Enjoy!
I made this last month, but I used toffee choc chips since I didn’t have semi-sweet and reduced the sugar instead, and my husband ate half the loaf by himself in the middle of the night while it was cooling on the counter, and he hates bananas! This is a real keeper, and I’m writing this while waiting for one to come out of the oven 🙂
I made this bread a little while ago and my kids, who are 5 and 3, said it was the best banana bread I’ve ever made….and I’ve tried A LOT of recipes! My son is begging to make it with me again and has been telling us all week not to eat the bananas we just bought because they need to turn brown! So THANKS!
Do you have the measurements in grams or oz please?
I don’t. Sorry!
Questions –
1) Can you use Himalayan Pink Salt instead of sea salt?
2) Can you use milk chocolate chips instead of semi-sweet?
Thank you!
Best chocolate banana bread EVER. I reduced the sugar to 1/2 cup and I used 1/2 avocado oil instead of the oil and the butter. It turned out super rich in taste and so moist!!! You totally made my day. Thank you!!!!
So happy you like the recipe!
I never saw all the actual measurements for all the ingredients for the chocolate banana bread. I can wait to make it! I’ve seen the video but not exact measurements listed. Please send asap
Why am I having a hard time finding the recipe (besides I just worked a 10 hour day, its 1030 at night and I want to bake).
I am feeling very stupid – where do I print the recipe with quantities?
Sorry, we are having some technical issues! We hope to have the recipes back up VERY soon! Sorry!
I made this Chocolate Banana Bread and it is to die for. it is soooo moist and soooo delicious, my next fave for a loooong time in my world of choclate loves. MMMMM…..MMMMM
Looks so yummy! Can you please provide nutritional breakdown per serving — thank you!
Can I substitute unsalted butter for regular butter? Don’t have unsalted at the moment. Thanks!
Yes, just reduce the salt a tiny bit.
I doubled the recipe and they turned out fantastic! Thank you for sharing!!
This is amazing. I made the recipe to order and cooked in slow cooker for 4 hours and OMG. Safe to say it’s now a weekly regular in my house.
I will have to try it in the slow cooker! Glad it worked!
This recipe is such an easy and no-fail recipe! I had forgotten that I had run out of eggs, so substituted the egg with 2 tbsp of yoghurt. It was still so moist and delicious! Definitely a keeper 🙂 Thank you.
Do I have to use Dutch Processed Cocoa? My local grocer doesn’t carry it 🙁
You can use regular cocoa.
wondering if you use more oil if you can omit the butter for a dairy allergy or what your suggestion might be for a replacement?
Have you seen our vegan recipe? https://www.twopeasandtheirpod.com/gluten-free-vegan-chocolate-banana-bread/
Regular banana bread will never be the same! This was seriously delicious! Super easy, lots of flavor, and moist. Turned out just like the picture as well. Will be adding this to the cook book favorites!!
Yay! Glad you loved it!
Just made these banana bread “brownies; replaced some ingredients with healthy ingredients tonight! So good! They turned out amazing and moist. Used paleo pancake mix instead of flour, coconut oil, erythritol instead of sugar, etc. he only thing is it needed to be baked 50 mins versus 65. But I love the recipe and will be making again
Made this. Results were perfect and delicious. I used bananas I had frozen, and always use them for banana breads. This is my new favorite. 70 plus year old former Home Economics teacher.
Glad you liked the bread! Thanks for letting us know.
This Chocolate Banana Bread was wonderful! The luscious creamy chocolate and then the distinct banana flavor coming through. A keeper!
Glad you enjoyed it!
Very rich. I like chocolate, but the chocolate chips in the bread are too much. 1/4 cup on the top is all this banana bread needs.
Too rich..I would leave out the chocolate chips in the batter.
You can leave out the chocolate chips, but I love the bread with them.
Thanks for posting this comment. I’m trying to use items in the house up, so I didn’t want to go buy the chips. 🙂
It made excellent bread thank you!
Glad you liked it!
super !!! Amazing recipe
Thank you for this great recipe! Hands down, best banana bread ever! I used regular cocoa and added some pecan pieces on top of the batter. Awesome! I think it would be great without the chocolate chips too, and may try that next time.
Glad you liked the bread!
Very rich and moist. Baked only for 45mins as my oven tends to do the job quite quickly. I added walnuts and that gave the bread a nice crunchy texture. It was a bit like a chocolate brownie actually.
such an easy recipe and so delicious ! Moist as you rightly said and a chocolate lovers delight !
Thank you !
Glad you enjoyed the bread!
Oh.My. Gosh. This banana bread is crazy good! I just made it thinking it would be great for breakfast tomorrow. Well, I broke a little piece off of the top and that led to me eating a slice. I simply couldn’t wait until breakfast! Any other banana bread recipe will be thrown away. This is the only one I need!!!
It is the best! So happy you loved it too!
Thank you for this. It truly is a life changer 🙂 Quick, easy, delicious, and the reason I will forever have brown bananas in my freezer
I agree! It makes life A LOT better:) Glad you enjoyed the bread!
This is the most delicious chocolate and banana cake I have ever made and eaten … glorious moist yummy cake
I made this last night and the flavor is amazing! I’ll be enjoying this with my coffee every morning this week. The only issue I had is although the loaf is moist, it’s also very soft/crumbly. It’s difficult to cut a neat slice like the photo. Surely this is user error. Great recipe!
I made this tonight and it’s definitely over cooked. I only baked it for 50 minutes. Will have to try again at a lower temp for shorter time.
I just made this tonight and omg!! It is so delicious!! I will definitely be looking up more of your tasty recipes! Thanks for sharing!
I made this last week. OMG I ate the whole loaf by myself in two days. It is so moist and delicious. The best recipe ever. It would be great for a dessert with gelato, or cold whipping cream. Fantastic recipe. You can’t mess this one up it is so easy and so good. Thanks for sharing the recipe fabulous.
Made it last week it lasted 1 day, only had 1 piece, so making another one tomorrow morning.
This is AMAZING. So good. I started testing for “doneness” at 50 minutes and I’m glad I did–it was done at 55. Also, I didn’t have dutch process cocoa so I did a teaspoon and a half of baking soda with regular cocoa–worked out fine. I might have added more chocolate chips to the top, too, just because I couldn’t resist. 🙂
It was delish….just one thing….you overripe bananas
OMG , you guys, you HAVE to make this banana bread, is the best ever, is exquisite.
I’ve made this a couple of times and it’s absolutely delicious! Lost the recipe so I had to print again today as I’m making it again. Thanks for a super chocolately moist banana bread. It has become one of our favorites!
This recipe looks amazing, id love to make it but i need to have accurate cup to grams conversions!
this is so Delish, i made this once and hubby asking me to make it again. sooo Dang Gooooood! super moist. the best recipe ive ever had!
This looks like the most moist delicious banana bread ever. I bet the flavors are crazy good!!
Just made it again yesterday. Its wonderful and so easy. Thank you!
Yahoo! It’s a keeper!
Made 2 loaves last night…only 1 remains. I used coconut oil instead of canola…So good! Thanks for sharing!
I made this tonight using a gluten-free flour blend instead, and accidentally using salted butter. I worried that at least the butter would ruin the flavor, but I’m happy to say it didn’t. This recipe deserves the full 5 stars it continues to receive, as it is amazing! Oh, and of course, moist. 😉 Thanks for the great recipe!!
I’m sorry if this has been asked, but can it be made into muffins? If so, how long would you bake it and would the temp be the same? It looks amazing 🙂 Thanks!
I used the same oven temp and baked for 30 minutes.
Omg, this is chocolate lovers heaven! Moist and delicious. FAVORITE BANANA BREAD!
It is the BEST:)
Easiest, most forgiving, incredibly moist and decadent banana choc cake!
I made these into square muffins (was able to get 10 of them) and baked for 30 minutes. Absolutely delicious!!!!
Thanks!!
I have made this server times as a loaf and muffins. They have been an absolute hit with everyone I had shared them with. Thanks for this amazing recipe!
Super nice! I loved the recipe: easy and simply perfect. The chocolate flavour dominates but that’s just the way I like it. It was a lucky coincidence I had 3 bananas browning bumping into this recipe 🙂
My family loves this!!! Easy recipe and so good.
Yay!
This is such a great recipe! I just made this bread and I can’t stop eating it. The only problem I had was, when taking the bread out of the pan the chocolate chips on top got damaged. How did you release the bread without damaging the chocolate chips on top?
This recipe is amazing. I have a GF kid so I used rice flour and instead of butter I added half of a go go squeeze applesauce. I make into muffins and everyone enjoyed it.
Just made this recipe this morning with my 3 year old. We always make regular banana bread but I loved this twist and the sea salt was an amazing addition! Followed this recipe almost exactly (my daughter ate most of the chocolate chips while preparing). Will definitely make this again. Thanks!
JUST MADE THIS TODAY! SO GOOD ……. WILL MAKE AGAIN
Made this with a couple of changes. Only had two bananas, used coconut oil instead of butter and had no chocolate chips so I added half a cup of raisins. I cut the cooking time in half and it came out perfect. Even if I wasn’t making changes, I would definitely check it after 30 mins.
Cake turned out nice. If I made it again I would use a smaller loaf tin – probably a 1lb tin, as the cake was a lot wider than deep.
I Made this recipe and the first time it turned out great, my siblings were begging for more and i baked it a second time but the bread turned out hard, my bananas were not really ripe though so it was all lumped up in the batter. Do you think this is the reason for the hard bread?
Secondly is it ok to add buttermilk to this recipe as i love it in baked goods.
Lastly please try out red velvet banana bread without using cake mix as that is what is available every where online cause i trust your recipes so much i know you would nail it.
Thanks for sharing awaiting your response.
That is probably the reason. I always use brown bananas, they keep the bread moist.
I’m about to make this for my hubby and boys. I’ve got some peanut butter chips I’m going to put on top. I’m so excited to try it!!
Every time I have made this it has come out fantastic! I even got my no fruits boyfriend to try it and said it was good. This has become my go to way to use up overripe bananas 🙂
Yahoo! So happy it is a staple for you!
This bread tastes GREAT!
It sure does:)
Made this’s month ago and have made twice since! Everyone goes bananas over it!!! I’d give it 10 stars if I could!!
This bread is truly amazing! I’ve made it many times already and brought it to work. My coworkers LOVE it, as does my family. Thank you!
My family loves this recipe! I was thinking how nice this would be to make in muffin form and even easier for my kids to eat. Do you think this would work to bake as muffins or is it too moist?
I made this tonight to use up some ripe bananas- it turned out fantastic and everyone enjoyed. Great recipe- thanks!
So glad you liked the bread!
Can’t wait to try it, hopefully I’ll find the recipe again, or could you please email it to me
How long would you bake these in a muffin tin?
Probably around 20 minutes, check them because I am not exactly sure. I will have to try muffins and report back!
I have made this bread probably 5 or 6 times in the last 2 months, and I’m making it again right now! I can tell that it will be a staple in my kitchen for a long time to come. I was recently gifted with some cocoa powder from the Galapagos, and will be trying that tonight! Between me, my husband, and my son it will be devoured in no time!
LOVE THIS! I have made it as is and have also modified the recipe to make standard banana bread (as I haven’t found a recipe that I had liked until now) and both times it came out fabulous! I will caution to keep a close eye on the chocolate bread while it is baking because it is hard to tell when you’re overcooking it. Makes an excellent regular banana bread using an additional 1/2 cup of flour in place of the cocoa powder and I added pecans in lieu of chocolate chips.
Great recipe! I reduce the amount of brown sugar and made muffins instead and baked at 375 F for 18 minutes.
Needed to use up some ripe bananas. Saw this recipe on Pinterest. I did use British Cadbury cocoa. It doesn’t get better than that!! Made exactly as recipe said. This was the best ever chocolate banana bread. Hands down! Everyone needs to try this recipe! A definite keeper……. Thanks
Hi
I made this Chocolate Banana Bread for my kids yesterday and it was simply Awesommmmeee!!
Yay!
OMG! It is as delicious as it looks in the photos and those photos look good enough to eat. Thank you for this recipe and for all the work you put into perfecting it! This recipe will be a keeper for sure.
So happy you liked the bread.
I have made this very often, and it is indeed super moist and decadently delicious. I am making it again this morning. My question is I have used the sea salt, but I don’t taste it at all, and I loooove sea salt with chocolate and caramel. should I increase the salt? I am afraid to ruin perfection but as I read your blog, I realized I haven’t had that salt kick at times when I taste this chocolate banana bread.
If you want a little more salty kick, you can add a little more salt. So glad you like the recipe.
Hi
Can you tell me a replacement for egg?
You can use a flax seed “egg”
By far the best Banana bread recipe I’ve ever tried! Made a couple substitutions but mostly followed the directions.
I’ve made this twice now and freeze slices for my chocolate cravings, which by the way, it satisfies completely!
Considering trying 2 bananas and a half cup of peanut butter.
Any thought?
Have you seen my chocolate peanut butter recipe? It’s just as good:) https://www.twopeasandtheirpod.com/chocolate-peanut-butter-banana-bread/
Great recipe – I made a dozen muffins instead of a loaf and adjusted the bake time accordingly. Such positive reviews from all who had them!!
Glad you enjoyed the muffins!
I moved to Germany a while back and randomly back things and send to my roommates work for German taste testing, and this banana bread is requested weekly. I have in the past subsituted half the oil for peanut butter, and used dark chocolate and white chocolate chunks(chips are impossible to find here) and it is always a hit. Thank you for the recipe! This week I will add walnuts to it and see if they like them.
bake* not back
This is hands down the absolute best banana recipe (not just banana bread but anything with banana) that I’ve ever had. So ridiculously moist and the perfect balance of banana and chocolate! I’m sending this recipe to everyone I know! My mouth thanks you, but my hips are very angry! Haahaaa!
Ha!! I think my hips are angry too:)
I made the chocolate banana bread last night and took it into work today. People were saying OMG this is fantastic
and so moist. It really is divine and I am so glad I found your recipe. I also made some mango coconut muffins from a recipe I previously had, but I used your lemon glaze recipe for the icing and that was also a big hit. I can’t wait to try your lemon zucchini recipe, which I know will also be fantastic. I am planning on checking out some of your
other recipes as I feel you are amazing and I am so glad I found you. Thank you Robin
I made it last night and everybody loved it. It’s simply the best banana bread I’ve ever made. Thank you!
Made this and it was delicious! Great recipe
can this be made in a bundt pan?
Is the oven temperature for a fan or conventional oven?
Which one would you recommend using for baking?
Just a regular oven is fine!
I love love & more love
chocolate plus try to eat bananas daily. This loaf came out so darn good. We paired ot with organoc salted caramel icecream.
DEVINE !!!!
Oooh, the salted caramel ice cream sounds like a great idea!
This recipe is AMAZING & so easy! Thank you!
I haven’t made this yet… but so excited to try it.
Did you intend to use baking powder instead? I only have unsweetened cocoa… and all my searches state that unsweetened cocoa requires baking soda to alkalinize it, whereas Dutch processed cocoa already has been processed to make it less acidic and therefore you use baking powder for best results… just curious.
The recipe is written correctly. I use Dutch process cocoa and baking soda. I know others have used unsweetened cocoa with the baking soda and it has turned out great for them too! I hope you like the bread!
LOVE LOVE LOVE!
I’m not a baker but I really wanted chocolate banana bread, this recipe is so simple to follow so I gave it a try. My fiancé can not stop talking about how good it taste. It’s the perfect balance of banana and chocolate. I read the warning about not overcooking it so I checked it after 57 minutes and it was done! The bread is so moist and chocolatey. This is the golden recipe!
So happy you liked the bread!
Made this yesterday…awesome! My grandson wants to put icing on it as a birthday cake. Lol…
Friend brought some in last week. Wife made it today. Best banana loaf I’ve ever had! Of course it doesn’t hurt to be a chocolate and banana fan.
So happy you liked my recipe! It is my favorite!
I made this after my husband said a friend at work had made it. It turned out very moist and delirious, we have found a new favorite!!!
I made this yesterday and it is incredible! I’m making another one to take to work tomorrow.
Yay! So nice of you to share:)
Can i use of cake flour?
I haven’t tried it.
Can you substitute gluten free flour? Any other changes you would need to make for a gluten free version?
I have a gluten-free version, see it here: https://www.twopeasandtheirpod.com/gluten-free-vegan-chocolate-banana-bread/
Just made this today and it was outstanding!!! I only had sugar free chocolate chips on hand but they were very good and you couldn’t tell!
Couldn’t stop eating it! Best chocolate banana bread ever! This is by far my favorite saved recipe. Thank you! So chocolatly but still can taste the banana.
It is the best! Glad you liked it too!
Outstanding!!!! I made muffins instead of a loaf. I used cupcake paper liners for easy removal from the pan. Very moist, the were done in about 45 min.
Just made this and it is badly burnt at 50 mins. I only went in to have a peak, expecting it to need much longer but the loaf is black. I’d suggest checking at 35mins as per the other comment.
Just made this morning. Very good texture, flavor and easy to make.
I was shy the chocolate chips for the topping; still very good and nicely chocolate. Bananas and chocolate perfect pair. I really enjoyed the sea salt crunch.
Today is my second time making this recipe and I absolutely love it. It’s basically chocolate cake… but with bananas! I can’t believe I never imagined a banana bread involving chocolate but I’m happy you made this recipe. It’s a total game changer for banana bread.
I didn’t have Dutch process cocoa so I used Hershey’s. I added walnuts too. Delicious!
Love the walnut addition. I will have to try it!
hi Maria, thanks for again great recipe.
I want to make this banana chocolate bread but I only have starbucks hot cocoa….can i use that instead?
the cocoa mix is of course cocoa and sugar
I very seldom comment on recipes….but this Chocolate Banana Bread is outrageously delicious! Found it only 2 days ago on Facebook and since my husband loves chocolate and banana bread and it was his birthday, I made it for him yesterday. He said BEST EVER! My store did not have Dutch process cocoa but cocoa worked fine. And yes, loved the little kicks of sea salt with the chocolate. I always have over-ripe bananas in my freezer so this will be the perfect use for them. Thanks so much!
Looking forward to making this but I’m confused about using baking soda with Dutch-processed cocoa. I don’t see anything acidic in your ingredients to react with the baking soda. Should we use baking powder? Here is what I’ve always seen, read, used as far as cocoas:
Natural cocoa powder is acidic and reacts well to baking soda.
Dutch-process cocoa powder (darker, richer, more intense) is less acidic and does not react to baking soda; therefore, baking powder should be used.
I use baking soda and I promise it works:) I have never used baking powder.
I’m sorry if this has been asked, but can it be made into muffins? If so, how long would you bake it and would the temp be the same? It looks amazing Thanks!
I had leftover bananas. Not a huge fan of banana flavored anything in general. This is DELICIOUS! I gave half to a friend that was at my house while baking, I ate half of what was left and am debating on making another one after my hubby gets home.
It was lovely & yes just like you have described ‘loaded with moisture’. I made a few changes & added about 3/4th of a cup of all purpose flour & 1/4th cup oats. Also reduced the sugar to 1/2 a cup. It had the perfect texture, so moist, I devoured into it the momentbit cooled down. My husband could not stop eulogizing. Thank you for sharing such a wonderful recipe. Looking forward to make many from your page !
So happy you liked the bread!
I was craving chocolate, DEEP chocolate, I ran across this because the brownie was just too much and not what I was looking for, plus, I had like 6 cups of old bananas just waiting to be transformed into something glorious. I did not use dutch process cocoa, I just used my regular Hershey’s and my dark chocolate chips from ghiradelli and Guittard. This came out so light and so fluffy and so rich. Not overwhelmingly rich, it was just what I needed. It might not be bad with a glass of wine. Awesome, great job! It’s so important though that you use OLD bananas and I mean black and all syrupy inside. It makes a Huge difference, I learned that from another amazing banana bread recipe, not chocolate banana bread though…
YAY! So happy you enjoyed the bread!
How high did the bread get. Mine was about 2 in. High
I live 4,000 ft up and was wondering if that made a difference or is that how high it gets. It was delicious.
Just trying this right now as I love the ingredients…………………..been looking for a good dark choc banana bread for awhile. Thank you for this one, Sandi xxoo
This cake is to die for it is the best I’ve ever made. It is delicious and so quick and easy to make. I used yoghurt instead of oil …. it is truly define. Thanks heaps
Wow!!! moist chewy and delicious!!! Thanks for sharing your recipe we love it!!!!
I had some waaay overipe bananas to use and I’m glad I chose this recipe. I made it this afternoon and decided to have the bread for dessert. I think the sky parted and I heard angels singing after the first bite. Yes, it was that good! lol I bake on a fairly regular basis so I have had my share of sweets. This, by far, was the best banana bread I’ve ever had.
I made this delicious chocolate loaf following the recipe to a T. I loved the chocolatey-ness of it, I think mostly due to the chocolate chips threaded through out the batter. I didn’t really taste the banana, even tho I used 3, but mine weren’t that brown. I will be making this recipe for a 4 year old’s birthday cake, as it has less added refined sugar than other traditional birthday cakes. I’ll make up for the sugar in the strawberry icing!
This is such a good use for old bananas 🙂 Only left it in for 45 minutes at 180 C and it was baked the right amount – would have been a bit dry if I’d left it in for longer!
Awesome! Is the only word to describe this amazing Chocolate Banana Bread. So moist and so easy to make.t
An enjoyable, chocolatey pleasure. I baked it for 50 minutes in my toaster oven, which may have been slightly too long. It came out very crusty and some of the chocolate chips on top were scorched. Eaten warm it tasted pretty dry. HOWEVER, I left it on the counter overnight with a foil cover and it seemed to rejuvenate the whole bread. The next morning it was very moist and flavorful. It didn’t make it very long in my kitchen after that. This recipe should be used with caution since there is no way it is good for anyones arteries. I am definitely happy and will probably make again.
I only had two bananas and I was too lazy to go to the store, so I added some unsweetened apple sauce to bring the mashed bananas up to 1.5 cups. The bread still turned out amazing! I’m glad I tried a piece at home when it was still warm (SO good!) because it disappeared fast once I took it to work.
I love how dark and rich this bread (let’s be honest, this is cake) turned out. It seems like a really forgiving recipe. Thanks for all of the inspiration!
Super chocolate super yummy. They taste like a brownie merged with a banana bread. Just wow. Thanks for coming up with this recipe.
You are welcome!
Haven’t made it yet but tempted to substituted the canola oil for coconut oil? Has anyone tried it yet?
I just made this last night, and i it turned out pretty good. However, i think 3 large bananas maybe a little much, only because the taste of the bananas where a little too strong for me. Is it normal to taste like that? Either way, i had fun making and following the recipe. I also topped it off with shaved honey roasted almonds(wish i could share a picture). Thanks two peas for sharing!
Everyone at work loves when I make this
What type of loaf pan do you recommend … glass or metal?
Tip: too much butter/oil!!! Leave one or the other out and replace with single serve applesauce – I’ve done both with this awesome recipe; it is healthier, and HONESTLY just as good, super moist and NOT rubbery in texture like applesauce substitutions often are.
Fantastic recipe. Made it last night. Only thing i did different use mini choc chips. I baked my bread for 65 minutes. I totally get why the word moist is used so many times! Lol Thanks for a great recipe. Its going in my collection!
I made this into muffins. Made 14, filling liner 3/4 full. About 20 min. Delicious!
This was sooooo yum, really moist and fluffy!!! However, I couldn’t really taste the banana flavour- maybe the bananas weren’t ripe enough. Definitely would make it again though
Definitely need to use very ripe or overripe bananas for this recipe. The banana flavor shines through just fine!
Yes, brown bananas are the best for this bread.
Good morning how to you measure the butter before or after is melted?
Before
Wow! This recipe is not only superlative to eat but to make, is easy-peasie! Comes together easy, fast & most every kitchen will have all the ingredients, tools to make this glorious bread! I made some muffins out of it, too-adjusted baking time & they turned out equally as good!
Glad you liked the bread!
This is my new go-to recipe for chocolate banana bread. It is phenomenal and doesn’t last the day in my house! Turns out perfect every time!
Glad you like the banana bread! It is a winner!
I love this recipe! Has anyone successfully done this in a regular sized muffin pan? If so, how did you do it!!??
Hi Stephanie,
I just posted my results below for muffins.
I now freeze overripe bananas with this recipe in mind!! It is so delicious and so simple. This morning, my son asked me for mini muffins and after a quick Pinterest search, couldn’t find anything that looked appealing. I decided to turn this bread into mini muffins and we all loved the results! Obviously, I had to alter a couple of things. 1) I lined a mini muffin tin with paper linings. 2) I used mini chocolate chips, rather than regular size (in keeping with the “mini” theme). 3) I used an ice cream scoop to fill the tins (all the way up to the top). 4) I baked these at 375 for about 14-15 minutes. I ended up with 23 muffins. They are the perfect little bite! I will still make this recipe in bread form too, but thought others might like to try them as mini muffins. Thank you for this perfect and easy recipe!
Can you give me the cup measurement in grams pleasd?
Great recipe comes together quickly. I had a surplus of over ripe bananas, so I doubled recipe and baked in a 9×11 Pyrex. Made a quick ganache and poured over cake while still warm. Cake was extremely moist and had a lovely chocolate flavor – not too sweet – just right. Thanks!
I made this tonight and WOW! I made muffins (360 degrees for 23 minutes) and they’re absolutely delicious. I’ll definitely be adding this one to my recipe book!
Hi, is it ok to add in rum? If yes, how much to add? Thanks!
I made this over the summer and it was delicious. This week I made the recipe into muffins for a road trip breakfast. One of my passengers had a dairy allergy, so I substituted the butter with an equal amount of coconut oil and used dairy free chocolate chips. I baked them at 400 for about 20 minutes. They turned out perfect.
Can also use olive oil instead of vegetable oil?
OMG, these are soooo good! I didn’t have time to make bread so I made mini muffins, baked them for only 11 minutes on 350. Turned out super moist and oh so yummy! Will definitely be making these for the holidays!
Came out really great
I just made this using regular cocoa as I did not have Dutch process. It is absolutely delicious! Great recipe!
I made this and OMG it is delicious. A definite keeper for chocolate lovers. Thanks for the recipe.
I made this for the second time yesterday, following recipe exactly as listed, Its been a hit every single time. I added honey roasted shaved almonds on the top of it before baking, everyone loved!!. Thanks for sharing this recipe!! I hate bananas, this is the only way i can eat them, with some chocolatey goodness. Thanks again!
Love the almond addition!
I had to take time out to tell you we LOVE this bread!! I doubled the recipe and gave some to a couple of friends (who had to have the recipe)!
Thank you so much!
Alie
You are welcome!
I usually don’t leave reviews, but this is my absolute favorite chocolate banana bread that I’ve ever made. I like how you can taste both the banana & the chocolate, and neither is overwhelming–they really work well together in this loaf!
This is the most delicious thing I’ve ever eaten! I would like to make a bunch of min loaves as presents. How long would you suggest I bake them?
So happy you liked the recipe. Mini loaves would make a great gift! I would check them at 25 minutes to be safe. It might take longer though…maybe 30-40 minutes??? Let me know!
Thanks, will do!
Awesome. I did a dairy free version. SO good!
This is the best banana bread ever. I’ve made it many times with great success. Everyone loves it. It’s so yummy! The Dutch cocoa puts it over the top! I’ve made mini loaves and muffins as well as the traditional loaf. Thank you for an amazing, moist recipe!!
Awesome bread! Totally spot on recipe.
Amazing recipe! My whole fsmily loved it!
This recipe was simple and delicious! I made it twice and my co workers are asking for more!
Glad you enjoyed it!
If I omit the chocolate chips will it be ok. I’m not a chocolate chip fan!
Thank you so much for this recipe, it’s my new staple cake. I made a few modifications, added one banana and reduced the amount of sugar, cocoa powder and chocolate chips, and also added nuts and a tbsp of flaxseed meal. Great for breakfast and as a dessert with a side of vanilla ice cream. Easy and quick to make.
So happy you liked the bread…or cake:)
I just made this delicious banana bread for the first time and it is so amazing! It’s so moist and delicious; it will be a keeper forever! I really appreciate your hard work with tweaking the recipes and getting it perfect!
I love this recipe and make it all the time for people – it’s ALWAYS a hit. A friend requested nuts, walnuts or pecan. Would I just add that to the recipe or does something else need to be adjusted? Do you think that will ruin it?
Fantastic banana bread! It’s a must! Mmm
You absolutely nailed this recipe!! My family LOVED the bread!! It was soooo moist and the flavor is beyond words!! This is a keeper! Thank you for sharing your recipes!!
I want to make small loaves as gifts. About how long do you think I should bake the small loaves?
By the way, this is one of my favorite recipes!!
I would do half the time, but check a little earlier to be safe!
I just made this today as muffins (too impatient to bake something for 1 hour) and they are as good as the comments indicate. I baked them at 400 degrees for 20 minutes, as suggested by a comment from Annette.
I used regular, not Dutch processed, cocoa in this recipe. I believe, from what I read about Dutch processed vs. regular cocoa, that this recipe really should be using regular cocoa because of the use of baking soda. Usually Dutch processed cocoa recipes use baking powder. I used the website ‘https://sallysbakingaddiction.com/2015/08/26/baking-basics-dutch-process-natural-cocoa-powder/’ which does a great job of explaining the difference.
could splenda or another sugar substitute be used in this recipe for a diabetic?
I used half a cup of chocolate protein powder instead of the cocoa powder and it still tasted amazing!!! Now it officially is part of a balanced breakfast 🙂
I have made this recipe several times now and am in love! Tonight we tried adding some protein pdr and used almond flour in place of the white flour. I decided to add an extra egg and a tbs more butter. The loaves turned out much flatter but still taste great. Just a little chewier! 🙂
Delicious! I replaced the butter with apple sauce and cut the sugar in half! It was wonderful.
This is a great recipe. I made it and it smells and tastes so good my family loved it.
Holy cow this was good! I used regular cocoa powder and salted butter since I had it on hand and it is to die for! Thanks for the wonderful recipe!
Glad you enjoyed the bread. It is our very favorite!
Loved this chocolate banana bread. Is there an easy way to get it out of the pan without turning it upside down. I didn’t want to smash the chocolate chips on top??
I turn it on the side and then carefully place it upright. I hope that helps! Glad you liked it!
Perfection!! I love this recipe, no added sugar!
Someone asked me to make this as a layered cake. Do you know the baking time for baking it in an 8-9 inch round pan? Also, could I put the chocolate chips on the bottom so that when I level the top we won’t lose the chocolate chips, or does it bake flat enough that I could stack them without having to level it? Thanks!
This bread is one of the best I have ever made. It was so moist and delicious. I did add an extra banana because I didn’t want it to go bad and used coconut oil for the oil. Bananas go so well with the chocolate. I highly recommend this recipe.
I don’t usually comment on recipes but had to for this one….it’s my new favourite recipes….it’s outrageously delicious moist and everything you would want in a chocolate + banana cake. My husband and kids can’t get enough of it. Tomorrow I have a bday cake order so decided to go with this cake. And turn into a layered naked cake. Just finished baking four 8 inch cakes…
I’m living in Dubai and I’m sure this one’s going to be the talk of the town…
This is definitely THE BEST chocolate banana bread recipe I have ever tried! Even my super picky husband called it amazing, which is crazy! I used coconut oil to replace canola oil and I swapped out 1/2 white flour with whole wheat. LOVE IT! It came out so wonderfully! And the texture of the bread is dense and just the right amount of moisture!! Already planning to make again since the first loaf disappeared in 2 days!
Yay! Glad it was a hit!
So good. Love your chocolate zuchinni bread too!!!
Forgot to say that I make this as cupcakes. I reduce the heat to 325 and bake for 20-25mins.
Thanks for the recipe. Turned out amazing!!
Hi I loved the bread when I made it! Delicious. I am not abaker AT ALL but was able to do this. My dad felt is was heavy or dense. What could I have done wrong? Ideas or suggestions? Thanks
Best chocolatey banana bread recipe ever!
Thanks for sharing this recipe, it is now my go -to one. Anyone who has tried it loves it and asks for more. My son and I will be trying your shortbread cookie recipe next week.
Thanks again!
It is the best:) Enjoy the cookies!
Hands down the best banana bread, chocolate or not. I turn this into muffins, and put a chocolate crumb topping on top with a sprinkle of mini chips, even better!
ive been making different kinds of banana bread almost every other day since last wk, and this is by far my (and hubbys) favorite ❤ thank you sooo much for sharing your chocolate banana recipe, my 6th batch is in the oven while im typing right now #bestbananabread
This is TRULY, TRULY delectable. I have never made such a moist, chocolately, moreish banana bread, and I’ve made a few. THANK YOU!!!
I’ve made this twice. The first time it came out very dense.
The second time not as dense but definitely not bread or fake like. The batter is very thick. What am I doing wrong?
Awesome video and write-up! I’ll try this next. I am from Holland and have wonderful Drostte chocolate powder on hand.:) I will share my response asap..
I made this yesterday, decadent is all I can say!My favorite hands down
So fluffy, soft and chocolatey! Plenty of sweet banana flavor. Love the brown sugar and oil/butter mix. Gives the loaf a nice texture and flavor. My daughter gobbled it down!
I made this for the first time today. It looked great but was a little dry. I followed the recipe exactly except only used one cup mashed bananas as I wanted a mild banana flavor which it had. It benefited from serving with ice cream. Then it was really tasty.
My got dry when I baked it too longer
I made this for a bake sale fundraiser and doubled the recipe then divided into 4 mini load pans. It is delicious. This may seem like a ridiculous question, but any idea the calorie count and number of servings peer regular slice loaf? Thank you.
This is the best chocolate banana bread recipe by far!
So easy to and everyone at work loves it
Absolutely delicious !!
Trying this tomorrow but substituting butter and oil with applesauce. Fingers crossed. This looks amazing!
I made this yesterday and it fell..was a little too mushy in the middle even though tester came out clean. I was curious about technique..is melting the butter and oil necessary? Most recipes cream sugar with room temp fat (butter /coconut oil) this would allow for eliminating lumps before adding egg avoiding possibility of over mixing egg? (Mixing the egg banana brown sugar til smooth) I am going to try this way next time..then add egg, banana, vanilla. It is absolutely delicious otherwise. Thank you
this was gone in a few hours. “yummy” said all five household members!!
thanks for easy recipe.
Oh Lord I baked This! Sooooooo good!! I did add a tad bit of buttermilk. My my my!!!
i know it is banana chocolate loaf but if you do not like bananas can it be made with no bananas in it and still be moist or will it even turn out at all
More like a delicious chocolate cake
Amazing, so good, moist and bursting with incredible flavor. Talk about an easy,quick and delicious recipe…this is it! I made in a 9×9 square glass dish, superb! My spouse had a piece hot out of the oven and added a scoop of vanilla ice cream. Trust me, make this!!
Delicious and rich flavor, but not overly sweet! Will be making this again for sure.
Holy cow, that was the best chocolate muffin I’ve ever had! Better than Costco’s giant ones and those were my favorite! I even added 3 cups of pureed spinach to be sneaky and get my kids to eat some more greens and I didn’t even taste the spinach, that’s how good these were! Other than the spinach, I stuck to the recipe. I baked them for about 27 minutes in a stone muffin pan. Seriously these were so good I’m feeling guilty after eating it, like I just had a sinful dessert! I clock them in around 300 calories a pop, which isn’t too bad really. Thanks for the recipe!
Made a double recipe last night–lots of over ripe bananas–and as my 17 y.o. texted me this morning “this banana bread is heavenly”–yes “heavenly” from a 17 y.o, I am not sure why I have never thought of making “chocolate” banana bread. Maybe I thought it would be too much like dessert. Who cares! Amazing stuff! I did omit the 1/4 cup of chocolate chips on top because I thought it would be too much and the bread still turned out great. Although I can see that those extra chips may create even more perfection. This is a real winner!
Great Recipe, tastes heavenly but I will tweak mine abit to be less chocolaty in future and do a healthy version as well with oats and nuts.
Thanks a million! Everyone loved it.
Going to make it for my family and especially for my daughter in law, who just finished chemo for breast cancer. She loves chocolate and is very special to me. How would you adjust the recipe for cookies, seems like they would be great.
I have never made cookies with this recipe.
This was super easy to make and delicious. I opted to replace butter with applesauce and it still turned out perfect!
Can I use coconut or almond flour instead of regular flour?
-Thanks in advance.
I haven’t tried coconut or almond flour. I know whole wheat works fine and so does all-purpose gluten free flour.
The chocolate banana bread is the best I have tasted. Very moist. Will definitely make it again and again.
Glad you enjoyed it!
Had in oven for almost 75 mins now at 350 and is still doughy as can be
This looked so yummy I thought I’d try to make it. What is the consistency of the batter meant to be like? Mine was moist but heavy and very dense… is this right?
It is a moist, rich bread!
This cake is a winner! It was gone before it was cold. 10/10
What is all purpose flour please also what size cup
Sorry but so used to 1lbs & oz
I make cakes for a charity events
Make a lot of Banana cakes but this one looks delicious
Hello how long would it take for mini ones please? I lovvvve this recipe
Why don’t you have a way to send to email so I can print the recipe????
There is a print friendly button at the top of the recipe, click on that to print!
Plse send me the pancake cake recipe.
Loved this. I used half coconut oil and mini chocolate chips.
Any adjustments for high altitude (5500 ft.) ?
Mine sunk in the middle. I used 1tsp baking powder and 1 tsp baking soda, would that make it sink in the middle?
best quick bread I have ever eaten. My picky adult grandson loved it too. Thank you.
Glad it was a hit!
Hello,
I used a 10 by 3 bread pan and baked it for 50 minutes, used regular cocoa powder not dutch. Waiting for it to cool down and give it a taste!:)
I tried to print the recipe but a video popped up on the print page. You might want to fix that.
I just printed it to test it and I don’t see a video. I will keep watching it. Sorry you had trouble!
One word…..DELISH!
OMG! Just finished tasting not one but two slices and I can only say this one’s a winner! Don’t even want to think about the carb count…….worth the indulgence!
This sounds amazing! Do you think it would work as a swirled loaf?
I made it gluten free and it was delicious!
Trying this tonight
I love this recipe. I’ve made it several times and each time I’ve made it, it has been devoured by my family within days! Complete success!
It never lasts long at our house either:)
Can I use margarine instead of butter? Please say yes
I made this recipe and brought it to work and everyone loved it! It’s really good, very moist and sweet without being overly sweet.
Made this for the first time today using flaxseed and water as an egg substitute and it turned out beautifully. The cake was very easy to make and will definitely be making again. Thank you!
It is our favorite! Glad you liked it too!
I made this today because it looked beyond amazing and it was! This is easy, and beautiful, and the taste is a 10. I followed the recipe as written X 1 and a half and it made a very large loaf. To die for!
Glad you gave it a 10!
Cool,Wonderfull Bannan bread,.I need during my breakfast.What receipe?
Pro tip for speeding the browning of bananas. Place bananas in a paper bag with an apple. Works like a charm.
My husband loved it! Me, not so much. I’m not a dark chocolate lover, so for me it was just too bitter. Barely tasted the bananas. Definitely a chocolate lovers delight.
Can I pour this batter into a cupcake pan and get cupcakes instead? Would the recipe need to change?
Sure, just reduce the baking time, probably 18-20 minutes? Might take a little longer, but check early to be safe.
This recipe was absolutely amazing, and it came out so soft. I absolutely love it.
Yay!
This is my go to banana cake recipe. I’ve made it so many times over the years, too many to count. It’s the perfect base recipe that can be adjusted based on what I have, I’ve subbed parts of the oil or butter with yogurt or sour cream, subbed different colors of sugar, I’ve used white choc chips, dark chips, milk chips, even Reese’s peanut butter chips or no chips at all. It can be a loaf cake, muffins or if you have the time 2 small rounds with cream cheese frosting. I always come back to this recipe, thanks!!
Marvelous, i love it. Thanks for sharing this ultime banana cake recipe.
So good! I added a teaspoon of cinnamon (ok I think it’s more than a teaspoon, kinda spilled it) made it even yummier! So gooey and easy to make. It’s my third time to ever bake anything and this recipe and instructions made it easy for me. Fail proof and did I mention it’s so yummy?
I made this with 1 to 1 gluten free flour and it turned out great!! I also used four bananas because I needed to use them up, and I think it was perfect because gluten free flour sometimes is kind of crumbly and dry. Thank you for sharing your wonderful recipe! It’s definitely going into my collection!
perfect. delicious and easy!!!
I this chocolate banana bread often. It is certainly a crowd pleaser. My question is when I make this, I often make 2-3, but I make hem.and bake them separately. Is here an easier way to make and bake two at a time?
You can put two loaves in the oven at the same time. It might take a few minutes longer, but it should be pretty close.
Made this with coconut flour and swerve brown sugar…. sooooo good…
Glad you enjoyed the bread!
I love have two word for this recipe – delicious and delicious!! This cake was a hit with kids, hubby and extended family.
Glad it was a hit!
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ There’s just not enough stars for this chocolate banana recipe! I have never had a chocolate banana bread that one flavor didn’t over power the other until this recipe. I wanted to make this banana chocolate bread so I could share it with the ones I love. I guess I love no one but myself because it’s gone. It happened so fast after a taste test and another taste test and another just to make sure it was as good as I thought. I quickly cleaned up all the evidence of my baking but the aroma of chocolate and bananas still linger in the house and the smile of the yumminess I just can’t wipe from my face as I hum the old song love is in the air!
This comment is the BEST! So happy you loved it so much!!
Can I use regular butter instead of unsalted ? Is there a reason for unsalted butter , if I use regular will it affect the receipt at all ?
I did and mine was completely fine.
Hi there! Just wondering could I use cacao powder instead of the dutch process cocoa? Thank you 🙂
Yes!
Can you make this into muffins?
Thanks so much for this recipe! I just made this and my husband and I LOVE it! I made a couple of changes because of dietary choices and just wanted to share. I used sprouted spelt flour instead of all purpose, coconut sugar, and 1/2 grass fed butter because I don’t use canola/vegetable oils. It turned out very moist and not dense at all. Finding great recipes that we can play around with so it suites our needs is so fun. Thanks again for such a delicious recipe!!!
Would it work with all oil, 1/2 cup instead of 1/4 butter and 1/4 oil? I have an allergic grandson. (would use Enjoy Life chocolate chips.)
Thanks.
Yes, that will be fine! Enjoy!
Amazing recipe! Super easy and absolutely delicious! I put in a 1/2 cup canola oil and it turned out perfect!
Can you use regular cocoa if you can’t find that specific type of Coco ??
My daughter is allergic to eggs. Whay would be the best substitute for this recipe?
Can you use gluten free flour ?
So easy to make and so delish!! Thank you!
This bread is so yummy!! I have made it many many times. Just can’t have enough chocolate in your life
To anyone thinking of making this recipe – DO IT! Absolutely delicious and so so chocolatey. Instead of putting chocolate chips inside, I put chopped dark chocolate. OMG
I doubled the batch and accidentally short changed myself out of a quarter cup of brown sugar…and it was still AH-MAZ-ING (it tastes like a muffin, not that sweet, but super good!) Next time, I’m gonna add walnuts! (….and the correct amount of b-sugar! LOL)
Really delicious! Rich chocolate flavor, but you can also taste the banana. Easy to make and eat lol.
excited to make this weekend looks yummy
I’m lactose intolerant…any suggestions for substituting the butter with another ingredient? This recipe seems incredible!
All oil works just fine.
Looks soo good, will be making this bread soon! Does anyone know how long it can be stored?
Why does everybody post that this bread LOOKS amazing?? I thought that reviews were to be left by the people who actually MAKE the recipe….then leave a review to let people who are thinking of making it know whether or not it was good, and if they would make it again??
ANYWAY, I made the chocolate banana bread. And to all of you who said….WOW!!! This LOOKS great and I can’t wait to try it….you were correct. It was moist, delicious and awesome. And I will make it again and again.
this is great but the measurements should be in grams , as cup sizes varries
This cake is truly amazing!!! Served it to guests last night and everyone wanted the recipe
For those wondering, 1/8 of the loaf is 420 calories, 22.1 g fat, 56.4 g carb, 3.8 g protein, and 32.8 g sugar. I used a recipe nutrition calculator from verywellfit.com. I used vegetable oil and otherwise made per the recipe instructions. A tasty dessert bread indeed! This definitely satisfied my sweet tooth! 🙂
Hi! this looks so delicious and I would love to try baking it. My little boy is allergic to eggs so I cant use that. Is there a specific ingredient I can use as a substitute? I didn’t want to just try anything since it might not go well with the other ingredients. Thanks!
A flax seed replacement works. Google it for a recipe. Super easy.
No baking powdered is listed in ingredients, yet said to work with other dry ingredients in the directions. How much baking powder? Or is there no baking powder needed?
It’s cocoa powder and baking soda. If you’re reading the instructions from a phone I can see how you were confused.
Easy to make and came out perfect. Nice and moist . Delicious!
In the oven right now!
Made this today—SO incredible. I bake a lot and this is seriously one of the best things ever. Moist and incredibly chocolatey. Kids and husband loved it. Glad I made one and a half times the recipe as I had 5 bananas—used a 9” pan and one smaller disposable foil one and worked great. I replaced a couple tablespoons of the flour w ground flax and then about a third wheat flour and two eggs (for two loaves). So glad we have another load to eat!
Best banana bread I have made! Half the loaf was gone in 2 minutes! (Not just by me! Lol)
Thanks for sharing this recipe
Turned out great and tastes amazing!!
I only had regular salt and it worked out just fine. 🙂 Also unintentionally doubled the coconut oil, but it still turned out wonderfully!!
Will definitely be making this again in the near future!
I made it two times this week, it is so delicious that you would kill for it ;-)) I ate it as breakfast, as snack and as dessert… Not good for my weight… so I was wondering if you could also use a replacement for the sugar and the white flour. I try to diminish those things in my diet.
I used half white whole wheat flour and couldn’t tell the difference. With the right brand I think you could substitute all the flour if it was milled finely enough.
Absolutely devine cake!
I have never made cake from scratch, only from mixes. This banana bread tastes almost exactly like a Duncan Hines devil’s food cake if you added bananas. I’m not saying that as a complaint, I freaking love that stuff. I don’t bake hardly ever and this banana bread turned out prettier than anything I’ve ever baked. We were out of milk otherwise I would have eaten half a loaf.
Looks amazing but i only have Guittard Chocolate Cocoa Rouge Cocoa Powder Unsweetened, 8 oz .. can i use that instead of the dutch ?
same amount? or some different measurements?
Yes, same amount
I doubled the recipe and we’re already into the second loaf after just a few hours. My family of 8 thanks you!
My son told me I should make this instead of cake from now on. Yes, this chocolate banana bread is incredibly delicious!!
this is seriously the BEST banana bread and has become my go to! Thank you so much for sharing. I seriously could eat the entire pan full when its warm out of the oven! <3
This recipe looks divine. Can i leave out the egg?
This really is an amazing recipe!!! I have made it at least 5 times already, and everyone loves it each time! I have one in the oven right now to go to a party tonight!
I had several very ripe bananas and decided to try this recipe today. I turned out absolutely delicious! I followed the recipe pretty closely but I divided the flour with 1/2 cup all purpose and 1/2 cup whole wheat. I used a very light olive oil in place of vegetable oil and butter. And I used dark chocolate chips. I have a 9×5 silicone bread pan and this bread came out of It perfectly. This is a keeper for me, thanks so much for sharing it!
Big hit, super moist and easy to make.
I have made this recipe before and absolutely love it. This time I want to make 2 loaves at once. How long do I bake them so they are just as moist without undercooking?
The bake time should be about the same. Check 5 minutes before to be safe, but it might take a little longer. You might want to rotate the pans halfway if your oven cooks differently in the front and back.
I love this chocolate banana bread! So delicious, and moist! Have made it several times! Definally a keeper! !
Yay!
What a great find. Made this today just as the recipe states and it is fabulous. Was worried about not using baking powder to rise, but not an issue. Thanks for sharing.
Yay! Glad you enjoyed it!
Is there a high altitude addition??? I followed the recipe to a tee. I. Hacked at 50 mins then every 10 mins there after, the toothpick kept coming out with batter not matter where I placed the toothpick! Total cookmtime 70 mins and I let cool 15 in pan 30 mins after that I cut into the bread and it’s still raw in middle???
I just made this and it’s phenomenal !!!! What’s the nutritional info?!
I made this recipe yesterday and it is wonderful. So moist. I love that I didn’t have to drag out my mixer and all done by hand. My husband and son who both never eat a banana loved it. Thanks for the great recipe. Having a slice now for breakfast!
Do you know roughly how mny calories are in this. Per serving?
Haha I loved reading this post, yes I want to be your friend! I am also a mega chocolate anything foodie. I have so many brown bananas that my son and I are making your recipe since you say it’s the best .
The only thing is that I don’t have any chocolate chips in the house so hopefully it will still taste good.
http://www.citruslove.com
Omg, I hate you for this. This chocolate banana bread is absolutely divine. Simple, yet rich and delicious…what more can you ask for?! I have a terrible sweet tooth, and though I’m not the most amazing baking talent, I am a dessert snob. This treat kicks ass.
Also, it’s certainly not needed, but in the spirit of gluttony I frosted it with dark chocolate fudge frosting (I don’t regret it). Great recipe, thank you!
This was amazing!!! Can’t wait to share with friends and family! This is one I know I’ll be making and sharing many times. I plan to bag the dry ingredients with the directions on the bag to have on hand when I’m in a hurry. It also makes for a great gift along with a sample of the bread! That’s my plan for all my neighbors for Christmas. I’ll also include the full recipe so they can make it again. Thanks for this deliciousness!!
I made this last night and my family could barely wait for it to cool! It is absolutely delicious! So moist and rich and I love the hint of banana with the chocolate! We will be making this many times I’m sure! A new family favorite!
I used regular cocoa and watched it carefully as you suggested as ovens do vary. It was done at 47 minutes.
Thanks so much for sharing this recipe.
This is officially my go-to banana bread recipe. It’s so good. I’ve tried, and been mostly happy with so many different recipes, but when I served this one to my son, he just said “Oh yeah, that’s the one.” I have also made it without the cocoa, but still tamped in a bunch of chocolate chips across the top. Equally delicious. I did up the flour to make up the difference.
I cannot believe the lemmings that reviewed your recipe with out even making it!!
I have made and am making mini loaves now. It is very good….and rich.
Could I use salted butter and not add the salt?
It came out perfect! Not too sweet, perfect crumb and so chocolatey!
Let me preface saying that my husband, myself, and two out of three kids do not like bananas. That said, I had a bunch of bananas that came in a CSA box just sitting on my counter, and I was determined not to waste them. I found this recipe, and this bread it truly delicious! I made it just as the recipe directed, and everyone (except my husband who has a food sensitivity to bananas) loves this bread! Thanks for a new baking recipe!!!
Indeed very moist! Instead of bread I baked 17 muffins total. 400 degree oven for 20 minutes (from reading other comments on converting to muffins). I used 4 super ripe bananas so its very moist. This recipe certainly replaces mine although I still add walnuts to this one.
Hi. Want to adapt this for my daughter’s birthday cake… So bed to use a round time to make a digger cake. How many 8″ cake tins would this mixture fill? Thanks!
I have also made chocolate banana bread and put some brewed coffee in the batter. Yummo
Will 1×1 gluten free flour work for this recipe?
Oh my goodness, this is the best thing I’ve ever baked! And 1 of the easiest! Words just can’t even describe how moist & delicious this is. I’m SOOOOO glad I found this recipe. Thank you!!!
I’m wondering if you have a High Altitude version. Thanks in advance.
No, I live in Utah and it turns out great though!
Very delicious!
Just made this. Didnt change a thing. Best. Bread. Ever.
Our favorite too!
Have you made this in muffin form yet? Would like to adjust my temp and time to do it.
Reduce the baking time to 18 to 22 minutes.
Thanks for the recipe.. tried and it’s a big hit
It’s just melting in mouth..
I reduced the sugar a bit..
My “choco-holic” son loved this! Super easy to make!
Yay!
I’ve made this many times for my son in the Navy. It is moist and stays so after days in the mail. Before mailing I wrap the uncut bread in plastic wrap then heavy duty foil then place in a gallon zip top bag then freeze and I mail it still frozen. It is so good my son said one of his sailor friends nearly shed a tear when he saw I had mailed another loaf. Since this bread has a high sugar content I like to prevent any burned edges by lining the pan with parchment paper strips and baking it inside 2 bread pans for extra insulation.
Ha! Yay!! Thanks for letting us know!
So fluffy, moist and chocolate-y! Delicious.
Thank you for the banana chocolate bread recipe. It is delicious I added some pecans just because I like the convination
I’ve made your recipe several times and it’s always a hit. I need to make chocolate muffins (into bears) for a baby shower. Have you ever tried using this recipe for muffins?
Amazing!!!
I love banana bread but I have never ate chocolate banana bread before, so I’m going to try and make soon.♥️
Hi Maria,
I made your Chocolate Banana Bread today and it is truly divine. I am also loving your Flourless Chocolate Cake.
It has become a family favorite! Keep up the good work!
Hi,
I would like to try this banana bread but afraid my cup to grams conversion will not correct. So, need your favor to share the recipe in grams instead of cup for this Choc Banana Bread recipe?
Awaiting your reply.
Thanks so much!
Thank you so much for this recipe. This is by far the best banana bread I have ever eaten!!! So smart to use both butter and oil. Moist and tender and oh so delicious! The only thing that I added was a bit of cinnamon and sugar on the top before baking! This recipe is a keeper for sure!
I liked this recipe except for the sea salt. I would not do that again. It doesn’t dissolve and tastes like a little like rock salt! LOL. Otherwise good overall.
I just made this tonight with what my 5 year old called the “rotten” bananas. So delicious! All 6 of us loved it! Thanks
For some reason the star rating isn’t working but I give this recipe 5 STARS! Comes out exactly as as described. Very moist & rich and the banana does not get lost at all — tastes like the perfect combo of chocolate & banana! Would go very well with vanilla ice cream or even homemade whipped cream. This recipe is worth adding to my collection! Thank you! <3
Perfect chocolatey goodness! As moist as you described. Made 8 extra deep muffins, cooked for 35 minutes. I love this recipe! What a great find!
I made this, ….it was moist and delicious with the cocoa and the chocolate chips….I put some in the refrigerator to see how it would taste chilled, It was really good cold….I’m making it again this weekend.
Yay! Glad you love it so much!
I want to make mini muffins with this. How long to bake?
Reduce the baking time, I would check around 10 to 12 minutes to be safe.
i adore this recipe …. it pains me to make a regular banana bread now 🙂 I use just 1/3 cup sugar and i use gluten free flour mixture. yum yum yumma
TIP for the little videos at the side…. you could also put the name of the dish at the end of the video. Soooo many times im on your site and a recipe catches my eye half way through…. but by then ive missed the name and it takes some maneuvering (time) to find it again.
Hi from Australia. I love your recipe, and I’ve made it often, and in fact I made another one today. Always a winner. Just want to say thank you so much. 😉 Regards, Carla.
Soo good! You won’t regret it!
This recipe is now our favorite! Every time we have ripe bananas I make this recipe BUT instead of making a loaf I make a dozen Chocolate Banana muffins which really taste like the most delicious cupcakes ever! We all love them even the grandkids!! I make the recipe exactly as written and spray the muffin tin and bake for 20-25 minutes, cool for 5-10 minutes then pop them out and cool on rack. Thanks, Maria, for the best chocolate recipe ever!!
What changes do I have to do to make this into muffins? Is it just to adjust the cooking time?
Yes, reduce the baking time. It should take about 20 minutes. Check at 18 to be safe, but probably more like 22 minutes.
I’ve made this loaf several times and it’s always a hit. Would like to downsize to a smaller loaf pan – any suggestions for baking times on a mini loaf, that wouldn’t be too dry?
I would check it at half the time! A mini loaf would be so cute:)
Hi! Goin to try right now ,hope it turns out delicious. Thanks for this
If I had baked it for 65 minutes, it would have been burned. It did say to ck it at 50, thank God. It looks good and I think it is done. It is for my son’s family, so fingers crossed on doneness. It did slip right out of the glass pan. Receipe simple, I might use mixer next time. Thank you for the receipe. You’d need 2 loaves, for a dinner party.
Best recipe ever for any type of banana bread. So delicious! I bake it all the time for different company and everyone raves about it.
Made this recipe exactly as instructed and while it turned out moist, I think it is not sweet enough. Was thinking that maybe it needed some granulated sugar along with the brown sugar. Overall, it was good but next time I will add more sugar. Might just be that I have more of a sweet tooth.
Perfect recipe – nothing needs to be changed! Tastes amazing!
Even the non-chocolate eaters in my house loved it!
All time fave! Can’t count the number of times I’ve made it and I always love it! Including friends and family, I have 2 loaves baking as I type this. Thank you!
I made this today and it was by far the best banana bread I’ve ever had. My kids ate it all in one day.
This was delicious and easy! My house smells amazing now!
Glad you loved the banana bread!
I’ve always had the same issue when I try and make banana bread, the center is undercooked, but to my wonderful surprise, that’s not the case with this recipe.
The loaf I made came out moist and delicious, the perfect distribution of banana to chocolate ratio. The only change that I made was I used mini semi sweet chocolate chips.
This is my go to banana bread recipe
I am so glad you love our banana bread recipe!
THIS IS THE ABSOLUTE BEST BANANA BREAD. I have made this recipe about 30 times for my boyfriend and he can’t get enough. I am a celiac so I can’t have any but watching my boyfriend devour this every time I make it and always wanting more is the best feeling. Thanks for such a great recipe 10 stars.
Wow! Best recipe and so easy to make! My son-in-law is going to love it…taking it camping!
Rich and moist. I baked the bread for 45mins as my oven tends to bake quite quickly. I also added walnuts which added a nice crunchy texture. Yum
Your recipes are amazing will surely try out the banana bread
Thank you!
I made this for the second time this morning (the sea salt addition is what makes it so different and perfect!). I doubled and made two loaves and they looked perfect–and then completely fell apart when I tried to transfer out of the pans haha. I think they were the perfect done-ness, but very fragile (crisp top, perfect insides). I didn’t want to tip and brace the loaf with my hand, because then I would smush the chips on top, but they fell apart when I tried to put it upside down so I could flip later. (Obviously still going to eat the crumb remnants.) Any good methods on this? Or should I just leave it in the pan if I plan on eating immediately (but any thoughts for if I want to take out to freeze?)
Hi can you give measurement with grams? Cant wait to make it for my child. Thanks in advance.
Hello..can I use normal/table/fine salt for this recipe?
Thank you.
Yes, that is fine.
Would like to make this in mini loaf pans, how long should I bake them?
Best banana chocolate bread I’ve ever tasted!
I’ve tried other recipes and wasn’t impressed. This recipe knocked my socks off!
This is a wonderful, moist chocolatey banana bread. Delicious!!!
This will be the 4th time making this recipe in the past couple of months (and I have been doubling it the last couple of times). I don’t usually repeat a recipe this often as I like to change things up, but this recipe is THAT good! Thank you!
This is absolutely fantastic, with one caveat….I think it needs an additional 1/4-1/2 cup sugar. This could be because I used dark chocolate–Guittard–chips, and Droste cocoa powder. I’d also affirm that you must be careful with the baking time, and remove it from the oven when it’s still “damp” when a toothpick is inserted. Otherwise, it will end up quite dry.
The cake is so yummy.. My family love it. I added butter milk to make the cake more moist. I baked 1,5 recipe and I used 1/4 cup of butter milk and turned out beautifully and very moist. Definitely I will bake again. Thank you for the recipe
You are welcome! Glad you loved it!
Quick, easy & delicious! I did this recipe for the first time today to carry to a friend’s house for lunch…. it was a hit with everyone.
Next time I would definitely reduce my cooking time to 45 mins to that I can get that extra moisture. Will be making this bread again and again.
Oven time varies so it’s always better to check sooner than later:) Glad you loved the banana bread!
Tastes pretty good. I made it vegan and it came out ok.
Spectacular. This is incredibly good.
I did use regular cocoa and I subbed plain yogurt for the oil to cut calories a little, but it is still tremendously good. I also used a square baking dish and only went 40m.
I can’t stop eating it.
Made this for my picky 6 nephews and 1 niece and they polished it off .. I think their mum managed to get a slice before it was all gone! Fabulous recipe. I did tweak it though. Only used 1/3 c butter, 1/3 c sugar, added an extra banana and reduced the choc chips to 1/2 c in the batter only. Used a 9 cm pan and baked for 40 mins. Thanks Two Peas!
They are not kidding, this is absolutely the best banana bread recipe I’ve ever made! I made it in muffin tins which worked perfectly, and the result was every bit as good as advertised. Will definitely be making these again!
I followed the recipe exactly but substituted peanut butter chips for the chocolate chips. Certainly adds another dimension. Delicious.
I made this banana bread today it is so moist and chocolatey basically it doesn’t taste like bread it’s like a delicious chocolate cake it is awesome I love this recipe
the recipe is created to make one loaf so i doubled everything in the recipe. To make me 2 loaves and still the same nothing changed very delicious..so basically the recipe can be doubled
I have make this recipe countless times and i absolutely love it. I have done the loaf pan, muffins and mini muffins and it works perfectly every time. Hands down the best banana bread recipe sometimes I add cinnamon it just adds a little something extra.
This is without a doubt, the BEST banana bread recipe that I’ve ever made and believe me, I’ve made a lot of banana bread over the years…
I had one extra banana so I actually used 4 bananas which translated to 2 cups of the puree and wow it was just the most decadent banana bread!
Has anyone tried this using cake flour instead of all purpose flour?
Love this recipe – however I found it a bit too chocolately for me – I have just left out the 3/4 cup chocolate chips in the batter and it is great.
could also add walnuts to replace the chips as well 🙂
Just made it. Used 4 (!) bananas instead of 3. My kids and husband were fighting over who gets to eat the last piece. Truly delicious. Thank you!
I needed to make something at the last minute with all the ingredients I had on hand (especially bananas and 1 egg). This was PERFECT!! Definitely a keeper and I think it would still be great with nuts and maybe somewhat less chocolate.
Replaced chocolate chips with walnuts…
Made this yummy bread using peanut butter chips in place of the chocolate chips…OMG, soooo good! This recipe is is fantastic. I’ll definitely make it with the chocolate chips next time. I had been craving chocolate, peanut butter and banana so this recipe easy choice for the substitution. I’m glad I came across it. Thanks!
Just Amazing !!! Made this the min I read it and super yummy I use coconut oil instead…. This would make a great gift for any dinner party .
Made this delicious bread for Halloween. My oh my! Everyone loved it. It was great served as a dessert.
Oh my this was delicious! It’s definitely a keeper. So moist and easy to make.
Sometimes I buy extra bananas to make this. We call it Brownie Log. It is on regular rotation in our home. I do not add oil, I use apple sauce{was out of oil when I first tried it so subbed in the sauce and have done it that way since}. I also add the entire measure of chips into the batter and my cocoa powder is the dark stuff. What can I say, it is a dark, delicious, moist loaf of heaven. Does not last long and there is only the two of us, the grand kids love it too and making it is fun! In fact I am on my way into the kitchen to make it now! THANK YOU for this recipe that I have been using for well over a year.
I once forgot the butter. Still good but very dense. I have added nuts and I think my favorite is Hazelnuts.
Can in be made in small aluminum loaf pans if yes how long would you bake them
Is it possible to use all coconut oil instead of a butter/coconut oil combo?
Trying to accommodate our vegan guests this weekend!
Thanks!
Yes!
This Recipe IS FANTASTIC!!! It divides up it into 3 mini loaves. Baked at about 315 degrees for 32 minutes. It’s great with walnuts and/or coconut. Thanks for sharing!!! This chocolate banana bread is THEBOMB.COM
I have made this recipe a few times and each time the results have been DIVINE!!! Quick question though, would these make good muffins and if so, how many would this recipe make? I need to make 30 muffins, I think my 3 year old daughter’s classmates will love this recipe just as much as she does!! TIA
So glad you love the recipe! If you want to make 30 muffins, double the recipe. Use paper liners or grease the muffin tin and reduce the baking time. Check at 18 minutes to be safe, but it might take a little longer.
I saw this recipe and thought it looked divine But I tweaked it a bit and used AVOCADO instead
What did you substitute the avocado for?
Oh this was delicious! Thank you for sharing 🙂 I think I’ll be trying the muffins as well!
Ok, so I never post but I have to say I have been searching for thee best chocolate banana bread and this is it! Thank you so much for the recipe!! I put it in two small loaf pans and it was perfect after 28 minutes! So happy I can stop searching now! YAY!
So moist and delicious. The flavors are extremely balanced! 100 percent recommend
This is the first time I’m making a banana cake and it turned out great!!! It was super moist! I’ve never had banana cake this good!!
So good! I added 1/3 cup sour cream to the wet ingredients to make it more moist & 1 tsp of cinnamon to the dry ingredients for a kick of traditional banana nut bread flavor. This really enhanced this recipe. It was gone within an hour and now I gotta make another one lol! Thanks!
Hi! I’m planning to make this later. I was wondering if i can sub coconut sugar for the brown sugar? I want to make it a little bit healthy. TIA!
I haven’t tried it but it should be fine!
I’ll have to try this!!
Instead of hiding bananas, why don’t you try the bargain bin/ask the grocer for the browning bananas? Kids won’t go for those lol. Almost all grocers I go to, especially smaller ones, will have them if you ask. And so much cheaper! I got a large bag the other day for $1, enough for several recipes. If there are too many to use in a reasonable time, I just peel them and freeze whole on a cookie sheet and then transfer to a ziplock bag
Great tip! Thanks for sharing!
If you like chocolate and bananas then you need look no further, this is the recipe. I have never been a big fan of regular banana bread and occasionally needed a use for browning bananas. This recipe it is delicious, huge chocolate flavor with banana in the background. Yum.
I am so glad you loved the bread!
Can I use natural cocoa powder instead? If yes, do I need to add baking soda? If yes again, how much baking soda do I need to add?
You can use natural cocoa powder. Keep the baking soda the same, there is baking soda in the recipe.
Thank you for being so generous as to share this marvel of a recipe!
I left out the chocolate chips, baked at 175° C f or 35 mins – came out great! Moist, moist, moist!
This was AMAZING. The first time I followed recipe to the “T”. Fantastic. Tweeked it this time: I added an additional bannana, an additional tsp. vanilla & topped with the chocolate chips and 1/3 cup walnuts. The toasted walnuts elevated the deliciousness. Thanks so much for sharing!
Forgot to put stars on m revies. See above.
This is one of the best baking recipes I have ever found! I’ve made it at least 6 times, always doubled, always as muffins, & those muffins have turned out beautifully every single time. Everyone loves them! This recipe is very forgiving. I’ve used an extra banana or two—no problem. I’ve subbed yogurt & an extra banana for some of the fat—no problem. I generally use some canola & some coconut oil for the fat. I bake the muffins at 365 degrees for about 23 minutes & a double batch makes about 30 standard muffins. This one’s a definite keeper.
I have been making this for several times now and for many occasions and people that have tried eating it are impressed how moist it is. My picky eater kids are a big fan of this so whenever I have overripe bananas, this what I make. Thanks Two peas! Your recipes have been my inspiration when it comes to dessert.
I am so glad you are enjoying my recipes! This banana bread is one of my favorites:)
Do you think I can use regular sugar instead of brown? I’m all out!
Sure, the bread will have a slightly different flavor/texture, but still good.
Best bread ever. So moist. Even my not sweet eating husband requested it again. Make this. You won’t be disappointed.
Hi can I use vegetable oil instead of canola oil?
Yes!
Yum! So excited to break this out after church tomorrow and surprise our carpool (although of course I had to test it to make sure it was good).
Moist and delicious. Wish I hadn’t wimped out on the salt because it sure is a nice addition. Next time, the full 1/2 tsp. I am surprised that it has so much banana flavor because it smelled a lot like brownies when it was baking.
My substitutions were:
Lard for butter (cause it’s oh so cheap)
White sugar (cause it’s what I had)
3 T Splenda in place of 1/4 cup of the sugar
Kosher salt instead of sea salt
Also, I used Hershey’s dark cocoa powder
Got nervous about 40 minutes in that it would burn so I turned down the temp to 325 and baked extra long, testing it every 10 minutes after the hour was up. Used my instant read thermometer and took it out when it read 200 F.
Perfect..it’s very moist and yummywill bake again..
Easy and definitely a keeper!! Thank you!!
Very good flavor but impossible to get a whole slice- it just falls apart. Followed recipe exactly, used melted coconut oil as suggested.
Looks and sounds amazing. Would I be able to use coconut sugar instead of brown sugar? I’m not vegan or gluten free so I’d like to give this one a go before trying your vegan/gluten free version 🙂 thanks xx
This is so good! I added walnuts as I love nuts and used both loaf pan and muffin tray. The muffin was baked at 20minutes and the loaf pan at 43 minutes, following the clean toothpick method 🙂 Will do this again trying other brand of cocoa. Thanks for this yummy recipe.
We made this recipes 5 times in one week!
This is definitely a keeper and all time favorite.
This has become my go to, never fail, last minute, any occasion homemade dessert.
so good! I love banana bread and this just made it even better!
Just made this and I can’t stop eating it! Turned out amazing. Will definitely be making this again.
It’s TOO good:)
I tried this recipe and it was so good! Be careful about under baking it though, i thought mine was done cos the toothpick was clean and i was scared it might become dry so i took it out. The center was not set, and it was all crumbly. And do store it in the fridge in an air tight container so as not to lose its freshness! Just pop it in the oven to reheat if you want a slice.
I made this cake today. I was sceptical about the combination of banana and chocolate but I’m glad I tossed those thoughts aside and made it. I’m meeting friends tomorrow and they are going t9 be so happy to taste this deliciously moist yummy cake. My husband is not fond of chocolate cake so more for me!
Is it possible to use grape seed oil in this recipe? That’s all I have at the moment and really want to make it lol TIA
Yes! Enjoy!
Very yummy bread.
I made this and mine fell apart when I sliced it so I put it in the freezer. It cuts perfectly while frozen. I love it cold and my husband puts his in the microwave for a few seconds.
It’s easy to make and is a beautiful presentation.
Hey thank you for sharing your recipes. Is it possible to use this recipe in a bread machine?
I haven’t tried it. I have never used a bread machine. If you make other quick breads in your bread machine, it should work. Let me know if you try it.
Hi Maria, yes I did try it in the bread machine, followed your recipe I mixed the wet ingredients together first before I poured it into the bread machine and then topped it off with the dry ingredients. It came out fantastic I opt for the light crust option and it was perfect it is so delicious thank you so much
Best banana cake! It is so moist and rich tasting while still tasting the hint of banana. My family says its like eating dessert. I’ve had to make two within a week because everyone wanted another slice.
This was SO good! My only problem was trying to get the baked bread out of the pan without messing up the chocolate chips on top. You can’t really flip it over like other breads. Any tips? I waited the suggested 15 min, but maybe I should wait longer until it is more cooled? It’s such a good dessert and so pretty too–I hate to wreck it getting it out of the pan!
I carefully turn it out to the side and then stand it straight up.
Try lining with a piece of parchment. It lifts right out. No muss, no fuss!
I was amazed at what the sea salt did to the flavor! We served this to guests the other day and they couldn’t get enough. Thanks for the great recipe!
Great recipe! Easy to make and turned out delicious! I checked mine after 45 minutes and it was perfect!
Our favorite! Glad you liked it too!
Great recipe. I have made It a couple of times now.
Could you use all butter instead of oil?
Sure!
can I make this without the vanilla and still be good?
Yes!
Can you use regular Hershey’s cocoa?
Yes, that is fine!
It was delish
Yay!
Hi Maria
Thanks for great recipe . I baked it for my friend yesterday and it didn’t last ten minutes on table everyone loved it . And today I am baking one for Mother’s Day.. so happy Mother’s Day for all mothers and thanks again
Hello!
Lovely recipe, however after completing my batter I realized I didn’t have my loaf pan!I cant’ find it’s anywhere! Do you have an idea how long to bake this batter in mini muffin pans?
thanks so much – sophia
Oh no! Yes, you can make muffins! For mini muffins, I would guess 10-12 minutes, but check sooner than later to be safe:)
Hi! Could I also make this with pumpkin instead of banana? Thank you!
Yes!
Could you use apple sauce instead of banana? I only have Apples right now lol
I haven’t tried it with applesauce.
I made it tonight subbing applesauce for both the oil and the butter. It’s fantastic! It’ll be a struggle not to eat the whole thing in 24 hours!
Would you happen to have the nutritional breakdown on this. I need it for a weight program I am on. Thank you.
Try putting the ingredients in here:
https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
The banana bread is now in the oven and smells and looks great! Could you please add the metric sizes as well? With grams, that would be helpful! Thanks for the recipe.
Can you use vegetable oil instead of canola? I’ve been wanting to make these for weeks! Also. What’s the difference between refined coconut oil and virgin?
You can use vegetable oil or melted coconut oil. Refined or virgin will work.
Wow! Amazing chocolate banana bread! Making again in cupcake tins.
This bread is so good. Have you tried it with almond flour or coconut flour?
can i use olive oil instead of coconut or canola oil?
The absolute BEST chocolate banana walnut bread I have made – in fact made it 2x in one week – Everyone loved it!! Thank you!!!
I made this yesterday and it is SO GOOD!!! This recipe is definitely a keeper.
It is a keeper:)
I just ate a slice of this freshly baked chocolate banana bread and it is AMAZING! I luckily had 3 extremely ripe bananas and thought this would be the perfect thing to make during this quarantine. Thank you so much for sharing your recipe with us! I can’t wait to share it with the world!
You are welcome!
I’m new to your site. I like to eat healthy and it appears that you don’t include nutritional information about your recipes. Why not? It would be a great service to your readers and allow us to make informed choices. Would you consider including national information?
Sorry, I meant nutritional information, not national information.
Hello – I made this today and the taste is delicious, the only thing that seems wrong is that its a bit crumbly instead, its moist, but the slices arent holding together. Do you know what I should do differently next time? I used a 9×5 loaf pan and I lined it with parchment paper.
Did you let it cool completely before slicing? Use a sharp knife or bread knife to slice.
Great recipe, I’ve made this a few times already and I have received sooo many compliments. Thank you
Hi! How can I substitute all purpose flour for white whole wheat flour for this recipe. Because of the shortages I can not find all purpose flour and I have been craving this recipe.
Thank you!
Yes, the texture will be a little different but still good!
Absolutely delicious!! So incredibly moist and just the right amount of sweetness. I did mix it differently than stated, beating the butter and sugar together for a good 2-3 minutes then adding the oil, egg, vanilla and bananas, then carefully hand mixed the dry ingredients in. This is probably my favorite new recipe. Thank you!
I finally made this and it’s so good! 50 minutes was more than enough time, but I know ovens vary. I loved how the chips on top didn’t melt but became almost crispy but melted when you eat them. Thanks for posting your recipe!
Can you leave out the chocolate chips?
Yes, if you don’t want it to be as rich.
Of course
My 12 year old daughter Made this recipe today & it is absolutely AMAZING! So moist! Will be making this over and over again! Thank you for sharing
How fun! You are welcome!
Hi,
I have raw shelled pistachios. Do you think it would be a good idea to add some? If yes, any idea on quantity? Thx
If you like pistachios you can add them. Chop up the pistachios and add 2/3 cup or 3/4 cup.
What a good quarantine recipe! Just made with my 6-year old and it is amazing.
Glad you had fun making the bread!
I wonder if I can replace an egg with flaxseed since my daughter is allergic to it…
Yes!
I made this recipe yesterday and I could not wait to get it out of the pan. I am a huge chocolate lover and this loaf did not disappoint! Moist chocolate goodness In every moist bite. This is my new go to dessert.
Sooooo good! I literally can’t stop eating it! I only used half a cup of brown sugar because I don’t like it overly sweet and it’s still sweet and delicious! It reminds me of chocolate cake. Will definitely make again!
Glad you loved it!
This is the BEST Banana bread I have ever had. No exaggeration there. Literally nobody at my place can stop eating it. I made it and it was over in half a day. I’ve saved this recipe and am gonna make it so many times I swear lol.
Also, I used browned butter instead of just plain melted butter, and the flavours were very rich. Absolutely LOVED it. Those over-ripe bananas couldn’t have been put to better use.
I’m having a hard time finding brown sugar and I only have a small amount left. Could I use granulated sugar instead of the brown sugar and still get a good result? Thank you!
I prefer brown sugar, but if you only have granulated you can use it. The bread will still be good. The texture will be a little different. I hope you love it!
Will any cocoa powder work? I have the 365 unsweetened cocoa powder. Not sure if this is ok?
Yes, that will work! Enjoy!
Will any cocoa powder work?
oops, sorry for the duplicate comment. You can delete 😉
Loved it totally!!! Has become my favorite!!!!
Question though- how old do the bananas have to be? I got impatient and baked with not so old bananas. Still tasted yum!
You want them to be mostly brown or at least a lot of brown spots.
I don’t have sea salt and I don’t want to run out for just that. I see you said regular salt would be ok – would kosher salt be better?
Either, but I would use kosher.
I definitely didn’t wait for it to cool, and I’m not even a little bit sad about that. In my oven it took the full 65 minutes to bake so the edges got slightly overdone, but it’s very yummy. I don’t taste much banana, but calling it banana bread means it’s healthy-ish, right?
Ha! Yes:)
I made this recipe, but baked it as muffins. OH MY GOSH!!!! It is THE best banana chocolate bread recipe ever. I’m never even going to bother with other chocolate banana breads. The only thing I changed (besides the format, obviously) was I used mini semi-sweet chocolate chips. I don’t like regular-sized chocolate chips in breads and stuff because they harden when they cool and I just don’t like that texture. The mini semi-sweet chips though are the bomb! I also made a chocolate glaze for the muffins, which seriously made the whole thing soooooooooooo decadent! MMMMMM!!!!!!!! Thank you!!!!
You are welcome! I appreciate you leaving a review! Glad you loved it!
Hi – should I use light brown sugar or dark brown sugar? Thanks!
I use light but both will work!
What if I don’t have a 5by 9 pan? I only have a 1.4L – 6cups Pyrex that’s approximately 2″ deep and approximately 6″ ½ by 8″½ (maybe a tad smaller)…would I have to change the time and the oven heat?
If your pan is smaller just adjust the baking time, but still bake at 350.
LoL l my sister hated mine I was kinda sad but I guess I shouldn’t of given a chocolate hater the banana bread I found it yummy thought thx for the recipe !!!!!
Can I do this recipe without the egg?
I haven’t tried it, maybe add a little extra banana. Or make a flax egg.
Tried this banana chocolate loaf and it’s amazing!!
Just made this! It tastes amazing and the texture is absolutely beautiful. My mom thinks it’s the best cake in the world thanks for the recipe! Saving this one ✨
Love this recipe, yesterday I put half of a ripe avocado in, instead of the oil made me feel like it was extra healthy
Hi! I want to try this but I only have “raw” cacao powder. Do you think it will work? TIA
A few others have said they used it with success!
Hi Maria. I was looking for a recipe to use my REALLY ripe (6) bananas and chocolate, and found your wonderful recipe, which sounds perfect. I was wondering, if you thought that it could be made in a 9×13 pan, as a cake, instead of a loaf. I’m baking ahead and already have banana bread in the freezer, so wanted something I could cut into squares.
Sure! The squares might be kind of thin.
Recipe is decent. Only giving 2 stars due to all the adds on the page. It’s impossible to follow and read. I had to use two divices and screen shots. Pick pop up or on screen adds not both.
Lol are you serious ? She gave you a free recipe and is trying to make some money with ads and you give her two stars because of it? 2 stars has nothing to do with the recipe. People like you are the worst.
Just made this recipe and it’s good. Thank you.
I’m an avid baker and I’ve tested so many chocolate recipes over the past 15 years. This is THE one. I can’t believe how delicious, moist, and perfect this is. It looks beautiful. And when I took a bite I think I heard choirs singing. If banana bread and a brownie had a baby this would be her. I actually went to the grocery store looking for ripe bananas bc I can’t wait to make this again. One of my nieces did a happy dance when she took a bite. Thank you so much for creating this perfect recipe.
I am thrilled the banana bread earned the happy dance:) YAY!
I have to agree with Tif. This is a free recipe. Don’t complain lol
I LOVE this Chocolate Banana Bread!!! So rich and chocolately and very moist!!!
Glad you like the recipe! Thanks for sharing!
Sorry, I didn’t like it. It was chalky tasting. I love chocolate anything, but with the texture it was not delicious.
Also, what is the purpose of the baking soda? Baking soda doesn’t do anything when you use Dutch process cocoa. By definition it can’t since “Dutch process” means alkali is added. Whenever Dutch process cocoa is in a recipe, one would use baking powder, not baking soda, if a leavener is required…
Actually brown sugar is acidic so that is reacting with the baking soda and causing it to rise!
I’m in the process of making my 2nd batch in 2 weeks of Chocolate Banana Bread Muffins. I am in love with this recipe. It’s what I’ve searched for my entire life without knowing it. Every other banana bread recipe seemed to be missing something. They were – CHOCOLATE!! These are perfection. The perfect amount of banana and chocolate! I make mine into muffins so they bake quicker and I can eat them faster. 22 minutes seems to be the perfect time for regular sized muffins. I’m so happy to have this recipe! Thank you!
Hi, this recipe looks great! I am one big chocolate banana bread fan!
Can I use regular salt instead of sea salt? Will it be any different? Also I only have Hershey’s natural unsweetened cocoa powder, it seemed OK to use this, right? Anything I should pay attention to when I double this recipe? I only have a 24cm square cake tin, if I double the recipe, how much time will it take to bake?
Thank you~
Can you use baking powder instead of baking soda?
I haven’t tried it, let me know if it works!
Sounds delicious… Any suggestions on replacing the sugar? I’m thinking to try date puree … any other ideas? Thank you!
I accidentally used the whole cup of chocolate chips in the batter so these came out more like chocolate banana brownies which…no complaints here… So moist and delicious. And I can absolutely confirm the sea salt really knocks this out of the park. Can’t wait to make it the right way lol
Hi, instead of banana, is it possible to replace by hazelnuts or walnuts? Will the cake be very dry? Thanks.
was very moist and great blend of chocolate and banana
Someone shared with me your recipe. I doubled it, skip chocolate chip as i was not having it and baked in a baking tray. Also i used half brown and half white sugar and the bread turned out great.
Have a batch in the oven right now and it smells amazing! May or may not have used more chocolate chips than the recipe calls for but what’s a bit more chocolate going to hurt? Lol. Thanks for the recipe, super easy, not a ridiculous amount of ingredients, and love your website. 🙂
Can I use almond flour instead?
Followed your recipe and every one loved this. Thank you for perfecting this delicious choolate vanana bread. Do you have the nutrition chart for this
Just made this for my husband and I. Accidentally used baking powder instead of soda and it still came out divine, and I added some walnuts on top in addition to the chocolate chips. I have been craving brownies but wanted to attempt to be healthy – I’m very glad I baked this instead!
So happy you loved it!
One Word 3 syllables A-MAZ-ING
Ha! YES!
I made this twice last week and gave one to each of my sons along with dinner. Two weeks before that I made one and dropped it off to my sister for her birthday. It’s absolutely delicious – rich and thick and full of chocolate flavor! It’s definitely a keeper! Thank you for the recipe.
Glad you love the chocolate banana bread! It’s a favorite!
I haven’t. Tried your recipe yet, but it looks yummy. What kind of sea salt do you use? I only have pink Hymalyan in my grinder. Do I need to grind the salt? Sorry I never cooked or baked with sea salt before I only use it on my table.
Thanks for you response ahead of time, going to store to get me some bananas and cc.
Brenda
PS, giving only 3 star just for presentation will update after I make them and taste. Thanks
The perfect chocolate banana bread recipe! Baked 12 muffins for 22 minutes – they were full of chocolate flavor, moist and WOW. Thanks for this recipe!
Very yummy, especially with vanilla ice cream! I also made muffins/cupcakes with good results. (Shorter baking time.) I used what I had on hand – raw cacao and kosher salt – with no problem. Thank you this delicious option for using “tired” bananas.
I will agree somewhat with the person who complained about the ads, but would never give a poor rating because of them. I don’t mind ads on the page as a trade off for free recipes, but I must admit I have a hard time with the pop-up automatic video ads. I find them very distracting and struggle to focus on the recipe. I’ve resorted to covering them with a post it note, which is effective until I have to scroll. I guess my brain functions better without multiple stimuli on one small tablet page!
The top got really dark before the bread was cooked through. I put some foil on top and it didn’t stop the browning much. Ideas?
Hmmm, I wonder if your oven is cooking too hot? Do you have an oven thermometer? Was it in the middle rack? You can try reducing the temperature by 25 degrees and baking a little longer.
Fabulous recipe, make it a lot! Always use muffin tins. 18 to twenty minutes. They keep on the counter for a long time, just be sure to put them in a plastic bag, so they don’t dry out.
Thanks! Glad you loved the recipe!
WOW this recipe is so good. I finally ordered some Dutch process cocoa and it makes a huge difference. I converted the recipe to muffins and sprinkled them with sea salt at the end. So moist and delicious!!! Thank you!!
My favorite cocoa! Glad you liked the bread!
Hi, I was just wondering, and I know this is a banana bread recipe, but would it be possible for me to substitute the bananas out for applesauce?
It won’t have the same flavor but it would work, just be a different bread:)
My batter was really thick…any ideas?
This came out so bomb! I didn’t use sea salt but there wasn’t a difference there was still a perfect balance of sweet and salty. I also used Hersey’s dark cocoa power and dark chocolate chips ( I prefer dark chocolate it’s much more rich in flavor in my opinion). I didn’t use baking soda only baking powder. Since I didn’t have cup measurements I had to measure out the sugar in tablespoons (3/4 cups = 12 tablespoons) so I added 9 tablespoons of dark brown sugar and 3 tablespoons of white sugar. And I also added 2 tablespoons of buttermilk which made the bread so moist! It was great!
Awesome Bread, everyone in the house loved it. Might make a second batch. Thank You
You are welcome!
Can i use regular sugar instead of brown sugar? (dont have any)
If that is all you have, sure. The texture/flavor will be a little different but still good.
This came out amazing!! I’m scared I might eat the whole thing by myself! Haha! The added salt was a perfect addition!!
I’ve made this recipe several times. My family and all of my coworkers loved it. I like spreading A little Kerry Gold butter on a slice. Absolute heaven!
Extra butter is always a good idea:)
I told my dad how delicious this was and brought him over a slice. He said it was the best dessert I’ve ever made (and I bake at least once a week!). Making a special loaf of his own tonight.
Thanks for the recipe! Very easy and satisfying for the chocolate craving.
I am thrilled he loved it so much! Thanks for sharing!
Absolutely amazing. I used a few different kinds of chocolate and Cacau just to mix it up and it was delicious! The sea salt is a must.
Glad you loved it! I am a huge fan of the sea salt too:)
This bread Is awesome! It’s moist and delicious! I’m making my second one in less than a week right now. Thanks for the recipe!
Delicious!! I made a batch and baked it in a 12 ct. muffin pan. Same temp for 27 minutes and they came out perfect
I was scrolling through recipes this morning and came across yours and it looked pretty easy to make and it was. I followed everything for your recipe except for the oil that I had on hand with a blend of organic safflower oil, avocado & coconut oil blend 100% natural… and I added finely chopped walnuts inside and on top. It was absolutely delicious and very moist as you have mentioned it is a very moist and dense chocolate banana bread thank you so much for sharing I’ll try to take pictures before we dig in.
Absolutely delicious-very decadent. Thank you!
You are welcome!
This recipe is amazing! Made it for first time, and a huge hit. Will definitely be making this again..Followed exactly as outlined and turned out moist & delicious! Thanks for sharing ..it will become a new family favorite. Highly recommend ..5stars!
Thanks! Glad you love the bread!
Could I use Hershey’s coco? Can’t find any Dutch coco in the middle of all this craziness!
Dutch cocoa has a deeper, darker chocolate taste but I’m sure Hersheys would work.
Yes!
I did! Turned out great.
I used Hershey’s coco and made this today it came out great!
I used Hershey’s coco. The chocolate banana bread was sooo good.
I used Hershey’s coco. The chocolate banana bread was sooo good. The best banana bread ever.
Hello! Can I use Hershey’s Unsweetened Cocoa Powder? Thanks
Yes!
The chocolate banana bread recipe is exceptional, and my family now requests a loaf each week. We’ve shared the recipe and baked bread with several friends who all agreed it’s delicious!
What would be a good substitute for the butter if I’m trying to avoid dairy? the vegan chocolate banana bread recipe called for coconut oil, would it be the same amount to sub coconut oil for the butter?
You can use coconut oil, vegetable, grapeseed, or canola oil!
Hi, sorry to bother you.. do you happen to be the Melanie Ross who is a hairdresser and used to work in St ALBERT?
My daughter’s name was Melanie Ross til she married, and one day my new hairdresser was also Melanie Ross. It’s a small world! Deb.
Don’t we need to add baking powder to the recipe? Is baking soda enough for the bread to rise?
I only use baking soda in this recipe and the bread turns out every time:)
This recipe is amazing! I like that it uses pretty common ingredients and can be made quickly. I used just regular Hershey’s cocoa and it turned nice and chocolatey. Especially love how moist the cake is. All I need now is a glass of milk!
Can you use this recipe to make muffins? I don’t have a bread pan, but my friend highly recommended this recipe!
I did it as a big loaf the first time (and got the moistest banana bread ever… amazing) and this time did mini muffins. I got 48 muffins and baked at 350 for 12 min. I was a little short on banana and I should have taken them out at 11 minutes so they weren’t quite as moist, but they worked great.
Is there anything I should do differently for high altitude? I don’t bake very often and don’t want to mess this up 🙂
Delicious and very easy recipe to follow!
What kind of monster are you? This is delicious. I may never forgive you! 🙂
Hi,
I don’t have a loaf pan…I only have a 9×9 inch square tin, could you please suggest the baking time? Thanks~
So I didn’t have a 9×5 and had to use two 8×2 instead and a small 4” cake pan lol. I set a timer for 30 min so I’m hoping it cooks right! It smells delicious!
Delicious! It is very decadent, more like a dessert. Mine baked in exactly 50 minutes to perfection. There’s so much chocolate though that you can’t taste much banana. I still love a classic banana nut bread but this is a good change of pace.
Delicious
Holy Bananas, this is the best banana bread I’ve ever made. And I’m a pastry chef. This is SO FREAKING GOOD.
This is great! I split the base in half, and added cocoa powder to one half, and peanut flour to the other half, and then I marbled them together to make one great loaf! I only used half a cup of sugar, instead of 3/4. I used self-rising flour and did not add baking soda.
I made this with regular flour but it’s hard to find these days! My husband and and son love it…
Would it work with Whole wheat flour as well? Any tips here? Thanks!
The texture will be a little different but you can use it.
I don’t write very many recipe reviews but holy s… this is delicious! I’m not even a banana bread fan ….. it’s so chocolaty but you can definitely taste the banana. I was going to give some away ….. maybe next loaf …. thank you for this delicious recipe!
So glad you loved it! Thanks for sharing!
Wow! This is seriously the most delicious recipe!!! It is so perfectly moist and the banana flavor really comes through. THANK YOU for my new go to recipe for banana bread 🙂
Hi!!!
I made this a few days ago, and it was gone in two days
It was absolutely amazing!!!!!
My kids and my husband devoured it.
So, my son’s birthday is tomorrow and I would like to do this as a two or three layers cake, depending on how much batter I have by doubling the recipe, with peanut butter frosting.
Do you have any suggestions for the baking time?
Thanks!!!!!!!
How did this turn out? Thinking of doing the same! Thanks.
This is so good. I was craving chocolate and was not disappointed!
I made a couple adjustments to the recipe just based on what ingredients I had on hand – I used whole wheat flour, used only 1/2 cup chocolate chips in the bread (none on top), and used Hershey’s special dark cocoa powder. I also added a splash of almond extract because I love the flavor. Shared some with my neighbors and they could not believe it was a (fairly) healthy recipe for how rich the chocolate flavor was!
Easy to make and tastes great. Thanks for the recipe!
Hi Maria Can’t wait to try this but I don’t have any cup measures – do you have the ingredients in grams too?
Loved this! Used 1/2 cup butter as I didn’t have any vegetable oil on hand. Bananas weren’t ripe so I put them in the oven for 20 mins, till the skins were nice and dark. They came out soft and were easy to mash. Didn’t have enough chocolate chips so I scattered dark chocolate compound coins on top before baking. The bread came out incredibly moist and chocolatey. Whole family loved it, will definitely be coming back to this often. Thanks for the amazing recipe!
I’ve made this before. It’s delicious!!!!
Fool-proof recipe and oh so delicious! Turned out perfectly and tastes like chocolate heaven.
This morning I made my second double batch, this recipe is PERFECT as is! Moist, rich and delicious. Thank you so much!❤️
Just made this for the 2nd time this week and it’s only Thursday! (Let’s blame it on COV-19)This “dessert bread” is absolutely decadent, moist and delicious, chocolate lovers- you will not be disappointed! It’s the first time I’ve made a recipe that looks as good as the picture! Thank you for this recipe
We’ve been purchasing produce boxes through a wholesaler during this Covid time period and they’ve included A LOT of bananas so I’ve been looking for creative recipes to use up the over ripe ones. This was a great recipe. It turned out moist and chocolaty like I had hoped. My only issue is that it’s very crumbly and I’m not sure why or if that’s the intended consistency. I made it per the instructions with no modifications so if anyone has any thoughts or suggestions, I’d be happy to hear them.
Damn, that’s good! Even my banana hating husband loved it!
I didn’t put chocolate chips on top (we like chocolate, but would prefer not overdo it!), my loaf cracked so bad on the top. Does that have anything to do, or what could possibly go wrong?
Can I used this recipe for chocolate cake loaf by omitting bananas?
Can I used this recipe for chocolate cake loaf by omitting bananas? hoping for a favorable response
I haven’t tried the recipe without bananas.
What do you recommended for elevation above 7500ft to keep it moist?
This recipe is AMAZING!! I am NOT a baker and it came out so yummy!! I used 4 smaller bananas and the coconut oil option.. and used the Hershey Cocoa! YUMMM
Yay! Glad you enjoyed the banana bread!
I followed this recipe with regular salt, salted butter, and a different dark cocoa powder, chopped bakers chocolate vs choc chips. Then halved it because I have a small pan. It didn’t rise properly. The flavor is good. Very moist. It just bubbled over and has a density between bread and brownies. Great flavor, but not pretty.
Amazingly moist bread! I substituted 1/4 cup of sour cream for the egg and it worked perfectly! This will become a constant in my baking rotation! My entire family loved it.
Now I never leave comments, like ever but this deserves it because it’s so so so so so so good!!! And easy. Bookmaked so I can bake it on repeat and share with others.
How long should I put the mixture in the oven if I am using muffin tins instead of a loaf pan?
Check at 18 minutes, but it will probably take a little longer. Mine usually take about 22-24 minutes, but every oven is different.
I made this and it was delicious. You really have to be aware of the bananas. They aren’t obvious. My granddaughter came over and gave her a taste of my new “chocolate” bread. She ate it, loved it. Finally asked if there was bananas in it. She wants more, even with the slight taste of bananas. I think it is the bananas that make it so moist. Very little flour and not that much sugar. Not bad for dieting
Omg!! Tried it today and I love it! It tastes like chocolate bread not even a slight taste of banana, sweet to perfection, not too sweet just perfect, very moist. Thank you for this recipe!
If I only have 1 or 2 bananas should I add another egg or what other adjustments should I make in order to get a similar outcome?
The texture was great but it lacked sweetness (just tasted like rich, barely sweetened chocolate cake). I had 3 other adults taste it too and none of them liked it enough to keep it. Does it really only have 3/4 cup brown sugar? (I used Droste unsweetened cocoa powder and semisweet chocolate chips.)
You can always add more sugar, but I think it is plenty sweet and very decadent.
I always modify recipes to the way my family members like, you can adjust to the way you like.
Yup! I agree with Maria the sweetness is perfect and very chocolatey rich. We had friends from Italy over and they found this to be an amazing dessert.
If you are someone that prefers things on the extra sweet side you can just add more sugar or use chocolate chips that are less dark and sweeter. But I wouldn’t change a thing!
Thanks!
I have made this several times and sometimes without the chocolate chips (none on hand). It is delicious. I have made this for a potluck brunch and it was a hit. I’m not sure how someone is saying it’s not sweet enough? Maybe their bananas weren’t ripe enough maybe? I thought it was perfect. I can’t rave enough about this recipe. It is so good! If you’re in quarantine, do yourself a favor and make this banana bread. I have most of the ingredients on hand and it’s so easy and oh so delicious.
Thanks a lot for that excellent recipe. We loved it, enough sugar, nice texture, sweet and delicious.
I sent it to several friends and wi will do it again. Am using French brand of cocoa powder and it works well.
Glad you loved the banana bread!
Made this today and it was great! The chocolate and banana ratio was just perfect Thanks for this!
You are welcome!
Hi there – just want to ask – it was my understanding that dutched cocoa or black cocoa should not be used in recipes calling for baking soda. i recently made a similar double chocolate banana bread recipe, using black cocoa powder and the bake time and/or temp was too short and the texture at the end was overly crumbly (though still moist). Just wondering what your take on this issue is.
That is the “rule” but I use Dutch process cocoa in this recipe and it always turns out perfect:) You can use unsweetened cocoa if you wish! Both work great!
If your recipe contains certain ingredients, you still add baking soda. One of those ingredients is brown sugar.. pretty sure that’s why it works.
Great recipe! The bread was super moist and a really lovely balance of chocolate and banana. I have made this for adults and kids alike and it is a hit!
My favorite cake!!!
I have used this recipe at least a dozen times with great success and consistency. It is plenty sweet so, I’d disregard the 2 star rating. Perhaps their bananas were off or they were quite literally bananas…. the world may never know
Looking very delicious! Thanks for the receipe
Looking forward to trying this! I don’t have any Dutch process cocoa though, can I substitute regular unsweetened cocoa powder 1 for 1 or would you recommend any adjustments?
Yes, you can use unsweetened cocoa powder. Use the same amount.
Made this this morning… only had 2 ripe bananas so I added some applesauce. Also only had 1/2 cup choc chips. It was still amazing!! Super chocolatey and moist. Really, really good! I’ll make it again, for sure, once I have 3 bananas and more chips. I can’t imagine that it could be much better than it already is! Also, this was the first time I ever used Dutch process cocoa… wow! Thanks Maria.
Hi there . Greetings from India. I tried your recipe today. It was perfect. I like how it is not too sweet. Every member in my family prefer their cake less sweet than the norm. This was good. Also I don’t have an oven of any kind so I actually made this on the stovetop, using an old nonstick deep vessel like a mini oven. Took around 35 mins and turned out perfect. This recipie is a keeper. Thanks again.
Hi the bread was delish… will this bake well in cupcake molds as well?
I turned the recipe into cupcakes today and frosted them with a peanut butter buttercream and they were phenomenal. I baked a half dozen standard cupcakes and three giant cupcakes. Because of the two different sizes baking at once, I started checking the smaller ones at 20 mins, and ended up taking them out at 23 minutes.
I love this bread… i don’t like overtly sweet baked goods and this bread is just perfect. Sweet enough, perfectly moist, and tastes decadent. Thank you!
Have you tried this with nuts? What does salted butter do to it? Great recipe, my daughter served it at her daughters wedding.
I love, love, LOVE this banana bread! But I notice that the cake is always more fluffy when my friend makes it, and a little dense when I do. Is it possible I am over mixing the dry ingredients? The other difference is the baking pan, she uses a glass pan (and bakes for an hour), and I use metal (toothpick at 50 minutes, and bake another 10 minutes). Please help! I want to get this right the next time!
You could be over mixing. I use a metal pan too and it is always fluffy.
I made this recipe today, it was easy, the directions were clear. Often I try a recipe for the first time and although it is often said to be the ‘best’ of, it turns out to be disappointing. I have to say though, this one was excellent. It certainly lived up to the title, and I was delighted with how this recipe turned out. It was chocolatey, not too sweet, moist without being soggy. I debated about using ok, as I was afraid it would be oily to the aste, but I decided to use Coconut oil, and I’m glad I did.
I stuck to the recipe, would not make any changes, it was perfect as it was. Thank you for this wonderful cake/bread and it will be a regular in my house.
So glad you loved it!
Hi thanks for the recipe I followed everything except i used unsweetened cocoa(Hersheys) its moist and not too sweet love the taste but how come the middle part shrank a bit after i left it to cool down in less than an hour so what i did i rebaked for another 10mins still same normally made banana bread but y Th his thing didn’t happen any tips or advise? Thanks
This my my kids favorite! Almost tastes like brownies. Yum! Wondering how to adjust the baking time for muffins instead…
Thanks!
This is the BEST banana bread!!!!!!
Has anyone used both brown sugar and regular sugar? I have monk fruit sugar and want to try 1/4 cup with 1/2 cup brown sugar. Thoughts? I haven’t made it yet but it sounds delicious.
Absolutely thee best banana bread ever! You nailed it!!! Thank you for making me look like I’m some fancy baker!!!
I used Ghirardelli chips and cocoa and it’s decadent, delicious and AMAZING! I used brown bananas …. it’s absolutely sweet enough following your recipe exactly! I wouldn’t change a thing. I only wish I doubled the recipe so that I could have given one away as a gift! Thanks so much!
Followed the recipe exactly. The flavor and texture are delicious. I might suggest using a slightly bigger loaf pan. 10 x 6 and baking it at least 50 minutes. I used a 9 x 5. The bread looked gorgeous after 55 minutes. After testing it from several angles I determined it was done. WRONG. Be sure to test the bread right in the middle of the loaf and do not push your tester more than halfway in on the first test. As in many of my sweet bread loafs there is that one channel in the center of the loaf that needs to bake longer. However, that is the nuance of baking breads in different ovens. It doesn’t affect my rating AT ALL. This is an excellent recipe.
I just made this recipe…didn’t have the Dutch process cocoa so I used about 3/4 of 1/2 cup of regular cocoa and the rest dark cocoa for a richer flavor. Amazingly good! Kudos on your recipe…one of the best I have tried lately.
Now I just have to just fight off the low blood sugar coma…
I tried this recipe today. I ran out to the store and bought everything that was needed. I threw it in my oven for an hour and it was still really gooey in the middle.
It wouldn’t bake. I threw it back in the oven for another 20 minutes and it came out the same. I use the right amount of chocolate chips and 3 very ripe bananas. I don’t understand what I did wrong? It wouldn’t cook in the middle it was really gross. LOL! Please help me, as I would really love to make this. This looks so delicious. I failed big time.
I have never had that happen. What pan did you use? Is your oven temperature accurate?
I baked this today without chocolate chips…its texture and flavour was delicious…thanks for sharing this recipe
I made this today and doubled it and I’m glad that I did! It tastes like brownies!
I made this for Father’s Day brunch today. This is our family favorite.. I have made this 3 times before and it comes out perfect everytime! Thank you so much for sharing the recipe.
This turned out amazing! Followed the recipe exactly, and baked for 50 minutes. It wasn’t too sweet, and the inside was soft and decadent – will definitely make this again. Thanks so much for posting this recipe!
I appreciate you sharing all your awesome recipes. 😀 I have to say that you recipes for banana bread is the best and I have tried tons of different ones throughout the years from other sources.I can’t wait to try your collection of recipes posted here. 🙂 Thank you!!!
This turned out so well! Third time making it and still so good.
Sometimes I will spread a scoop of peanut butter or almond butter on it. Next level!
I have baked this twice now. I usually make edits to recipes to suit my tastes, but I think it is perfect as written. Lots of chocolate flavor but you can still taste the bananas. Moist and delicious!
Can I substitute baking powder for baking soda? If so how much should I use?
Have made this numerous times since you first published and it always gets rave reviews. As my Grandma taught me 50+ years ago, the key to moist, sweet banana bread is using brown bananas ..the more ripe the better. Don’t skimp on the 1.5 cups bananas! I’ve also turned this into a “dessert”- warm slice on a plate with vanilla ice cream, drizzled with hot fudge sauce. Definitely a keeper thank you.
It is very nice!!! I did it and everyone loves it. But can I use honey instead of brown sugar?
Wow. This is absolutely amazing! My entire family loves it! I may hide some zucchini in there next time for extra veggies. I made them into muffin/cupake form. I filled them halfway and it took about 17 minutes to cook! Oven was set to 350 degrees and I used a dark nonstick cupcake pan. I also accidentally added extra oil to the mixture, but luckily it didn’t affect it at all!
Thank you for the recipe. It’s really good soft chocolate banana bread and delicious, my family and co-worker love it.
Very good bread. This bread is not very sweet which I like because I don’t eat a lot of sweets. This bread goes very well with cut up strawberries.
This bread was wonderful – just as you described it. I think the sweetness was spot on. Thank you! My family loved it. The recipe is now in our favorites.
We always stocked up bananas for smoothies and banana bread but this is the first time I’ve ever tried to incorporate chocolate in it and I used Hersheys Special Dark 100% cacao (on hand) and it was a phenomenal hit in our house! I made it in a cupcake so we can easily packed it as we go out and play. My son helped me mashed the bananas and mix all the ingredients. He was happy putting the extra chocolate chips on top and never stops talking on how much delicious this chocolate banana bread was! The house smells soooo good with chocolate melting! My husband approved how perfect these recipes came out and son was so happy eating these with cold milk! (Well, he always happy whatever he eats) These are moist and not overly sweet. I adjusted the brown sugar for 1/2 cup as our bananas were overly riped. I am definitely keep your recipes for life. Thank you. I made this an exception for today as I am doing dirty low carb. ✌
Made this today for breakfast because I’m 9 months pregnant and I deserve it ok? I’m an experienced baker and should have trusted my instincts – it definitely needed more sugar and a little more oomph. Had three large very ripe very sweet bananas but I still put 1/2 c brown sugar and 1/2 c white sugar and it was JUST sweet enough. Good thing I packed it with chocolate chips bc that helped the sweetness issue a lot. I just really wish I had added two heaping tablespoons of Greek yogurt or buttermilk to give it some zing. Glad I went with Ghirardelli cocoa – Hershey is not nearly as good in my experience. Banana flavor came through nicely.
Very delicious recipe. I added extra chocolate chips because we love chocolate and also added walnuts.
Yum!
I made this once and thought the same thing: not sweet enough for me. People rave about my banana bread and I also use whole yogurt in it
Perfection! It taste wonderful, mine did fall a little after letting it cool, but hey, it still went down fine Super moist! My cooking time was about 35 mins. I made it with Hersey coco since that’s what I had on hand.
Have made this twice now and it is a delightful treat. I mix all the chips in, instead of put on top and it makes it so YUMMY! Great stuff.
Glad you love it!
hey, this recipe is so wonderful. But mine was too soft i think, and its falling apart. Could you help me why that happened?
Thankyou so muchh
I haven’t tried this recipe but I’ve been baking banana bread for 20 yrs & I think there’s not enough flour… try adding maybe 1/4 cup more flour… I think this recipe is too “moist”. My regular recipe calls for 2 cups of flour, but the cocoa takes up some of the dry ratio, so I don’t suggest using a whole extra cup in this case.
This is the best loaf recipe I’ve ever tasted. To die for. Seriously. I added some coarse sea salt to the top and it was ridiculous.
BEST most delicious chocolate banana bread ever!!!! Thank you so much! I follow you in IG and this is the first time I try a recipe from you and now I’m a fan! I took it to the beach with to share with my friends and the kids and everyone loved it!
I mixed all the chocolate chips in and put a little extra (I have a heavy hand for chocolate chips) used bittersweet and semi sweet and is heavenly! May make it again this week unless you suggest one of the zucchini recipes, I love zucchini everything! ❤️
So yummy! I was short on brown sugar so i added white sugar and then added a lil bit of nutella. Definitely will save this recipe, in case my daughter craves for it. Thank you so much for this great recipe!
This recipe is great! I used same measurements of flour with gluten free perfect flour blend, and it turned out perfect. If you love chocolate, this bread is for you! And so easy to make. Happy baking!
So Many compliments! I’ve made this several times in the year since I found this recipe; however, for ease of sharing, instead of in loaf form I make muffins. The muffins make it easier for sharing with office workers (pre-Covid) and other family members. I follow the recipe pretty much as is, but top the muffins with a Chocolate Chunk instead. I’ve been asked for this link many times and am happy to share it – the muffins are always moist, delicious and just the right mix of chocolate and banana flavor. Thank you!
I am so glad you love the recipe!
What was your baking time if you do muffins instead of a loaf?
20 to 24 minutes, check early to be safe!
Normally I don’t comment, but this recipe is AMAZING!! It turned out perfect and delicious. I will be making this again!
I made this recipe today and OMG!!!!! PERFECTION! I shared eith my neighbors and they said this was the best chocolate banana bread in the world. Thank you so much for sharing this recipe!!
This is so simple and amazingly delicious. I have made oans at home that we (read:me) have devoured and taken places and it is always a hit!
I absolutely love this recipe and its my go to for choc banana bread.I normally reduce the sugar by a 1/4 cup and its plenty sweet in my opinion. I however wanted to swap the sugar for Date paste.Could you help with the proportions?
I made this today substituting date paste for the sugar, (same amount). It turned out very good!! I’ll definitely be making it again. It isn’t overly sweet…but oh so chocolatey:)
Good to know, thanks for sharing!
FANTASTIC RECIPE!! I absolutely love this recipe and its my go to for choc banana bread.I normally reduce the sugar by a 1/4 cup and its plenty sweet in my opinion. I however wanted to swap the sugar for Date paste.Could you help with the proportions?
I made this recipe today and OMG!!!!! PERFECTION! I shared eith my neighbors and they said this was the best chocolate banana bread in the world. Thank you so much for sharing this recipe!!
Wow! What a great recipe! Mine turned out delicious. I made two loads and after sampling my husband stated that one loaf was his. Saving this recipe for sure!
Help me pleasee.. this recipe is so delish but i have a problem, why its falling apart when i sliced it.
I need your help about what i did wrong
Oh my goodness, this was beyond delicious. And oh so moist. It was so easy to make. I used Ghirardelli chocolate chips and made sure to sift the cocoa. The banana taste is subtle. This will definitely be something I will be making often.
Love this recipe! Only thing I suggest is putting parchment paper on the bottom of the pan to make it easier to take out. Because my bread top gets smooshed when I take it out after cooling
The chocolate chips on top dissolved completely. How do you get them to stay formed and visible? It was delicious though, my whole family loved it!
I just sprinkle them on top. I don’t press them into the loaf before baking.
Made this recipe so many times and it turns out amazing every time!! Definitely recommend!
We made this cake today, used half APP and half whole wheat, added some walnut pieces, and as you mentioned, cake was sooo moist, thank you for sharing this recipe.
I’m very happy that I had enough bananas to make a double batch! This is excellent, although it seems more like a loaf shaped cake than bread. This recipe is a keeper.
Just made this, added 1/4 cup of white sugar also and 2tbs Greek yogurt. My husband is a tough critic and his response when I asked what he thought, his reply, “it’s f’ing delicious!”
Nuff said.
Great and truly perfected recipe.
Powerful chocolate taste! I added salt like someone suggested in the comment and that was a great addition !!
The batter had a lot of tiny lumps so despite the “dont over mixed it” recommendation I used my plunging mixer to smooth it and that did a great job, I just really wanted to make sure it wasn’t flour lumps.
I made this yesterday. It wasn’t very sweet but I did like it because I love chocolate and the choc. chips in it make so much richer.
I never comment on online recipes but I love this recipe so much. In fact I’m about to make it again right now for the second time this month! It’s perfectly moist and not overly sweet. I like to add a LITTLE bit of espresso powder (about 1tsp) to intensify that chocolate flavor a little bit and because I like that it brings out those darker more bitter notes of the Dutch cocoa. (I know not everyone likes this so it’s fitting it’s not in the recipe, but just in case anyone else reading the comments likes a little bitterness to their chocolate too!) Wonderful recipe, I’ll be back many times I’m sure. Thank you for sharing it!
So, I attempted to make this recipe vegan. I used coconut oil, 2 flax eggs, 4 medium bananas (because I didn’t have large bananas), Bakersfield 100% natural unsweetened cocao from the 99 cent store (because I’m frugal and that store is the bomb!), and then I found ghirardelli semisweet chocolate chips in the back of the pantry and the whole vegan idea flew out the window (I have no willpower when it comes to chocolate)! I put all the chips in the batter, none on top. This chocolate bannana cake (because let’s face it, this is not bread — and that’s a good thing!) is my new favorite! Thank you!
I’ve been baking for over 30 years & this chocolate banana bread was absolutely delicious !!! I did not alter the recipe in the slightest. If it wasn’t for my picky granddaughters, I would have thrown walnuts in it. Granddaughters loved it!
I have a feeling this will be my new go-to quick bread to use up overripe bananas. I used dark brown sugar because that’s what was on hand. Turned out rich and moist. My son loved it! (Next time, though, I won’t let my bananas get so overripe before making; they were pretty strong.)
BY FAR THE BEST BREAD I HAVE EVER MADE. Tastes like a delicious chocolate cake. And I agree about using coarse sea salt- sweet and salty is my jam!
Thank you for sharing this recipe
Best cake
I did some modification
Instead of plain flour use whole meal flour
Sugar replaced by honey & Nutella
And add some walnuts
I simply mix with spoon it was well moist cake
Hi Ritu – good idea with the honey! may i ask how much you used instead of the 3/4 cups of sugar?
Thank you!!
Banana bread is a family favorite. When I saw this recipe, I already knew it was going to be delicious!!! I used regular salt, and vegetable oil, and put a whole bag of chocolate chips for a double batch. It made four loaves, i use the foil pans that are about 3×7″. It is moist and delectable!!! It is our new favorite!!!
I wish there were buttons to get down to the recipe and get past the ads, video and waffling on and on about how this is the best recipe ever. I nearly skipped it cause of all the spam. Glad I didn’t but omg! Recipe!
Delicious! Ive made this almost weekly since April. I usually make two or three and pass them out to family and friends. I’ve made the recipe as is and it’s wonderful. However, I can’t have gluten so I used namaste gluten-free flour and I swapped the butter for additional avocado oil. It’s amazing!
This is a regularly used recipe in our house
This was the best I have ever baked. It was so moist yet crumbly. I dunno what else to say. I just loved it. Thank you.
So simple to make I made it with my four-year-old and he loves it! Cut sugar down a bit and it was still delicious.
This recipe is a keeper! I followed the recipe to a T except used less chocolate chips b/c I thought that might make it too sweet. I thought the banana bread turned out perfectly – just the right amount of sweetness. Chocolate flavor was subtle for me. Moist overall. Tasted more like cake than bread, lol. I’ll definitely make this again. And again. And again.
It’s my first time to bake and tried this recipe. Wow! Everybody approved! So yummy and chocolatiest! I will try another recipe 🙂 Thanks so much!!!
iv made this twice now. since i had my baby iv had to go dairy free so the second time i did all oil and no butter- and used hersheys allergen free chocolate chips. both times the bread came out yummy. i think the chocolate chips on the top can get too hard so i cut the slices and added them to them after
Turned out great. Slightly less sweet but tastes great overall!!!
What a divine bread/cake this is ! Eating a slice of it right now, topped with raspberries.
I followed others suggestions to use 2 dollops of Greek yoghurt to make it extra moist.
It’s like a rich chocolate cake, easy and delicious. Thanks for the wonderful keeper recipe!
What a divine bread/cake this is ! Eating a slice of it right now, topped with raspberries.
I followed others suggestions to use 2 dollops of Greek yoghurt to make it extra moist. I used coconut oil instead of vegetable oil.
It’s like a rich chocolate cake, easy and delicious. Thanks for the wonderful keeper recipe!
Best chocolate banana cake I’ve ever made. I’ve discovered this recipe some time ago and passed it to all friends and family. My little boy is absolutely obsessed with this cake! Thank you.
This was FANTASTIC. I knew it would be good when I saw just one cup flour but a generous ½ cup of cocoa – that’s my kind of recipe right there! Very moist, and flavor was just wonderful. I wanted to follow the recipe closely, but had to make a few tiny adjustments due to what I had on hand. Only had a few tablespoons butter, so just replaced the rest with oil. Only had whole wheat flour – I didn’t notice any particular “whole wheat” texture; worked out fine. And had regular, not dutch process, cocoa. The only change I intentionally made was to lessen the sugar to ½ cup, as I don’t like it too sweet. I was worried it might mess with the recipe, but it fortunately turned out wonderful. So glad to have found this recipe – it is a keeper!
Hi! I am new to baking! The cup you use is a 100ml/150gram measurement, right?
My house smells like chocolate banana heaven!!
I made mini loaves of a doubled recipe. 6 minis at 32 minutes. Perfect!! I did add some walnuts to half the batch, couldn’t help myself. So rich and yummy. Hard for me to pick my favorite between this and the chocolate zucchini bread. They’re like sister breads. Love the Dutch cocoa!! Thank you for this recipe!
Do you think I can use melted butter and cooled butter instead of oil?
Amazing! A big hit among everyone
Glad it was a hit!
I just made this recipe and it’s seriously the most divine thing I’ve ever made. Hands down the best banana bread for chocolate lovers out there. I used 4 bananas because I had 4 super ripe bananas I needed to get rid of. The only thing I substituted was brown sugar with coconut sugar. It was super moist and fills the entire house with the smell of chocolate! Truly a 5 star recipe!
Seriously delicious. This recipe is a keeper! My kids absolutely loved it. I followed the recipe and made no substitutions/adjustments. Baked for 50 minutes at 350 and it was perfect.
Turned out great!! My fussy son also loved it 😀
Oh my! This cake is a success. It will treat any desert craving. Loved by the whole family.
Delicious and yummy!! Definitely use parchment paper for easy removal from pan. Overall, 10/10!!
Delicious and yummy!! Definitely use parchment paper for easy removal from pan. Overall, 10/10!!
Made this a few hours ago and it turned out perfect! I switched light brown sugar with white but it was still moist. Everyone absolutely loved it.
I have made this recipe several times and bookmarked it! Sooo good and moist and almost always gone!
Ridiculously awesome chocolate banana bread. I didn’t adjust anything in the recipe except I baked in mini loaf pans for 36 min. Will absolutely make this again and again!
I have tried this before and it was perfectly delicious. I wonder if I could use the exact recipe and bake in muffin pan instead?
Yes, you can make muffins. Same temperature but reduce the baking time. Check at 18 minutes to be safe. They might take a little longer.
It turned out perfectly – very moist, not too sweet and very delicious.
This turned out exactly as it looks in the picture, and tastes every bit as good as described!
I own a cafe and now make this regularly as my regulars LOVE it!
Thank you! X
Crumpet
Worcestershire
UK
If I use Hershey’s cocoa and regular sea salt will this recipe still work??
Yes!
This is my go to banana bread recipe when I have bananas that need using. My hubby and kids love this and it doesnt last more than one serving! Thanks for the delicious recipe!
You are welcome! My favorite too!
This recipe was perfect! We also added some chopped walnuts to this and it was lip smacking!
Can I use these exact proportions for 8 slot mini loaf pan? Each slot is about 3.5 x 2 inches.
My family can’t get enough of this amazing chocolate banana bread! I ALWAYS have to make a double recipe, and it’s still all gone within 48 hours! As soon as bananas start getting spotty my girls start begging for this bread. I’ve been known to buy extra bananas in the hopes that some will last long enough to make it. Thanks for a wonderful recipe!
I love this! Thanks for sharing!
I have made this recipe twice now. I made it into mini loaves and they are a big hit! The recipe is easy to follow and tastes amazing! Thank you!
So happy you love the recipe!
This recipe is amazing! I made it with no changes to the original recipe and it was incredibly moist. Thank you!
Rave reviews! First made the recipe divided between 3 mini loaf pans. My bananas were not as brown as they could be so added a couple dollops of vanilla Greek yogurt and all loved it. Just made again in just one loaf pan as originally prescribed, bananas brown and no Greek yogurt needed because bananas were brown and mashed perfectly. Absolutely stupendous (even better because bananas literally brown)
Wonderful decadent recipe…I used vegetable oil (what is in my pantry generally) and Guittard cocoa rouge powder both times…high end cocoa I truly feel ups the ante along with of course brown brown bananas. I think the Greek yogurt is a nice substitute if you just cannot or do not have time to wait for bananas to become truly brown. Love it and so glad I discovered this recipe. Many thanks for sharing this recipe with all.
I made this Chocolate Banana Bread today and it smells good. I think if I make this again, I will line the loaf pan with parchment extending over the edge so that the loaf can be taken out easily. The loaf was starting to split because (a) it’s still warm and (b) because it’s not easy and I didn’t want to ruin the warm topping. I would also bake it not more than 50 mts if possible with a maximum of 55 mts.
Fool proof recipe! It’s so easy and the result is delicious! I’ll definitely be making this again and again.
I have made this recipe many times and have LOVED it! It truly is the best chocolate banana bread recipe. I have recently had to go gluten and dairy free, so I am going to try baking it with gluten free flour 1 to 1 cup and dairy free butter or just dubbed the coconut oil. ’m hoping it turns out just as yummy.
I made this tonight and it was perfect. I use white wheat because I wanted to use some up. So delicious and such an easy straightforward recipe. I found three bananas to be perfect as I didn’t measure them in cups.
Made this banana bread last night for lunchs this week! O-M-G!! So moist and tender inside yet tasty!!! This recipe is simple and sooooo good! Not disappointed AT ALL! Most definitely adding this gem to may lunch rotation! Perfect snack! ☺️
It was fantastic! I put in a handful of chopped walnuts, and made it dairy free by using only melted coconut oil and canola oil with a splash of pea-based milk to make it equivalent to the moisture content in butter. Thanks for the recipe, it was perfect. A very nice change from standard banana bread. My husband was impressed! (Normally he does the baking.)
Hi, I’m curious as to why you use Dutch cacao with baking soda. We did not have Dutch so we used normal and ironically the bread did not rise much at all despite the additional acidity.
I know that you aren’t supposed to use Dutch processed cocoa with baking soda BUT I have always used both in this recipe and never had a problem. I like the richer flavor of the Dutch processed cocoa. If you want to use regular unsweetened cocoa, you can, but again, I have never had an issue with Dutch processed.
EXCELLENTE’ I needed a new variant of banana anything, found this AND this is my new go-to for banana breads now. I appreciate and respect that one should never alter a recipe til they have made it to a T first.. (Must admit I did cut the Br Sgr. Back to 2/3 cup, and the chocolate chips back to 1/2 cup only in batter with light sprinkle on top); but that’s only bc of our post-Christmas regimen… this bread turned out AAHHMAZING and glowing reviews for the creator from my family! Moist and oh so flavourful. It’s lucky that it even lasted 2 days…LOVE IT! (I’ve always been a salty person not a sweet person) ♀️
This recipe is AMAZING! I make it as a dozen muffins instead & bake for 25 minutes. Best muffins ever.
Best Chocolate Banana Bread so moist and yummy. It is keeper.
First time making this recipe, my family rated as a keeper . I used coconut oil and added hemp seeds for extra protein. Next time I’ll make a double batch
This recipe was everything! I loved it!
I am so glad!
Do you happen to have the nutritional information? We are trying to keep track of that for my husband after his heart attack last month. He loves chocolate and thinks this sounds really tasty.
Hi! can i use normal unsweetened cocoa powder instead of the dutch process?
Yes, enjoy!
A-M-A-Z-I-N-G!!!!! I made this as a gluten free recipe and it came out fabulous!! I substituted oat flour as well as 1 teaspoons of xanthan gum. Didn’t have butter so I used vegetable shortening. Nonetheless, it came out super moist, flavourful, and chocolatey. Definitely will be making this again 🙂 thanks for a great recipe
My family LOVES this recipe and we make it so often that I actually finished a tub of cocoa powder. That never happens! The flavors with coconut oil is amazing. Thank you so much!
Absolutely delicious best Chocolate flavoured Loaf I have ever Tasted cant praise this high enought next time would try it with Orange Iceing insted of the Chocolate Chips
This recipe is very similar to your Chocolate Zucchini Bread other then in this recipe your only using one egg? is there a reason for that ?
They are similar but different so please follow this recipe if you are using bananas. Bananas are different than zucchini. I found it works best with one egg since bananas are so moist.
This recipe really truly brings out both the chocolate and banana flavors, and it’s nice and moist. I used the recipe to make six mini Bundt cakes and two even smaller mini Bundt cakes. The mini Bundts only needed 25 minutes of bake time, and the smaller minis were done in 17 minutes. My adult son, who is a very good Baker and is very picky about desserts being moist enough, declared these perfect. Thanks for the great recipe!
Wow! I was planning on making your chocolate chip banana bread but didn’t have the full amount of chocolate chips so I decided to make this so you couldn’t see the chips. So happy I did because this bread is delicious and decadent!
Should the oven be set to convenction/fan?
I don’t use convection.
Would love to try this recipe but I am out of vegetable oil. Any substitutes?
canola oil or melted coconut oil…some have even used olive oil!
This is unbelievably delicious. I made with butter and coconut oil. No chocolate chips in the loaf- just a few on top. So moist, chocolatey, but you don’t lose the banana flavor at all.
My husband said he only ever wants this banana bread now.
I have NEVER taken the time to rate a recipe before but this was beyond amazing!!! I couldn’t live with myself if i didn’t. Moist and decadent and very easy to make. Thank you, Maria, for sharing this excellent recipe with us.
Your fan forever, Tamara
Just took the recipe. Next step, make the loaf. Will be back.
Hi …… the flavor is great …… I accidentally used 1 cup of melted butter …… the bread came out too crumbly……… I will give it another try with the right amount of butter …… just wanted to ask if this bread is supposed to be so crumbly
Hi! So, I made one loaf and it was Wonderful!! And yes, VERY MOIST! Now I’m wanting to double or triple the recipe but notice all of them say 1 1/2 cups banana? It doesn’t change for 3 loaves?
I am so glad you enjoyed the banana bread. If you are going to double or triple the recipe, you do need to increase the bananas as well. When you use our site feature to double or triple the recipe, it changes the ingredient amounts but not my notes, so go by the amount of bananas. Or double or triple on your own:)
Hi Maria
Your recipes look amazing and I would like to make the above today but wondered if I could make this in my bread machine.
Will this work and will I need to adjust anything?
Thanks
Hazel
Easy to make and was delicious! I left the chocolate chips off the top and not as many on the inside, still nice and chocolaty. Yummy!
I am making my second loaf in three days!
Easy recipe to make and delicious results. I mixed in a few salted caramel chips for the topping but other than that no changes.
Wow. Wow. Wow. This reads more like a dense chocolate cake to me. Am I complaining? Oh, heck no! This will be my new recipe for chocolate cake as well as my go-to banana bread recipe. It is so decadent and rich. The banana is detectable but not the main feature. SO good!!
Wow the best I have ever tasted. So moist! I used large dark chocolate chips on top! Sooo good
It was bitter. Texture was great. Soft moist not dry or rawww but wish the sweetness was better incorporated.
Yummy! I made two loaves, one gluten-free.
I just replaced the flour with Bob’s Red Mill One-to-One. Hands down, this is the best gluten-free bread that I’ve ever eaten. My daughter LOVED hers also. Thanks!
I posted the picture on FB.
Wow! This turned out amazing! Best banana bread ever!
It really is:)
Hi, I’m using grams and mL instead, may I know how many mL is a cup?
So good! Really is a chocolate lovers dream <3 Made this tuesday and was gone by wednesday!!!!
This is incredible! I made it into muffins, baked for 20 minutes. I did an experiment with different “wet” additions: First time was bananas as the recipe called for. The next time, we were in the middle of a winter storm and all I had was canned pumpkin. I used that in place of bananas for a batch, and we weren’t fans. It wasn’t bad, just not as good. The next time I used applesauce in place of bananas. Again – OK, but not great. Bananas give the best flavor and texture!
10/10, highly recommend!
Did not turn out good it waa bitter and dry
Had some leftover brownish bananas, no idea what could do with it, searched online then found this as the best recipe. Tastes pretty good, nice and soft. Used dark chocolate chunks as had no choc chips at home. And came out perfect! My kids loved it. Hopefully hubby will too. Thanks for posting. A mum from England.
So yummy! We actually made this into muffins and my kids loved them.
Absolutely amazing!!! So moist and chocolatey, and beautiful presentation with the chips on top. I just made a loaf and it’s already half eaten! It’s clearly a winner in my house.
A chocolate lovers dream! First time I made it I used espresso chips instead of chocolate chips and that was so yummy. I added chopped pecans the second time I made it and that was perfect too. I was just trying to use up things I had in my pantry and freezer. Not trying to change your perfect recipe. So moist every time!
My grandkids loved it. They asked me to make it again. That is high praise indeed.
I’ve tried other recipes looking for a perfect Matilda gooey cake but was never successful in making one.
Tried this recipe and the cake was oh just so awesome ! Loved it, thank you for this recipe.
*I didn’t have chocolate chips, I substituted it chopping a baking choclate bar.
These are absolutely delicious! I made them into mini muffins and they are perfect for the kids for breakfast or a snack. Very moist, very chocolatey, but you can still taste the banana. 10/10 I will make this again and again!
I tried this and it was AMAZING!!
I’d like to make muffins, but has anyone tried to make them in the past? Any adjustments or advice is welcomed!
Hi Marsha,
made them as muffins today: recipe made 12 regular muffins, baking time was 18 min. I would check them at 15 min to avoid overbaking. I made no other changes to the recipe.
Happy baking 🙂
Very simple recipe. Pending on your taste, caramel works well drizzled on it.
Oooh, love the caramel idea!
Very good! Easy and moist!! I used mini chips and a little powdered sugar on top.
I’ve made this a few times and always get raves. I double the recipe because a single batch isn’t enough. I’ve also had success baking as cupcakes.
I make this almost every other week. My husband pouts when we run out. Lol! I use a Bundt pan and bake it for 50 minutes. Always come out perfect.
Can I useapplesauce instead of oil?p
Hi! I want to make this recipe but I can’t find Dutch process cocoa anywhere. Can I use regular cocoa powder? If so, do I need to add or omit any other ingredients? Thanks!
This bread is way too sweet. I didn’t put all the sugar in and all the chocolate chips and it was still way too sweet
I love this chocolate banana bread. I was going to make this awhile back just didn’t have all the ingredients. But today I had the bananas oh my this is sooo good. Took some over to my moms she’s in love with this delicious chocolate banana bread also. Thank you we love it
Hello, can I use this recipe for cupcakes? If so, how many would this recipe make? I have doubled this recipe and made in an 8 inch cake pan, and it turned out perfect! Thank you.
Yes, it should make 12.
I made a few changes to the recipe and I thought it turned out very well! I used 5 small bananas, about 1/3 cup of butter (no other oil/fat), 1/2 C coconut sugar and 1/2 C total chocolate chips (1/4c in batter 1/4c on top). I was worried it might be too sweet for my tastes as written (I usually cut down on the sugar in most baked goods recipes). Turned out great, was even more decadent topped with a small scoop of ice cream served in a dish.
Didn’t need to run a knife, but wished I used parchment to lift out rather than to molten chips.
Delish!!
Absolutely delicious! Thank you!
This was the best bread ever. Super moist and rich, with lots of banana and chocolate flavor .
How to make the same in microwave
Never knew how much I could love chocolate banana bread until now. This recipe is a keeper.
These are amazing !!! I make a few adjustments to make them GF and DF as well but by far the best chocolate banana bread Recipe, even with the adjustments. My kids loved the regular batch (no adjustments) I made for them as well.
So good!! Thank you for sharing your recipe and tips!
Amazing chocolate banana bread – comes out perfect every time. Highly recommend this recipe!
Excellent recipe. I am on a low sugar diet so I substituted the brown sugar with Monk Fruit brown sugar and sugar free chocolate chips. Very moist and delicious.
It was so delicious!
I used applesauce instead of butter and just lessened the sugar to ½ cup for dietary reasons. It was amazing!!!
Thanks for the recipe!
Was this supposed to use baking powder instead of baking soda? With dutch process cocoa powder, there’s no acid to react with the baking soda, so this didn’t rise at all. This probably would’ve ended up rising with natural cocoa powder, though. I’ll have to try this recipe again with a combination that will react and cause the bread to rise.
The brown sugar is the acidic ingredient that activates the baking soda!
I’ve made this 3 times. I do it for 45 to 48 minutes and it’s the best cake I’ve made and everyone who tries it, wants more!
I’m impressed and I love it so much,crispy outside mushy inside and rich with flavour
But i would recommend to not use as much sugar bc it’s so sweet
I’ve made this several times , it is absolutely so delicious and moist. Hope everyone tries this .Its a keeper!!
Absolutely the boom diddy’s it is the best it is what it say I have made it twice now keep up the great recipes
I’m going to give myself five stars also. Out of all the many banana bread recipes out there I chose this one to deal with my 3 big over ripe bananas. Jackpot! I do think it should come with a warning though, is there anyone really out there who has managed to have just one slice?
Followed instructions exactly and was spot on at exactly 1 hour. The best. Thank you Maria 🙂
You guys.. this is THE BEST chocolate banana bread EVER. It’s so moist, chocolaty, and perfect texture.
Glad you loved it!
Made this recipe today and it is decilous. Moist, chocolatey and scrumptious.
I made it in 4 small loaf pans instead of 1 large one. I will be making this again.
I have tried many chocolate banana bread recipes but this one is so far the best and my favourite! I tagged your account on Insta! Thank you ..thank you …thank you!
DO NOT **** with it! It’s perfect!
What would be the best substitute for the bananas and still achieve all the moistness?
I make this recipe every other week – no lie! I sometimes buy way too many bananas just so they will get overripe before I can eat them and I can make this recipe.
I’ve only made the loaf twice, though. I always make individual mini muffins (and reduce the baking time significantly) for a quick “grab and go” for breakfast or an “anytime of the day” snack. I like to mix in dark chocolate and semi-sweet chocolate chips into the batter. Moist, chocolatey, rich and delicious.
I’ve shared this with friends and family everyone is a BIG, big fan.
LOVE THIS RECIPE!!!
Hi do you have the metric version? Thank you
Is it moist?
Lots of better recipes out there for banana bread
Question: I really love this recipe but only have two bananas. Should I reduce the other ingredients? And by how much? Thanks!
I’ve never made it with less banana. If you do, it will probably be dry and not have enough banana flavor.
I have done it with 2 large bananas!! Comes out perfect NOT dry! I really wanted some and 2 was all I had. The lengths you will go for this moisty, chocolaty, deliciousness.
Absolutely loved it! Delicious!
Very good recipe. Just wondering if I can turn this into muffins?
Yes, just reduce the baking time, 18-24 minutes. Check early to be safe.
This is the best banana chocolate bread. Thank you!
Thank you! I simply love this recipe. Its my go-to if i have extra bananas. Made it three times and its always perfect. Moist in middle and crisp top. I add pecan nuts on top as well because i like the extra crunch. My nephews gobble it up on one day so theres never leftovers.
Would have loved to try it, but 1/4 cup of butter makes no sense to me. 1/4 cup when melted? 1/4 cup all smooshed inside ?… Please use the metric system So much more reliable for baking!
Measure and then melt!
Can u please tell me the substitute of egg in banana choclaye chip bread ….as i m a vegetarian
Divine. A little tricky to gauge when it was just right to be pulled out of the oven but I rescued it in time Thank you… Such an easy, forgiving recipe.
Hi Maria, this chocolate banana bread was AMAZING!! I made it for my flatmate and she loved it! it didnt quite look like the picture much better! thanks for the recipe I’ll use it again soon! thanks! ~ Hannah.
Please please can we have a metric version I live in the UK
Thank you so much
It’s 56.5 grams, I believe. 2 ounces. Half a stick, in the US. Each stick is 4 ounces/half a cup, so 2 ounces, which I believe is 56.5 grams. Just weigh it and then melt.
In the US, butter sticks come with tablespoon measurements but also a chart telling you things like 4tbl = 1/4 cup, 8 tbl = 1/2 cup, 5 1/2 tbl = 1/3 cup
I have made this many times. I love it, my husband loves it, my friends and family love it. Sometimes I put it in the 3 mini loaf pans (disposable foil, comes in a pack of 3) and use them as gifts. Thanks for this easy, delicious recipe.
Delicious, thank you! I added just a few dried cherries that I had on hand and some walnuts to the batter. My oven is slow but I still followed your directions and tested the bread at 50 minutes — it was done!
so good! I’m vegan so I used an egg replacement and did 1/4 cup coconut oil instead of butter, but nonetheless, it was such a great recipe and it’s literally chocolate cake I loved it!
Can I use frozen bananas ?
Best ever!! I don’t think it has ever lasted 4 days….. try it as is first then play with it! Make double!!!!! I’m gonna steal this as my own, I’m so sorry.
Has anyone done a calorie count on this?
the best banana bread i ever tried. I put some chocolate chunks in the batter 🙂 thank you for the recipe**
This is by far the best chocolate banana bread ever!!! I can’t just eat 1 slice! Sooo, How long do I bake if I decided to use a mini loaf pan? So I can portion control lol
Best version of this recipe that I’ve ever tried!
Made a double … amazing!
I’ve made this several times and it’s always amazing! I don’t make any other kind of banana bread now.
What is the nutritional information about your recipes? Calories??
Amazing!!!
I used half cranberries & half chocolate chips, wow!!!
Thank you
It looks so yummy and tempting. Can you suggest a substitute for egg as I don’t consume eggs.
I believe you can try applesauce!
Flax meal maybe?
Or aquafaba, which is the liquid in a chickpea can. That would be great in this case as it would be light and fluffy, whereas flax egg would be heavier, which is better in cookies and denser, healthy muffins etc.
I liked the texture of this loaf. I’d reduce the sugar, but that’s just personal preference. One suggestion for other bakers depending on who will be eating it: Putting some chocolate chips on the top of the loaf, as suggested, looks pretty, but you get melty chocolate all over your hands every time you slice it and your guests will get chocolate of their hands too if they eat it with their hands. For kids, you’d definitely need to watch chocolate marks from fingers, as this is surprisingly messy to eat!
The family loves this recipe! The bread is extremely moist and flavorful. I slice the bread once it has cooled and freeze it so you can take out a slice when you want one. It is a staple in my freezer!
I use Bob’s red mill egg replacer, turns out great.
I made this recipe and its really good. This is going to be my favorite recipe.
My favorite too:)
My 2nd time making it and it’s a hit. In fact, today I added thick, rich chocolate liqueur instead of all the chocolate chips. Heaven. I was worried about the coconut oil smell but barely come through with all the heady banana & chocolate aromas. In fact, next time, I’m using coconut sugar with coconut oil to go banana-choco-coconut.
For those looking for calorie information! I calculated it and for 8 servings, it will be around 369 calories per slice! Best chocolate banana bread ever, thanks!
This bread is divine , thank you so much for this recipe
I love how you use a whisk in place of an electric mixer. That is just great and helps to not over mix. I made this recipe – but with bananas that I had frozen to use in smoothies. It came out fantastic and my choco-holic friend said it was heavenly. Thank you so much for posting this recipe. I plan on making it on a regular basis.
I get a lot of compliments every time I make this recipe. By far the best use of overripe bananas! And so simple to make. Always turns out great. Thanks!!!
Hi Maria. can i use regular cocoa powder?
Yes!
What can I use instead of brown sugar?
You can use all granulated sugar BUT the texture and flavor will be a little different.
Maple sugar is a great substitute for brown sugar – my family switched to that a few years ago due to a sugar allergy in the house and we cannot tell the difference. If you are a super taster you might get a hint of maple but that wouldn’t detract from the amazing banana bread!
Am I able to make it into cupcakes instead of a a loaf?
Sure, just reduce the baking time.
Big hit with my family! Everybody loved them. Great texture and flavor! Thanks for sharing!
Love this recipe-I make it all the time, as a loaf and as muffins. So moist and who doesn’t like chocolate?!….
Why…is this choc. Banana bread not rising in the middle. At all. Followed directions, dont live in high alt.
This recipe is a real winner. I’ve been making it for about six months every time I have ripe bananas. The men in my family love it. I love it because it’s easy to bake, no pulling out stand mixers or hand beaters so it’s win, win for everyone.
Thank you
Diana
I want to tell you that although I really messed up your recipe my husband loves this banana bread. I’m an impulse baker and sometimes don’t have all the necessary ingredients. So with your chocolate banana bread recipe I had a tablespoon or so of brown sugar left in my canister so I dumped it in. I mashed the bananas but forgot to measure them before adding the butter and oil, so I added an extra one to make sure it wouldn’t be too dry. I had no idea about room temp on the egg til I was ready to start mixing so sat it on top of the cooktop while the oven heated up. I had no chocolate chips so added in a couple extra tablespoons of cocoa powder and 1/2 cup of chopped walnuts for the crunch. And it was delish so I’m sure it will be even better next time when I follow your instructions!
Will this recipe come out if I skip the banana and chocolate chips?
Just make chocolate cake
Can’t wait to make this!
I made your chocolate cake yesterday and I must admit that’s the best chocolate cake I hv had I added 2 teaspoons full of Nescafé in it n was delicious thanks for the recipe
Made this bread yesterday…OMG!!! SO MOIST AND VERY DELICIOUS! It is a keeper and will definitely be adding it to my recipes.
Can i used 1/2 vegetable oil instead of 1/4unsalted butter and 1/4 vegetable oil?
Can i used 1/2 vegetable oil instead of 1/4unsalted butter and 1/4 vegetable oil? Also i added greek yogurt.
Yes
Great recipe. Third time making it. Everyone loves it! Thanks!
Perfect – easy to make with my daughter this afternoon and it came out so moist and delicious. I don’t think I’ll make banana bread any other way! Thanks for this recipe!
I love the way this turned out it is so fluffy, full off chocolate flavoured and not too sweet. Thank you
This is the best chocolate banana bread recipe that I tried. Thank you for this recipe.
Amazing! Looking forward to making it again.
Only two people in my house like bananas but everyone liked this recipe. Instead of one loaf I made 12 muffins. I also added chai spices and extra cinnamon because I think they go well with the other flavors. Will definitely make this again!
Calories and nutritional information are really important
This Recipe is my go-to every time. I used coconut oil and dark chocolate chips. Added chopped walnuts. This bread disappears fast so make two batches. I give them away for Christmas. Always a great pleaser!
Maria,
I made this and it was superb! I followed your recipe exactly. No changes which is a big switch for me. Thank you for the recipe and I look forward to more!
This was awesome!!! I made 12 muffins, added an extra banana & probably a few more chocolate chips than I should have but it really was amazing!! It was easy enough to convert into grams & they cooked for 25-30 minutes. Going to use orange chocolate next time. Thankyou for sharing!!!
This was deliciously moist and chocolatey. If it was simply called a chocolate cake I would rate it a 5/5.
As a Chocolate Banana Cake though it was slightly disappointing. The banana taste was completely overwhelmed by the chocolate.
I would remake it and tweak with more banana except that I don’t make such decadent cakes regularly. It has double the amount of sugar (because of chocolate chips) than my regular loaf. Maybe in another 6 months.
This recipe for chocolate banana bread turned out to be very tasty! I made a minor modification to the recipe: I added 1/4th tsp baking powder in addition to the baking soda. It took 60 minutes to bake a loaf. As someone rightly pointed out, the chocochips on the top melt and stick to your hands which makes eating this bread somewhat messy. But it’s taste is so good that I’m not complaining 🙂
I just..just…made this recipe…only thing I added 1/3 cup of banana yogurt…..this recipe is awesome..extremely soft and chocolatey….u all must try
Just as the recipe states, this is definitely THE BEST CHOCOLATE BANANA BREAD I’ve ever tasted!! I baked it exactly according to the directions. Took just 50 minutes. And smelled so good that i had trouble waiting for it to cool. Yes, it fell apart as i was cutting my first piece but that’s all part of the goodness and moistness of this special loaf of bread. I’ll never pitch another overripe banana!!!
So my dad and bestfriend are diabetic. I make this recipe with only half cup of brown sugar (replace a quarter cup with stevia), and only half a cup of chips. It is still one of the best banana bread recipes I make. It disappears quickly after I make it! Highly recommend.
I love this recipe but instead of the butter and oil, add 1/4c applesauce. You won’t notice the difference!
Yep, it’s that good!
Delicious! To stop myself from eating the entire loaf, I froze half! Hoping it will be just as wonderful in a few weeks.
Awesome chocolate banana bread! A favorite in our home.
This was very, very good! As soon as I tasted it, I started thinking of all the people I was going to make it for. I’ve had a favorite banana bread recipe for almost 30 years, and this just bumped it to second place in my house. I didn’t even need to use a mixer. It came together beautifully by hand, with ingredients I always have on hand. Thank you for this delicious recipe!!
This truly is the best !! So moist , delicious, and yummy . I’ve made it many times, never disappoints. Thank you for the great recipe!
I make this regularly as my whole family loves it. So easy and consistent every time, even at altitude with zero adjustments! Baking at altitude isn’t always easy or successful but I can count on this recipe to deliver the goods. Thank you.
(Note: I don’t use canola oil for anything, so I substitute with sunflower or avocado oil usually. Vegetable oil if I’m in a bind)
This is delicious! I followed the recipe and also added some walnuts. One minor issue though, I didn’t really have enough batter for the pan size so my bread was a bit flat/short, but it still tasted great. Not sure why since I followed the recipe exactly. Maybe next time I’ll use a smaller pan?
I made this loaf into muffins instead and they turned out so delicious! I made some changes as well with great results…used half whole wheat flour and half all purpose flour, used 1/3 cup of vegetable oil instead of both oil and butter and lastly, used 1/2 cup of honey instead of the brown sugar. Great recipe!
is there supposed to be more liquid? i couldnt even get it to mix without adding a half cup of buttermilk.♀️
The best Banana Bread I have ever made. Reduced the sugar and used honey. Also added a cream cheese (frosting). The bananas I used weren’t overriped either. But this turned out really good!
This is fantastic… A huge hit in my house!
I made this several times and even though it was delicious and I LOVE ” gooeyness”, it always seemed a little raw in the middle so I would always either eat the ends and throw out the middle or slice as best as I could and bake the middle slices a little longer. This was a bit of a pain but this was soooo good I kept coming back to it anyway. Then it dawned on me….muffins! I used this same recipe to make 12 muffins and they were amazing! They also freeze very well and I can just take one out at night and the next morning it’s like I just made them.
I made this with and it turned out good. It is a little messy from the chocolate chips on top. It’s very rich and moist. Very chocolately.
Please could we have the recipe with metric amounts. I’m in the uk thank you
This recipe is amazing, this is the second time this week I’m trying it, thank you!!
This chocolate banana bread is delicious. The only thing I would change is in the instruction. For a better presentation, rather than grease the loaf pan, line it with parchment. This will avoid the crushing of the chocolate chips that occurs when you have to flip it out of the pan.
I made this yesterday for the first time and it is fantastic. I followed the recipe as written, but also added some coconut (finely shredded, unsweetened) just because I love it so much. I baked it in a square 8×8 glass dish, for about 40 mins. It did sink in the middle a bit after it cooled, so I may give it 45 mins next time. It was chocolatey and gooey when warm and the flavor is even better today, a day later. Tastes like a rich, banana-y brownie. Yum. I have to hide it from myself so I don’t eat the whole thing in one sitting.
The middle totally caved in. Not strong enough to cut it in two slices obviously. But the pace was delicious the structure just did not work
I make this recipe like once a month, I love it in the mornings for an indulgent breakfast or with ice cream after a workout. Soooo good! I adapt for gluten free and use extra dark chocolate chips
I’m giving it 5 stars bc I totally screwed up the recipe!! Long story, but this recipe is very forgiving. Cheers.
I made this last week and it was perfect! I wonder how it would turn out using peanut butter chips? Would that mess with the consistency? Thanks!
You can swap peanut butter chips!
I made this a few weeks ago and it was THE best chocolate banana bread that I’ve ever had. Thank you very much for this recipe. Cheers, Carol Ann from Ottawa, Canada.
Just took it out of the oven. First of all you’re right. It is the moistest bread I’ve ever made. I need to tweak the ingredients a little. I didn’t have enough chocolate chips so I skipped them and they were necessary for sweetness. Your advice about not overcooking was precise as well. I didn’t overcook but I can see where it would go if you did overcook. I might add a little more salt to make it perfect. Thanks for a great recipe and wonderful advice.
This may be the best banana bread EVER! I’m on my fourth loaf and it’s a definite family favorite. I add about 1/4 C of sour cream, taking a nod from your other banana bread recipe and add an add’l 5 mins bake time. We LOVE this bread!!
This recipe never fails! I’ve made this recipe multiple times. I use mini chocolate chips and peanut butter chips. It’s a really rich tasting. Highly recommend!
Fantastic, though I used a tiny but more flour (maybe 1/8th of a cup) and it has to cook 5-10 mins longer.
The bread was delicious. I substituted applesauce for the butter and only used half of the chips to cut calories! ( did not put any on the top) And we all enjoyed it! Thanks for a great recipe
Made this last night, and it was a big hit with the family. The only tweaks I made were to add 1/4 tsp of baking powder (which was suggested by another commenter), and adding 1 tsp of instant coffee powder to boost that chocolate flavor as i didn’t have chocolate chips on hand. Will definitely be making this again! And I’ll also be making the cookie version of this, too! Thank you for sharing!
Shared samples with friends and they also loved it!!???
This bread is BY FAR THE BEST bread I have ever made! I added walnuts which we loved. Thank you for sharing!
So good! I used Swerve brown sugar substitute and sugar free chocolate chips. It came out so awesome!
This recipe produced an amazing banana bread with a cake-like consistency. Love the flavour of the cake! I might have added a bit more banana than necessary but I compensated by reducing the brown sugar to 100g and it was sweet enough with all the over-ripe bananas! Love that everything can just be mixed by hand, no fuss! I will definitely keep this recipe in my repertoire!
Maria’s strawberry scones this morning inspired me to look at more recipes this afternoon. My first email from twopeasandtheirpod was for Chocolate Banana bread. Too many frozen brown bananas in the freezer! Yeah: Chocolate Banana bread! I added a few expresso chips and ~1 tsp espresso powder to the batter. I put all the chips (and walnuts) in the batter rather than some on top. I had loaned out my two loaf pans, so I baked it in an 8×8″ at a slightly lower temp. My husband and I love it!
Hi, can I use rye flour instead? Thank you!
SO GOOD. Event with GF flour and maple sugar (sugar allergies) this is still THE BEST banana bread recipe out there! My family makes this multiple times a year as a rich dessert …if we feel extra decadent we serve it over vanilla ice cream with a peanut butter shmear!
(And this is coming from a person who doesn’t like regular banana bread because it’s usually so dense and dry…if you are like me, TRY THIS ONE. You’ll love it!)
just made it. Too good!!
Stop thinking about this recipe and just please make it. I seriously can’t stop telling everyone I know about how much I love it. It’s the perfect ratio of chocolatey to not overly sweet with the right amount of banana flavor. I will honestly never make another banana bread recipe ever again.
Amazing recipe ! I accidentally missed putting the egg in the recipe and it came out still as perfect as with egg… so also for people who dont eat egg this can be made in a different way.
This is sooo good ! and addicting
Has anyone successfully made this with gf flour? Any adjustments need to be made with quantity? Thanks in advance
Just made it and you’re right love the sea salt in it, absolutely delicious and moist recipe! I used a bundt tin, also works well.
I just made this and it is sooo good! I am a chocolate lover and dessert lover and this bread will satisfy any sweet tooth! My store didn’t have Dutch process cocoa powder so I subbed for regular unsweetened cocoa powder and it still turned out great! I also used milk chocolate chips instead of semi sweet because again, I love chocolate, and yum! Delicious!
This recipe is AMAAAZING. It turned out delicious even with regular sugar. Thank you so much!!
I made this for the second time today and it is by far my favorite banana recipe. Really moist and chocolaty! YUM
I just made it… It’s easy to make, delicous.. My family love it.. I’ll make it again.. Thanks for the recipe Maria..
My go to recipe! I double it, but that’s my only change
Doubling it is always a good idea:)
Love it!!! It came out delicious! I did cut the sugar amount in half and skipped the chocolate chips, because family members are on diet!!! Still it was delicious abd sweet enough! I wish these recipes would provide calorie count!
Absolutely delicious! This is a keeper.
It is the best.
Have you tried making it in mini loaf pans or cupcake pans? What changes, if any did you make?
Yes, you can make mini loaves or cupcakes/muffins. Just reduce the baking time.
I tried this bread (without choc chips) and it was wonderful. My husband ate nearly every bite while my friends wanted to “stop by” – Now I am making a second loaf a week later. BUT, I weigh most ingredients which I didn’t do the first time in a hurry. Everything I read says cocoa weighs 60 grams for 1/2 cup. There is NO way 60 grams of cocoa will fit in a measuring cup. It keeps filling at 38 grams. Do you know the weight of the cocoa? I am going to wing it for now, there is no time to wait for your reply, but wish me luck and I will check later for your reply.
I don’t know the weight, sorry. I always measure by cups.
cocoa by weight is tough because different brands have different weights. Guittard brand 1tbsp=5g, Droste 2tsp=10g, Ghirardelli 1tbsp=6g – I like to bake by weight as well!
Absolutely delicious!!!
We just had a piece…it’s insane! You have to make it…I can’t even …so amazingly light and yummy…oh baby…it’s sooooooooooooo good! I went the coconut oil route…followed the recipe to a T…I will be making this again and again and again!
It really is the best:)
This bread was so good! I did add extra butter, as the batter was too stiff, but I will be making this again and again!
Love love this recipe! So moist and very chocolatey! I added 1/2 cup of coconut to the batter. And sprinkled 1/4 cup on top with the chocolate chips. Definitely a keeper.
La preparé y quedo super deliciosa…muchas gracias por compartir la receta
A perfect combination of chocolate and bananas! Thank you for sharing! It’s now my favorite recipe anytime I have overripe bananas!
Sooooo good. Took way more than 10 min prep time… Imade cupcakes which took about 15 minutes to bake.
Also Coconut oil is delicious and adds another flavor element.
if i use cupcake tins it only takes 15minutes?
Depends on your oven, check at 15 to be safe, but might take longer. My oven is 18-22 minutes for muffins.
I have made this twice as a bread, both times it cracked in the middle to the point I can’t slice it. The flavor is great. The only thing I did differently is part of the 3/4 cup of chocolate chips, I used mini chip but still only 3/4 cup. What I am doing wrong?
Diann
Hmmm, over mixing???
Diann,
Once you poor the mixture in the bread pan use spoon to level mixture and than take a knife and make a slice right below the surface of the mixture and draw (cut)a straight line from end to end and bake . This causes a void and keeps the bread from having severe splitting.
This recipe is fantastic and forgiving! I had a few mishaps ( added a teaspoon of salt instead of half teaspoon, added 1/4 of Greek yogurt and less oil. I was also reluctant to add full cup of chocolate chips so added just a little less but you really need a full cup and tastes so good with the chips on top. So moist and tasty. Nice balance of flavors! Excellent recipe!!
Thanks!
Wow. If your family loves chocolate this is for you. A quick & easy banana bread that is loaded with chocolate. It’s fluffy & moist & delicious . My husband would have eaten half of the loaf
If I had’nt stopped him.
We love chocolate:)
Just made this tonight. It was delicious.. It has a softness that most banana breads don’t have. I’m definitely saving this as a quick bread recipe for get togethers.
I’m eyeing that peanut butter banana bread next.
This is so good and so easy to make!
It is the best!
Absolutely love this version of Chocolate banana bread. It’s so chocolatey and moist. Taste bud overload. I use dark chocolate 60% cocao. I also chop almonds and toast them. I add them in the batter and put them on top with the dark chocolate chips. ❤️❤️❤️❤️ Thank you so much for this recipe.
You are welcome!
I just made it and it’s addicting! Never liked much banana recipes but this one.. THIS ONE.. I 100% recommend it and it’s a keeper! Thank you so much!
It is a keeper! Glad you love it.
Thank you so much for this recipe. Best banana bread I have ever tried!!
It is the best:)
Made this exactly as written except only had bitter sweet chocolate chips (60% cacao) and put into three mini loaves. Wonderful!!!!’
Wondering what almond flour would do to the finished product
What is the substitute of eggs..I am vegetarian and I cannot use eggs in my cakes
flax eggs
This is the best. I didn’t need to make any alternations to it. I brought some to my aunt and she loved it, so now she wants me to make her for her often.
Omg
Soooo delish —so moist – and so easy !
Thanks for this recipe
Glad you loved it!
Hi, I usually make regular banana bread with nuts and choc chips. I decided to try your recipe and am so happy that I did. I was afraid that it would be too sweet because I always have a piece of banana bread with coffee in the AM. The only change that I made was to double the oil because I didn’t have butter. I don’t think it made much difference. I doubled the recipe, cut @ 8 pieces per loaf, wrap each piece in cling wrap and then put them in a freezer bag. I take a piece out of the freezer each night for the next morning. Now I have your delicious chocolate, choc chip banana bread for the next 16 mornings. Yippee!!!
Thank You☺️
.
Love this!
This is the only recipe I use! Everybody absolutely loves it! I make a loaf for everyone during the holidays! Thanks for the best recipe and sharing it!
This was off the charts. I made it on the weekend and took some to work to share on Monday and everyone was raving. So rich and chocolatey and delicious. Home run! Will definitely make this again.
Glad it was a home run!
This bread was a big hit in my family. We substituted the oil for some applesauce and it still was great 🙂
I have made this so many times that In our house this is simply “banana bread”. My 8 year old devours it. I think he purposely ignores bananas so I will make it. Truly moist and chocolatey with the perfect amount of banana. Plus it is super simple! Thank you so much for this recipe!
Amazing recipe love it so much. My entire family loves it. ❤️❤️❤️
Yay!
I added pecans!! It’s delicious
YUM!
Hi only baking soda, no baking powder added as well?
Will be trying this recipe soon.
Thanks
Yes, just baking soda.
Could I use the same ingredients but make it in the bread machine instead?
Use the sweet/quick bread setting. Put mashed bananas in first, then wet ingredients, and top with dry ingredients. Once it is mixed, top with chips.
made millions of recipes from thousands of sites…and never left a review. made this the other day to use up some overly ripe bananas before going away for a few days. incredible is an understatement. absolutely delicious. everybody thought it was the best they ever had. wouldn’t change a thing. thanks.
Next level banana bread!
Wow, so moist and chocolatey, I’ve only served this bread as a dessert!
Delicious! Moist! I followed the recipe exactly as written. Amazing!
Glad you love the recipe.
Wonderful! Made it with gluten free flour and it came out perfect! I also added in pecans.
Pecans are a lovely addition.
Can you post the calorie and fat counts please
Amazingly fudge, crumbly and crispy chocolate banana bread. Would recommend.
Glad you loved the recipe.
Can I freeze it? looks amazing! definitely I will make it!
Yes!
Could you make this into a two layer cake?
Hi, thank you for the recipe. I’ve made it it twice now with a few adaptions that I thought I would share. The first time I made this I substituted the flour for wholemeal which I thought worked really well with it having chocolate in the recipe. I also used 2 eggs as mine were medium not large and this also worked ok. I used 75% chocolate and left out the sugar to see how that turned out as I’m trying to limit my kids sugar intake. This was the only downside to the cake as it wasn’t very sweet (the kids ate it with custard and still enjoyed it). So the second time I made it I did as before but added 60g (1/4 cup I think) of brown sugar. This was excellent and I’ll most likely stick with that or sub for maple syrup or honey in the same quantity. Thanks again – and for anyone working in Celsius, its 180*C (and a 2lb loaf tin).
Thanks for sharing.
I just tried this today since I had a few brown and squishy bananas on the counter. Delicious! I love how moist and dense and chocolatey it is! I don’t think it will last long enough to see how it is when it isn’t warm, LOL! I’ll try the chocolate peanut butter banana one next time. Thanks for the yum! (I used regular cocoa, but have added dutch process cocoa to my grocery list!)
Glad you loved the bread! We make it all of the time.
I made this banana bread for my guests along with another classic banana bread and this one stole the show! I replaced the oil with buttermilk and it turned out amazing! Definitely making again.
Glad you loved the recipe.
This recipe is so versatile. I’ve subbed whole wheat flour, applesauce instead of oil and decreased the brown sugar by 1/4 cup or more. Each time and any combo of substitutions works out perfectly delicious. I’d say, good bananas and good cocoa are the true stars. You can’t go wrong. Everyone I’ve made it for always loves it! I’ve made it in muffin and mini muffins too!
Delicious, chocolate perfection. I love banana bread and love brownies, this was the best of both worlds. Next time I’ll add some walnuts but loved it.
I’ve been using this recipe for years now and I always come back to it! Its beautiful, so so tasty and moist. When im short a banana or half, I add sour cream and it always works out just perfectly. Ive made this and lined my tin with parchment paper so i can take it out easier, because it always breaks when I try to take it out without parchment. Whats the trick to taking jt out, its the only step not really explained, how to take out the bread from the pan without messing up the chocolate chips on top or cracking it. Can you help?
Made this 2x already. So good! My family super loves this banana bread.
Awesome!
Omg this is the best recipe I’ve come across in a long while…definitely will be making it again. I also used this one for regular banana bread with walnuts..instead of the cocoa I substituted for flour and switched choc chips to walnuts…absolutely delightful!
So happy you loved the bread!
Lovely soft rich bread.
Beautiful.
Hi, Maria. Just a quick heads-up. When doubling or tripling the ingredients using the x2 or x3 buttons, above, the number of bananas changes (from 3 to 6 (or 9) but the volume (1½ cups mashed) does not. In other words, if doubling, the volume measurement should be 3 cups mashed and, if tripling, the volume measurement should be 4½ cups mashed. Otherwise, everything looks good. Bravo on perfecting the recipe.
So yummy!
I used my mini loaf pan and the recipe made 8 perfect little loaves (cook time was only 20 minutes). I reduced chocolate chips to 1/2 cup in the bread and 1/4 on top just to reduce calories a little and it was still very chocolaty and Ionly used 2 bananas.
Nice!
Did you use the same temp just shorter baking time? I love little loaves
Maria!
Two thumbs up for this recipe!
I have to admit that I am a bit of a chocoholic, and this is by far my favorite banana bread on this planet! It can be easily transitioned into “healthy” cupcakes, for a special birthday.
If you bake them as muffins/cupcakes, I suggest using paper liners. This recipe will divide out equally into 12 servings and will need about 18-19 minutes in the oven at 350°.
Substitutions: I have used hard margarine instead of butter, and it works perfectly. Sometimes I top off the top of the muffins with granular sugar to make them look like they are fresh from the bakery! They are very sweet, and don’t need very many chocolate chips to tempt your taste buds!
Thanks for the recipe!
Cheers
Courtney
I am so glad you love this recipe! It’s my favorite!
I did whole wheat flour, olive oil instead of canola, and no chocolate chips – these changes were just so it was a tad healthier and still a yummy treat. Just outstanding! Thank you!
Best banana bread EVER! My family loves when I make this recipe into muffins. Easy to grab for a quick breakfast.
Such a treat!
Thank you! I love this recipe sooo much as is. I can’t find my old regular banana bread recipe anywhere! Tried a similar one and didn’t like it as well. I was checking the reviews to see if I could swap equal parts flour for cocoa. Thanks for confirming that!
Thanks for an amazing recipe, Maria! I come back to it again and again!
You are welcome! We make this one all of the time.
I made these in a silicone mini pan and made 11 little squares. I cut the sugar down to 1/2 cup. Gave them to my husband to take to work and everybody loved them. So moist and delicious. They took 20 minutes to bake. Such an easy recipe to make.
Like eating slices of moist chocolate cake! Love it!!! I don’t want to brush my teeth because the taste in my mouth will be gone.
Ha!!
Best recipe EVER for using up ripe bananas. I would call it cake vs bread as I use it for a dessert and everyone absolutely loves it! It is one of my favorite go-to desserts!
Ha, it is more like a rich dessert:)
Delicious , for chocolate lovers amazing ! Dind have chips , dont need i think great recipe enjoy thanks for sharing
I made this tonight for my husband and toddler and it was easy and super delicious! I added a dash of cinnamon for flair because, well, I love cinnamon lol.
My son loves bananas so it was the perfect treat for him!
Soooooooo good. Make is now. You will not regret it. Super chocolate flavor and not too sweet. Light and fluffy. Also kiddo approved.
I made muffins instead of a loaf and they’re really good! I found that I needed 2 eggs to make the batter a bit runnier. I think next time I make them the only tweak I will do is adding more sugar.
Hi I’d love to make the chocolate banana bread but can you let me have measurements in grams as I dont understand cup sizes. Thanks Linda
Omg this is DELICIOUS!! Such an easy recipe. Super moist & I can definitely taste the banana along with the chocolate. Absolutely going to make this again & again. I posted it in my IG story with @ & #.
Can I use 100% Cocoa or do I need to use Dutch Cocoa?
regular unsweetened cocoa is fine!
Best banana bread ever!
It sure is!
If I use unsweetened cocoa powder, do I need to add more sugar?
Hi, would it be possible to have the measurements in grams?
Thanks
Can I make this in muffins? Any changes to recipe?
Yes, just reduce the baking time.
I’ve made this a couple of times. Tasty, but very crumbly. I can’t cut a clean slice, I end up with one larger chunk and about ten smaller bits to scoop up onto my plate.
Hey! I’m not familiar with cup-measurements so I was wondering about the butter: 1/4 cup of unmelted or melted butter? maybe I’m just confused and it’s the same but I’d like to be sure before messing something up…
The recipe sounds delicious and I’m so excited to try it. Thanks in advance! 🙂
1/4 cup butter and then I melt it.
I used a large muffin too ( it makes 4 or 5), 1/2 whole wheat flour/ 1/2 white. Baked about 16 minutes… SO GOOD ! Would love to post a picture but haven’t figured out how yet
Sorry – large muffin tin
The best banana-chocolate cake recipe I’ve ever tried. Thanks for sharing.
It is the very best!
I love this recipe so much I have my third loaf in the oven right now. Perfect recipe 🙂 my only note is it always takes me 4 bananas and mine are have been ~7″ bananas, but I’ve been either baking to brown or defrosting browned bananas, so its probably moisture loss because I strain out the water.
For fellow high altitude people, I didn’t change anything and it came out great. (6000 ft/1828 M)
This was very easy & turned out DELICIOUS! I put mine in small aluminum pans & had a nice treat for my elder neighbor. Will definitely make again. Thanks
So glad you loved the banana bread!
This chocolate banana bread is amazing. Easy and delicious. I have prepared it several times and it’s always perfection.
My favorite!
This is truly THE chocolate lover’s banana bread. I just made it for the first time and it’s FANTASTIC. The perfect crumb, a wonderfully balanced flavor of banana and chocolate, the sweetness level is just perfect, and it’s not too rich either! Kudos author!
The VERY best!
thank you so much for sharing this recipe! i was too lazy to try and recreate my mom’s chocolate sourcream banana cake- and yours is even better- and without the sourcream! i used whole wheat flour and margarine to make it non dairy… delicious! brilliant idea to add the chips on top- makes like a quick frosting!
Fantastic recipe!! So glad I came across it. A definite keeper. I used a 9 x 9 pan to cut in squares. Every time I use a loaf pan, the family whacks off each end and leaves only about 3 pieces of the middle. I love the middle the best, but It is easier to portion for us if I do squares plus the pan has a lid for convenient storage. Other than pan size and baking time lessened according, I followed the recipe. Delicious!!
Made this yesterday and it’s now our favourite banana bread! Moist with great chocolate and banana flavour. Thanks for the recipe!
The very best!
I’ve lost count how many times I’ve made this bread and I can’t quantify the amount of rave reviews it gets. Seriously. I have shared this recipe with friends because they loved it so much. Seriously a decadent chocolate banana bread. This recipe is now laminated and in my binder of favorites. Thank you for such an incredible recipe!!!
I am so glad you love it.
My first time making a chocolate banana bread (didn’t know it was a thing!?). I used regular Hershey cocoa because that’s what I had on hand, salted butter, and omitted sea salt. Great recipe! Will most definitely make it again. Thank you.
This is the best Chocolate chocolate chip banana bread I have ever made and I have tried several recipes. I didn’t pack the brown sugar and it was plenty sweet from the banana. will be making this again soon!
This turned out great and went well with a cup of milk. I doubled the recipe-no problem. I also let my heart decide how many chocolate chips were needed-it was amazing. Thanks!
Hi Maria,
I made your Chocolate Banana Bread in mini loaf pans for several dads (Father’s Day), but haven’t tried it myself yet. I doubled the recipe but will triple it next time to make more and 1 for myself. My question is, no matter how many bananas are used (from 3 to 9 large), your recipe says 1 and half cups mashed in parenthesis. That doesn’t seem correct with tripling all the other ingredients…is that a typo? Thank you, Alana
If you are tripling the recipe, you will need to triple the amount of bananas too.
It’s delicious; but why did my chocolate chips (on top) get hard? Yours look great in the photos. If I make it again, I’m mixing them all into the batter.
It’s delicious; but why did my chocolate chips (on top) get hard? Yours look great in the photos. If I make it again, I’m mixing them all into the batter.
My 11 year old and I made this recipe together. We both agreed it came out delicious! The only thing we modified was substituting the unsalted butter with greek yogurt. We did a even ratio substitute and it came out great! This is definitely a keeper.
How fun! Thanks for sharing.
I adapted this recipe for high altitude and it came out wonderfully.
I added an egg, substituted half a teaspoon baking powder for the baking soda, and added a dash of milk. I’m around 6000 feet, if that helps anyone!
Thank you for sharing!
I only have dark brown sugar. Do I need to go out and get light brown? How will it change if I don’t?
dark brown sugar is fine!
Made it with Gluten Free flour! It was AMAZING!
YAY!
I’d love to make this for my daughter’s birthday- any idea what modifications I’d have to make to the recipe to make it in round pans (and look more like a traditional bday cake)?
I haven’t tried it as a layered cake. You would need to double the recipe for sure and reduce the baking time.
The search is over. This one is the best chocolate banana bread ever. Never fails me. I’ve made a ton of them . There always great . Everyone always asks me to make it. Look no further
It is the best!
I make this with gluten free flour due to allergies, and omit the butter. It’s just as good if not better then chocolate cake in my opinion! Excellent recipe, thank you!
You are welcome!
I made this last night and I’m not sure where I went wrong… I used 3 very ripe bananas, 3/4 cup brown sugar, Dutch cocoa…. And it has zero sweetness whatsoever. It’s pretty though…
Holy moly this was delicious!!!!! The chocolate, the bananas, yummmmmmmmm!!!!! My kids finished the entire loaf, officially my favorite bread recipe!
I love this recipe! I did make some changes though, especially since my family is trying to cut back on sugar. I eliminated the brown sugar completely. I also used a half a cup total, of the semisweet chocolate chips (quarter cup in batter, quarter cup on top). I also used an 8 x 8 square pan instead of a bread loaf pan which was inspired by a suggestion from an earlier reviewer. Also, my “brownies” were perfectly done at 30 minutes baking time. They were so moist and for my family, sufficiently sweet!
Our whole family loves this recipe and have been making it from the cookbook. I often make it as 12 count muffins, 28 minutes cooks them perfectly for us.
Yay!
I made this recipe for a church bake sale after making a few adjustments. I added a tablespoon of instant espresso to a double batch. I also added chopped walnuts, saving some for the top, and then baked them in the large muffin pans making a dozen of muffins.
They were one of the first items to sell out and a few days later, I started getting phone calls from parishioners for the recipe.
This is not a recommended recipe for children.
We love this recipe at our house! I make this recipe at least a couple times a month since we always have ripe bananas. I use dark brown sugar, which gives it a nice caramelized flavor and I add extra chocolate chips for good measure :D.
Really a great recipe that I keep coming back to over and over.
So happy you love it.
Really really good!
My favorite!
mine came out really dry. Don’t know what i did wrong=(
Did you over bake it?
Hi the! I made this bag yesterday and it is delicious! Only thing is my chocolate chips dried out on the top and I don’t understand why. I did use milk chocolate instead of semi sweet, but I haven’t had that happen before. Otherwise, the chips on the inside are soft, melty, and delicious!! This bread was a hit!!
Glad you loved it!
Absolutely fantastic! Just the sort of treat I love. Chock-full of flavor and not cloyingly sweet. Definitely going into the rotation!
It’s a winner!
Such a simple recipe
Absolutely delicious and so moist, worked a treat. No more plain banana bread for me
Will be looking at more of your recipes soon, now need to slice it and get it into the freezer but I eat it all myself
It’s the best! Thank you!
Hi Maria, are you able to share the weight for the ingredients please? Thanks!
Oops, in grams please. I find metric measurements more accurate. Thanks!
This was moist and delicious. My 9 year old who doesn’t like bananas even loved it. Will be using it again and giving the recipe to my mom cause it turned out better than hers. Only thing was after I pulled it out of the oven and let sit for 15 minutes before I put it on the cooling rack, the top (middle) did sink in a little. I don’t know what happened. My baking soda was just bought yesterday. Still delicious though.
Maybe try baking powder instead?
The best banana bread I’ve ever had! I used coconut oil instead of canola like the recipe suggests- definitely turned out great. Super recommend to make, delicious and easy.
I am so glad you loved the banana bread.
These were amazing! I tripled the recipe because I had a lot of bananas to use. So glad I did. I made the batter into muffins (regular size and mini muffins). I got approximately 48 muffins. Stuck half in the freezer and my kids have already eaten half of them They taste even better out of the fridge this morning with my coffee.
I love making muffins too! Great to keep in the freezer.
I’ve made this a few times as directed and it is amazing. Super moist, chocolately and insanely good. I made it yesterday with no cocoa powder, I just added a few extra Tbsps of flour and my kids say it’s the best banana bread I’ve ever made (and I agree!).
It really is the best:)
I tried this recipe out and it came out super moist! It was great expect for a slightly bitter taste. Is that normal? I haven’t used Dutch processed cocoa before this so wasn’t sure if that was the reason. My husband is now begging for a banana nut bread moist like this one.
Dutch processed cocoa is darker and a little more bitter in flavor. You can use regular unsweetened cocoa powder!
Absolutely bananas how good this is. Have made it the original way and here’s my current healthier favourite. Make it once every two weeks.
4 bananas
3/4 whole wheat flour, 1/4 cup white
1/2 cup brown or golden sugar
No chocolate chips
Bake 50min. Unreal how satisfying and tender.
Thank you!!
Thanks for sharing! Glad you loved it!
Thank you for the wonderful recipe. I just made it today and it was so good. Moist, chocolatey and full of banana flavor. I’ll definitely be making this again.
It’s the best banana bread!
I searched for years for a good banana bread recipe and then a friend posted this to FB. Of course – CHOCOLATE has been the missing ingredient! I have made this many times over the past few year with delicious results each time. I make them into muffins so they bake quicker. I just made a batch to take to my elderly parents and the house smells so good. I bake for 30 min when making as muffins. Thank you for this recipe!
It is the best banana bread:)
This bread is scrumptious.
Delicious way to make banana bread. It’s our new favorite
Yay!
Do you think changing the order of the ingredients would change the results of the recipe?
I recommend following the recipe exactly.
Can’t wait to taste it.
Excellent!!! My family really enjoyed.
Our favorite!
Thank u for the amazing recipe. My son loved it.is it possible to.make it healthier by adding wwf instead of apf.can u share the method and tweak in ingredients I’m new to baking .thanks in advance
You can use whole wheat flour, the texture will be a little denser.
Great Recipe with beautiful deep chocolate flavor!
Thank you!
I’m wondering if making these as muffins in silicone muffin pan, would you adjust the temperature? I’m guessing the time will be less than a loaf would be. I just think muffins would be more convenient for my husband to take to work. Perhaps making a larger batch and putting them in the freezer individually wrapped to where he could put one in his lunchbox and it be thawed and ready for his afternoon snack.
Thanks for any insight on this.
You can make muffins. Keep the temperature the same, but reduce the baking time to 18-24 minutes.
Baking in the oven right now. Making it to gift a neighbor.
So sweet!
I made this today and it’s our favourite! My 9 year old said I make the best banana bread ever. Thank you for sharing
Yay! You are welcome!
Excellent recipe, my children absolutely adore the banana bread (plain or chocolate or chocolate chocolate chip). I even have friends asking to start selling as a side business, it’s so good.
This bread is delicious and decadent, and is on repeat rotation at our house! My only request is that you please include weights for the ingredients, as it makes it so much easier to measure out everything and reduces the amount of messy dishes!
Best banana bread EVER!!! So moist and delicious. It went so quickly!
I am so glad you loved it!
This was easy to make & excellent. So chocolatey and awesome. I substituted the oil with applesauce to save on calories and it makes baked goods so moist. (you could leave out the chocolate chips if you are trying to save on calories) Turned out perfect and I will definitely make again using my extra ripe bananas. Everyone loved it and wanted more.
I looked through some of the comments , what Temp do you set the oven . And how long do you usually bake it for . I’m not the best cook/baker
See Step 1 & Step 5.
NOMNOMNOMNOMSOOYUMMY!!!!!!!!
Best chocolate banana bread ever! I am obsessed with the rich chocolate flavor. This recipe will be part of my collection.
It really is the best!
I tried this recipe yesterday and it’s so good! Thank you so much for sharing!
You are welcome!
Amazing recipe which I’ve been using for years now! Always a success.
So glad you love it!
This is my go to recipe for when I’m craving chocolate, which is all the time! Any idea on how many calories? I can eat the whole thing but just making sure I control myself to find a good balance 🙂
It’s the best!
I’ve made this over 50 times, not kidding. My kids love it! I make a few slight adjustments: Instead of 1/4c butter, I sub applesauce. And for the 1c of choc chips, I use 1/2c chocolate + 1/2c salted caramel chips. The little bit of saltiness is heaven!
I am so happy you love this recipe! It’s my favorite too!
Amazing
This is good with peanut butter! I made it vegan.
Yum!
I have made this recipe many times over the past few years. I absolutely love it. It’s my favorite banana bread recipe. Chocolatey but you can still taste the banana. Super moist. I have 2 loaves in the oven right now!
It really is the best!
I made this and it’s absolutely divine and my favorite banana bread recipe. I used two banana and just less ingredients of al else but the egg. I also made a regular version without the chocolate chips and cocoa and will add walnuts and some spices. Hope that will turn out good! Thanks!!
I am so glad you love the recipe!
This is so good and moist!! Have made it twice and will definitely use this again in the future. Love it.
Yay! So glad you love the banana bread.
Totally yummy. Gave half to my neighbor and portioned my half in freezer. So good am trying it today in a divided brownie pan.
So nice of you to share!
Absolutely delicious! They overcooked mine by a few minutes, but it was still moist.
This is so tender and light, it’s closer to a cake than bread. I used coconut oil (not canola) and baked in muffin tins for 20 minutes. Perfection. Doubling the recipe yielded 26 muffins.
I found this recipe this morning and just made a double batch into 6 mini loaves. I didn’t have any chocolate chips and I think this is a FABULOUS bread without the chips. Not overly sweet, VERY moist, super simple to make. I will be making this again and again and again, LOVE it.
It’s my favorite. I am glad you loved it too!
can I make the dough ahead?
Made for first time last night. Indeed so very moist, worthy of being dessert, which it has been for me, and a mid morning snack. So good, and will be my go-to for ripe bananas
Perfect morning snack!
Great recipe, we have made this bread countless times! Could I add fresh cherries to the bread or would that make the dough too wet? How much would you recommend? Would 1 cup be too much, would I have to add more flower as well?
Thank you for the delicious recipe!
You can fold in 1 cup chopped cherries. That sounds good to me!
Fantastic recipe!
Thanks!
I love this recipe. I’ve been using it for around two years now. Unfortunately, it ALWAYS falls. I have tried following the recipe exactly and experimenting a bit to see what’s wrong.
The only thing I do different consistently is subbing coconut oil. Would this be a reason for it to always fall? Have you baked it using the subs that you have recommended?
Is your oven too hot? Maybe try reducing the temperature by 25 degrees.
Wonderful use this recipe all the time and my husband loves it!
absolutely AMAZING I love bananas AND chocolate so this was made for me. I highly recommend this phenomenal recipe!
It’s the BEST!
My grandsons requested a chocolate banana bread. I found this recipe. They LOVE it!! So easy to make. Hardest part is waiting for the bananas to get the right ripeness! When I use Guirardelli Dutch chocolate and chocolate chips, it is very divine!!
I am so glad they love it!
Absolutely lovely, light and fluffy but also moist and rich. It has a really strong banana flavour, which I love (some banana cakes only use 2 bananas which often disappoints). I will definitely make this again!
Yay!
Delicious and super easy to make. This one is a frequent request at our house!
It is on repeat at our house too:)
Excellent! I adjusted it for allergies, so used a mixture of gluten-free flours – which made it a bit crumbly. I also added walnuts, which gave a nice variation in textures, as well as some protein, fiber and good fats. Was so decadent and wonderful!
Absolutely delicious! I used black cocoa powder instead of Dutch cocoa! Added one more banana and 1/2 cup butter instead of a 1/4
Perfect!
Followed recipe exactly and it turned out perfect! Thanks!!
Oh good! It’s my favorite.
Wow, really great! I had a ton of brown bananas that I had to use, so I tripled the recipe. The only changes were that I used bread flour (that’s all I had), peanut oil (but only because I didn’t look at the label and thought it was veg oil… didn’t realize until days later, lol), and plain ol’ Hershey’s cocoa powder. Greased the pan with butter. Baked a full hour. Result was moist and tasty. Thanks!
I am glad you loved the bread.
Hello Maria.
I tried this recipe as it was. It came out perfect, so moist and decadent. Thank you for sharing your recipe. God bless you.
This was unbelievably delicious. I used my favorite gluten free flour and coconut oil and it came out perfect! My only issue was getting it out of the loaf pan. I may not have waited long enough for it to cool down because it broke when I turned it out of the pan. And for my other loaf (I doubled the recipe so I could give a loaf to my neighbors), I turned it upside down, which flattened out the melty chocolate chips on top. Any tips for how to get the “bread” out of the pan without these issues? Like I said – delicious – just not as pretty as yours!
Turn it carefully onto it’s side or you can lift it out with parchment paper.
Can’t taste banana, but it’s a nice chocolate cake
This is so moist and yummy! My kids love it and it’s now a staple in our home (bake it every week).
It is a staple recipe at our house too!
I am interested in this recipe, but nutritional info was not included. Are you able to send them please
Really outstanding. Followed the recipe exactly. The recipe isn’t too sweet, uses minimal dairy, and has an intense chocolate flavor that makes it decadent, even without a ton of sugar or butter. I would like to know how many servings this is and it would be great to have nutritional information.
The flavor was delicious. Do have a question, though. It doesn’t seem like enough batter for a 9×5 pan though. I used the size that was specified in the recipe, but it came out flatter than I would’ve liked. Is that normal?
It works for me, but you can try a slightly smaller loaf pan!
If you used dutch-processed cocoa powder, you can try swapping the baking soda for baking powder instead and that might help. Unlike regular cocoa powder, dutch cocoa is not acidic. Baking powder unlike baking soda is acidic, so it will help provide the needed acidity to the recipe; which should help with the bread rising.
I’ve used this recipe for years! it’s always a hit. I like to add pecans and for this last batch, I made into muffins. Thank you for this amazing recipe!
My favorite! Muffins are great too!
I looove itttt!!! Super chocolatey, moist, tender, and rich! Also has the perfect sweet balance.
I made this with a bit of a switch, which is that I swapped about 3/4 of a cup of chocolate chips for peanut butter chips, and the rest was semi-sweet chocolate, and it turned out delicious!
Btw. 1 1/2 c banana weighed out 360g in case you wanted to know;)
Also flour was 120g, and cocoa powder 50g.
Yay! Thanks for sharing!
This recipe is so moist and tasty – my co-workers totally enjoyed it!
This recipe looks and sounds absolutely delicious, especially reading the reviews! I have to use an air fryer because of my living circumstances, which has been fine for baking, but it means that I can’t fit a loaf pan into it. I do have a beautiful Bundt cake pan and I’m wondering if you have any ideas on how long I might bake it? I’m guessing that it might be similar to the bread pan…
Thanks for your help and all your wonderful recipes!
I have never tried it in an air fryer. I would check early to be safe. Let me know if you try it. I would love to hear how it turns out.
My son and I really liked this recipe. It’s the first chocolate banana bread I’ve ever made. I usually just add chocolate chips to my grandmas banana bread or zucchini bread recipe. This though was fantastic with the sea salt crunch. So very moist as well.
My sister made this and gave a loaf to me. it is the BEST banana bread I uave ever had! So moist, so chocolatey, almost fudgy, and positively DELICIOUS!! I plan to make this but I want to tweak the recipe just a tad by browning the butter first.
Oooh yum! Glad you loved the bread!
I made a few different banana breads this week, those bananas needed to be used up after a Costco haul lol
This bread sounded amazing, and it was!!! For ME!! However, my husband said something tasted sour to him, like lemon, which I didn’t put in there and also I don’t taste anything sour or acidic. Any idea what it could be? He did say it was good, but the other bread got his vote. Oh well, you already know this one got mine!! Thanks for sharing! I’m puzzled what hubby is tasting tho lol. We use organic flour, high quality salt and farm eggs.
Amazing!
The best!
This was an amazing recipe – thank you for sharing my family loves it.
You are welcome!
This is by far the best chocolate banana bread I’ve ever had! I substituted honey for the brown sugar comes out amazing and I’ve also added peanut butter about 1 cup for that extra yummy.
Love it so much thank you!
It is my favorite!
This is my go to recipe for bananas that need to be used up. I make three small loaves and put one or two in the freezer (though they rarely stay there for long). I rarely bake these days but do make this frequently. SO good!
It is one of my favorite recipes! I am glad you love it too!
Hi, need help! I baked for 55min and waited for 3 hours to cut and found out that crumbly apart. Fyi, i measured 360g of banana, 126g AP flour, 50g cocoa powder, 100g light brown sugar, 60g of butter, and 60ml of oil. The adjustment was only add 50g of walnut and 70g choco chips. What’s wrong???
I am not sure on those measurements but it shouldn’t be dry. Did you over bake? Every oven is different.
Thank you for sharing . This is the BEST recipe everrrr !!! I have Questions though..Question, #1. what other fruit can I use other than bananas? #2 Can I convert this to just regular banana bread,? do I just omit the Dutch chocolate powder? or do I add flour in replace of it? or butter? #3 If I want to use this recipe as a chocolate loaf bread. what do I use instead of 1 1/2 cup of bananas? yogurt? butter? oil? Thanks
It really is the best! I have LOTS of other banana bread recipes on my site…and lots of other quick breads too! Check them out!
I made cupcakes with the batter and omg! So good
Fun!
this is absolabsolutely delicious im making it for the 3rd time this week … now for some FRIENDS to try it
So nice of you to share! I am glad you love it!
I overcooked mine, so it was a bit dry…. I got lazy, my fault entirely, also I used a gluten free flour blend and coconut sugar, next time I’ll stick with a 45 min cook time. Tastes fine tho, so I made some coconut whipped cream, grabbed a can of last seasons honey preserved cherries and made us a Black Forest ‘pile’ gateaux – it was BANGING!!
Love how you served it!