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    Moist Chocolate Banana Bread

    This chocolate banana bread recipe takes the meaning of banana bread to another level! It brings together the best of both worlds – a super moist banana bread and rich fudgy chocolate cake. It’s decadent, rich, and probably the best version of banana bread I’ve ever had!

    chocolate banana bread

    Why You’ll Love This Chocolate Banana Bread

    When I say this is the best variation of banana bread I’ve had, I honestly mean it! Here are a few reasons why I think you’ll love this banana bread as much as I do 🙂

    Rich Flavor: This recipe uses both cocoa powder (I would recommend using Dutch process cocoa for a richer chocolate flavor) and chocolate to add a rich and deep flavor to this chocolate banana bread. You could technically call this a double chocolate banana bread! The natural sweetness of ripe bananas complements the chocolate in this recipe, resulting in a deep, decadent chocolate banana flavor that is beyond delicious!

    Moist Texture: Bananas add great moisture to any baked good, resulting in a moist and tender texture. Similarly, chocolate also adds additional fat and moisture, particularly if you use a good quality chocolate block (which is my preferred option, as opposed to chocolate chips). The combination of banana and chocolate in this recipe (and of course a few of my favorite baking tricks!) results in a super moist and tender quick bread!

    Balanced Sweetness: What I love most about this recipe is that it isn’t too sweet, despite having two ‘sweet’ ingredients – ripe bananas and chocolate! Because this recipe uses dark chocolate (semi-sweet works fine too), it ensures that the banana bread isn’t too sweet. I like to use a 50% dark chocolate block, but you could go upto 70% dark chocolate. I wouldn’t recommend using anything higher than that otherwise the banana bread may turn out bitter!

    Versatility and Ease: This recipe is easy to make, doesn’t require any frosting, and can be enjoyed for breakfast, dessert, or as an afternoon tea snack!

    How to Make Chocolate Banana Bread

    As promised, this recipe comes together really easily in a few quick steps!

    Begin by preheating your oven to 160 °C (320°F) with the fan on (also known as convection mode) and line an 8.5×4.5 inch loaf pan. I like to lightly grease the tin before lining it so that the parchment paper sticks better. If your oven doesn’t have a fan option, then you will need to increase the baking temperature to 175°C/350°F.

    Next prepare your chocolate, if you’ve opted to use a dark chocolate block. I would recommend using a good quality chocolate like Whittakers, Ghirardelli or Hershey’s. Cut the chocolate into little chunks and set aside for now.

    chocolate banana bread

    Next mash very ripe bananas using a potato masher and fork and set aside for now. It’s very important to use ripe bananas – the riper the better!

    Sift together all purpose flour, cornstarch, baking powder, baking soda, salt and cocoa powder (make sure to use unsweetened cocoa powder). Using a whisk or fork, mix until well combined. Set aside for now.

    chocolate banana bread

    In a large mixing bowl combine butter, sugar and oil, and using an electric mixer (hand or stand mixer both okay) on a medium-high speed, cream together for 2 minutes until light and fluffy.

    Next add in a room temperature egg and mix until well combined.

    chocolate banana bread

    Next add in mashed banana mixture from earlier and vanilla, and mix until well combined. Once done, remove any remaining batter off of the attachment(s) and set your mixer aside as the rest of the mixing will be done by hand.

    Add the pre-sifted dry ingredients from earlier into the wet ingredients, along with 3/4s of the dark chocolate. Using a spatula, gently fold until just combined. Do not overmix the batter.

    chocolate banana bread

    Distribute the batter evenly into the prepared cake tin, and sprinkle the remaining dark chocolate on the top.

    Drop the cake tin lightly on the counter to remove any large air bubbles, and bake for 65-75 minutes, or until a skewer, toothpick or knife comes out mostly clean. There may be some melted chocolate on your cake tester, but as long as there isn’t any wet uncooked batter it’s done.

    chocolate banana bread

    Allow to cool in the cake tin for about 20 minutes, before transferring to a wire rack or serving plate. Allow to cool for another 30 minutes before serving (I like mine slightly warm!).

    chocolate banana bread

    Commonly Asked Questions

    How do you store chocolate banana bread?

    This chocolate banana bread can be left at room temperature in an airtight container for a few days. After that, it’s best to refrigerate for up to a week.

    Why is my banana bread dense?

    Dense banana bread can be caused by many reasons. Some of the most common reasons are as follows:

    Not using ripe enough bananas: You can you your bananas to be soft and sweet – the riper the better!

    Incorrect amount of bananas: If you add too many bananas, this can result in a heavy bread. If your recipe provides gram measurements, I would recommend using them for accuracy.

    Too much flour: Flour can cause excess gluten in your banana bread, which can make it dense. This is especially true if you stir the mixture more than it needs to be mixed.

    Expired leavening agents: Baking powder and baking soda contribute to the rise of our baked good, making them light and fluffy. Double check your leavening agents are still working as intended. Click here for a great article on how to check this 🙂

    Can bananas be too mushy or too ripe for banana bread?

    When it comes to banana bread, the riper the bananas the better! You of course still want the bananas to be good (so if they look really watery make sure they aren’t off). Even frozen bananas will work well for banana bread.

    I would recommend weighing the bananas though to ensure you aren’t adding too much banana into the banana bread, otherwise this can result in too much liquid in the batter and the bread will not rise as intended.

    Can you freeze chocolate banana bread?

    Yes! In general, banana bread freezes really well, and the same goes for chocolate banana bread. Once the loaf is completely cool, wrap it in plastic wrap and foil, and store in an airtight container before freezing for up to 3 months. Allow it to thaw completely before serving. I would recommend it heating it slightly so the chocolate melts a little – it tastes so so good!

    chocolate banana bread

    Moist Chocolate Banana Bread

    This chocolate banana bread takes the meaning of banana bread to another level! It brings together the best of both worlds - a super moist banana bread and rich fudgy chocolate cake. It's decadent, rich, and probably the best version of banana bread I've ever had!
    5 from 13 votes
    Print Pin Rate Watch Video
    Prep Time: 10 minutes
    Cook Time: 1 hour 5 minutes
    Total Time: 1 hour 15 minutes
    Servings: 10 slices

    IMPORTANT: For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

    Ingredients
     

    • 1 cup (170 g) dark chocolate chunks - I like to cut up a bar of 50% dark chocolate. Semi-sweet chocolate chips/drops will work too.
    • cups (339 g) very ripe bananas - mashed, about 3 large bananas
    • cups (155 g) flour - plain, all purpose
    • 2 tbsp (16 g) cornstarch
    • 1 tsp baking powder
    • ¾ tsp baking soda
    • ½ tsp salt
    • cup (35 g) cocoa powder - unsweetened, dutch process preferred
    • ¼ cup (56 g) unsalted butter - room temperature
    • ¾ cup (150 g) white granulated sugar
    • ¼ cup (52 g) unflavoured vegetable oil - I use canola oil
    • 1 large egg - room temperature
    • tsps vanilla extract/essence

    Instructions

    • Preheat oven to 160 °C (320°F) with the fan on (see note 1 if you don't have a fan function) and line an 8.5x4.5inch loaf tin (I like to lightly grease the tin before lining it so that the parchment paper sticks better).
    • If using a dark chocolate block, then cut it into small chunks and set aside for now.
    • Mash the bananas using a potato masher or fork and set aside for now.
    • Sift together flour, cornstarch, baking powder, baking soda, salt and cocoa powder. Using a whisk or fork, mix until well combined. Set aside for now.
    • In a large bowl combine butter, sugar and oil, and using a hand or stand mixer on a medium-high speed, cream together for 2 minutes until light and fluffy.
    • Next add in the room temperature egg and mix until well combined.
    • Next add in mashed bananas and vanilla, and mix until well combined. Once done, remove any remaining batter off of the attachment(s) and set your mixer aside as the rest of the mixing will be done by hand.
    • Add the pre-sifted dry ingredients from earlier into the wet mixture, along with 3/4s of the dark chocolate (around 130g). Using a spatula, gently fold until just combined. Do not overmix the batter.
    • Distribute the batter evenly into the prepared cake tin, and sprinkle the remaining 1/4 cup of dark chocolate on the top.
    • Drop the cake tin lightly on the counter to remove any large air bubbles, and bake for 65-75 minutes, or until a skewer or knife comes out mostly clean. There may be some melted chocolate on your cake tester, but as long as there isn't any wet uncooked batter it's done.
    • Allow to cool in the cake tin for about 20 minutes, before transferring to a wire rack or serving plate. Allow to cool for another 30 minutes before serving (I like mine slightly warm!).

    Video

    YouTube video

    Notes

    Note 1. In this recipe I use an oven with the fan function turned on, also known as convection mode. The fan forced function cooks baked goods faster, so if your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (350°F) so that the loaf bakes at the same rate as mine 🙂

    Nutrition

    Calories: 362kcal | Carbohydrates: 46g | Protein: 4g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 250mg | Potassium: 284mg | Fiber: 4g | Sugar: 23g | Vitamin A: 172IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 4mg

    Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.

    Keyword: banana chocolate bread, chocolate banana bread, chocolate banana bread recipe, chocolate banana cake, easy chocolate banana bread
    Tried this recipe?I love hearing from you! Tag me @cakesbymk.nz on instagram so I can see your amazing creations 🙂

     

     

     

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    18 Comments

    • Nabiha Tahsin

      Heyy!! It was my first time making chocolate banana bread and I loved ittt!! I didn’t add chocolate chunks instead I added few chocolate chips on top but still it turned out delicious!!!!
      It was so tasty with just right fluffy texture and not too sweet at all loved the recipee!! The texture was really good!!

      • Cakes by MK

        Awesome! So happy to hear you loved the recipe Nabiha 😀

    • Ira

      5 stars
      Assalamualaikum sister, this recipe is brilliant!! Had five overripe bananas to use up and now I have two rich and moist loaves to enjoy this week thanks to you!! Jazaki Allahu khair, I never would’ve even thought of chocolate banana bread despite it seeming like such an obvious addition to the banana bread family haha. Wonderful blog, please keep it up 🤗🤗

      • Cakes by MK

        Wassalaam sis! 😀 Thank you so much for the wonderful feedback, so happy to hear you loved the recipe 😀 really appreciate all the love and support 🙂

    • Valerie

      Can I use self rising flour in this recipe?
      Would cornstarch still need to be added?

      • Cakes by MK

        Hi Valerie! I haven’t tried this recipe with self rising flour myself but it may work fine – you would just want to omit the baking powder. I would probably leave the cornstarch in too 🙂

    • Marianne

      I am making this recipe for the first time and it looks like a lot of batter for that size loaf pan. Mine is running over.

      • Cakes by MK

        Hi Marianne! 🙂 The loaf tin you are using is probably slightly smaller than mine. This also means you would want to reduce the cooking time slightly (so check the banana bread maybe 10 minutes earlier than the stated cooking time). You can use any additional batter to make some cupcakes on the side 🙂 hope you enjoy the recipe!

    • Liz

      5 stars
      Marvelous recipe! It was so delicious! Chocolate and banana are my two favorite things! To intensify the chocolate flavor, I remember a trick mom used to do, I added a teaspoon of instant espresso powder (I dissolved it into the mashed bananas). It really was a hit, not a crumb left! Thank you for a great recipe! We will make this again for sure!

      • Cakes by MK

        Thanks so much for the feedback Liz! So happy to hear you loved the recipe, and yes instant coffee powder is a great hack to intensify the flavor! I’ll have to try it next time I make this banana bread 😀

    • Jasson

      5 stars
      Very nice recipe chef 👍👌👏. Thank you for your effort 🌞😎

      • Cakes by MK

        Thanks Jasson! Hope you enjoy the recipe 🙂

    • Charlene

      5 stars
      Love it thank u so much

      • Cakes by MK

        You’re so welcome Charlene! Glad you enjoyed it 🙂

      • Chung

        5 stars
        YUMMY, TO THE LAST SLICE 😋😎

        • Cakes by MK

          Thanks so much Chung! So happy to hear you enjoyed the recipe 😀

    • Grace

      5 stars
      Oh my goodness this chocolate banana bread was amazing! Was so soft and fluffy in the center and had a crisp outer layer. And best of all it wasn’t too sweet! My bananas weren’t ripe enough so I popped them in the oven for 10 mins to soften them and the banana bread still turned out perfect. Thank you for this recipe I am definitely going to make it again. 🙂

      • Cakes by MK

        Yay! So happy to hear you loved the recipe Grace 😀

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    About me

    Welcome to my blog! My name is Maryam and I LOVE baking! :) I hope to provide you with the tools (i.e. simple, from-scratch, quality tested recipes), so that you can confidently bake up delicious treats to share with your family and friends!

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