Years ago, when my kids were small and mornings were a blur of lost shoes and cold coffee, I learned a quiet truth about overripe bananas: they are a gift, not a failure. I used to toss them out without much thought—soft, freckled things I thought had gone too far. But one rainy Saturday, I decided to mash them into a loaf of banana bread, and on a whim, I stirred in a handful of leftover chocolate chips from a Christmas baking project. The house filled with the smell of cocoa and caramelized banana, and that first warm slice was all it took. It became a tradition. Whenever I spot a banana going past its prime, I no longer see waste—I see a loaf waiting to happen. This chocolate banana bread has carried me through bake sales, after-school snacks, and the occasional midnight craving. It’s a humble recipe, but it has heart.
Why You’ll Love This Recipe
- Simple to make with pantry staples
- Rich chocolate flavor without being overly sweet
- A perfect way to use overripe bananas
- Stays moist for days
- Freezes beautifully for future treats
Ingredients You’ll Need
- 3 large overripe bananas – The darker and softer, the better. If they’re practically collapsing under their own skin, you’re in the sweet spot.
- ½ cup unsalted butter, melted – I prefer butter for its flavor, but I’ve used coconut oil in a pinch, and it gave the bread a gentle tropical note.
- ¾ cup brown sugar – It adds a deeper sweetness than white sugar, with just a hint of molasses.
- 1 large egg – Room temperature is ideal for better mixing, but I’ve been known to use one straight from the fridge without disaster.
- 1 teaspoon vanilla extract – A little warmth in the background makes all the difference.
- 1 cup all-purpose flour – Keep it simple. I’ve tried half whole wheat before; it worked, though the texture was denser.
- ½ cup unsweetened cocoa powder – This is where the magic happens. Good cocoa makes a noticeable difference.
- 1 teaspoon baking soda – Helps the loaf rise without fuss.
- ½ teaspoon salt – Just enough to sharpen the flavors.
- ½ cup chocolate chips or chunks – Optional, but I almost always add them. They melt into little pockets of joy.
How to Make It (Step-by-Step Instructions)
Preheat your oven to 350°F (175°C) and grease a standard loaf pan. I like to line mine with parchment paper so I can lift the bread out easily. Mash the bananas in a large mixing bowl until mostly smooth—some small lumps are fine, they melt into the bread as it bakes. Stir in the melted butter until fully combined. Add the brown sugar, egg, and vanilla, whisking until the mixture is silky. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. I used to skip this step and dump everything in one bowl, but I learned the hard way that cocoa powder likes to clump, and you end up with streaks in the loaf. Slowly fold the dry ingredients into the wet, stopping as soon as the streaks of flour disappear. Overmixing here will make the bread tough. Gently fold in the chocolate chips, if using. Pour the batter into your prepared loaf pan, smoothing the top. Bake for 55–65 minutes, checking at the 50-minute mark with a toothpick—it should come out with just a few moist crumbs, not wet batter. Let it cool in the pan for about 10 minutes before transferring to a wire rack. This part is torture, but cutting it too soon lets the steam escape, and you lose moisture.
Expert Tips for the Best Results
Banana bread rewards patience and care in small ways. Use bananas that are almost collapsing—they give both sweetness and moisture. Letting your butter cool a bit after melting prevents scrambling the egg. Don’t skimp on sifting or whisking the cocoa powder with the flour, because cocoa clumps will leave bitter pockets. And while the temptation to add more chocolate chips is strong, too many can weigh the bread down and prevent it from rising evenly. Above all, resist the urge to overmix—gentle folding is the secret to a tender crumb.
Variations & Substitutions
This recipe has been a chameleon in my kitchen. I’ve swapped half the butter for Greek yogurt when I wanted something lighter, and it gave the bread a pleasant tang. Once, when I was out of cocoa, I replaced it with instant espresso powder and extra flour, creating a coffee banana loaf that disappeared in a day. For a nuttier twist, I’ve folded in a handful of toasted walnuts, which gave each bite a lovely crunch. I even made a dairy-free version with coconut oil and almond milk once, and it was just as soft and rich.
Serving Suggestions
Chocolate banana bread feels at home in almost any setting. I’ve sliced it thick and served it warm with a pat of salted butter for weekend breakfasts, and I’ve cut thin slices to tuck into lunchboxes. It pairs beautifully with a strong cup of coffee in the afternoon, or with a cold glass of milk for kids. On winter evenings, I’ve been known to toast a slice and serve it with a dollop of whipped cream, turning it into an unpretentious dessert.
Storage & Reheating Instructions
I usually store mine wrapped in foil or in an airtight container at room temperature, where it stays moist for up to four days. If I know I won’t finish it in time, I wrap slices individually and freeze them—they thaw quickly and taste just as fresh. To reheat, I like a quick warm-up in the microwave for about 15 seconds, which revives the chocolate’s softness. Toasting works too, but it gives the edges a slight crispness.
Recipe FAQs
Can I make this ahead of time?
You sure can. In fact, banana bread tastes even better the next day once the flavors settle in.
Can I double the recipe?
Yes, but use two loaf pans. A double batch in one pan will stay gooey in the center.
What if my bananas aren’t ripe enough?
You can speed things along by baking them, unpeeled, at 300°F for about 15 minutes until the skins turn black. Let them cool before mashing.
Can I reduce the sugar?
A little, yes. I’ve gone down to ½ cup brown sugar without losing much sweetness, thanks to the bananas.
Conclusion
Chocolate banana bread is one of those recipes that never feels like work. It’s a small comfort you can bake in under an hour, and it turns the simplest ingredients into something warm and generous. If you try it, I’d love to know how it turns out for you—whether you follow it exactly or add your own twist. Pour yourself a cup of coffee, cut a thick slice, and let the house smell like home.
Nutrition Information (Per slice, based on 10 slices)
Calories: 230 | Fat: 10g | Carbohydrates: 34g | Fiber: 3g | Sugars: 17g | Protein: 3g
Chocolate Banana Bread
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter melted
- ¾ cup granulated sugar
- 2 large eggs
- 3 ripe bananas mashed
- 1 teaspoon vanilla extract
- ½ cup sour cream or Greek yogurt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven: Preheat to 350°F (175°C) and grease a 9×5-inch loaf pan or line with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk flour, cocoa powder, baking soda, and salt.
- Prepare wet mixture: In a large bowl, whisk melted butter and sugar. Add eggs, mashed bananas, vanilla, and sour cream, mixing until smooth.
- Combine: Gradually fold dry ingredients into wet mixture until just combined. Stir in chocolate chips.
- Bake: Pour batter into prepared pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay).
- Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Extra moist: Use very ripe bananas with lots of brown spots for best flavor.
- Double chocolate: Sprinkle extra chocolate chips on top before baking.
- Add-ins: Try adding walnuts, pecans, or shredded coconut for variety.
- Storage: Store at room temperature for up to 4 days, or freeze slices for up to 2 months.