This chocolate banana bread is the kind of recipe I turn to when I want an easy, comforting bake that feels special without a lot of fuss. I first tested this version one rainy afternoon when three overripe bananas were threatening to be tossed. I combined familiar pantry staples with Dutch-process cocoa and semisweet chips and was rewarded with a loaf that had a plush crumb, deep chocolate aroma, and pockets of molten chocolate. It quickly became the thing I bring to potlucks and the loaf my kids ask for before school.

What makes this loaf stand out is the balance of flavor and texture. The banana keeps it tender and moist while the combination of melted butter and oil gives a soft, slightly luxurious mouthfeel. The Dutch-process cocoa provides a rounded, less acidic chocolate taste that pairs beautifully with the brown sugar notes. Every slice has a tender crumb punctuated by semi-melted chips for both chew and surprise. It is a recipe born of convenience and turned into a favorite because it consistently delights.

Ingredients

• All-purpose flour, 1 cup: Use a well-levelled cup for consistent structure. King Arthur or Gold Medal are reliable. The flour gives the loaf its body; too much will make it dry, so spoon into the cup rather than scooping.
• Dutch-process cocoa, 1/2 cup: This provides a smoother, less acidic chocolate flavor than natural cocoa. If you like a darker flavor, use a high-quality Dutch cocoa such as Valrhona or Droste.
• Baking soda, 1 teaspoon: Provides lift and works with the acidic notes from the brown sugar and cocoa for a good rise and tender crumb.
• Sea salt, 1/2 teaspoon: Enhances sweetness and balances flavor. Use fine sea salt for even distribution.
• Ripe bananas, 3 large (about 1 1/2 cups mashed): Very ripe with brown spots give the best sweetness and banana flavor. Mash to a few small lumps for texture.
• Unsalted butter, 1/4 cup melted and cooled: Adds richness. Let it cool slightly to avoid cooking the egg when mixed.
• Canola or vegetable oil, 1/4 cup: Keeps the loaf moist and extends shelf life. Use melted coconut oil for a hint of coconut, if desired.
• Packed light brown sugar, 3/4 cup: Adds molasses notes for depth. Be sure to pack the measuring cup to get the right balance.
• Large egg, 1 at room temperature: Room-temp egg blends more easily and gives a tender crumb.
• Pure vanilla extract, 1 teaspoon: Amplifies the banana and chocolate flavors—use a good-quality vanilla.
• Semisweet chocolate chips, 1 cup, divided: I use 3/4 cup folded into the batter and reserve 1/4 cup for the top for a glossy, melty finish.

Instructions

Preheat and prepare the pan: Heat the oven to 350°F and grease a 9-by-5-inch loaf pan with nonstick spray or line it with parchment with a 2-inch overhang for easy removal. Preheating ensures even rise; be sure the oven is fully to temperature before you slide the loaf in. Whisk dry ingredients: In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup Dutch-process cocoa, 1 teaspoon baking soda, and 1/2 teaspoon sea salt until evenly combined. Break up any cocoa clumps so the batter stays smooth and doesn’t develop streaks. Mix wet ingredients: In a large bowl, mash 3 large ripe bananas with a fork until about 1 1/2 cups mashed with tiny lumps remaining. Stir in 1/4 cup melted, cooled unsalted butter and 1/4 cup canola oil until integrated. Add 3/4 cup packed light brown sugar, 1 large room-temperature egg, and 1 teaspoon pure vanilla, whisking until the mixture looks smooth and slightly glossy. Combine batter and fold in chips: Gently stir the dry ingredients into the wet mixture in two additions, folding until just combined. Do not overmix; a few streaks of flour are fine. Fold in 3/4 cup of the semisweet chips so they are evenly distributed without breaking up the batter. Transfer and top: Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle the remaining 1/4 cup chocolate chips evenly over the surface for a pretty, melty top. This also provides visual cues for doneness when chips look set. Bake and test: Bake in the center of the oven for 50 to 65 minutes. Begin checking at 50 minutes with a toothpick inserted in the center. It should come out mostly clean; bits of melted chocolate clinging to the pick are fine but avoid a lot of gooey batter. If the top browns too quickly, tent loosely with foil. Cool and unmold: Remove the pan to a wire rack and cool for 15 minutes. Run a knife around the edges, invert or lift using the parchment, and cool on the rack until slightly warm before slicing. Warm slices have the most appealing texture and melted chip pockets.

Storage Tips

Store the loaf wrapped in plastic wrap or in an airtight container at room temperature for up to four days; keep away from direct sunlight and heat to preserve moisture. For longer storage, cool completely, then wrap tightly in plastic wrap and a layer of aluminum foil before freezing for up to one month. Thaw overnight in the refrigerator or on the counter for a few hours before slicing. Reheat slices briefly in a toaster oven or microwave for 10 to 20 seconds to recreate that just-baked warmth and melty chips sensation.

Ingredient Substitutions

If you need to swap ingredients, use 1/4 cup melted coconut oil in place of canola for mild coconut notes, or replace butter with an equal amount of neutral vegetable oil for a dairy-free version. For dairy-free semisweet chips, choose certified dairy-free chocolate chips and the loaf will be suitable for someone avoiding dairy. To make it gluten-free, substitute a 1-to-1 gluten-free baking flour blend and add 1/4 teaspoon xanthan gum if the blend lacks it. Reducing sugar by 2 tablespoons is possible, though the texture will be slightly less tender.

Serving Suggestions

Serve slices plain or with a light spread of butter, nut butter, or mascarpone for a richer treat. For breakfast, pair with plain yogurt and fresh berries to balance the sweetness. For dessert, warm a slice and top with a scoop of vanilla ice cream and a drizzle of espresso or salted caramel. Garnish with a dusting of cocoa or flaky sea salt for an elevated presentation when entertaining.

Cultural Background

Banana bread rose to prominence in home baking during the early 20th century and became particularly popular as a resourceful way to use overripe fruit. Adding chocolate elevates the classic to a more indulgent loaf found in American home kitchens and coffeehouses. Versions vary regionally, with some bakers preferring walnuts, spices, or different chocolate intensities. This version is modern and approachable, riffing on that long tradition of transforming simple pantry ingredients into a shareable comfort bake.

Seasonal Adaptations

In cooler months, stir in 1/2 teaspoon ground cinnamon and a pinch of nutmeg to add warming spices. For summer, add a handful of toasted hazelnuts and a teaspoon of orange zest to brighten the chocolate. Around the holidays, swap semisweet chips for chopped dark chocolate and mix in 1/3 cup dried cherries for a festive touch. Adjust the add-ins sparingly so the loaf retains its tender structure.

Meal Prep Tips

Slice the cooled loaf and portion into single-serving pieces for grab-and-go breakfasts. Wrap slices individually in plastic wrap and store in an airtight container in the freezer; reheat in the toaster oven straight from frozen. If prepping ahead for a gathering, bake a day ahead and keep wrapped at room temperature; the flavors mature slightly overnight and the loaf slices neatly when slightly chilled.

Whether you keep it for yourself or bring it to a friend, this chocolate banana loaf is reliably comforting, versatile, and easy to make. It invites small tweaks and always rewards with tender crumb and pockets of chocolate bliss. Give it a try the next time your bananas are ripe and enjoy the simple pleasure of a homemade loaf.