
Moist banana loaf studded with semisweet chocolate chips and rich cocoa for an indulgent yet simple treat that keeps and freezes beautifully.

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.
I remember bringing this loaf to a volunteer brunch; it disappeared faster than the savory trays. Friends complimented the moist crumb and the way the chocolate melted in pockets without overwhelming the banana. That reaction convinced me to keep this formula in rotation every time I have ripe bananas on the counter.
My favorite part of this loaf is serving it slightly warm with a thin smear of softened butter or a dollop of plain Greek yogurt. The combination of silky, warm chocolate and the banana-scented crumb always brings out compliments and requests for the recipe. It is an unfussy bake that suits weekday breakfasts, dessert plates, and weekend coffee breaks.
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.
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.
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.
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.
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.
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.
Use very ripe bananas with brown spots for the best natural sweetness and moisture.
Avoid overmixing once dry ingredients are added to preserve a tender crumb.
Allow the loaf to rest 15 minutes in the pan before unmolding to prevent breakage.
If the top browns too quickly, tent with foil for the last 10 to 15 minutes of baking.
This nourishing decadent chocolate banana bread recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Cool completely, wrap tightly in plastic and foil, and freeze for up to 1 month. Thaw before slicing.
Check at 50 minutes with a toothpick. It should come out mostly clean; melted chocolate on the pick is acceptable.
This Decadent Chocolate Banana Bread recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick spray or line with parchment for easy removal.
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 combined and free of lumps.
In a large bowl mash 3 large ripe bananas to about 1 1/2 cups. Add 1/4 cup melted butter and 1/4 cup oil, then stir in 3/4 cup packed light brown sugar, 1 large room-temperature egg, and 1 teaspoon vanilla until smooth.
Gently fold the dry ingredients into the wet in two additions until just combined. Fold in 3/4 cup chocolate chips; avoid overmixing to keep the loaf tender.
Pour batter into prepared pan, top with remaining 1/4 cup chips, and bake 50 to 65 minutes at 350°F. Cool 15 minutes in pan, then remove to a rack and cool until slightly warm before slicing.
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This recipe looks amazing! Can't wait to try it.
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