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Dorothy Thomas

Chocolate Banana Bread Recipe

A moist, decadent twist on classic banana bread, loaded with rich cocoa and melty chocolate chips. Perfect for breakfast, dessert, or a sweet snack!
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 1 10
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • large 3 Ripe bananas (mashed)
  • 100g ½ cup Granulated sugar
  • 110g ½ cup Brown sugar
  • 120ml ½ cup Melted butter or oil
  • large 1 Egg
  • 5ml 1 tsp Vanilla extract
  • 190g 1 ½ cups All-purpose flour
  • 25g ¼ cup Cocoa powder (unsweetened)
  • 5g 1 tsp Baking soda
  • 3g ½ tsp Salt
  • 90g ½ cup Chocolate chips (plus extra for topping)

Equipment

  • 9x5-inch loaf pan
  • Mixing bowls
  • Whisk or spatula
  • Measuring cups/spoons
  • oven

Method
 

  1. Prep: Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.
  2. Wet Ingredients: In a bowl, mash bananas. Add sugars, melted butter, egg, and vanilla. Mix well.
  3. Dry Ingredients: In another bowl, whisk flour, cocoa powder, baking soda, and salt.
  4. Combine: Gently fold dry ingredients into wet ingredients until just combined. Stir in chocolate chips.
  5. Bake: Pour batter into the loaf pan. Top with extra chocolate chips. Bake for 50–60 minutes (or until a toothpick comes out clean).
  6. Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack.

Notes

  • Ripe Bananas: Use overripe bananas with brown spots for maximum sweetness.
  • Add-Ins: Swap chocolate chips for nuts or add a swirl of peanut butter.
  • Storage: Keeps for 3 days at room temperature or freeze for up to 3 months.