This chocolate banana bread is the loaf I reach for when I have too many ripe bananas and a craving for something a little indulgent but still homey. It’s rich from unsweetened cocoa and semisweet chips, tender from ripe mashed bananas, and reliably moist thanks to a combo of melted butter and canola oil. No fancy equipment, no special flours — just straightforward baking that rewards patience.

I developed this version to balance intense cocoa flavor without drowning the banana, and to keep crumb structure forgiving even if you mash the bananas a little unevenly. The brown sugar adds depth and a touch of chew, while folding in most of the chips creates melty pockets inside and a chocolate-studded top for good measure.

Read straight through for the ingredient list and step-by-step directions drawn from the recipe, then stay for troubleshooting, substitutions, and storage tips. This post is practical; I’ll point out the spots where small changes matter and how to fix common problems so you get a great loaf every time.

Ingredient List

1 cup all-purpose flour — Provides structure; don’t overwork the batter to keep the loaf tender.
1/2 cup unsweetened cocoa powder — Gives chocolate intensity without extra sugar; sift if you want a smoother batter.
2 teaspoons baking powder — Leavening that helps the loaf rise and stay springy.
1/2 teaspoon sea salt — Balances sweetness and heightens chocolate flavor; fine or flaky both work.
1 1/2 cups mashed bananas — About 3 medium bananas; the main moisture and banana flavor source.
1 large egg — Room temperature; adds structure and helps emulsify the fats.
1/4 cup unsalted butter — Melted; adds richness and flavor. Slightly cooled before adding so it doesn’t cook the egg.
1/4 cup canola oil — Keeps the crumb moist even after reheating; neutral flavor.
1 cup light brown sugar — Packed; introduces moisture and a subtle caramel note.
1 teaspoon vanilla extract — Rounds out flavor and complements the cocoa and bananas.
1 cup large semisweet chocolate chips — Divided: most go in the batter, some go on top for a glossy finish.
1/2 cup walnuts — Chopped – optional — Adds crunch and a toasty contrast to the soft loaf.

Stepwise Method: Chocolate Banana Bread

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick baking spray and set it aside.
In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 2 teaspoons baking powder, and 1/2 teaspoon sea salt until evenly combined. (If you prefer, you can sift these ingredients together.) Set the dry mixture aside.
In a large bowl, mash the bananas with a fork until you have 1 1/2 cups mashed bananas and no large chunks remain.
Add the slightly cooled melted 1/4 cup unsalted butter, 1/4 cup canola oil, 1 teaspoon vanilla extract, and 1 large room-temperature egg to the mashed bananas. Stir until the mixture is evenly combined.
Stir in 1 cup packed light brown sugar to the banana mixture until smooth.
Add the dry ingredients to the wet ingredients and gently fold with a spatula until just combined. Do not overmix.
Stir in 3/4 cup of the 1 cup large semisweet chocolate chips and 1/2 cup chopped walnuts, if using, until evenly distributed.
Transfer the batter to the prepared loaf pan and smooth the top with a spatula. Sprinkle the remaining 1/4 cup chocolate chips evenly over the top.
Bake for 50–60 minutes, starting to check at 50 minutes. The bread is done when a toothpick inserted into the center comes out mostly clean with no raw batter (a few moist crumbs are fine). If it needs more time, continue baking and check every 5 minutes.
Remove the pan from the oven and set it on a wire cooling rack. Let the bread cool in the pan for 15 minutes, then turn it out onto the rack. Cool until it is cool enough to slice, then cut into slices and serve.

Why This Recipe Works

This loaf balances moisture, structure, and chocolate in a few deliberate ways. Two fats — melted butter and canola oil — combine to give both flavor and tender crumb. Butter brings that classic baked-bread richness while oil keeps the interior soft even after refrigeration.

The ratio of dry ingredients to wet is tuned for a batter that’s thick enough to support chocolate chips and nuts without sinking. Using baking powder provides an even, reliable rise; folding the dry into the wet just until combined prevents gluten from tightening and turning the bread dense.

Brown sugar does more than sweeten. It attracts and retains moisture, which helps the loaf stay soft for days. Folding most of the chips into the batter creates pockets of molten chocolate, and reserving a few for the top gives you an appealing finish once baked.

Ingredient Flex Options

Need to swap an ingredient? Here are practical options that preserve texture and balance:

Swap canola oil for another neutral oil (grapeseed or light vegetable oil) if you prefer; avoid strongly flavored oils.
If you don’t have unsalted butter, use salted and omit or reduce added salt to taste.
For different mix-ins, replace walnuts with pecans or omit entirely for a nut-free loaf.
Use dark or milk chocolate chips instead of semisweet, but remember sweeter chips will shift overall sweetness.

Before You Start: Equipment

9×5-inch loaf pan — the recipe is calibrated for this size; a different pan changes baking time.
Nonstick baking spray or parchment paper — makes turning the loaf out easier.
Mixing bowls — one medium for dry ingredients and one large for wet.
Whisk and fork — whisk dry ingredients; fork or potato masher for bananas.
Spatula — for folding batter and smoothing the top.
Measuring cups and spoons — accurate measuring keeps the balance right.
Wire cooling rack — cools the loaf evenly after baking.
Toothpick or cake tester — to check doneness.

Common Errors (and Fixes)

Loaf is dense: You likely overmixed after adding the flour. Gently fold until just combined next time. Also confirm your baking powder is fresh; expired leavening gives poor rise.
Center is raw but edges are done: Your oven may have hot spots or you used a pan that’s too small. Reduce oven temperature by 10–15°F or tent with foil and continue baking, checking every 5 minutes.
Bread is dry: Overbaking or too much flour will dry the loaf. Start checking at 50 minutes and remove when a few moist crumbs cling to the toothpick. Make sure bananas are truly ripe — they add crucial moisture.
Chocolate chips sink: Toss chips with a tablespoon of flour before folding into batter to help them suspend evenly.
Top cracks or domes unevenly: That’s normal with quick breads. Avoid overfilling the pan and make sure oven is preheated fully.

Variations for Dietary Needs

With a few adjustments, this loaf can fit common dietary preferences. Keep in mind swaps can change texture slightly, so follow the guidelines rather than altering quantities freely.

Gluten-free: Use a 1:1 cup-for-cup gluten-free baking flour blend that includes xanthan gum. Texture will be slightly different but still satisfying.
Vegan: Replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 minutes) and use vegan butter or additional neutral oil instead of butter. Use vegan chocolate chips.
Dairy-free: Swap the unsalted butter for a dairy-free butter or use all oil; choose dairy-free chocolate chips.
Nut-free: Omit the walnuts entirely. You can add seeds like sunflower for crunch if tolerated.

If You’re Curious

Why baking powder and not baking soda? Baking powder contains both an acid and a base, giving reliable lift without needing acidic ingredients. Because this batter has no sour ingredients (like buttermilk), baking powder is the simple choice.

How ripe should the bananas be? Very ripe. Look for bananas with lots of brown speckles or full brown skins; they mash easily and are sweeter and more flavorful. Greenish bananas will be less sweet and yield a blander loaf.

Can you make muffins with this batter? Yes. Fill a muffin tin about three-quarters full and reduce baking time to roughly 18–25 minutes, checking from 18 minutes onward.

Make-Ahead & Storage

Cool the loaf completely before wrapping. For short-term storage, keep slices in an airtight container at room temperature for up to 2 days. To extend life, refrigerate up to 5 days; return slices to room temperature or warm briefly before serving.

For longer storage, wrap the loaf or individual slices tightly in plastic wrap and freeze in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge or at room temperature for a couple of hours. Reheat slices in a toaster oven or microwave for 20–30 seconds to revive melty chocolate and softness.

Quick Questions

Can I use white sugar instead of brown? Yes, but you’ll lose some moistness and caramel notes. If you must, add a tablespoon of molasses to mimic brown sugar flavor.
Do I need to sift the cocoa? Not required, but sifting prevents lumps and gives a more uniform batter.
Is 50–60 minutes really the range? Yes. Ovens vary, so check at 50 minutes and then every 5 minutes. Look for a mostly clean toothpick.
Can I double the recipe? You can, but bake in two pans rather than one large pan. Baking time will vary; check earlier.

That’s a Wrap

Follow the recipe and these tips and you’ll have a reliably chocolatey, tender loaf that sings of ripe bananas. It’s great warm with butter, spread with peanut butter, or eaten plain with coffee. If a slice goes missing, blame the house — this bread disappears faster than most.

Try it once exactly as written, then experiment with the swaps and make it your own. Happy baking — and don’t forget to let the loaf cool enough to slice cleanly before serving.

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Best Chocolate Banana Bread

Moist chocolate banana bread made with mashed bananas, cocoa, semisweet chocolate chips, and optional walnuts.

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Servings: 10 servings

Ingredients

1 cupall-purpose flour
1/2 cupunsweetened cocoa powder
2 teaspoonsbaking powder
1/2 teaspoonsea salt
1 1/2 cupsmashed bananasabout 3 medium bananas
1 large eggroom temperature
1/4 cupunsalted buttermelted
1/4 cupcanola oil
1 cuplight brown sugarpacked
1 teaspoonvanilla extract
1 cuplarge semisweet chocolate chips
1/2 cupwalnutschopped – optional

Instructions

Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with nonstick baking spray and set it aside.
In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 2 teaspoons baking powder, and 1/2 teaspoon sea salt until evenly combined. (If you prefer, you can sift these ingredients together.) Set the dry mixture aside.
In a large bowl, mash the bananas with a fork until you have 1 1/2 cups mashed bananas and no large chunks remain.
Add the slightly cooled melted 1/4 cup unsalted butter, 1/4 cup canola oil, 1 teaspoon vanilla extract, and 1 large room-temperature egg to the mashed bananas. Stir until the mixture is evenly combined.
Stir in 1 cup packed light brown sugar to the banana mixture until smooth.
Add the dry ingredients to the wet ingredients and gently fold with a spatula until just combined. Do not overmix.
Stir in 3/4 cup of the 1 cup large semisweet chocolate chips and 1/2 cup chopped walnuts, if using, until evenly distributed.
Transfer the batter to the prepared loaf pan and smooth the top with a spatula. Sprinkle the remaining 1/4 cup chocolate chips evenly over the top.
Bake for 50–60 minutes, starting to check at 50 minutes. The bread is done when a toothpick inserted into the center comes out mostly clean with no raw batter (a few moist crumbs are fine). If it needs more time, continue baking and check every 5 minutes.
Remove the pan from the oven and set it on a wire cooling rack. Let the bread cool in the pan for 15 minutes, then turn it out onto the rack. Cool until it is cool enough to slice, then cut into slices and serve.