Chocolate Banana Bread Recipe (VIDEO)

The only thing better than our popular Banana Bread recipe might just be this Chocolate Banana Bread recipe, straight from Natasha’s Kitchen Cookbook. It is soft, extra chocolatey, and stays moist for days.

Call it breakfast, bread, or even dessert- this soft crumb, double chocolate loaf is a chocolate lover’s dream. Watch the video tutorial and see how easy it is to make.

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Chocolate Banana Bread Recipe

We love that this recipe is a perfect combination of our Fudgy Brownies and Chocolate Chip Banana Bread. If you are a fan of quick and easy sweet bread recipes that could be mistaken for a cake, this Chocolate Banana Bread is a must-try!

This has to be the richest, chocolaty (and yet perfectly acceptable for breakfast) loaf I’ve baked. The best part is that it will stay nice and moist for a few days, but let’s be serious, we both know it won’t last that long!

This recipe checks all of the right boxes:

• Moist – with a tender crumb
• Chocolatey – with gooey morsels of chocolate
• Easy to make – essentially mixing dry and wet ingredients
• Freezer-friendly – this keeps well

Chocolate Banana Bread Video

Watch Natasha make this Fudgy Chocolate Banana Bread. You will be surprised at how moist it is thanks to the ripe bananas. This recipe is perfect for any time of day, so what are you waiting for? Let’s get baking!

Ingredients

The key to making great banana bread is using overripened bananas. See my tips below to speed up the ripening process.

• Bananas – very ripe bananas are easier to mash and make a sweeter banana bread
• Sugar – adds sweetness to balance the cocoa
• Butter – unsalted and softened at room temperature
• Eggs – large and at room temperature, to bind the batter together
• Vanilla – Use our homemade vanilla for the best flavor
• Flour – All-purpose, or gluten-free if desired
• Cocoa Powder – natural unsweetened cocoa powder, such as Hershey’s (not Dutch-process cocoa)
• Baking soda – a leavening agent to help the banana bread rise
• Salt – I almost always use fine sea salt
• Chocolate Chips – semisweet is our go-to

How to Make Double Chocolate Banana Bread

This recipe couldn’t be easier – it’s essentially beating together the wet ingredients then sifting in the dry ingredients and putting them together.

• Prepare – Preheat the oven to 350°F. Grease a 9.25 x 5.25 x 2.75-inch loaf pan and line with parchment paper. Use enough parchment paper to hang over the sides of your pan so you can lift the banana bread later.
• Wet Ingredients – In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, cream together the butter and sugar. Add the eggs and mix just to combine. Mix in the mashed bananas and vanilla until blended.
• Dry Ingredients – In a second large mixing bowl, sift together the flour, cocoa powder, baking soda, and salt. Add the dry ingredients to the wet and mix on medium-low speed until just incorporated. The batter will be a little lumpy (don’t over-mix).
• Fold in 3⁄4 cup of the chocolate chips, spread the batter into the loaf pan, and sprinkle the remaining 1⁄4 cup of the chocolate chips over the top.
• Bake – Bake for 55 to 65 minutes, until a toothpick inserted into the center, comes out clean. Let the bread rest in the pan 10 minutes, then run a knife around the edges and gently pull up on the parchment paper to transfer the loaf to a wire rack to cool.

How to Ripen Bananas Quickly

The best bananas for banana bread are not bright yellow. You want brown, soft bananas for this recipe. If you need to quickly ripen your bananas for baking, there are a couple of ways to do this.

• Paper Bag Method: Place the unripe bananas in a paper bag and fold the top closed. If you have apples or tomatoes, toss them in too to help speed up the process. All of these fruits release ethylene gas, a natural ripening agent and the paper bag traps the gas and helps to ripen the bananas quickly. Place the bag on the counter for 24 hours. Placing the bag near a heat source or in direct sunlight will expedite the process even more.
• Oven Method: If your bananas are already yellow but not browned, you can speed up the process. Place bananas on a foil-lined baking sheet and bake at 300°F for 30 minutes or until softened and blackened on the outside. Let them cool before handling.
• Saving Ripe Bananas: If you have overripe bananas and aren’t ready to bake with them, don’t throw them away! Peel them and place them in a freezer bag, 2-3 to a bag, and pop them into the freezer to use in the future. Let them thaw to room temperature, and they’ll be perfect for your next batch of Banana Bread.

To Serve Chocolate Banana Bread

This bread has such a moist crumb and the chocolate chips add wonderful creamy texture to the inside, and a chocolate chunk texture to the topping. We love that it can pass for breakfast bread or dessert. After baking, let the bread cool to room temperature before slicing. This ensures that the sugars have settled into the crumb and make it perfectly sweet.

Pour yourself a cup of coffee or tea and serve with:

• Fresh berries or sliced bananas
• Yogurt
• Vanilla ice cream (ok, maybe not for breakfast)
• Peanut butter
• Whipped Cream

We hope that you will enjoy this recipe and all of the recipes included in Natasha’s Kitchen Cookbook. I am so excited to finally get to share more of the recipes that I love, with you.

More Banana Recipes

If you love this Chocolate Banana Bread, then you won’t want to miss these other delicious banana recipes. These are all tasty ways to use up leftover bananas.