Chocolate Banana Bread

Chocolate Banana Bread – Soft, moist chocolate banana bread with rich cocoa and chocolate chips throughout. An easy, chocolatey twist on a classic homemade loaf!

If you love banana bread and chocolate, this Chocolate Banana Bread is the perfect combination of both! It’s wonderfully soft and moist, packed with sweet banana flavour, rich cocoa, and plenty of chocolate chips in every slice.

This easy homemade loaf is a delicious way to use up those overripe bananas sitting in your fruit bowl. There’s no need for any fancy decorations or frosting, just a beautifully chocolatey banana bread that’s perfect for breakfast, an afternoon treat, or enjoying with a warm cuppa.

Looking for more delicious banana recipes? Try my The BEST Banana Bread, Peanut Butter Banana Bread, or Chocolate Banana Muffins.

Happy baking,

Marsha x

From the recipe box

Chocolate Banana Bread

Soft, moist chocolate banana bread with rich cocoa and chocolate chips throughout. An easy, chocolatey twist on a classic homemade loaf!

Print recipe ↗Rate & review ☆ Save recipe Recipe saved

Prep 20 minutes minutes

Cook 1 hour hour 5 minutes minutes

Total 1 hour hour 25 minutes minutes

Yields 1 loaf

Prevent your screen from going darkEnable JavaScript to use this option.

Ingredients

• 312 g plain/all-purpose flour
• 50 g cocoa powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 2 large eggs
• 150 g light brown sugar
• 240 g plain Greek-style yogurt
• 120 ml vegetable oil
• 1 teaspoon vanilla extract
• 4 large ripe bananas, mashed
• 175 g chocolate chips

Instructions

• Preheat the oven to 180°C/160°C Fan/350°F/Gas 4. Grease and line a 23 × 13 cm (9 × 5-inch) loaf tin with parchment paper. Set aside.
• In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
• In a separate large mixing bowl, whisk together the eggs and light brown sugar until thick and lighter in colour.
• Add the yogurt, vegetable oil, vanilla extract, and mashed bananas. Whisk until well combined.
• Add the dry ingredients to the wet ingredients in three additions, gently folding after each addition until just combined. Avoid overmixing.
• Gently fold in the chocolate chips until evenly distributed throughout the batter.
• Pour the batter into the prepared loaf tin and spread it out evenly.
• Bake for approximately 1 hour 5 minutes, checking from 55–60 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs.
• Leave the banana bread to cool completely in the tin on a wire rack before slicing and serving.

Recipe notes

Bananas: Use very ripe bananas with plenty of brown spots on the skins. The riper the bananas, the sweeter and more flavourful your banana bread will be. Mash them well before adding to the batter.

Cocoa powder: Use unsweetened cocoa powder, not drinking chocolate or hot chocolate powder. Sift the cocoa powder if it has any lumps.

Storage: Store the banana bread tightly covered or in an airtight container at room temperature for up to 2 days, or in the fridge for up to 1 week.

Freezing: This banana bread freezes well for up to 3 months. Wrap the whole loaf or individual slices tightly in cling film/plastic wrap, then place in a freezer-safe container or bag. Thaw overnight in the fridge before serving.