Chocolate Banana Bread recipe so delicious, it’s the perfect banana bread for chocolate lovers! Rich, moist, decadent and easy to make, this is the best chocolate banana bread and a family favorite!

Chocolate Banana Bread Recipe - Take your banana bread to a whole new level with this incredibly most and delicious chocolate banana bread recipe! A definite family favorite! //

If you love banana bread, then I urge you to give this chocolate banana bread recipe I try soon! So rich and delicious, the flavor combination of banana and chocolate is perfect together! As much as my family loves our traditional  banana bread recipe, this chocolate version is one that is requested often and comes really close to nudging out the other as a family favorite!

Chocolate Banana Bread Recipe - Take your banana bread to a whole new level with this incredibly most and delicious chocolate banana bread recipe! A definite family favorite! //

It has taken me a few years, but now I understand why my Grandmother Verdie would stash back bananas when she came home from the grocery store. We all knew that the bananas on the counter were for snacking, but those beside her bread box were reserved for the banana bread she’d be making in a few days. I’ll admit that I’ve started doing the same. One bunch goes into the fruit bowl and another goes to the side for making banana bread.

Banana bread makes a great thing to bake, wrap up and take to work to share with coworkers or to a friend you think would enjoy it. But let me tell you, I think it is the best way to introduce yourself to a new neighbor who just moved in down the road. While my closest neighbor is my chickens and then my sister and brother-in-law, right up the street there are a good number of houses that were built right at the end of the last building boom. And banana bread is definitely a great method for welcoming the new neighbors into the area.

While the bread is comforting and delicious, it also rises to an impressive height making for a beautiful top. And after years of baking, I know that comes from the ingredients that I use and the methods that I use for baking. For baking, I always use White Lily Flour. It was the flour that my Grandmother Verdie used, my Mama used (and still uses), and that I wouldn’t be caught without in my pantry. I can always depend on it producing lighter, fluffier, and more tender baked goods. It’s no wonder it has been used by so many Southern cooks and bakers for so many years!

How to Freeze

Once cooked, allow to cool completely. Portion into freezer-safe container(s), label and freeze up to 3 months.

To serve, thaw in the refrigerator overnight, reheat and serve.

Chocolate Banana Bread Recipe - Take your banana bread to a whole new level with this incredibly most and delicious chocolate banana bread recipe! A definite family favorite! //

Here’s my Chocolate Banana Bread Recipe. I hope you love it as much as we do!

Chocolate Banana Bread Recipe - Take your banana bread to a whole new level with this incredibly most and delicious chocolate banana bread recipe! A definite family favorite! //

Chocolate Banana Bread Recipe

Chocolate Banana Bread Recipe – This Chocolate Banana Bread Recipe takes banana bread to a new level! It’s such a moist and easy chocolate banana bread that’s a delicious family favorite!
5 from 14 votes

Review Recipe

Print Recipe

Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Servings: 12 slices
Course Breakfast, Dessert, Snack
Calories: 249kcal
Serving Size 1slice
Cuisine American
Author: Robyn Stone | Add a Pinch


  • 4 overripe bananas mashed
  • 1 cup dark brown sugar
  • 8 tablespoons salted butter room temperature
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1/4 teaspoon espresso powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon vanilla extract


  • Preheat oven to 350º F. Spray a 9-inch loaf pan with baking spray (such as Baker’s Joy) or coat with butter and dust with all-purpose flour, being sure to shake out any excess flour. Set aside.
  • Mix bananas and sugar with electric mixer until well blended. Add butter and beat until smooth. Add eggs one at a time, fully incorporating after each egg.
  • Whisk flour, cocoa powder, and espresso powder in a medium mixing bowl until blended. Add flour/cocoa mixture to batter and mix until smooth. Add baking soda, salt, and vanilla extract and stir until well combined. Pour batter into prepared pan.
  • Bake until a wooden skewer comes out clean when inserted into the middle, about 1 hour.



Store chocolate banana bread under a cake dome, wrapped well in plastic wrap or in an airtight container. 
Freezer Friendly:
Allow chocolate banana bread to cool completely. Wrap well in foil or plastic wrap and store in a zip top, freezer-safe bag for up to 3 months. 

Nutrition Information

Serving: 1slice | Calories: 249kcal | Carbohydrates: 41g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 51mg | Sodium: 273mg | Potassium: 248mg | Fiber: 2g | Sugar: 22g | Vitamin A: 305IU | Vitamin C: 3.4mg | Calcium: 31mg | Iron: 1.6mg
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Robyn xo

Chocolate Banana Bread Recipe - Take your banana bread to a whole new level with this incredibly most and delicious chocolate banana bread recipe! A definite family favorite! //

From the Add a Pinch recipe archives. Originally published 2015.

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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42 Comments Leave a comment or review

  1. Will look forward to trying this out for a pot luck Bible Study coming up in the near future. I always enjoying reading and making and saving your recipes. One of my favorites is “Peaches and Cream Overnight Oats” Recipe. I’ve made this so many times and shared with others.

  2. Robin am planning to make this receipt but, am unsure what expresso powder is? I am from Canada do we call it something else have never heard of it? Thanks so much looks yummy.

    1. I’ve used instant coffee granules in recipes before. Starbucks Via is my go-to product because I only have to use a little. Then I freeze the rest of the individual packets. It works to omit the Espresso product too…it’s just oomphs up the chocolatey flavor.

  3. PS What kind of camera do you use to make these beautiful pictures? I’m so impressed with the photography you share of your food productions.

  4. I hope this recipe is as delicious as the banana bread recipe posted a few weeks ago. I made several loaves from that recipe and shared them with friends, although the loaf i kept for myself did not last long. It was so absolutely wonderful eaten hot out of the oven with butter spread on the slices. along with a good cup of coffee. Great way to start the day.

  5. Wow! This looks and sounds positively delicious. And I LOVE that the White Lily flour is NON-GMO! I use organic as much as humanly possible. I have one question: Can I forgo the 1/4 teaspoon of espresso powder? I really want to try this, as I know it will be delicious. It won’t be near as pretty as yours though! Thanks.

  6. Whenever I’m baking something with chocolate and I need to flour the pan, I use cocoa powder instead of flour, so the dark bread/cake doesn’t have that dingy white and grey color on the bottom! Just be sure you use pure cocoa, anything with sugar in it might burn.

  7. My mom always puts chocolate chips in her “regular” banana bread. I haven’t tried it yet — but I think they would be a great addition to your chocolate version.

  8. This looks so pretty still so simple. There are some bananas sitting in my fruit bowl turning ugly. I think I should put them to good use. I have made banana breads but have never made a chocolate banana bread!

  9. Simply Perfect! I made it for the first time, converting measures into European, and it turned out just perfect! Delicious and substantial, it will make an ideal pair with a cup of milk. A lot of thanks for the recipe, Robyn!

  10. When I told my husband about this recipe, he couldn’t wait for the bananas to wilt. I baked them into Chocolate Banana Bread this afternoon, and it is absolutely DELICIOUS! It’s rich, yet not heavy or too sweet. Add vanilla ice cream to a warm slice and yummmm!.
    Thank you, Robyn and Grandmother Verdie,

  11. I don’t normally comment on recipes, but I made this yesterday and must tell you that my family loved it!!! I used Gold Medal (unbleached) flour, since they don’t sell White Lily where I live. Thanks for another great recipe!

  12. For dinner today I had your chicken and rice casserole, for a late night snack I had this chocolate banana bread. Your recipes never disappoint. Thank you so much!

  13. I’d like to make this recipe as mini muffins. Do you think it would work and if so, how long do you think you would bake them for?

  14. Hi Robyn, This looks wonderful and since my hubby is a chocolate lover but isn’t fond of banana bread, I will have to try it. I just watched your video when you were on QVC and have to tell you that you are adorable young lady! And so happy for you that your book sold out! And I am still in awe that I won your most generous giveaway. Thank you so much dearheart! Lots of love and hugs. Claudia

  15. This Chocolate Banana Bread is absolutely delicious! I made two loaves and both were eaten by my family and the kids friends all in a day!! Thanks for another great recipe; that is now my go to banana bread.

  16. This bread was delicious — moist from banana, yet light and cocoa-y without overpowering. Both my mom and I, who love chocolate-based desserts and banana bread loved it! It had a unique texture and balanced taste.

    I made some adjustments, instead of:
    – butter: olive oil 1/4 cup + 2 tbsp (for those who don’t digest butter well!)
    – baking soda: 2 tsp baking powder (due to lack of baking soda at home)
    – flour: little less than 1 cup whole wheat flour and bit more than 1/2 cup white flour, to add whole wheat
    without ruining the rise/texture
    – brown sugar: 3/4 cup (our final bread wasn’t that sweet, and definitely way less sweeter than usual store bought cakes)

    For this batch, baking took around 45 minutes at 177 C (~350F). Not sure if it’s due to my adjustments (ex. olive oil) or the oven. I look forward to baking it again!

    Thank you for the recipe!

  17. My kids and I made this recipe with a few changes and shortcuts and it was delicious.

    We cut the sugar in half and left out the coffee then placed all the ingredients into our thermomix and whipped it up together. We then baked as cupcakes for 15 mins and they have been an absolute hit.

    Thanks for a great recipe. We can’t wait to try a few more.

    Your newest Aussie fans ???? 

  18. Hi I’m in the UK and not too sure what kosher salt is and I don’t think my supermarket sells it, is there another salt I can use instead?
    Thanks! X

  19. This was so good! I added mini chocolate chips and a 1/4 t. baking powder and used 4 mini bread pans and cooked it for 30 minutes. Delicious!

  20. I made this this morning with 4 mini loaves. About 15 minutes in I had smoke pouring out of the oven. From what I can tell, the butter melted out of the batter and over the edge of the pans. I tried to mix it in as well as possible and it looked fairly similar to your video. Any suggestions?

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