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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!
If you love banana bread, then I urge you to give this Chocolate Banana Bread recipe a 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 by the chocolate lovers in the family.
Chocolate Banana Bread
It has taken me a few years, but now I understand why my grandmother 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 banana bread. I’ll admit that I started doing the same. One bunch goes into the fruit bowl and another goes to the side for making various banana breads that we enjoy so much!
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. I think it is the best way to introduce yourself to a new neighbor too.
- Ripe bananas
- Dark brown sugar
- Butter (salted)
- All-purpose flour
- Cocoa powder
- Espresso powder
- Baking soda
- Kosher salt
- Vanilla extract
How to Make the Chocolate Banana Bread
Prep. Begin by preheating your oven to 350 degrees Fahrenheit and preparing your baking pan. To prepare your pan, you can either spray the inside of the pan well with a baking spray or you can rub with butter and then lightly dust with all-purpose flour. Make sure to shake out any excess flour.
Mix. As I mentioned earlier, you can mix by hand or use an electric mixer based on your preference. Mix together the butter and brown sugar in a large mixing bowl until smooth. Then, remove the bananas from their peelings, mash them with a fork, and mix until well combined. Add eggs one at a time, mixing well after each egg to make sure well blended into the batter.
Whisk flour, cocoa powder, and espresso powder in medium mixing bowl until blended. Add the flour/cocoa mixture to batter and mix until smooth. Add baking soda, salt and vanilla extract and stir until well combined. Pour into the prepared loaf pan.
Bake. Place on the middle rack of the oven and bake until golden brown and a skewer inserted in the center comes out clean, about 1 hour. Remove from the oven and allow to cool in the pan for about 10 minutes. Then, turn out onto a board for slicing or a wire rack to cool completely before covering.
How to Freeze
- Cool. Once cooked, allow to cool completely.
- Place in Containers. Portion into an airtight, freezer-safe container(s), label, and freeze for up to 3 months.
- Thaw. Allow to thaw overnight.
- Reheat and Serve. Reheat in oven or microwave until warm and serve.
Here’s my Chocolate Banana Bread Recipe. I hope you love it as much as we do!
Chocolate Banana Bread Recipe
- 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 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.
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From the Add a Pinch recipe archives. Originally published 2015.
It definitely looks delicious.
Four bananas must give it a fantastic flavor.
Thanks for sharing.
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.
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.
Look for instant espresso – Nescafe is the most common brand I’ve used.
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.
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.
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.
That looks amazing!
What if espresso powder is not available? What is a good substitute?
Iam in love with your recipes,
Obviously this is a must try.
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.
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.
I’ve made regular banana bread, but I never heard of chocolate banana bread! It looks delicious!
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.
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!
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!
I’m going to make this today!! It looks SOOO delicious! 🙂
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,
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!
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!
I’m so happy you enjoyed the recipes! Thanks so much! xo
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?
I’ve not made these as mini muffins, but it should be delicious. Thanks!
I only have sweet butter. Do you think I should add salt?
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
Oh dear ! Totally agree to every single word you write ! Thank you so much for sharing ! Will do this weekend !
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.
So glad to hear that, Darlene! Thanks! xo
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!
I’m so glad you and your Mom both loved it!!! xo
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 ????
Glad you liked them! Glad to have some new Aussie fans! 😉 Thanks Kama! xo
Can this be made gluten free ?
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?
It’s the salt I commonly use for cooking. You can use your regular salt you use in baking if you can’t find kosher in your area. Thanks! xo
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!
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?
I’ve never had this happen so I’m not sure. Could your pans have been filled too full? Sorry I couldn’t answer your question.
Can this be made with stevia?
I’m sorry, Angie, but I have not made this banana bread with Stevia. Maybe someone else on here has and can answer your question.
Amazing!! So most and perfect amount of chocolate and banana flavors.
El, thank you. So glad you liked this recipe!
Delicious and very rich. Took close to 1.5 hours to get done in glass pan. Next time I will blend sugar and butter first as butter stayed lumpy with the bananas but it still turned out. I added some chopped walnuts. Dare I add chocolate chips ? 😉
Cheryl, I haven’t added chocolate chips but that sounds good.
Made this for weekend guests and it was a huge hit!!!
Any suggestions for making this gluten free? Would love to make this for a friend with celiac disease.
Cathy, you can use gluten free flour instead of the all-purpose flour. I’ve used brands that are a 1:1 replacement and they worked fine with this recipe.
Very good! I added a heaping scoop of chai mix and 1/4 tsp cinnamon, ginger, nutmeg and cardamom. And I mixed vanilla with almond extract. It made a delicious chocolate chai banana bread!
Hi Robyn… getting ready to make your bread and choc cake… I accidentally used “unsweetened” cocoa powder for the banana bread… is that ok or should I throw out and start over. Yikes.
Rosa, I use unsweetened cocoa powder for both chocolate cake and the chocolate banana bread. Hope you enjoy!