Chocolate Banana Bread is what I reach for when the counter has a few spotty bananas and I want something cozy without a fuss. Expect a moist, cocoa-rich loaf with melty pockets of chocolate, a gentle banana aroma, and a tender crumb that feels like a hug with your coffee. Nothing fancy. Just reliable, deeply chocolatey, and easy to make on a weekday evening.

Ingredients for this Chocolate Banana Bread

3 very ripe bananas, mashed (about 1 1/2 cups)
1/2 cup unsalted butter, melted and slightly cooled (or neutral oil)
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon fine salt
1/3 cup sour cream or plain Greek yogurt
1 cup semi-sweet chocolate chips or chunks
Optional: 1 teaspoon instant espresso powder to deepen the chocolate flavor
Optional: 1/2 cup chopped walnuts or pecans

Instructions

Preheat your oven to 350°F (175°C). Grease a 9 x 5 inch loaf pan and line it with a parchment sling so the bread lifts out easily. Little step, big payoff.
In a large bowl, mash the bananas until mostly smooth. A few soft bits are fine. Whisk in the melted butter, brown sugar, granulated sugar, eggs, and vanilla. Pause for a second… it should smell like banana pudding right now.
In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt. If using espresso powder, add it here so it disperses evenly.
Stir the dry ingredients into the wet, about 2 or 3 additions. Fold just until you no longer see streaks of flour. Batter will be thick. No need to overthink it.
Fold in the sour cream or yogurt, then the chocolate chips and nuts if using. A few gentle turns with a spatula. That’s it.
Scrape the batter into the prepared pan, smoothing the top. If you saved a few chips, sprinkle them on now for a pretty top.
Bake on the center rack for 55 to 65 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. If it looks wet, give it another 5 minutes and check again.
Cool in the pan for 15 minutes, then lift out and cool on a rack. Warm slices are wonderful… but if you can wait until it’s just barely warm, the crumb sets beautifully.

Cook and Prep Times

Prep time: 15 minutes
Bake time: 55 to 65 minutes
Cooling time: 15 to 30 minutes
Total: About 1 hour 30 minutes
Yield: 1 loaf, about 10 to 12 slices

Nutritional information

Approximate per slice, for 12 slices: 310 calories; 16g fat; 41g carbs; 3g fiber; 24g sugars; 5g protein; 260mg sodium. These numbers vary with brands, add-ins, and whether you use butter or oil. Use as a friendly guide, not a lab report.

Frequently asked questions

How ripe should the bananas be?

The more speckles, the better. You want bananas that are soft, fragrant, and mostly brown-spotted. If they’re pale yellow and firm, the bread won’t be as sweet or moist. Tip: microwave peeled bananas for 20 to 30 seconds to soften a bit if you’re impatient… or pop them in a paper bag for a day.

Can I make it dairy-free or lighter?

Use neutral oil instead of butter and swap the sour cream for a thick dairy-free yogurt. The texture stays tender and the chocolate still shines. If you want to cut sugar, reduce it by 2 to 3 tablespoons; flavor will be slightly less dessert-like but still good.

How do I store and freeze it?

Once completely cool, wrap the loaf tightly. It keeps at room temperature for 2 days, or in the fridge up to 5. For freezing, slice, wrap each piece, and freeze for up to 2 months. Rewarm a slice in the toaster oven for a minute or two… the chips go melty again. Kind of the best.