Easy Chocolate Banana Bread is the ultimate comfort food for chocolate lovers and banana bread fans alike. This rich, moist loaf is packed with cocoa powder and semi-sweet chocolate chips, and topped with a smooth chocolate glaze for an extra indulgent twist. Whether you’re using up overripe bananas or just craving a decadent treat, this quick bread comes together effortlessly with pantry staples. Plus, it freezes beautifully, making it perfect for make-ahead snacking or gifting. In just over an hour, you’ll have a homemade chocolate banana bread that tastes like it came from a bakery.
Why You’ll Love This Easy Chocolate Banana Bread Recipe
If you love desserts that are rich, moist, and full of chocolate, this is the recipe for you. The combination of deep cocoa flavor and gooey, melted chocolate chips delivers a triple chocolate punch that’s indulgent and downright irresistible. The banana base adds natural sweetness and a tender crumb, while the glossy glaze takes it over the top. Best of all, it’s simple to make with minimal cleanup, making it perfect for any day of the week.
Ingredients
For the Bread:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup unsalted butter, softened
- 1/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/3 cups mashed bananas (about 4 small ripe bananas)
- 1 cup semi-sweet chocolate chips
For the Topping:
- 1/4 cup half-and-half
- 2 tablespoons packed brown sugar
- 1 teaspoon unsalted butter
- 1/2 teaspoon vanilla extract
- 1/3 cup semi-sweet chocolate chips
Step-by-Step: How to Make Easy Chocolate Banana Bread
- Preheat the Oven: Set your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper.
- Prepare the Dry Ingredients: Whisk the flour, cocoa powder, baking soda, and baking powder in a large bowl. Set aside.
- Cream the Butter and Sugars: In another bowl, beat the butter with the brown and granulated sugars until fluffy.
- Incorporate Eggs and Bananas: Add eggs one at a time, then mix in mashed bananas until well blended.
- Combine Ingredients: Add the wet mixture to the dry and gently stir until just combined. Fold in the chocolate chips.
- Transfer to Pan: Pour the batter into the loaf pan and level the top.
- Bake the Bread: Bake for 50-60 minutes, checking at the 50-minute mark. It’s done when a toothpick inserted in the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes, then move it to a wire rack.
- Make the Glaze: In a saucepan, heat the half-and-half and brown sugar until it bubbles. Stir in the butter and vanilla. Remove from heat and whisk in the chocolate chips until smooth.
- Finish and Serve: Allow the glaze to cool slightly before drizzling it over the cooled bread. Slice and enjoy!
Helpful Tips
- Choose very ripe bananas for optimal sweetness and moisture.
- Stir the batter gently to keep the bread soft and tender.
- Begin checking for doneness at 50 minutes.
- Let the glaze cool a bit to prevent it from seeping into the loaf.
- Wrap the bread well to keep it moist and fresh.
Substitutions And Variations
- Dairy-Free Option: Use coconut oil or a dairy-free butter alternative.
- Sugar Alternatives: Swap in coconut sugar or use only brown sugar for a richer taste.
- Nutty Add-ins: Stir in chopped walnuts or pecans for texture.
- Chocolate Twists: Substitute with white or dark chocolate chips for variety.
- Mini Versions: Make mini loaves and adjust baking time accordingly.
Storage Instructions
Once cooled, wrap the bread tightly in plastic wrap or foil. It will stay fresh at room temperature for up to 3 days. Refrigerate for up to 1 week or freeze for up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours before serving.
Nutritional Information
- Calories: 490 kcal per slice
- Carbohydrates: 60g
- Protein: 7g
- Fat: 26g
- Saturated Fat: 10g
- Cholesterol: 45mg
- Sodium: 304mg
- Fiber: 5g
- Sugar: 34g
- Iron: 4mg
Serving Suggestions
- Top with a scoop of vanilla ice cream for a dreamy dessert.
- Enjoy with your favorite morning coffee or tea.
- Add a side of fresh berries for color and balance.
- Lightly toast and spread with peanut butter.
- Include in a brunch spread for a sweet highlight.
Frequently Asked Questions About Easy Chocolate Banana Bread
Can I make this gluten-free? Yes! Just use a gluten-free all-purpose flour blend and double-check that your other ingredients are gluten-free too.
What’s the best banana stage to use? The darker the peel, the better. Bananas with brown or black spots have the sweetest flavor and ideal softness.
Do I have to add the glaze? Not at all. The bread is delicious without it, but the glaze adds an extra layer of chocolate goodness.
How can I prevent it from drying out? Don’t overbake and be sure to wrap the loaf tightly after it cools. A quick brush of syrup or leftover glaze can help maintain moisture.
Can I turn this into muffins? Yes, you can! Pour the batter into a muffin tin and bake for 18-22 minutes at 350°F.
Conclusion
Thank you for stopping by to try this Easy Chocolate Banana Bread Recipe! I truly hope you enjoy baking and savoring each rich, chocolatey bite as much as I do. This recipe is a go-to in my kitchen when I want something indulgent yet incredibly simple to make. It combines the comforting flavors of banana bread with the irresistible charm of chocolate, all in a fuss-free loaf. Whether you’re sharing with loved ones or keeping it all to yourself (no judgment here!), I know it’ll bring a smile to your face. Happy baking and thank you for being part of our delicious journey!
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PrintEasy Chocolate Banana Bread Recipe
- Total Time: 1 hour 25 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
Easy Chocolate Banana Bread is a moist, rich quick bread made with cocoa powder, chocolate chips, and ripe bananas. Topped with a smooth chocolate glaze, it’s the perfect treat for chocolate lovers. Make it today and enjoy with coffee, for dessert, or anytime you need a sweet pick-me-up!
Ingredients
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 cup unsalted butter, softened
1/4 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/3 cups mashed bananas (about 4 small ripe bananas)
1 cup semi-sweet chocolate chips
Topping:
1/4 cup half-and-half
2 tbsp packed brown sugar
1 tsp unsalted butter
1/2 tsp vanilla extract
1/3 cup semi-sweet chocolate chips
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper.
- Prepare the Dry Ingredients: Whisk the flour, cocoa powder, baking soda, and baking powder in a large bowl. Set aside.
- Cream the Butter and Sugars: In another bowl, beat the butter with the brown and granulated sugars until fluffy.
- Incorporate Eggs and Bananas: Add eggs one at a time, then mix in mashed bananas until well blended.
- Combine Ingredients: Add the wet mixture to the dry and gently stir until just combined. Fold in the chocolate chips.
- Transfer to Pan: Pour the batter into the loaf pan and level the top.
- Bake the Bread: Bake for 50-60 minutes, checking at the 50-minute mark. It’s done when a toothpick inserted in the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes, then move it to a wire rack.
- Make the Glaze: In a saucepan, heat the half-and-half and brown sugar until it bubbles. Stir in the butter and vanilla. Remove from heat and whisk in the chocolate chips until smooth.
- Finish and Serve: Allow the glaze to cool slightly before drizzling it over the cooled bread. Slice and enjoy!
Notes
Use extra ripe bananas for best flavor and moisture.
Check doneness at the 50-minute mark.
Glaze is optional but highly recommended for a glossy finish.
Store tightly wrapped at room temp for 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes + Time: 10 minutes cooling
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 490 kcal
- Sugar: 34 g
- Carbohydrates: 60g
- Protein: 7g