Decadent, chocolate-packed, and absolutely perfect, this recipe for The Best Chocolate Banana Bread is going to be your new go-to recipe for using up those overripe bananas. It’s decadent and can almost pass as cake. It’s a true treat and incredibly simple to make. If you’re not in the mood for chocolate, use those bananas for the Best Ever Banana Bundt Cake. It’s one of the most popular recipes on my site.
This Chocolate Banana Bread is so good that Cooper (my 3-year-old) could not be convinced that it wasn’t a brownie. Ha! I think you will be able to tell it’s not a brownie, but it really does feel like an indulgent treat. You are absolutely going to love it!
More of my favorite Quick Bread and Muffin Recipes
- Amish Banana Bread
- Chocolate Zucchini Muffins
- The Best Zucchini Bread Recipe
- The Best Pumpkin Bread
- Banana Chocolate Chip Muffins
- Bikini Bread
- Refrigerator Bran Muffins
- The Best Toddler Muffins
- Classic Banana Bread
Step-by-step pictures for how to make The Best Chocolate Banana Bread
Frequently Asked Questions about how to make The Best Chocolate Banana Bread
If I only have two overripe bananas can I still make this bread?
Yes. It will just be a little less banana-y and sweet. You could add 1/2 cup of finely grated zucchini in place of the third banana.
should the plain yogurt be regular or Greek?
You can use either regular or greek. You could even use vanilla flavored if you really wanted to.
Do I need the Dark Cocoa Powder or REGULAR?
You can use either. I usually only keep regular on hand, so that is what I used.
Can I freeze this bread?
Yes. Just make sure that you let it cool completely, wrap it in foil or plastic wrap, and then also put it in a Ziploc freezer bag.
How many mini loaves will this recipe make?
This recipe will make three mini loaves.
Should I take it out of the pan immediately or let it cool?
I like to let it cool. When I make quick bread, I use the baking spray with flour added in, and I have never had an issue getting my bread out. I also run a knife along the edge before trying to get it out. Sometimes I gently shake the pan back and forth to see if I can feel that it is free from the pan.
- 1¾ cup all-purpose flour
- ½ cup cocoa
- 1 tsp baking soda
- ½ tsp salt
- ½ cup salted butter, melted
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- 2 eggs
- ¼ cup buttermilk, sour cream, or plain yogurt
- 1 tsp vanilla extract
- 3 overripe bananas, smashed thoroughly
- 1 cup semi-sweet chocolate chips
- Preheat the oven to 350 degrees. Spray a large 9x5 loaf pan with cooking spray and set aside.
- Combine the flour, cocoa powder, salt, and baking soda in a bowl. Whisk together until combined and set aside.
- In a 2-quart microwave-safe bowl, melt the butter. It should take 40-60 seconds.
- Add the brown sugar and the granulated sugar and mix well. Add the eggs, buttermilk, and vanilla extract. Stir well.
- Add the smashed bananas and stir until combined.
- Next, add the flour mixture and stir until well combined, being sure to get to the bottom of the bowl.
- Stir in all but a small handful of the chocolate chips.
- Pour batter into the prepared pan and sprinkle the remaining chocolate chips on top.
- Bake at 350 degrees for 55-60 minutes or until a toothpick inserted in the center comes out clean.
...and for Chocolate Lovers