The BEST Chocolate Banana Bread I’ve ever had! A soft and moist Chocolate Banana Bread filled to the brim with ripe bananas, cocoa, cinnamon and a handful of milk chocolate chips.
Chocolate lovers unite 💕
Just when you thought banana bread couldn’t get any better, we added a bucketload of chocolate. This gorgeous Chocolate Banana Bread is my new favourite obsession.
Soft and moist banana cake filled to the brim with milk chocolate chips.
A few weeks ago, one of my readers asked if I had a recipe for Chocolate Banana Bread. I didn’t, but I was inspired to get to work. So here she is 👆🏻
My recipe for Chocolate Banana Bread that’s easy, sweet and downright delicious. It also freezes really well too!
So when you have overripe bananas sitting in your fruit bowl, you know what you have to do. And trust me, you won’t regret it. This Chocolate Banana Bread is soft and sweet, with just the right amount of chocolate and banana.
My advice? Bake this cake and cut it into thick slices. Smother it with a little butter, and enjoy for a delicious morning or afternoon tea.
I’ve always loved banana bread and banana cake. But after testing and eating my fair share of Chocolate Banana Bread, I don’t know if I can go back.
There’s just something about the fluffy texture, the hint of banana and cinnamon, and the gooey chocolate chips. It’s the perfect chocolate-covered storm.
How to make Chocolate Banana Bread
- For the most flavourful banana bread, make sure you use very ripe bananas – the more black and spotty the better!
- This is a mix and stir recipe – no electric mixer or beater required. But it’s important not to over mix the batter – this will ensure your cake is soft and fluffy.
- I prefer my banana bread to be less sweet than regular cake. That to me is the difference between cake and ‘bread’. But if you prefer a sweet banana bread, add an extra 1/4 cup of caster sugar – I’ve added this to the notes of the recipe.
- As per the recipe, scatter a few chocolate chips on top before baking – just because it looks good!
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Let’s Bake
Chocolate Banana Bread
Double chocolate banana bread topped with chocolate chips.
Ingredients
- 175 grams (1 and 1/4 cup) plain flour or all purpose flour
- 40 grams (1/2 cup) cocoa powder
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons baking powder
- 90 grams (1/2 cup) brown sugar
- 50 grams (1/4 cup) caster sugar or granulated sugar*
- 1/2 teaspoon ground cinnamon
- 115 grams (1/2 cup or 1 stick) butter
- 2 overripe bananas, 160 grams (2/3 cup) when mashed
- 1 teaspoon vanilla extract
- 2 large eggs
- 60 ml (1/4 cup) full fat or whole milk
- 75 grams (1/2 cup) milk chocolate chips
Instructions
- Grease and line your 9 by 5 inch loaf pan with baking or parchment paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
- In a large mixing bowl, sift the flour, cocoa, baking soda and baking powder. Add sugars, and cinnamon and gently stir.
- In the microwave, heat the butter in a large heatproof bowl until just melted, stirring in between 10 second bursts. Remove the butter and set aside to cool slightly. Meanwhile, mash your bananas well using a fork.
- Next, add your vanilla, eggs and milk to your cooled butter and whisk gently until combined. Make a well in the middle of your dry ingredients, add wet ingredients and mashed banana. Very gently fold the mixture using a spatula or wooden spoon until the mixture is just combined – be careful not to over mix.
- Add 1/4 cup of chocolate chips to the batter. Pour mixture into prepared tin and sprinkle 1/4 cup of chocolate chips on top.
- Bake for approximately 45-50 minutes or until a knife inserted into the middle comes out clean. Leave to cool on a wire rack.
Notes
Sugar: This banana bread is not overly sweet, if you like your banana bread quite sweet like cake, add an extra 50 grams (1/4 cup) of caster sugar – 100 grams (1/2 cup) in total.
Serena says
Can I freeze this?
The bread is cooking as I type and it smells amazing!
Thank you for the recipe.
Jessica Holmes says
Yes absolutely! I love to cut thick slices once it’s completely cooled and wrap them in my freezer for an easy snack. You can either thaw at room temperature or I place a piece in the microwave for 15-20 seconds to get nice and warm.
Karrie says
How many grams is 1 serving? And can you replace the butter with oil?
Jessica Holmes says
Hi Karrie, I haven’t weighed the slices I’m sorry. But yes you can replace the butter with oil if you prefer.
Karrie says
And what is the conversion for the oil?
Jessica Holmes says
120ml or 1/2 cup flavourless oil.
Emma says
Hi Jess! I only have medium eggs – would you suggest adding a bit more milk, maybe 75ml?
Jessica Holmes says
Hi Emma, it should be fine to use medium eggs and keep everything else the same.
Sue says
Absolutely delicious. Best banana and chocolate cake ever.
★★★★★
Jessica Holmes says
Yay! So glad you loved it Sue!
Deborah says
Making this soon
Bee says
Do you have a recipe book that I can purchase? Love your recipes!
Jessica Holmes says
Aww that’s so lovely of you to ask Bee! I don’t yet but hopefully one day!