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!
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
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.
Cris Tonge says
Made this cake today but replaced butter with cooking oil. Turned out brilliantly . Thanks another way of using up over-ripe bananas
Jessica Holmes says
Awesome! So glad you liked it Cris!
Victoria says
I followed this recipe to a T and it turned out great! It did sink in the middle though and I’m not sure why.
Jessica Holmes says
Hi Victoria, so glad you enjoyed it! There are quite a few reasons why a cake can sink in the middle, like over beating or over mixing the cake batter. But I’ve found that usually when it happens to me, it’s simply because the cake is slightly under cooked right in the middle and may just need a few more minutes in the oven. Hope that helps!
Glynis Brown says
Just made the Chocolate Banaba Bread it was amazing so light and very delicious.
Jessica Holmes says
So glad you enjoyed it Glynis!
Tanya says
Amazing – best cake i have ever made
Jessica Holmes says
Love hearing that! Thanks for the feedback Tanya!
Anlet Prince says
That picture is beautiful and it simply tempts me to grab it right away
Eleanor says
Do you have any ideas to make this cake egg free? I often replace eggs with bananas but would that make this too banana-y
Jessica Holmes says
Hi Eleanor, I’m sorry I’m haven’t tried this recipe without eggs so I’m not sure.
Shey says
Hello Jessica, I am super excited to try this recipe but I don’t have a loaf pan of that size! Can we use a 7×7 square tin or 7×5 round tin?
Jessica Holmes says
Hi Shey, yes absolutely! The 7×7 would be best I think, you’ll just have to adjust the cooking time. You’ll know it’s ready when a skewer inserted in the middle comes out clean.
Marie says
My daughter is allergic to eggs, so I just made it egg free. 1/4 of greek yogourt per egg. So in this recipe 1/2 cup of yogourt instead of 2 eggs. It is delicious and the consistency is perfect!
Jessica Holmes says
Amazing! Thanks for the tip Marie!
Dee says
What is the best substitute for eggs in baking?
Egg replacers
Vinegar & baking soda. Replace 1 egg with: 1 teaspoon baking soda, 1 tablespoon vinegar. …
Unsweetened applesauce. Replace 1 egg with: 1/4 cup applesauce. …
Plain or vanilla soy yogurt. Replace 1 egg with: 1/4 cup yogurt. …
Louise Lines says
Since finding this recipe I have made it numerous times and goes down a treat especially at work.
Jessica Holmes says
Love hearing that Louise!
Yaya waleleng says
This recipie become my kids fav.
They don’t like banana but not for this recipe.
Thank you , appreciated
Jessica Holmes says
Aw I love hearing that Yaya!
Wendy Chin says
I did it! Thank you for sharing this easy to do recipe for a beginner like me. Is simple ingredients and not complicated. Just how I wanted it to be.
Wish I can post my cake here.
Jessica Holmes says
Hi Wendy, I’m so glad you enjoyed this recipe. You can always show me your cake on Instagram if you’d like!
Wendy Chin says
Will do! On my insta story.
Wendy Chin says
Hi again,
This recipe calls for plain flour. I used all purpose flour. Will it make any difference if cake flour is used? Thanks in advance.
Jessica Holmes says
Hi Wendy, yes plain flour and all purpose flour are the same. Cake flour is different and if subbed for plain flour, you will need to use slightly more. I haven’t tested this recipe with cake flour so I can’t comment on how it’ll turn out – sorry!
Wendy Chin says
Thanks for reply.
I will stick to plain flour. Not bothered to buy extra pack of different types of flour that takes up my cupboard space 😂
Nandini says
How many cupcakes does it make? I don’t have a 9×5 baking pan ? Will it be good to make cup cakes with the same. thanks
Jessica Holmes says
Hi Nandini, yes you could make these as muffins/cupcakes. I haven’t tried it myself but my guess is it would make 10-12. Just fill cupcake liners to about 2/3 full. You will need to adjust the cooking time as well.
Maria says
So, i made this as a thank you gift..it never made it out of the house😇 so delicious! Just about to make two more to be on the safe side 😂 thank you!
Jessica Holmes says
Hahaha aww I love hearing that! So glad you enjoyed it Maria!
Kenny says
One last question… I want to make the day before. Should I leave it out, or refrigerate?
Jessica Holmes says
When it’s cooled, wrap it tightly with plastic wrap or place it in an airtight container and leave out.
Kenny says
Sorry, just being a nervous Nelly (this is for my wife’s birthday). Should I leave in the loaf pan (was planning on using parchment)?
Jessica Holmes says
Once it’s baked? Let it cool for a few minutes in the pan, then remove it and let it cool on a wire rack.
Kenny says
Also, I’m in US, is 9 x 5 baking tin this? https://www.amazon.com/Good-Cook-04026-4026-Loaf/dp/B0026RHI64
Jessica Holmes says
Yes that’s right Kenny. And I wrote a blog post about caster sugar that might help.
Kenny says
Can I skip the caster sugar? also my wife doesn’t like milk chocolate, you think OK with semi-seet or dark chocolate?
Jessica Holmes says
Hi Kenny! Don’t leave out the sugar – you can use granulated instead. And semi sweet or dark chocolate will be fine! ☺️
Jenny Octigan says
Currently baking in the oven, looks amazing! I’ve left a cupcake size potion for my little one, how long would I bake for cupcakes?
Jessica Holmes says
Hi Jenny! For a regular sized cupcake, I usually check around the 16 minute mark. Hope you enjoy them!