Chocolate Banana Bread

By
Kristina Vanni
Kristina Vanni
Kristina Vanni
An internationally recognized culinary authority, Kristina Vanni is well-known for her recipe development, food photography, and experience as a TV show host.
Learn about The Spruce Eats' Editorial Process
Updated on 05/24/21
Chocolate Banana Bread

The Spruce / Kristina Vanni
Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
296 Calories
11g Fat
46g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 296
% Daily Value*
Total Fat 11g 14%
Saturated Fat 6g 31%
Cholesterol 62mg 21%
Sodium 356mg 15%
Total Carbohydrate 46g 17%
Dietary Fiber 2g 6%
Total Sugars 23g
Protein 5g
Vitamin C 2mg 10%
Calcium 21mg 2%
Iron 2mg 12%
Potassium 134mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Think about everything you love about banana bread—the moist crumb, the rich flavor, the delicate sweetness. Now think about all that... then add chocolate. This recipe is a classic banana bread taken to the next level. Unsweetened cocoa powder is added to the batter and rich mini chocolate chips are sprinkled over the top.

The best part is, unsweetened cocoa powder is low in calories, but delivers intense chocolate flavor. In fact, cocoa powder is a concentrated source of flavonoids, which are the substances believed to provide chocolate with its potential health benefits. The flavonoids in cocoa have been linked to lowering inflammation in the body as well as reducing blood pressure. In addition, cocoa powder is a good source of minerals like iron, magnesium, and zinc. Plus, there are almost two grams of fiber per tablespoon of cocoa powder. No wonder it is a staple in most bakers' pantries.

As with all banana bread recipes, be sure to use very ripe bananas that are soft and covered with dark spots. This will guarantee the most flavorful and enjoyable quick bread.

Ingredients

  • Cooking spray

  • 1/2 cup unsalted butter, softened

  • 1 cup granulated sugar

  • 2 large eggs

  • 1 cup mashed bananas, from about 2 to 3 medium bananas

  • 1/4 cup milk

  • 1 teaspoon vanilla extract

  • 2 cups all-purpose flour

  • 1/4 cup unsweetened cocoa powder

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 1/4 cup mini chocolate chips

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 350 F. Grease a 9 x 5-inch loaf pan with non-stick baking spray and set aside.

    Gather the ingredients for Chocolate Banana Bread
    The Spruce / Kristina Vanni

  2. In a large bowl, cream the butter and sugar together until light and fluffy. 

    Cream the butter and sugar
    The Spruce / Kristina Vanni

  3. Add the eggs, mashed bananas, milk, and vanilla extract.

    Mix in the eggs, banana, milk, and vanilla
    The Spruce / Kristina Vanni

  4. In another bowl, combine the flour, cocoa powder, baking soda, and salt.

    Mix the dry ingredients
    The Spruce / Kristina Vanni

  5. Add the flour mixture to the banana mixture and mix just until combined. Do not overmix.

    Mix the wet and dry ingredients
    The Spruce / Kristina Vanni

  6. Transfer to the prepared loaf pan. Sprinkle the top with chocolate chips, if desired. Bake for 60 to 65 minutes or until a toothpick inserted in the center comes out clean. (Careful not to insert near a chocolate chip.)

    Bake the Chocolate Banana Bread
    The Spruce / Kristina Vanni

  7. Cool in the pan for 10 minutes before removing to a wire rack. Cool completely before slicing and serving. 

    Chocolate Banana Bread
    The Spruce / Kristina Vanni

Tips

  • This chocolate banana bread will keep on the countertop wrapped in plastic wrap for up to 4 days.
  • The bread also freezes well. To freeze, cool the bread completely and wrap tightly in plastic wrap followed by a layer of aluminum foil. Freeze for up to 1 month. Defrost completely before slicing and serving.

Recipe Variations

  • For a chocolate peanut butter banana bread, substitute a handful of peanut butter chips for the mini chocolate chips sprinkled on top.
  • Add chopped walnuts or pecans to the batter.