If you love the comforting smell of homemade banana bread combined with the rich, indulgent flavor of chocolate, you’re in for a real treat! This Chocolate Banana Bread Recipe is one of my all-time favorites because it’s moist, fluffy, and perfectly sweetened with wholesome ingredients like ripe bananas and a touch of honey. Whether you’re baking for breakfast, a snack, or dessert, this bread hits all the right notes with its luscious cacao twist and little bursts of chocolate chips that melt in your mouth. Trust me, once you try this recipe, it’ll become your go-to for rainy days or when you need a quick dose of coziness.
Ingredients You’ll Need
Gathering the right ingredients is key to making this Chocolate Banana Bread Recipe a masterpiece. Each ingredient is simple but plays a crucial role—from the natural sweetness of ripe bananas to the nutty richness of coconut oil and the deep chocolate flavor from cacao powder. Together, they create a perfectly balanced loaf that’s both delicious and wholesome.
- 3 medium over-ripe bananas: The browner the bananas, the sweeter and more flavorful your bread will be.
- 2 large eggs: Bind everything together and give the bread a tender, moist crumb.
- ¼ cup pure honey: A natural sweetener that adds just the right touch of sweetness without overpowering.
- ¼ cup melted coconut oil: Adds moisture and a subtle richness that makes the bread so satisfying.
- ½ cup milk (almond milk works great): Keeps the bread soft and helps combine all the ingredients evenly.
- 1 teaspoon vanilla extract: Enhances the flavors with a warm, comforting aroma.
- 2 cups rolled oats or oat flour: Provides structure and a slightly nutty texture while keeping the bread gluten-friendly when oat flour is used.
- ½ cup unsweetened cacao powder: Infuses the bread with a rich chocolate flavor without extra sugar.
- ⅓ cup mini chocolate chips: Little bursts of melty chocolate distributed throughout every bite.
- 2 teaspoons baking powder: Ensures the bread rises beautifully and stays fluffy.
- Good pinch of salt: Balances the sweetness and enhances all the flavors.
How to Make Chocolate Banana Bread Recipe
Step 1: Prepare Your Wet Ingredients
Start by mashing the ripe bananas in a large mixing bowl until completely smooth. This is where the sweetness and moisture begin to build. Next, whisk in the eggs, honey, melted coconut oil, milk, and vanilla extract until everything is fully combined. The mixture should be creamy and well-blended, setting the stage for a soft and tender loaf.
Step 2: Mix the Dry Ingredients
In a separate bowl, combine the rolled oats or oat flour, cacao powder, baking powder, and a good pinch of salt. Stir everything together to evenly distribute the leavening agent and salt throughout the dry ingredients. This step is essential to ensure your bread will rise properly and have balanced flavor.
Step 3: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Overmixing can make the bread dense, so keep it light and airy. Once the batter is uniform, fold in the mini chocolate chips, which will create tiny pockets of melted chocolate throughout the bread.
Step 4: Bake to Perfection
Pour the batter into a greased or parchment-lined loaf pan, smoothing the top with a spatula. Sprinkle extra mini chocolate chips on top if you like a pretty, melty finish. Bake in a preheated oven at 350°F (175°C) for about 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
How to Serve Chocolate Banana Bread Recipe
Garnishes
While this bread is fantastic on its own, a little garnish adds a special touch. Try a light dusting of powdered sugar, a drizzle of melted dark chocolate, or even a smear of creamy nut butter on top—each option amps up the flavor and makes it even more inviting.
Side Dishes
For a complete snack or breakfast, pair your chocolate banana bread with fresh berries or a dollop of Greek yogurt. The fresh acidity of fruit helps balance the rich chocolate and banana flavors, while yogurt adds a tangy creaminess that’s just wonderful.
Creative Ways to Present
Get creative by serving your Chocolate Banana Bread Recipe as mini loaf muffins for a grab-and-go option or toast slices lightly and spread with almond butter and honey for a delightful afternoon treat. You can even make a decadent bread pudding by soaking bread cubes in custard and baking until golden!
Make Ahead and Storage
Storing Leftovers
Wrap your leftover bread tightly in plastic wrap or place in an airtight container and keep it at room temperature for up to 3 days. This keeps it moist and fresh, ready for you to enjoy without sacrificing flavor or texture.
Freezing
If you want to save your bread for longer, slice it and freeze the portions individually wrapped in parchment or plastic wrap, then placed in a freezer bag. This way, you can pull out a slice or two whenever a chocolate banana bread craving strikes, maintaining all the delicious taste and moisture.
Reheating
To enjoy your bread warm, simply toast frozen slices or heat them in a preheated oven at 325°F (160°C) for 10-15 minutes. Microwaving works too, but be careful not to overdo it or the bread can become rubbery. A warm slice makes the chocolate chips gooey and the banana aroma even more irresistible.
FAQs
Can I use regular flour instead of oats or oat flour?
Absolutely! You can substitute all-purpose flour for oats or oat flour in this recipe. Just keep in mind that the texture will be slightly different—flour yields a more traditional crumb, while oats add nuttiness and chew.
Is this bread very sweet?
This Chocolate Banana Bread Recipe strikes a nice balance of sweetness thanks to the natural sugars from ripe bananas and honey, complemented by unsweetened cacao powder. If you prefer it sweeter, you can add a touch more honey or sprinkle extra chocolate chips on top.
Can I make this recipe vegan?
Yes, you can make a vegan version by replacing the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg, let it sit to thicken) and using a plant-based milk like almond or soy milk. The bread will still be moist and delicious.
What’s the best way to ripen bananas quickly?
If you need ripe bananas fast, place them in a brown paper bag with an apple or tomato and fold it closed. The ethylene gas released speeds up ripening in a day or two, perfect for baking this Chocolate Banana Bread Recipe.
Can I add nuts or other mix-ins?
Definitely! Walnuts, pecans, or shredded coconut make fantastic additions for texture and flavor contrasts. Just fold in about ½ cup of your chosen mix-in along with the chocolate chips.
Final Thoughts
This Chocolate Banana Bread Recipe truly feels like a warm hug in loaf form. It’s perfect for when you’re craving something sweet yet wholesome, and the chocolate-banana combo never disappoints. I encourage you to give it a try sometime soon—you might just find your new favorite recipe that everyone will ask you to make again and again!
PrintChocolate Banana Bread Recipe
This delicious Chocolate Banana Bread combines ripe bananas, rich cacao powder, and a touch of honey for natural sweetness. Using rolled oats or oat flour makes it a wholesome treat perfect for breakfast or a snack. The addition of mini chocolate chips adds bursts of melty chocolate throughout, while coconut oil keeps it moist and tender. This bread is dairy-free and can be made with almond milk for a vegan-friendly option.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 1 loaf (approximately 10 slices)
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 3 medium over-ripe bananas – the browner the better
- 2 large eggs
- ¼ cup pure honey
- ¼ cup melted coconut oil
- ½ cup milk – almond milk recommended
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups rolled oats or oat flour
- ½ cup unsweetened cacao powder
- ⅓ cup mini chocolate chips, plus extra for garnish
- 2 teaspoons baking powder
- Good pinch of salt
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper to prevent sticking.
- Mash bananas: In a large mixing bowl, mash the over-ripe bananas thoroughly until smooth with some small lumps remaining for texture.
- Combine wet ingredients: Add the eggs, pure honey, melted coconut oil, almond milk, and vanilla extract into the mashed bananas. Whisk together until fully incorporated and smooth.
- Mix dry ingredients: In a separate bowl, combine the rolled oats (or oat flour), cacao powder, baking powder, and a pinch of salt. Stir well to distribute everything evenly.
- Combine wet and dry: Gradually add the dry ingredients into the wet ingredients bowl. Fold gently using a spatula to combine well without overmixing.
- Add chocolate chips: Stir in ⅓ cup of mini chocolate chips into the batter, reserving some for topping if desired.
- Pour batter into pan: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle remaining chocolate chips on top for garnish.
- Bake: Place the pan in the preheated oven and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and serve: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes before transferring to a wire rack. Let it cool completely before slicing for best texture.
Notes
- Use very ripe bananas for natural sweetness and moisture.
- Oat flour can replace rolled oats if you prefer a finer texture.
- You can substitute almond milk with any other plant-based or dairy milk.
- Honey adds natural sweetness, but you may reduce quantity or substitute with maple syrup for variation.
- This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Freezing slices is also an option for longer storage; thaw before serving.
- For a vegan version, replace eggs with flax or chia egg substitutes.
