This Ish Is Bananas 🍌 Ultra-Chocolatey Banana Bread Recipe You’ll Crave On Repeat

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Let’s talk chocolate. And bananas. And melty, gooey, brown-sugar-kissed banana bread that smells like heaven.

Yup—this is my classic banana bread recipe, but we’ve leveled it way up with rich cocoa powder and two types of chocolate chips. It’s that perfect balance of super moist, chocolate-forward, and banana-sweet. Think: your favorite childhood banana bread got a major upgrade and is now besties with a brownie.

If you’ve got a few spotty bananas sitting on your counter right now, trust me—you’re about to make magic. Let’s dive into why this Chocolate Banana Bread is a no-brainer for weekend baking (or literally any day ending in “y”).

Why You’ll Fall in Love With This Chocolate Banana Bread

This isn’t your basic banana bread with a few chocolate chips thrown in. No shade—but we’re going full chocolate mode here.

Here’s what makes it irresistible:

  • Double chocolate: Cocoa powder + chocolate chips for that intense, fudgy flavor
  • Super moist: Overripe bananas and melted butter do all the heavy lifting
  • Easy to make: No mixer needed, just bowls, a whisk, and some good vibes
  • Perfect texture: Dense yet fluffy, with melty chocolate pockets in every bite
  • Freezer-friendly: If you somehow don’t eat it all in one sitting

Need a go-to crowd pleaser that’s fancy enough for brunch but cozy enough for a midnight snack? This loaf delivers.

Choosing the Right Bananas: It Matters

You want those bananas that look like they’re past their prime—black spots, soft, and slightly syrupy inside. Why?

Because:

  • More sugar = natural sweetness without needing to overdo the sugar
  • Better mashability = smoother batter, richer banana flavor
  • More moisture = that iconic banana bread softness

Tip: If your bananas aren’t ripe yet, you can roast them in the oven at 300°F for 15–20 mins (skins on) to soften and sweeten.

Quality Ingredients = Epic Results

Let’s break down the flavor MVPs in this recipe:

🧈 Melted Butter

Using 10 tablespoons gives the loaf richness and depth you can’t get from oil alone. The butter also gives it that bakery-style tender crumb. Don’t skimp here!

🍌 Bananas

Three overripe bananas are your flavor base. They do all the heavy lifting for natural sweetness and moisture.

đŸ« Cocoa Powder

Choose unsweetened cocoa powder—Dutch process if you want a more mellow, deep chocolate tone.

🍬 Brown Sugar

A full cup of brown sugar adds caramel-like notes and makes the texture softer. You can use light or dark brown sugar depending on how rich you want it.

đŸ« Chocolate Chips

I love using a mix of mini and regular chips. You get some even distribution (thanks, minis!) and some bold, gooey pools of chocolate from the big guys.

Want to switch it up? Try dark chocolate chunks or even peanut butter chips for a twist.

Step-by-Step: How To Make It

This recipe is all about ease. Here’s a breakdown of how to bring it together:

✅ Step 1: Prep Your Oven & Bananas

Preheat to 375°F and smush your 3 bananas in a bowl until nice and smooth. Set aside.

✅ Step 2: Combine Wet Ingredients

Melt 10 tablespoons of butter and pour into a bowl. Add 1 cup of brown sugar and mix until glossy. Stir in mashed bananas.

✅ Step 3: Add Egg & Vanilla

Crack in 1 egg and add 1 tsp of vanilla extract. Stir until combined.

✅ Step 4: Add Dry Ingredients

Slowly fold in:

  • 1 cup all-purpose flour
  • Âœ cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • Âœ tsp salt

Mix until smooth and velvety.

✅ Step 5: Add the Chocolate Chips

Fold in a mix of mini and regular chocolate chips—as many as your heart desires. I say a generous handful of each. Save some for topping!

✅ Step 6: Bake

Line a loaf pan with parchment paper and pour in your batter. Smooth it out and top with more chocolate chips. Bake for 45–60 minutes, depending on your oven. A toothpick should come out with moist crumbs, not wet batter.

✅ Step 7: Let It Cool (If You Can Wait)

Let it rest for 20–30 minutes before slicing. It’ll set up and be way easier to cut without falling apart. Bonus: it tastes even better the next day.

Tips For The Best Texture (Every Time!)

Here’s what I’ve learned after making this recipe dozens of times:

  • Don’t overmix the batter—once the flour is in, be gentle.
  • Room temp egg mixes better into the batter for that silky texture.
  • Line your pan with parchment—makes for super easy lift and no sticking.
  • If it’s browning too quickly, tent with foil for the last 15–20 mins.

Can I Make This Recipe Gluten-Free or Dairy-Free?

Absolutely!

  • Gluten-free: Use a 1:1 gluten-free flour blend that contains xanthan gum.
  • Dairy-free: Swap the butter for vegan butter or coconut oil (refined if you don’t want a coconut taste). Use dairy-free chocolate chips, and you’re set!

Let’s Talk Add-Ins!

Feeling extra? Try tossing in:

  • Walnuts or pecans for crunch
  • Peanut butter swirls (YES, PLEASE)
  • Espresso powder for mocha vibes
  • Shredded coconut for tropical flair

This recipe is super forgiving and endlessly adaptable.

Final Thoughts: You Need This Banana Bread in Your Life

If you’ve been searching for that perfect banana bread—moist, rich, and loaded with chocolate—this is the one. It’s easy enough for beginner bakers but impressive enough to gift or bring to a brunch.

Banana bread is nostalgic. It’s comforting. And when you add chocolate? It becomes something entirely new—something crave-worthy.

Next time you see bananas going brown on your counter
 don’t toss them. Make this. Your future self will thank you.

Want more no-fuss, flavor-packed recipes like this?
Be sure to explore all my favorites over at KeiraRecipes.com—I’ve got you covered for cozy, creative, and totally craveable ideas!