This ultra-moist Chocolate Banana Bread is the perfect fusion of rich cocoa and naturally sweet, ripe bananas. Packed with chunks of dark chocolate and a hint of vanilla, this loaf offers a deeply fudgy texture with a tender crumb. Made with olive oil for added richness and depth, it’s a decadent yet wholesome bake—ideal for breakfast, dessert, or a satisfying midday snack.
Why You’ll Love This Recipe
Chocolate lovers and banana bread fans alike will find plenty to enjoy in this loaf. The ripe bananas not only provide sweetness but also ensure a moist, soft texture without the need for excessive fat. Olive oil adds a subtle fruity note while enhancing richness, and dark chocolate chunks create gooey pockets of indulgence in every bite. With simple ingredients and minimal prep, this recipe transforms everyday staples into an irresistible, bakery-worthy treat.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 4 ripe bananas, mashed
- 1 large egg
- 3/4 cup granulated sugar
- 1 tbsp vanilla extract
- 1/4 cup olive oil
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3 tsp baking powder
- 1 tsp baking soda
- 1 pinch salt
- 7 oz dark chocolate, roughly chopped
Directions
- Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it.
- In a large mixing bowl, mash the ripe bananas thoroughly.
- Whisk in the egg, granulated sugar, vanilla extract, and olive oil until smooth and well combined.
- Sift the flour, cocoa powder, baking powder, baking soda, and salt into the wet ingredients. Stir until just incorporated—do not overmix.
- Fold in most of the chopped dark chocolate, reserving a small portion for topping.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Sprinkle the remaining chocolate chunks over the top.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Servings and timing
- Prep Time: 15 minutes
- Cooking Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Servings: 10 slices
- Calories per Serving: 290 kcal
Variations
- Nutty Addition: Add 1/2 cup chopped walnuts or pecans for extra crunch and richness.
- Dairy-Free Version: Ensure the chocolate is dairy-free and replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water).
- Spiced Banana Bread: Add 1/2 tsp cinnamon or a pinch of nutmeg for a cozy twist.
- Chocolate Swirl: Swirl in 2 tbsp of melted chocolate into the top layer before baking for a marbled effect.
- Mini Loaves or Muffins: Divide batter into muffin tins or mini loaf pans and adjust the baking time accordingly (about 20–25 minutes for muffins).
Storage/Reheating
- Storage: Store the bread in an airtight container at room temperature for up to 3 days.
- Refrigeration: Refrigerate for up to 5 days. Let it come to room temperature before serving, or reheat slightly.
- Freezing: Wrap slices individually or the whole loaf in plastic wrap and aluminum foil. Freeze for up to 2 months.
- Reheating: Warm slices in the microwave for 10–15 seconds or in a 300°F (150°C) oven for 5–7 minutes.
FAQs
Can I use frozen bananas?
Yes, thawed frozen bananas work well. Make sure to drain any excess liquid before mashing and using.
What kind of cocoa powder is best?
Use unsweetened natural cocoa powder for a classic chocolate flavor, or Dutch-processed cocoa for a smoother, darker taste.
Can I make this recipe gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend for best results.
Why use olive oil instead of butter?
Olive oil keeps the bread moist and adds a subtle depth of flavor. It’s also a healthier fat alternative.
How do I know when the banana bread is done?
A toothpick inserted into the center should come out with a few moist crumbs but no wet batter.
Can I reduce the sugar?
Yes, you can reduce the sugar to 1/2 cup for a less sweet version, especially if your bananas are very ripe.
What size loaf pan should I use?
A standard 9×5-inch loaf pan works best for this recipe.
Can I use chocolate chips instead of chopped chocolate?
Yes, though chopped chocolate will create larger, more decadent pockets of chocolate throughout the loaf.
Will this work with less ripe bananas?
Very ripe, speckled bananas are best. If your bananas are underripe, consider roasting them in the oven to soften and sweeten them.
Can I add yogurt or sour cream?
Yes, adding 1/4 cup of yogurt or sour cream can increase moisture and richness, but reduce the oil slightly to compensate.
Conclusion
Chocolate Banana Bread is the ultimate comfort bake—moist, rich, and full of deep chocolate flavor balanced by the natural sweetness of bananas. Whether enjoyed warm for breakfast, packed as a snack, or served as a simple dessert, this loaf delivers satisfying indulgence in every slice. It’s easy to make, easy to love, and sure to become a staple in your baking repertoire.
Print
Chocolate Banana Bread
- Total Time: 1 hour 15 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
This ultra-moist chocolate banana bread is rich, fudgy, and packed with dark chocolate chunks. The ripe bananas add natural sweetness and softness, while cocoa powder and olive oil create a deep, decadent flavor. Perfect for breakfast or dessert.
Ingredients
- 4 ripe bananas, mashed
- 1 large egg
- 3/4 cup granulated sugar
- 1 tbsp vanilla extract
- 1/4 cup olive oil
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3 tsp baking powder
- 1 tsp baking soda
- 1 pinch salt
- 7 oz dark chocolate, roughly chopped
Instructions
- Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it.
- In a large bowl, mash the bananas. Whisk in the egg, sugar, vanilla extract, and olive oil until smooth.
- Sift in the flour, cocoa powder, baking powder, baking soda, and salt. Mix until just combined.
- Fold in most of the chopped dark chocolate, reserving a handful for the top.
- Pour the batter into the prepared pan and smooth the top. Sprinkle remaining chocolate over the surface.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use overripe bananas for the best flavor and moisture.
- Don’t overmix the batter to keep the bread tender.
- Check for doneness with a toothpick—moist crumbs are fine, but wet batter means it needs more time.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 20 mg
