Dark Chocolate Banana Bread – Moist, Rich, and Easy

This dark chocolate banana bread is the kind of treat that makes the whole kitchen smell cozy. It’s rich, fudgy, and packed with chocolate, but still tastes like classic banana bread. You get a tender crumb, melty chocolate bits, and just the right sweetness.

It’s simple to make, uses pantry staples, and never lasts long on the counter. Whether you’re baking for brunch or a weeknight dessert, this loaf delivers every time.

Print Recipe

Dark Chocolate Banana Bread - Moist, Rich, and Easy

Prep Time15 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 15 minutes mins

Servings: 10 servings

Ingredients

• 3 very ripe bananas, mashed (about 1 1/4 cups)
• 2 large eggs, room temperature
• 1/2 cup neutral oil (canola, vegetable, or light olive oil)
• 1/2 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder (Dutch-process or natural)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon espresso powder (optional, but recommended)
• 3/4 cup dark chocolate chips or chopped dark chocolate (60–70%)
• Optional: 1/2 cup chopped walnuts or pecans

Instructions

• Prep the pan and oven: Heat oven to 350°F (175°C).Line a 9x5-inch loaf pan with parchment and lightly grease the sides.
• Mash the bananas: In a large bowl, mash bananas until mostly smooth with a few small lumps for texture.
• Whisk wet ingredients: Add eggs, oil, brown sugar, granulated sugar, and vanilla. Whisk until well combined and glossy.
• Combine dry ingredients: In the same bowl, sprinkle in flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. Stir gently with a spatula just until no dry streaks remain.
• Fold in chocolate (and nuts): Stir in dark chocolate chips and nuts, if using.Do not overmix.
• Fill the pan: Scrape batter into the prepared loaf pan. Smooth the top. Sprinkle a few extra chocolate chips on top if you like.
• Bake: Bake for 55–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (melted chocolate on the stick is okay).
• Cool: Let the bread cool in the pan for 15 minutes, then lift out using the parchment and cool on a rack for at least 45 minutes before slicing.
• Slice and serve: Use a serrated knife for clean slices.Serve slightly warm for melty chocolate.

Why This Recipe Works

This recipe uses very ripe bananas for maximum sweetness and moisture, so you don’t need a ton of added sugar. A mix of cocoa powder and dark chocolate chunks gives deep chocolate flavor without making the bread dry.

Oil keeps the crumb soft and tender, even after a day or two. A touch of espresso powder boosts the chocolate notes without tasting like coffee. Finally, the batter comes together in one bowl, which means less mess and consistent results.

Ingredients

• 3 very ripe bananas, mashed (about 1 1/4 cups)
• 2 large eggs, room temperature
• 1/2 cup neutral oil (canola, vegetable, or light olive oil)
• 1/2 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder (Dutch-process or natural)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon espresso powder (optional, but recommended)
• 3/4 cup dark chocolate chips or chopped dark chocolate (60–70%)
• Optional: 1/2 cup chopped walnuts or pecans

Instructions

1. Prep the pan and oven: Heat oven to 350°F (175°C).

   Line a 9×5-inch loaf pan with parchment and lightly grease the sides.

2. Mash the bananas: In a large bowl, mash bananas until mostly smooth with a few small lumps for texture.
3. Whisk wet ingredients: Add eggs, oil, brown sugar, granulated sugar, and vanilla. Whisk until well combined and glossy.
4. Combine dry ingredients: In the same bowl, sprinkle in flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. Stir gently with a spatula just until no dry streaks remain.
5. Fold in chocolate (and nuts): Stir in dark chocolate chips and nuts, if using.

   Do not overmix.

6. Fill the pan: Scrape batter into the prepared loaf pan. Smooth the top. Sprinkle a few extra chocolate chips on top if you like.
7. Bake: Bake for 55–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (melted chocolate on the stick is okay).
8. Cool: Let the bread cool in the pan for 15 minutes, then lift out using the parchment and cool on a rack for at least 45 minutes before slicing.
9. Slice and serve: Use a serrated knife for clean slices.

   Serve slightly warm for melty chocolate.

How to Store

• Room temperature: Wrap tightly or store in an airtight container for up to 3 days.
• Refrigerator: Keeps well for 5–6 days. Bring to room temperature or warm before serving.
• Freezer: Freeze whole or sliced, wrapped well, for up to 2 months. Thaw overnight in the fridge or at room temperature for a few hours.
• Reheat: Toast a slice or microwave for 10–15 seconds to refresh and melt the chocolate.

Why This Is Good for You

Ripe bananas add natural sweetness, potassium, and fiber.

Dark cocoa and dark chocolate bring antioxidants, which support heart health. Using oil instead of butter keeps the texture moist with fewer saturated fats. Plus, a modest slice is satisfying, so you don’t need a huge serving to feel happy.

Pitfalls to Watch Out For

• Overmixing: Stir just until combined.

  Overmixing makes the bread tough and dense.

• Dry cocoa clumps: Sift cocoa if it looks lumpy, or whisk it with the flour before adding.
• Underbaking: The center should be set with moist crumbs, not wet batter. Check in multiple spots.
• Too little banana: Measure the mashed banana. If you’re short, top up with applesauce or an extra tablespoon of oil.
• Cutting too soon: Let it cool.

  Slicing hot bread can make it gummy.

Recipe Variations

• Double Chocolate Peanut: Add 1/2 cup peanut butter chips and swirl 2 tablespoons warmed peanut butter into the top before baking.
• Almond Crunch: Swap in 1/2 teaspoon almond extract and add 1/2 cup toasted sliced almonds.
• Coconut Mocha: Add 1/2 cup shredded coconut and 1 teaspoon espresso powder; top with coconut flakes.
• Gluten-Free: Use a 1:1 gluten-free flour blend and add 1 tablespoon milk if the batter seems thick.
• Dairy-Free: Use dairy-free dark chocolate; the base recipe already contains no butter or milk.
• Less Sweet: Reduce granulated sugar to 2 tablespoons and use 85% dark chocolate.

FAQ

Can I use frozen bananas?

Yes. Thaw completely, drain excess liquid, and measure the mashed banana. The flavor is great and the bread stays moist.

What if I only have natural cocoa powder?

That’s fine.

Natural or Dutch-process both work here since the recipe includes both baking soda and baking powder. Expect a slightly different color and flavor, but still delicious.

Can I substitute butter for oil?

Yes, use 1/2 cup melted, slightly cooled butter. The crumb will be a bit richer and slightly less moist on day two.

How do I know it’s done?

Insert a toothpick in the center.

You want a few moist crumbs but no wet batter. If the top darkens too quickly, tent loosely with foil during the last 15 minutes.

Can I make muffins instead?

Absolutely. Divide batter into a lined 12-cup muffin tin and bake at 350°F (175°C) for 18–22 minutes, checking at 18 minutes.

Final Thoughts

This dark chocolate banana bread strikes a sweet spot: it’s indulgent yet balanced, familiar yet special.

With simple ingredients and a one-bowl method, it’s easy enough for a weekday and good enough for guests. Keep a few slices in the freezer, and you’ll always have a comfort treat ready to go.