This Chocolate Banana Bread Recipe delivers rich, moist, and chocolatey goodness. Easy to make in just two bowls, it’s a decadent treat without the hassle.
author’s note
The Loaf That Gets Requested Nonstop!
I was craving something rich, chocolatey, and a little indulgent, but still wanted that classic banana bread vibe. So I grabbed my go-to recipe, the one I’ve made a million times, and gave it a chocolatey twist. A scoop of cocoa powder, a handful of chocolate chips, and a few smart swaps took it to the next level with even more flavor and extra moisture.
Now I make this one all the time. My kids are obsessed, it’s great for snacks or tossing into lunchboxes, and it always disappears fast. I’ve tweaked it just right so it’s got that deep chocolate flavor, soft texture, and just the right amount of sweetness.
Ingredients In Chocolate Banana Bread
| Ingredient | Tips or Swaps |
|---|---|
| Overripe Bananas | Use bananas with lots of brown spots for best results |
| Greek Yogurt | Honey Vanilla is my fave; plain Greek yogurt also works |
| Oat Flour | Blend old-fashioned oats until they resemble flour |
| Cocoa Powder | Dutch-process = richer flavor; natural works too |
| Chocolate Chips | Use dark, semi-sweet, or chopped chocolate chunks |
| Coconut Oil | Measure after melting; let cool before mixing into batter |
| Brown Sugar | Can swap with coconut sugar or white sugar in a pinch |
Chocolate Banana Bread Recipe Tips
- Mash bananas thoroughly to avoid chunks. I use a hand mixer when I’m short on time.
- Don’t overmix the batter or your bread will be dense instead of fluffy.
- Grease your loaf pan well or line it with parchment for easy release.
- Cool completely on a wire rack to avoid a sticky, damp bottom.
How To Know When Chocolate Banana Bread Recipe Is Done
Banana bread can be tricky to bake all the way through. Here’s how I check:
- The top looks set and the edges start to pull away from the pan.
- A toothpick inserted in the center comes out clean or with a few moist crumbs.
- The loaf feels firm when lightly pressed in the center.
Bonus Tip: If the top is browning too fast but the center is still raw, tent foil over the top halfway through baking. Check your ovens calibrated correctly.
Storage
To store: Let the bread cool completely, then store in an airtight container at room tempe for 2–3 days or in the fridge for up to 5 days.
To freeze: Wrap slices or the whole loaf tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw at room temp.
More Banana Recipes:
Desserts
Chocolate Banana Muffins
Desserts
Banana Chocolate Chip Cake
Desserts
Greek Yogurt Banana Bread
Breakfast
Gluten Free Banana Pancakes
Chocolate Banana Bread Recipe
Video
Equipment
- 9 x 5-inch bread pan
- Blender or food processor
Ingredients
- 1/3 cup oat flour old fashioned or quick oats; oats that have been blended
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 1 cup white whole wheat flour or all-purpose flour
- 1/2 cup Dutch process cocoa powder see note 1
- 1/2 cup chocolate chips
- 1/4 cup mini chocolate chips
- 1 large egg
- 1/2 cup honey vanilla Greek yogurt full fat
- 1/2 cup melted coconut oil
- 1 teaspoon vanilla extract
- 3/4 cup sugar
- 1 cup mashed banana 2 to 3 bananas
Instructions
- Heat oven to 350°F. Grease a 9×5-inch bread pan generously, then lightly dust it with flour or cocoa powder and set aside. Alternatively, line the pan with parchment paper, leaving an overhang for easy removal. For coconut oil preparation, melt the coconut oil, then measure it in liquid form and allow it to cool slightly to prevent cooking the egg.
- In a large bowl, whisk 1 large egg with a fork. Add in the vanilla Greek yogurt, cooled coconut oil, vanilla extract, and sugar.
- Mash 2–3 overripe bananas until they reach a thick applesauce consistency. Measure to ensure you have 1 full leveled cup. Add the mashed bananas to the wet ingredients and mix until well combined.
- Put old-fashioned or quick oats in a blender or food processor and pulse until they resemble flour. Measure after blending to get a leveled 1/3 cup.
- In a separate bowl, add oat flour, salt, baking soda, flour, cocoa powder, regular and mini chocolate chips. Stir to combine.
- Add the dry ingredients to the wet ingredients and mix gently until just combined, as overmixing will result in denser bread. Use a spatula to scrape all the mixture into the prepared pan. If desired, sprinkle 1 tablespoon of sugar on top for a nice crust.
- Bake in the preheated oven for 50–65 minutes, or until a fork or toothpick inserted into the center comes out clean or with a few moist crumbs and the bread starts to pull away from the edges. I recommend checking at 50 minutes. If the top is browning too quickly, tent it with aluminum foil.
- Remove the bread from the oven and let it cool in the pan for 15 minutes. Then, transfer it to a cooling rack to cool completely before slicing, as it can be crumbly when fresh out of the oven. Use a very sharp serrated knife for cutting.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you use 1/3 cup oat flour or 1/3 cup old fashioned oats and put that amount in the blender and blend it?
I am looking forward to making this!
You should end up with about 1/3 cup oat FLOUR! Sorry for any confusion 🙂
I made this today and I’m so happy that I did! it smells and tastes wonderful and the fact that it’s healthier makes me enjoy it even more.I used whole spelt flour and coconut sugar and it worked great for me.thanks for the recipe
So happy to hear you enjoyed this recipe!! Thanks for your comment 🙂
Could I sub coconut oil to canola oil?
I haven’t tried it so I can’t say for sure without further recipe testing, but I do know quite a few readers have used canola oil in place of coconut oil for my recipes with great success! Wish I could be of more help!
I made this tonight and didn’t have coconut oil on hand and made it with canola oil (same measurement). The bread turned out perfect! My kids loved this and gobbled it up!
Yay!! I’m so glad to hear this! And it’s good to know that the canola oil substitute worked out perfectly! Glad you guys enjoyed! 🙂
Yes! I have been eating the same old boring oatmeal for breakfast EVERY SINGLE MORNING. I need something like this in my life. And Chelsea – your photos just keep getting prettier and prettier!
Totally drooling over this bread! It looks incredible soft and moist!!!! Loving this recipe Chelsea! 😉
Looks amazing! Pinning to try it soon!
Thank you Mira! 🙂
Looks amazing! Can’t wait to try this out with the over-ripe bananas I have sitting around!! 🙂
I hope you love it! 🙂 Thank you!!
Sounds yummy! Can you leave the oats somewhat chunky so there is oat texture to the bread? Also have you used coconut flour in place of the oat flour? I believe it absorbs more liquid like the oat flour does. Thanks!
You definitely can 🙂 I would still pulse them a bit though. And I’m sorry I haven’t ever used coconut flour in this bread, I believe it absorbs more than oat flour though so if you do try it maybe start with 1/4 cup? Hope you enjoy!
Did you get a new camera lens? Your photography has been looking extra stellar!
Thanks Meriem! I really appreciate the compliment! 🙂 I haven’t upgraded any equipment lately! Still using my 50 mm 1.8, 100mm 2.8, and 24-70 mm 2.8 🙂
Healthy and delicious! I wish I can grab a slice through the screen!!