This easy Chocolate Banana Bread recipe combines ripe bananas with cocoa for a glossy, fine-crumb loaf that’s rich without being heavy. If you love classic banana bread but want a chocolate twist, this moist chocolate banana loaf is an ideal bake for afternoon tea, lunchboxes, or a simple dessert. The recipe is straightforward and works well with a food processor or by mixing by hand, making it a great choice for bakers of all skill levels.
Ingredients
- 3 large overripe bananas
- 125 g butter, melted
- 1 egg
- 1 tsp vanilla essence
- 3/4 cup brown sugar
- 1 cup self-raising flour
- 1/2 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions — How to Make Chocolate Banana Bread
- Preheat the oven to 180°C (350°F) and line a 20 cm loaf tin with baking paper or grease it well.
- Place the overripe bananas, melted butter, egg, brown sugar and vanilla into a food processor or mixing bowl. Process or mash until the mixture is smooth and glossy. If preparing by hand, mash the bananas thoroughly with a fork then whisk in the butter, egg, sugar and vanilla until combined.
- Incorporate the dry ingredients: add the self-raising flour, cocoa powder, baking powder and salt to the wet mixture. Pulse briefly in the food processor or fold together gently with a spatula until just combined — avoid overmixing to keep the crumb tender.
- Spoon the batter into the prepared loaf tin, smoothing the top with the back of a spoon. Tap the tin lightly on the bench to remove air pockets.
- Bake for about 40 minutes in the preheated oven, or until the top is set, golden and the loaf springs back slightly when touched. A skewer inserted in the centre should come out with a few moist crumbs attached but not wet batter.
- Allow the loaf to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before slicing. Cooling fully helps the texture set and makes slicing easier.
Tips and Variations
For the best chocolate banana bread, use very ripe bananas with lots of brown spots — they add natural sweetness and strong banana flavour. If you don’t have a food processor, the recipe works perfectly with hand mixing: mash the bananas thoroughly and whisk the wet ingredients before folding in the dry.
Optional add-ins: fold through 1/2 cup chopped nuts (walnuts or pecans), 1/2 cup chocolate chips, or a handful of dried fruit for extra texture. If you prefer a sweeter, fudgier result, add a little extra brown sugar or a tablespoon of melted chocolate to the batter.
Serve warm or at room temperature. This loaf is delicious plain, spread with butter, or topped with a simple buttercream icing for a more indulgent treat.
Storage
Makes 1 loaf. Store the chocolate banana bread in an airtight container in the refrigerator for up to 5 days. To freeze, wrap individual slices tightly in cling film and freeze for up to 3 months; thaw overnight in the fridge or bring to room temperature before serving.
Enjoy this moist, flavourful chocolate banana loaf as a cosy snack, a quick breakfast with coffee, or as a crowd-pleasing addition to weekend baking. With minimal fuss and flexible options for add-ins, this recipe is a reliable go-to for anyone looking for an easy chocolate banana bread.
