My cookbook is here! 
This chocolate banana bread is insanely moist and super chocolatey. It’s the best chocolate banana bread you’ll try!
Imagine a loaf so decadent it blurs the line between a wholesome breakfast and a rich fudge brownie. This chocolate banana bread is the ultimate crowd pleaser. Boasting an incredibly moist crumb thanks to a heavy hand of mashed, overripe bananas and silky melted butter.
The flavor profile is a chocolate lover’s dream. By ditching refined sugars for the earthy, amber notes of pure maple syrup, the natural fruitiness of the banana is amplified rather than masked.
Every slice is packed with a double dose of cocoa once through a dark, velvety batter enriched with raw cacao powder. A generous folding of high quality chocolate chips that create molten pockets of gooey goodness in every single bite.
Quite simply, this is the gold standard of banana bread. It manages to feel indulgent without being cloying, providing that perfect “edge piece” texture where the exterior caramelizes slightly while the center remains soft and fudge like.
If you like this recipe, you will also love my 4 Ingredient Chocolate Banana Cookies or my Flourless Peanut Butter Chocolate Chunk Banana Bread.
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Super Moist Chocolate Banana Bread
Ingredients
- 4 medium ripe bananas, mashed
- 1/4 cup (55 g) butter, melted
- 1/2 cup (160 g) maple syrup
- 2 eggs
- 2 tsp vanilla extract
- 1 cup (125 g) all purpose flour
- 1/3 cup (30 g) cacao powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp espresso powder, (optional)
- 1/2 cup (90 g) chocolate chips
Instructions
- Preheat oven to 350℉. Line an 9×5 inch loaf pan with parchment paper.
- In a large bowl, whisk together your mashed bananas, butter and syrup until smooth. Next, whisk in the eggs and vanilla. Sift in the flour, cacao powder, baking soda, salt, espresso powder and mix until just incorporated – DO NOT OVERMIX. Lastly, fold in the chocolate chips. Transfer the mixture to the loaf pan and spread out evenly. Bake for 50-55 minutes or until toothpick comes out clean. Allow to set in the pan for 10 minutes and then transfer to a wire rack to fully cool. Top with flakey sea salt.
Notes
- Store leftovers in an airtight container on your counter for up to 4 days.
- 4 medium bananas is about 1.5 cups mashed.
- You can use chopped chocolate instead of chocolate chips.
- You can use olive oil instead of melted butter.
- You can use honey instead of maple syrup.
- You can make this gluten free by using gluten free all purpose flour.
Made it this morning. Currently cooling on the rack. Smells amazing. Can’t wait to try it later after dinner. Thanks Stella 🌟🙏
Moist and delicious. I am only making this recipe from now on!
Hi Andrea! that’s awesome – same goes for me!!
So delicious! I made them as muffins and reduced the baking time. Thanks Stella for another yummy recipe.
Hi Sheila, I’m so glad you tried the recipe and loved it! Thank you for the kind feedback!
could I use cocoa powder instead? it looks stunning btw 😍
Hi Paul, absolutely yes! Cocoa powder and cacao powder are interchangeable! Just no sweetened cocoa powder
🙏
looks delicious, I will definitely try this.
You’re going to love the cake Deborah!
Can I substitute all purpose flour with oat flour?
Do I use salted or unsalted butter?
I always use salted but either works!
Love this bread, easy recipe to make with kids. Going to try to make it in muffin pan next.
Hi Mary, I’m so glad it was a winner with the family! Thank you for your kind feedback!
Hi, do you think I could replace the white flour with oat flour? I really like how you didn’t skimp on the bananas and chocolate and syrup! Do you think this will cook well as muffins? Thank you!
I know this is for reply please forgive me. I noticed this is regular flour. Do you think it would bake well if I used 1:1 ratio of gluten-free flour or almond flour. I cannot eat gluten.
HI Lucia, In my experience with gluten free all purpose flour and almond flour, I would recommend gluten free all purpose flour for this recipe (not almond)
Hi, if I still want to make it with sugar how much should I substitute instead of maple syrup?
Hi Goh, I haven’t tried it with granular sugar – I would sub in 1/2 cup though (equal parts), if I were to try it…
fantastic recipe. looks like easy to make without too many ingredients. I love the easy measurements as well
thanks very much.
Hi Tara, You’re going to love this loaf! Its one of our favorites!
want to make this thanks for the substitutes
Hi Sandy, that’s awesome! Enjoy the banana bread!