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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.
Yummy yummy, thanks for sharing 👏👌
Hi Norma, thanks for trying it!
Great recipe! Banana bread isn’t my favorite, but this is a keeper! Will be making it again and again! Chocolate makes everything better! 🙂 Thanks for your great recipes!
Hi Judy, I agree – chocolate is the best! Thank you for your kind feedback here!
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Thank you Frances, enjoy all the recipes!