Love Cocoa's incredible chocolate banana bread recipe 

Love Cocoa's incredible chocolate banana bread recipe 

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When you combine the comforting taste of banana bread with the indulgent flavour of chocolate, you get a match made in heaven. Love Cocoa's incredibly easy chocolate chip banana bread recipe is perfect for those who want to elevate their traditional banana bread by adding a delectable touch of chocolate. 

Whether you enjoy it for breakfast, dessert, or as a midday snack, this chocolate banana bread will quickly become your go-to recipe for every occasion.


The sweetness of bananas paired with the richness of chocolate chips or chunks creates a harmonious blend that will tantalise your taste buds. It's a marriage of flavours that you just won’t be able to resist.

To create our very own indulgent chocolate banana bread, you'll need the following ingredients:

  • 3 ripe bananas
  • 75g of melted unsalted butter
  • 1 teaspoon baking soda
  • A pinch of salt
  • 150g of granulated sugar
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 225g of plain flour
  • 50g of unsweetened cocoa powder
  • 175g of broken chocolate pieces. We recommend our London Edition: Milk Chocolate Bar for a wonderful balance of flavours.


We've taken this classic recipe to the next level by adding rich cocoa powder, Love Cocoa chocolate pieces, and warm hints of butter, vanilla, and allspice. The result is a decadent chocolate banana bread that will make you convert from your basic banana bread recipe. 

Preheat your oven and prepare the pan

Begin by preheating your oven to 175°C (350°F). While the oven heats, grease a 9x5-inch loaf pan with butter or non-stick spray to ensure your chocolate banana bread will come out smoothly after baking.

Mix wet ingredients 

In a large mixing bowl, mash the ripe bananas with a fork until they form a smooth consistency. Add the melted butter and mix well. Stir in the beaten egg and vanilla extract, mixing until all ingredients are well combined.

Combine dry ingredients

In a separate bowl, whisk together the plain flour, unsweetened cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until the mixture is just combined. Be careful not to overmix, as this can result in a dense bake — we want a decadent yet light texture.

Fold in your chocolate pieces

Gently fold your chocolate pieces into the batter, ensuring they are evenly distributed throughout the mixture. You can cut your chocolate bar into chunks of your choosing — chop finely or keep larger pieces for pockets of gooey goodness.

Why not try our Maldon Sea Salt Chocolate Bar for a beautiful contrast of salty-sweet? Alternatively, go for our Crushed Coffee Chocolate Bar to add a dose of espresso flavouring that will pair well with the banana. 

Pour batter and bake

Pour the chocolate banana bread batter into the prepared loaf pan. Smooth the top with a spatula or the back of a spoon to ensure an even surface. 

Bake for 60-65 minutes — or until a skewer inserted into the centre comes out clean. If the bread starts to brown too quickly, you can tent it with aluminium foil to prevent over-browning.

Leave to cool, and enjoy

Once your chocolate banana bread is baked, remove it from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely. When the bread has cooled, slice it and enjoy it with a cup of tea, coffee, or a glass of milk.

Extra tricks and tips for the perfect chocolate banana bread 

Making chocolate banana bread is fairly simple, but it’s important to follow these few tips and tricks to elevate your banana bread game every time. 

Use ripe bananas

The riper the bananas, the sweeter and more flavourful your bread will be. And while you can always use the old, brown bananas left in your fruit bowl right away, you can also freeze them to use at a later date.

Instead of throwing out those spotty bananas, toss them in the freezer, peel and all. When you're ready to bake, simply thaw them out in the fridge or on the counter for a few hours, and then squeeze the flesh right out of the peel. The result? Bananas that are nearly pureed to begin with, making them the perfect ingredient for an extra-moist and delicious bread.

Choose quality cocoa powder

When it comes to choosing your cocoa powder, it's important to know the difference between Dutch-process and natural cocoa powder. For this recipe, we recommend using unsweetened natural cocoa powder. Why? Because it's a bit acidic, which creates an optimal acid/base reaction with the baking soda in the recipe. 

Dutch-process cocoa powder, on the other hand, is treated with alkaline salts which makes it less acidic and creates a milder flavour. Although you can use Dutch-process cocoa powder in a pinch, it will create a darker, fudgier flavour compared to the purer chocolate flavour of natural cocoa powder. So go for natural if you can, and if you do choose Dutch-process, consider reducing the salt to account for the extra residual salts from the alkalising process.

Measure accurately

Accurately measuring ingredients is crucial when it comes to making chocolate banana bread. Baking is a precise science, and even the slightest variation in the amount of an ingredient can affect the outcome of your recipe. 

Too much flour can result in a dry and dense bake, while too much baking soda can make it bitter. On the other hand, too little of an ingredient can result in a flat and uninspiring final product. By measuring your ingredients correctly, you'll ensure that your chocolate banana bread comes out perfectly every time — moist, flavourful, and irresistible.

Store correctly

Storing your chocolate banana bread properly after baking it is just as important as preparing it correctly. Improper storage can quickly turn your delicious bread into a dry, crumbly mess. Moisture and air are the main culprits when it comes to spoiling baked goods, so it's essential to wrap your banana bread tightly in plastic wrap or foil and store it in an airtight container. Keeping it at room temperature for a day or two is fine, but after that, it's best to store it in the fridge or freezer. The cooler temperatures will slow down the process of spoilage, and your bread will stay fresh for longer.

Keep your chocolate banana bread in an airtight container at room temperature to maintain its freshness for up to four days. If you want to store it longer, wrap it tightly in plastic wrap and freeze.

Chocolate ingredients from Love Cocoa 

Chocolate banana bread is perfect for every occasion. Not only is it fairly healthy and wholesome, but it’s also relatively easy to make using just a few ingredients you’ll find around the house.

But remember, to get the best out of your chocolate banana bread, it’s important to invest in quality chocolate ingredients. At Love Cocoa, our range of milk, dark, and white chocolate bars are perfect for breaking up and using in baking. 

Browse our chocolate bar selection today.