Chocolate Banana Bread

Name: Chocolate Banana Bread with Chocolate Chips
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1 servings
Cuisine: American
Ingredients: 1/2 cup brown sugar; 1/2 cup granulated sugar; 1/2 cup unsalted butter, softened; 3 ripe bananas; 2 large eggs; 1/3 cup vanilla yogurt; 1 tsp vanilla extract; 1 tsp ground cinnamon; 2 cups all-purpose flour; 1/4 tsp salt; 1 tsp baking soda; 1/2 cup unsweetened cocoa powder; 1/2 cup vegetable oil; 1/2 cup chocolate chips

This chocolate banana bread combines ripe bananas with chocolate chips and warm cinnamon for a moist, tender loaf that's perfect for breakfast or dessert. The recipe uses simple pantry ingredients and comes together quickly for reliable results every time.

🌍American 🏷️Chocolate banana bread 🏷️Banana bread 🏷️Chocolate 🏷️Banana Quick bread

🏷️

🏷️Dessert

-0:00

tinekeyoungeronTikTok

Total

1h 15m

Servings

1

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by tinekeyounger

-0:00

tinekeyoungeronTikTok

Ingredients

1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup unsalted butter, softened
3 ripe bananas
2 large eggs
1/3 cup vanilla yogurt
1 tsp vanilla extract
1 tsp ground cinnamon
2 cups all-purpose flour
1/4 tsp salt
1 tsp baking soda
1/2 cup unsweetened cocoa powder
1/2 cup vegetable oil
1/2 cup chocolate chips

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Instructions

1
In a large bowl, combine brown sugar, granulated sugar, and softened unsalted butter. Mix together.
2
Add 2-3 ripe bananas to the bowl and mash them into the sugar and butter mixture.
3
Add the eggs, vanilla yogurt, vanilla extract, and cinnamon to the bowl. Whisk until well combined.
4
Add the all-purpose flour, salt, baking soda, and cocoa powder to the wet ingredients.
5
Mix until just combined, then add the vegetable oil and mix again.
6
Fold in the chocolate chips.
7
Pour the batter into a greased loaf pan.
8
Bake in a preheated oven at 350°F (175°C) for about 1 hour, or until a toothpick inserted into the center comes out clean.
9
Let the bread cool in the pan for about 15 minutes before removing it to a cutting board to cool completely before slicing.

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Tips & Notes

Pro tips

Use bananas that are mostly yellow with brown speckles—they have the highest sugar content and moisture for the best texture.
Don't overmix the batter once you add flour; stir just until combined to avoid a dense, tough crumb.
Let the loaf cool in the pan for 10 minutes before turning out onto a wire rack to prevent it from breaking apart.
For deeper chocolate flavor, use a mix of cocoa powder and chocolate chips, or fold in dark chocolate chunks instead of chips.

Substitutions

All-purpose flour → whole wheat flour (use 3/4 cup whole wheat + 1 1/4 cup all-purpose for lighter crumb)
Unsalted butter → coconut oil (use same amount; flavor will be slightly different)
Vanilla yogurt → sour cream or Greek yogurt (use 1/3 cup; may need 1–2 tbsp extra flour)
Brown sugar + granulated sugar → coconut sugar or turbinado sugar (1 cup total)

Storage & make-ahead

Store cooled banana bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Thaw overnight before serving.

Common Questions

How do I know when the banana bread is done baking?

Bake until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be set and slightly golden.

Can I use frozen bananas for this recipe?

Yes. Thaw frozen bananas first and drain excess liquid, as they release more moisture than fresh bananas.

What's the best way to ripen bananas quickly?

Place bananas in a paper bag at room temperature for 1–2 days, or bake at 300°F for 15 minutes if very green. Ripe bananas should be mostly yellow with brown speckles.