Chocolate Banana Bread

Use very ripe or over-ripe bananas. The peels should be at least half browned, and the bananas inside squishy and browning.

Do not use Dutch processed cocoa for this recipe, only natural unsweetened.

Melted coconut oil can be used in place of the butter. The flavor will change a little and you may get a hint of coconut in the result.

There is only 1 egg and 1 teaspoon of baking soda in this recipe for leavening, so make sure your baking soda is still good! (See more info on baking soda and baking powder.)

  • Prep time: 15 minutes
  • Cook time: 1 hour
  • Yield: Makes one 9x5-inch loaf


  • 3 large ripe bananas (easily mashable)
  • 1/3 cup melted butter
  • 3/4 cup brown sugar (packed, light or dark)
  • 1 teaspoon salt (1/2 a teaspoon if using salted butter)
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 1/4 cup all purpose flour
  • 1/4 cup natural unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground allspice
  • 1/2 cup semi-sweet chocolate chips

Special equipment:


1 Prepare pan and preheat oven:  Butter or spray with cooking spray the inside of a 5x9-inch loaf pan. Preheat oven to 350°F (175°C) with a rack in the middle.

2 Purée bananas: Using a blender, food processor, or a fork, purée the peeled ripe bananas until smooth. You should have 1 1/2 to 1 3/4 cups of banana purée.

3 Mix wet ingredients and sugar: Place the banana purée into a large mixing bowl. Stir the melted butter. Stir in the brown sugar and salt. Whisk to break up any clumps of brown sugar. Stir in the beaten egg and vanilla extract.

chocolate-banana-bread-1 chocolate-banana-bread-2

4 Mix dry ingredients: In a separate bowl, vigorously whisk together the flour, cocoa, baking soda, and allspice.


5 Add the flour mixture to the banana mixture and stir until just incorporated.

Stir in the chocolate chips.

chocolate-banana-bread-4 chocolate-banana-bread-5

6 Bake: Pour batter into a buttered loaf pan. Place in a 350°F (175°C) oven and bake for 1 hour.

Note that because of the chocolate chips that melt in the bread as it cooks, it's hard to check for doneness using a tester that you insert.

One way to test is to gently push the center top of the chocolate banana bread down with your finger. If it feels relatively firm and bounces back when you release your finger, that's a good sign that it's done.


7 Let cool: Remove from oven and let cool for 10 minutes in the pan.

Gently remove the loaf from the pan and place on a rack to cool completely.

Slice with a serrated bread knife to serve.


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  • Marilyn MacBride

    I always thought the idea of bananas and chocolate was gross until I tried this recipe for my grandson. I’m a convert! This bread is almost cake-like, super moist, yet light. Nice balance between chocolate and banana flavors. I followed the recipe as written, but only needed 55 min bake time. Will definitely make this again.


  • Farah

    Absolutely scrumptious! My daughter has dairy allergy, so i used dairy free chocolate chips and buttercream style frosting (also dairy free) to make her 1st bday cake. She loved it.


  • Keaton

    Eating a bite right now, absolutely delicious,easy to make and very fun

    Left out cocoa powder for ours and it was still amazing


  • Julia Cook

    Easy to make. It’s my first time making banana bread with cocoa. Very tasty and moist. Might be my favorite banana bread now. Thanks



    I’ve made this almost every weekend. They are to die for.

    I omit the spices but it might be good. I never tried that.


  • Isabel

    I’ve made it several times and it’s the best! Kids love it. Thank you!


  • Mary

    I have not tried it, but hoping to skip the sugar or replace it with applesauce for my baby. Does that work?

    • Summer Miller

      Hi, Mary! We haven’t tested it that way. You could certainly try it and see how it turns out. If you are concerned about sugar, I would first try reduce the amount of sugar to 1/2 cup and leave out the chocolate chips. If you try it, please let us know how it turns out!

  • Sonia

    Perfect texture. Finally something I would love to make again and again.


  • Carrie- Anne

    excellent recipe, It cured my blindness!!!!! you are a miracle worker!!!!!!!!


  • Gloria

    Such a soft and flavorful banana bread! I love anything chocolate and this hit the spot! Plus no need for a hand mixer even!


  • megan

    OMG this bread is so good. Great recipe, I will most certainly be making this again.


  • Oliver Scout

    I thought that it was a bit dry, If you put in a quarter cup more of water, it will turn out a
    bit better.


  • kevork

    great bread!

  • Marrie Clarkson

    I made it with my 9 kids and it was a blast!!


  • Hannah

    Loved the recipe!


  • kelly

    So Good! I made it with my kids and my whole family loved it!

  • The non-baker

    I bought a huge batch of bananas from the supermarket and most of them turned brownish before they can be eaten. I felt bad tossing so many bananas and figured banana bread is a good way to salvage some of them. My baking usually comes out more like Pintrest fails but this came out very edible and looks like the way banana bread should be. I cut down on the sugar to 1/3 cup because I find most banana breads to be a bit too sweet for my liking. The family enjoyed it too. In my second batch, I got adventurous and tossed in a handful of craisins and small chocolate chips. It still worked out well.


  • G J Sparkman

    I Loved the recipe
    The ingredients Weren’t expensive
    My friends raved about it


  • Anna

    These are amazing. I used a muffin tin and got 12 muffins – 25 minutes was perfect for me. The only other things I changed was swapping out 1/2 cup of the flour for whole wheat. Bookmarked for sure!


  • Becky Anderson

    Made it w/coconut oil instead of butter, & added walnuts & coconut flakes w/the chocolate chips…….AMAZING!!!


  • cucina terapeutica

    molto semplice da fare e delizioso. ho usato una bustina di lievito instantaneo al posto del baking soda e aggiunto una banana e dimezzato lo zucchero: successone


  • Antoinette

    Tried this last week made a second on the same day…too yummy
    I’m making it again today, everyone who tried it LOVED it!!!

    Thank you


  • linda

    I added extra banana and chips leave out the b sugar is excellent!


  • Shelly

    Whenever I need a cake, I automatically chose this one. It’s amazing!


  • Wynona Marie carver.

    I tell you all l love to Bake but l the only one eat it.but l give other people don’t have much .they thank me and enjoyed it ju5as much l do .thanks you all.

  • katie

    i use your original banana bread recipe on a regular basis…always a hit. but this chocolate version …holy cow! off the charts. you hit a home run with this one. thanks for making me look good.


  • A

    My go-to recipe for when my partner and I want something chocolately! I usually bake it for around 45min, reduce the sugar, and follow my gut for when to stop adding flour to the batter. I use only one bowl, mixing the dry ingredients straight into the wet and it works really well!


  • Jenny

    Delicious! I added an extra banana and extra chocolate chips and skipped the sugar all together…


  • Tarah

    Tried it for my practical n I ace it… Elise Bauer for this amazing recipe looking forward for more delicious recipes from u

  • isabella

    So yummy and simple to make! I replaced regular flour with whole wheat and it was delicious! I will be making this again!


  • Miriam T.

    This is a fool-proof recipe, because I’m not to much into kitchen, but I did this and is just amazing! I guess there is no way of ruining a fabulous banana-cocoa mix. Did it exactly as instructed but into cupcakes, and the perfect timing is 30 min in the oven as you said. I’m always afaid of leaving things undercooked, so I baked them for 35 min. Wrong, the bottom of my cupcakes got burned. Now I know better, and as I loved the taste of the not burned top, I’m pretty sure next time (and there will be a next time) I’ll nail it!


  • Lyssa

    Absolutely delicious


  • Pat

    Banana bread is my go-to for extra unused bananas past peel & eat, but need 4-5 bananas. This recipe is simple and only uses 3 (1 1/2c) bananas – which is about right for leftover bananas. So, I tried your recipe. The batter was thick going into the pan, but turned out perfectly moist and flavorful! Thank you for a new “go-to” banana bread recipe!


  • Marilee

    Phenomenal! Spread a little creamy peanut butter to take it to a another level of dreaminess!


  • Connie

    I did use the Double Dutch chocolate, and it turned out fine. I also threw in a tablespoon of Kahlua, which may have helped to balance the alkalinity in the chocolate. I took it work, and it was gone within two hours. It was definitely a hit! I’ll be making it again


  • k sal

    I love this recipe and have used it with good results several times. Brought the bread to parties and it is gobbled up. QUESTIOn..considering making this recipe into cupcakes..any suggestions on items that may need to change to make cupcakes with this? Thank you!


    • Emma Christensen

      Hi, k sal! No changes needed. This should make about a dozen muffins/cupcakes; fill the cups about 3/4 full. Bake at the same temperature as indicated in the recipe until a toothpick inserted in the middle comes out clean. I’d start checking them after about a half hour. Enjoy!

  • Cvega

    I made muffins and also two loafs of this very delicious banana bread I also added walnuts I shared with my family and it was a hit.
    They all loved it and wanted the recipe.


  • yngel

    did it into a muffin! taste good eventhough i accidentally mixed the baking soda in the wet mixture,did not use allspice and used coconut oil. but it was sticking too much on the paper lining. is there a remedy? thanks for this recipe! Happy Christmas!


  • yngel

    can I make it into a muffin like your banana bread recipe?

  • Courtney

    Honestly this recipe is awesome. I’m in culinary school and I don’t trust half of the recipes online, but I had three ripe bananas and I needed to find something to do with them. It turned out great!


  • Tai

    Made this and it was perfect.
    Great recipe!


  • Wayne

    Turned out great. I added a 1/4 cup of flour more


  • Mandy Jane

    This is the best banana bread recipe I’ve ever made. I sprinkled pecans on top- delicious!!


  • Izabela

    Excellent recipe! I substituted gluten-free flour (Bob Red Mills 1-to-1) and used a 1/4 cup of coconut sugar instead of the 3/4 cup of brown sugar. It turned out divine. Making it again today! Thanks for the delicious recipe.


  • Steffanie B

    This is quite possibly my most favorite go-to banana bread recipe! I am notorious for “tweaking” recipes I find online…not this one. It is delicious and I regret it every time I decide I’m going to try another recipe: they just aren’t as good! And really…who can dislike chocolaty chocolate banana bread??


  • Jay

    Tried this one today it came out Wonderful!!!!


  • Melissa Lindley

    I just made this without the chocolate chips. Absolutely delicious!!! My family, for some strange reason, will not eat quick breads baked into loaves and then sliced. I make quick breads into muffins and they get eaten quickly. It took maybe 12 minutes for the muffins to bake. I usually place muffins into gallon size zip lock bags and store them flat down in the freezer. I won’t be doing that with this batch as they won’t last that long!


  • Jon

    Excellent recipe! I make sure my bananas are almost all black so they’re super soft and sweet. I also use dutched valrhona cocoa powder. It’s lower acidity reacts less with the baking soda, lending a fudgier and more moist end result. Also I’ve been mixing half and half Guittard semisweet and Guittard large milk chocolate chips into the batter. Absolutely incredible! ❤️


  • Ruth

    I used Earth Balance & added 1/4 cup of peanut powder w milled chia seed & was able to omit the egg for a delicious dairy free vegan muffin!
    Thank you!


  • Jennifer

    Loved this banana bread! So simple, so moist! Great recipe! Yum and double yum!
    I’ve tried other recipes but this one is the only one I️ keep coming back to!


  • becca

    an absolutely delicious recipe! I’ve been making banana bread to try to get rid of 10 pounds of bananas I got for cheap, and THIS recipe is like the most decadent CAKE I’ve had! I also portioned the entire recipe into muffin tins and baked for 15-20 minutes-ish. Eating them warm was like eating a molten chocolate lava cake. 1000% will be making this again!


  • templerman

    It seems a really good recipe. Being as it’s wonder as it’s officially autumn if substituting pumpkin bread as a base for the chocolate might work? And since it is often available seasonally some pumpkin flavored cream cheese might be worked into the mix?

    • Emma Christensen

      Hi, Templerman! I think a pumpkin chocolate bread would be pretty amazing! I’d use our recipe for Pumpkin Bread and add 1/4 cup of cocoa powder, like we use in this recipe. You could maybe swirl in some very soft cream cheese; I’m not 100% sure how that will work, but I don’t think it would be bad! Enjoy!

  • Rosa

    Love the recipe but could you please give the measurements in grams too?

    • Emma Christensen

      Hi, Rosa! If you’re on a desktop computer, look to the left side of your screen and you will see a measurement converter. If you’re on mobile, you can type it into Google (like this, “1 cup = ? grams”). Enjoy!

  • Becky

    Mmmmmm did I say mmmmm

  • Peggy

    If i dont h ave allspice what can i use

    • Elise Bauer

      Hi Peggy, you can use 1/8 of a teaspoon of ground cloves in place of the 1/4 teaspoon of allspice. The taste is similar. Cloves are much stronger, so you need to use less.

  • Marianne

    It was exactly as the recipe states, easy to make and delicious! Took it to work and received raves.
    It a keeper to make again and again!


  • Jane M

    Moist, deep chocolate flavor and quick to mix up and pop in the oven. The aroma wafting through the house as it baked foretold how wonderful this recipe is! A keeper and I will probably buy extra bananas just so I can make this bread.


  • Mary lugo

    loved this chocolate banana bread I made it in a deep dish it was simply delicious I also put pecans and raisins yummy.


  • LaTrice

    My sister made the Chocolate Banana Bread for breakfast this week. It’s absolutely delicious, and it’s an amazing way to get a chocolate fix anytime of the day.


  • Christine

    Tried this recipe but used dark chocolate chips as I did not have semi sweet. Can’t wait to see how it came out.

  • karen

    Followed the directions to the ‘T’ and it came out so tender, banana-ry and chocolatey.
    Live in Phoenix, AZ so it took 70 minutes to bake at 350°s.


  • Jay

    I used coconut oil instead of butter and I didn’t like it. My wife doesn’t either. It leaves a coating on one’s tongue. Next time, we’ll just use butter. I added walnuts and slivered almonds which was good. It only took 45 minutes to cook.

  • Michelle

    I substituted gf flour, dairy free butter and coconut sugar instead of original ingredients 1:1 and it came out amazing! It does not have a shiny top like on the picture but it taste delicious.
    You could add some walnuts to the batter as well.


  • Adelaide

    Absolutely delicious!


  • Patty

    Doubled the recipe, made 12 muffins and a small loaf. Outstanding!!!


  • RICK

    I only had one banana when I made this! Took it to a family gathering and we had no leftovers and no complaints from the gathered throngs!


    • Janice

      Thank you for this comment. I only had two bananas and I worried that it might not work. After reading that yours came out fine with only one, I quit fretting and went for it! So glad I did. Yummy chocolatey deliciousness!

  • Kristen

    Can you freeze this bread? Thought this would be good to have while on maternity leave.

    • Emma Christensen

      Hi, Kristen! Emma here, managing editor. Yes, this bread freezes well! Wrap it tightly in foil, then place it in a zip-top freezer bag. Enjoy!

  • Crystal

    Delicious and beautiful! I didnt have chocolate chips and we all loved it without. I reduced cook time to 50 mins and we didnt let it cool. The house smelled so good that we couldn’t wait. I sprinkled walnut pieces on half, for the adults. I will make this again. Thanks!


  • Alice

    Absolutely gorgeous! Substituted the sugar for coconut sugar and it worked out so well! Followed the recipe and cooking times exactly and it has turned out amazingly well for someone who never bakes (or normally has disasters!) Thankyou so much, would highly recommend.


  • Emily

    I had high hopes for this given the great reviews – but I was a little disappointed. I followed everything to the letter, but it tasted really salty for my palate. I’m not really used to using salt when baking but I didn’t want to change things up on my first go. I didn’t use salted butter either. I liked the addition of allspice as it made it a bit different. I think I might try it again sometime, but without the salt. I cooked it for 50 minutes and I think it could have worked better with a little less time, despite reducing the temp for my fan oven. It has potential… :)


  • Jason

    I have made this recipe several times except I always bake it in silicone cups to make muffins. I have also substituted ground cloves for the allspice on occasion. Sometimes I have used ground flaxseed and water to replace the egg and melted coconut oil to replace the butter. It always turns out great!


  • Michelle

    Wish I could give more stars. It was amazing when I made it the first time. This morning my boys looked at the banana’s that were over ripe on the counter and said “Mom it’s banana bread time” They love this recipe!. I hope there will be some for their dad when he comes home.


  • Patty

    Easy peezy! Fantastic twist on bread. I used pumpkin spice because I only had whole allspice which I hate anyway, but it’s really good.


  • John

    Delicious bread. Any idea the nutritional values? My daughter is type 1 and she wants some but can’t locate carb count.


  • Claire Lamb

    This turned out amazing I was really dubious as the last recipe I made for chocolate banana bread turned out awful!! But I had nothing to worry about this tasted so good and the texture is really light for banana bread xx


  • [email protected]

    Easy to make and very delicious. I used dark chocolate cocoa and chips.


  • Michelle M

    Amazing! Didn’t have brown sugar so used same white sugar + 2 tbsp maple syrup, half whole wheat flour and half spelt. Kids devoured it. Thank you!


  • Maria

    is the butter salted or unsalted?

    • Elise Bauer

      Hi Maria, either salted or unsalted will work. I use unsalted, then add a teaspoon of salt to the mixture. If you are using salted butter, only add 1/2 a teaspoon of salt. (See the ingredient list.)

  • Kusma

    May I use electric beater to beat all wet ingredients together instead of whisking it?

    • Elise Bauer


      • kusma

        doesn’t it make the bread hard/dense?

        • kusma

          The cake that I’ve made recently came out dense after beating with the electric beater.

        • Elise Bauer

          Hi Kusma, perhaps if you over-beat it?

  • Arunabha Ghosh

    My first bread or cake! It came out perfect. I skipped the vanilla extract though. It was easy and quick as well. Thank you very much


  • Sam

    This would have been a 5 star recipe were it not for the salt! The cake turned out absolutely delicious, but the salt was noticeable. Halving the amount (down to 1/4tsp) would make these perfect.

    I did change the recipe very slightly, to make it vegan. I replaced the egg with a flax egg (simply mix 1 tbsp Flax seeds with 2.5tbsp water, leave to thicken for 5min) and the butter with vegetable oil. These substitutions worked brilliantly!

    Great recipe, thanks for posting it. I’ll definitely be making it again!

  • Sally

    Could I use honey instead of brown sugar? I don’t have any! Thanks

    • Emma Christensen

      Hi, Sally! Emma here, managing editor for Simply Recipes. We haven’t tested this recipe with honey, and baking recipes can be finicky if you start swapping ingredients, so I can’t promise positive results. This said, if you’re desperate for banana bread, then give it a try! Let us know if you do — I’m curious to hear how it works.

  • Sirish Chandraa Dhananjaya

    Back to baking after a year after letting some bananas ripen too much. This is my first chocolate recipe and it turned out well. Thank you!


  • Susan

    It turned out okay but thought mine turned out a little dry.I did add some walnuts.


  • Ammie

    I made this recipe and used cinnamon instead of allspice and it came out GREAT!!!! I will definitely make this again thank you so much for sharing it!!


  • Lauren W

    I was about a 1/4 cup short on flour, so I doubled the cocoa powder. I also used cinnamon instead of allspice, because I didn’t have allspice and because I know my mom always puts cinnamon in her chocolate cake. And I used dark chocolate morsels. It turned out perfect! I definitely recommend this recipe (and my haphazard modifications worked well if you find yourself in a similar situation and you love dark chocolate).


  • Alex

    This is truly a great recipe! Same as the banana nut muffins recipe I got from here, this bread hits the mark every time I make it. Very quick and easy to make and kids are so happy they can help. Thank you for all your wonderful recipes!


  • Alison

    I used Dutch processed cocoa powder instead since that’s what I had in my pantry and I just added a teaspoon of baking powder to the recipe and it came out just fine! :)

  • Charlene

    Mine didn’t rise much. What did I do wrong?

    • Elise Bauer

      Hi Charlene, all of the leavening is coming from the baking soda and the egg. If your baking soda isn’t fresh, it may have lost some of its leaving power. If the egg is cold or a week or two old, it will not have as much leavening power as it would if it were fresh and and room temperature.

  • Reir

    Just made a double batch of this recipe for muffins – these are fantastic! I think I am going to “retire” my existing recipe! I made these in the silicone muffin cups and they were done in 27 minutes.

  • Kim

    I made a Gluten Free version of this recipe by using
    2 1/4 cups (lightly spooned and leveled) gluten free yellow or white cake mix
    And omitting the
    Baking Soda
    And Flour
    * I also added 1 tsp. Lemon juice to the mashed bananas. It keeps the bananas from turning dark brown and the bread has a lighter banana color to it!
    Different variations for either loaf…
    *I’ve sprinkled chopped nuts on top of the loaf just before baking (instead of mixing in)
    *Mixed in 1/2 c. Mini chocolate chips
    * Added 2-3tsp. Cinnamon to the dry ingredients.
    *NOTE: All 3 of these suggestions can be done to the same loaf!
    I’ve had many people ask for the recipe(s) because I make and serve several loaves at a time and they are amazed when they find out that it’s one recipe with different variations! They love it when it’s all on one card!

  • Barbara Jean

    Do I have to put chocolate chips in can I just use the cocoa powder

    • Elise Bauer

      There’s only 1/4 cup of unsweetened cocoa powder called for in this recipe, so if you leave out the chocolate chips, you won’t have a very chocolatey banana bread.

    • Kathleen

      I left out the chips and that’s what I liked about it, that its not a heavy chocolate bread. Just a nice balance of banana and hint of chocolate, as it can still be a morning cake

  • Lisa Farmer

    Why so specific on the cocoa powder?

    • Elise Bauer

      Hi Lisa, cocoa powder comes in two types—Dutch processed (e.g. Drostes brand) and natural unsweetened. They have different baking properties so shouldn’t be used interchangeably in baking recipes. This recipe calls for natural unsweetened.

  • Corinna

    Looks delicious. My good friend is requesting a chocolate banana cake for her birthday. Can this recipe be adapted to have more cake-like texture than cake?

    • Elise Bauer

      Perhaps, though I haven’t tried to do that so I don’t know what to tell you in terms of how. You may be able to just make this recipe for her, but bake it in a cake pan (for less time). The bread is rather cake-like.

  • Bree

    I’ve made this probably 6 times in the last two weeks (we buy a lot of bananas that clearly don’t get eaten fast enough!). I also add walnuts instead of the chocolate chips. I’ve been making this into muffins though, rather than the bread and I get about a dozen muffins from one batch. They seem to take about 20 minutes to cook. Delicious!


  • Tessa A

    I forgot to add the vanilla extract! So I took it out after two minutes and stirred it in. Do you think that will work? Also, I only have an 8 x 3.96″ pan. How should I adjust the baking time (or should I)? Thanks

    • Elise Bauer

      Hi Tessa, it should work fine! No need to adjust baking time.

      • Tessa

        Thank you Elise, my family loved it! Any idea how many servings are in a loaf? (I’m tracking calories)

        • Elise Bauer

          Hi Tessa, no idea on the servings in the loaf. It all depends on how thickly you slice it.

        • Sirish Chandraa Dhananjaya

          I would say 8 substantial pieces. I sliced them at a thickness you would find at Starbucks.

  • Margaret

    I cooked this in a bundt pan in my pressure cooker and it is dense, moist, and delicious! I earned a compliment from a pastry chef.
    Instant Pot – high pressure, 55 min, natural release

  • Aisha

    This is just the best recipe! I baked it just now and it is absolutely delicious and so simple to make for a rookie baker like me!! Thank you Elise! I didn’t have allspice but just used cinnamon and nutmeg instead.

    • Melissa Succi

      Just made this recipe and it’s in the oven as we speak! I didn’t have allspice so I used pumpkin spice instead it has allspice in it and other spices I love! And as I was getting the chocolate chips I realized I didn’t have ANY! (I always have them!) Soooo I took Hershey’s kisses and chopped them up… & added a mix of walnuts and pecans.Fingers crossed!!Will check in when it’s tasted!!

  • Nancy

    Added a half cup of sour cream and made mini muffins. Very good!

  • Jan

    This is one of the best recipes EVER and uses up a lot of too soft to eat bananas! Got lots of compliments from friends & family! Even my daughter ate it and doesn’t really care for banana bread!

    • Sirish Chandraa Dhananjaya

      Lol. I landed here too because of the overripe bananas sitting on my dining table.

  • Pearl

    This is a great recipe. We don’t own a loaf pan so I used a 8×8 cake pan. Also out of chocolate chips. It’s been less than 24 hours since I baked this and leas than 1/4 remains. Moist with a perfect balance of chocolate, banana and buttery finish. Delicious!

  • Shiela May

    Can i use dutch cocoa powder and replace baking soda with baking powder? Those are what I have in the kitchen.

    • Elise Bauer

      Hi Shiela May, in general you cannot make substitutions like this an expect the recipe to turn out. I haven’t tried this bread with these substitutions so don’t know what to tell you.

    • Cindy

      You would need to use double the amount of baking powder, at least. I’m not sure about the difference between Dutch cocoa powder and regular.

    • Alison

      Yes it works! I actually put a tsp each of baking soda and baking powder. Came out just fine!

  • Griz

    I followed this recipe to a tee & my batter was so salty & thought about throwing it out. I baked it anyway & it was completely inedible.
    I tried making it a 2nd time using unsalted butter, & no salt & it still came out salty & inedible. I don’t understand…???

    • Elise Bauer

      Sounds like something is off with one of your other ingredients. Did you taste your sugar to make sure it’s sugar and not salt?

    • Felicia

      Definitely messed up somewhere because mine was delicious

    • Dee

      Definitely too much salt. I thought so when I read ‘1 tsp’ but went ahead and followed the recipe. I checked similar recipes which quoted 1/2 tsp. This is a good recipe so I’m going to make it again and go with 1/2.


    I made this recipe into minnie muffins…
    Yummy and super moist…

    • Arolyn Tackitt

      Can I use cinnamon instead of allspice???

  • Jeajea

    Just wondering why you can’t use Dutch processed cocoa?

    • Elise Bauer

      Dutch processed cocoa is alkalized and isn’t as intensely chocolatey as natural. Because it is alkalized, it is also more neutral in ph, which then throws off the leavening measurements for the recipe.

      • jeajea

        Okay… That explains it. Thank you. Followed your recipe exactly and the bread was delicious.

  • Shirley prater

    My family loves this bread, I used Less sugar & white chocolate chips.


  • Laila Abdullah

    My son wants to make this recipe and wants to know what the allspice is for and if it is essential as we don’t have any.

    • Elise Bauer

      Hi Laila, the allspice is not essential, you can skip it if you don’t have any.

      • Madeleine Bachman

        Thank you I was wondering that same!!

  • Eulonda Taylor

    Quick to make, delicious & satisfying. We enjoyed Straight from the oven the later w/a scoop of coffee ice cream. Thanks for the recipe

  • Michelle

    Ok so I just got through making this super easy, super moist and super light bread…best I’ve ever had…tastes soo good ..I sprinkled a few extra chocolate chips on top before baking….I suggest trying a slice with banana /chocolate ice cream. ..excellent flavors. ..I posted on simply recipes instagram…feel free to follow me online guys #mg2sisterscatering

  • Victoria

    forgot to mention that I don’t put spice in it. I prefer it w/o it.

  • Victoria

    I make this recipe all the time without the cocoa and only use 1/3rd cup of brown sugar. I pack it full of pecans and also add chocolate chips. it only takes half an hour to bake in my convection oven. rotate halfway through baking time. comes out perfect every time. I mix all the dry ingredients then the wet and mix w/a fork. it freezes well wrapped in plastic wrap, then foil, then zip loc freezer bag. everyone loves this bread.

  • Leah

    Made this with applesauce instead of butter and it was awesome! My kids can’t get enough!

  • Elishai

    Due to force of habit I’ve placed the cake in the lower rack, per my oven user manual. A bake time of one hour resulted in a cake burnt at the bottom.
    Nevertheless, the top part was good :)
    Thank you for the nice recipe and the tip regarding coconut oil as a replacement for butter. I always prefer non dairy cakes.

  • Mrs. Ellis

    I’ve made this chocolate banana bread twice in the last week…it’s such a hit at my house. I add a bit more cocoa powder because I’m a chocolate fiend and a handful of chopped walnuts for texture…AMAZING! Thanks so much for sharing this simple but DELICIOUS recipe!

  • Idelia

    I added a 1/4 cup of walnuts as well and it was absolutely amazing. It was gone before I could even made tea! Will definitely make again.

  • Kathie

    Hi, Elise! I tried this recipe and LOVE it! It tastes like chocolate cake! This is definitely a keeper! Thanks for posting this wonderful recipe!

  • Patricia

    Love this recipe! I was even able to get my, “I hate bananas” eater to beg for more! I just wondered, can I thaw frozen bananas, and use them for this recipe?

    • jimi

      Totally! When they’re really black throw them in the freezer. Or mash them, put them in a bag, then freezer.

  • Critter

    Made this today and it’s absolutely wonderful. Used coconut oil & added 3 tbsp instant coffee. Also had to use Splenda. Made a small batch (3/4 cup) of dark chocolate ganache for the top. Just heated up a piece in the microwave & it’s still really moist. Love it, thanks for sharing.

  • Ben Myers

    Definitely had the right bananas today. Checked other ingredients. Had them all, except chocolate chips. Added chunks of walnuts instead. Definitely a very edible variation. Excellent recipe.

  • CB

    I’ve made this recipe at least a dozen times, but always as muffins (18min. At 350 degrees). And I always add walnuts. Such a perfect recipe! Thank you.

  • Elana

    I baked this a couple of days ago and my boyfriend and family DEVOURED it! Such a hit! I live in Israel so had no access to allspice but it came out amazing anyway. I subbed the butter with coconut oil (first time I used it for baking) and kept the sugar to half a cup while adding chocolate chips. This honestly was one of the best cakes I ever tasted. Thanks for an amazing recipe- definitely will make this again.

  • Tanya

    I followed the banana bread recipe and it came out so well!! My first baking experience ever!! :) Thank you for the recipe!!

  • Irina

    Made this last week-end and it was GREAT! :) Thanks so much for this great recipe, it was like something from a gourmet bakery :) And easy to make! Love your website (and the photos!), always follow your tips to the letter when trying out something new, and have never been disappointed so far :) Keep up the great work!

  • Veronica Reich

    Loved the results… Light, moist chocolate over the banana flavor was Divine. I used little tiny chocolate raspberry cups because I had no chips and Seigon cinnamon instead of allspice. Excellent taste combo.

  • Melissa

    Love this recipe!! Thank you for sharing. I baked it in my bread machine as to not heat up the kitchen. It took 1.5 hours…worth the wait!! Will definitely add your recipe to my collection.

    • Elise Bauer

      Great idea to make this in a bread machine Melissa, thanks for the idea!

  • Alicia

    Hi! I was wondering if you could freeze the bread and use within a reasonable time period!

    • Elise Bauer

      Hi Alicia, I haven’t tried freezing the bread myself, but I see know reason why it shouldn’t work. Just let it cool down all the way before wrapping first in plastic wrap, then foil, then freezing.

  • Lauren

    Elise, thank you. This is delicious! I use your recipes often in my classes – I teach culinary arts at a public high school in FL. I so love this awesome resource you’ve built!

  • Kathryn

    Used this recipe without the cocoa powder- added chocolate chips and walnuts with a brown sugar cinnamon crumble topping. I also added a 1/4 teaspoon nutmeg. Best and easiest to make banana bread I have made so far- adding this to my personal recipe book to give to the kids. Thanks a lot!

    • Elise Bauer

      Hi Kathryn, I’m so glad you liked it, and that it worked without the cocoa powder and with added chocolate chips! Love the crumb topping idea too.

  • Bratzo

    Its the 2nd time I use this recipie. Is the 2nd time I ever try to use my oven… and now i’m hooked… banana bread for the whole winter (im in Uruguay). Thank you for this great recipie!!

  • Michelle Affinito

    I also made this bread, the only thing I did different is I added walnuts, because what is banana bread without walnuts. It was a big hit and now I have my husband hinting that the bananas are too ripe at the first brown spot so I can make it again. Great recipe!!

  • Mary Ann

    Just made this bread and couldn’t even wait for it to cool. It smelled delicious while it baked. It is so delicious. Left out the allspice since I didn’t have any. Will keep this recipe handy. 5 stars!!


  • JD

    What about baking it in a cast iron skillet? Thoughts?

  • Heide

    Reeeeally good! I left out the allspice just because I don’t care for it.
    Love your site, Elise. Whenever I’m looking for an idea I always find something good here.

  • Carolyn Henry

    Hi Elise. I’m new to your website. I love bananas & chocolate. I’m going to try this very soon. I love pecans, so I’m going to add them to this recipe. Then the next one I will try with almonds. But, tonight, I’m just going to make a plain banana nut bread, until I get the rest of the ingredients. Can’t wait to see the ingredients. Keep those awesome recipes coming.

  • Juliet Davenport

    This recipe is fantastic! I made it recently and it turned out perfectly. I’m already ripening bananas for my next batch! Thanks Elise!!

  • Stephanie

    I feel like this would be delicious paired w a German (Coconut) Frosting…

  • Jenny F

    Home on a snowy day and decided to make this. It’s awesome! I had some peanut butter frosting leftover from a dessert I made yesterday, and oh my goodness does that little kick of peanut butter bring it to a whole new level. Thanks for sharing this one! Saving as a favorite!

  • Denise M

    Suggestion for outlay of this Recipe: It would be in your best interest if you would have All the directions at the bottom, rather than after each step photo for this Amazing Bread, which I made for my Husband & teenage Son! Happy Valentine’s Day! PS. I will try a piece or two also.

  • Gaelle

    Good morning Elise,

    I made this yesterday and after sitting for a day this is really good. I put some strawberry/apple fruit butter on top for breakfast this morning and I was just in heaven. However, I played around with the flour. I put a cup of all purpose flour, and split the 1/4 cup between almond and coconut flours. The bread did not rise at all but was fully cooked. It had a nice moist, dense and crumbly consistency. If possible could you advise me on what to do to allow the bread to rise given the changes I made with the flour?

  • Anne

    I’m new to your site and just tried this recipe. It was easy and delicious. The texture reminded me of brownies. We ate if for breakfast, and then after dinner my husband warmed up a slice and topped it with vanilla ice cream for dessert. I’ll definitely make this again. Thanks!

  • Cheryl D

    Just tried the chocolate banana bread recipe. Absolutely delicious ! Sliced with a little butter really makes this a fantastic snack. Will add this to my favorites. Thank you .

  • Laura

    I made this today and it’s scrumptious! I may have added a bit more banana (I didn’t really measure) and a few more chocolate chips…as well as some extra cinnamon and coffee (a TBLSP of instant mixed with just enough water to make a paste) and it’s sooooo good! I like the idea of adding some nuts as well, so I’ll try that another time. Thanks for yet another winner!

  • Elisa

    I made this last night and it is delicious. Mine was done at 55 minutes. My 2 year old daughter was a little upset that I used her (overripe) bananas for it, but luckily she loved the bread, too!

  • Christine

    Just made this – it came out great – I did sub the oil for applesauce since we eat a little oil.


  • Sam M

    The classic Banana Bread recipe is a family favorite. So we were super excited to see a chocolate version. The kids and I baked it up exactly as written and it was very yummy. I was surprised how chocolatey it was. It will be another favorite.

  • Holiday Baker Man

    A great tasting loaf! Yo u could guild the lily by adding a cup of pacans and a very light milk glaze over the top. Just fine without it though!

  • nancy henderson

    Made this up this morning. Ate first piece warm (had to test of course :-), can’t stop going back for more and more… need more ripe bananas! Great recipe. A keeper!

  • Diana S. T.

    Absolutely the best banana bread with chocolate that I have ever had! It is perfect. I am not a huge fan of banana bread but I will be making this delicious bread often. It is a recipe you can make with confidence when you give bread as a gift or take it to a social gathering. Thank you for your lovely recipes! I always know that when I try a recipe from your site, it is going to be excellent.


  • Christina

    This was lovely! I reduced the sugar to 1/2 cup, and the salt to about 3/4 tsp (only because of the reduced sugar, I wanted to keep the sugar:salt ratio approximately the same). It was the perfect sweetness for us, and beautifully moist and tender.


  • Bego

    I need to do this recipe, but I live in Chile and I haven’t found allspice.. Is there something I could replace it? Thanks

  • Lisa @ Healthy Nibbles & Bits

    Banana bread is one of my favorite things to make when I have overripe ones lying around the kitchen. Mixing it with chocolate this way sounds heavenly.

  • Holly

    Thank you for a wonderful recipe! Both my husband and myself loved this bread. I did make one alteration – I added a streusel topping to it and it came out terrific. Thank you again and keep up the excellent work!

  • Alejandra

    Why is Dutch processed cocoa not ok for this recipe? thanks!

  • kay serbesoff

    thnk you the bread receipe was great.

  • dearcat

    Chocolate and banana – best combo ever was. I have placed chocolate chips in my banana bread but never the cocoa. A must try. Thanks Elsie

  • Joanna

    What a combo! Perfect for breakfast! A slice of chocolate banana bread with a drizzle of honey….!

  • brandy

    Could you make muffins with this recipe? How would the baking temp/time change?

    • Elise Bauer

      Hi Brandy, I haven’t made muffins with this recipe yet, but I don’t see why you couldn’t. Same baking temp, probably only about 10 minutes or so on the bake time though. You’ll have to experiment to see what’s the right amount of time for your oven and setup.

  • June Burns

    What a great loaf! I always love chocolate for breakfast :)

  • Chad McKenna

    I will add this to my (your) banana bread recipe file, I might add nuts as well. One of my changes to your basic recipe has been toasted coconut and pineapple. My daughter calls it Pina colada bread.

    • Elise Bauer

      Hi Chad, I love it! What a great idea. I’ll have to try that too.

  • Rebecca @ Bring Back Delicious

    I love using mini chocolate chips for recipes like this because the chocolate spreads out more evenly. Looks amazing though!