Soft, moist Chocolate Banana Bread studded with chocolate chips both inside and on top for double the chocolate flavor. This version uses no butter or oil and requires no mixer—simple, healthier, and delicious.
Love banana bread? Try other variations like a cinnamon swirl, blueberry, classic chocolate chip, or a coffee-cake crumb streusel topping.
Why You’ll Love This Recipe
- Loaded with chocolate: Cocoa powder plus semi-sweet and mini chocolate chips give rich, fudgy flavor in every bite.
- No butter or oil: Unsweetened applesauce and ripe bananas provide all the moisture, making the loaf tender without added fat.
- No mixer required: Everything comes together with a couple of bowls and a fork—easy cleanup.
- Freezer friendly: Freeze a whole loaf or individual slices for quick breakfasts or snacks later.
Ingredients You’ll Need
NOTE: Full ingredient amounts and the printable recipe card are in the recipe section below.
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Most home bakers will already have these pantry staples on hand. Below are the ingredients and brief notes on why they’re used.
- All-purpose flour – Measure by spooning into a cup and leveling or weigh for accuracy.
- Cocoa powder – Unsweetened natural or Dutch-process work; using a mix of both adds depth.
- Baking soda – Leavens the quick bread; make sure it’s fresh for best rise.
- Salt – Balances and enhances the chocolate and banana flavors.
- Ripe bananas – The riper, the more banana flavor and natural sweetness.
- Light brown sugar – Adds sweetness and a hint of molasses richness.
- Unsweetened applesauce – Replaces added fat while keeping the loaf moist.
- Egg – Provides structure and helps bind the batter.
- Vanilla extract – Boosts overall flavor.
- Chocolate chips – Use semi-sweet chips folded into the batter and mini chips on top for a pretty, melty finish. Use whatever you have on hand.
With these ingredients ready, the loaf comes together quickly—no mixer necessary.
How to Make Chocolate Banana Bread
NOTE: Full ingredient amounts and the printable recipe card are in the recipe section below.
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- Preheat the oven to 350°F (175°C).
- Lightly grease an 8×4-inch (1-pound) loaf pan or line it with parchment paper, leaving a couple inches of overhang to lift the loaf out easily. Lightly grease any exposed edges of the paper.
- Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl; set aside.
- In a separate bowl, mash the bananas with a fork until smooth. Stir in the brown sugar, applesauce, egg, and vanilla until combined.
- Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the semi-sweet chocolate chips.
- Pour the batter into the prepared pan and sprinkle the top with mini chocolate chips.
- Bake at 350°F for 55–60 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Test in a few spots to avoid mistaking melted chips for batter.
- Let the loaf cool in the pan for 10 minutes, then use the parchment overhang to lift it out and finish cooling on a wire rack. Serve warm for melty chocolate chips, or let cool completely before slicing.
Serving and Storage
- Enjoy this chocolate banana bread warm so the chips are gooey. Allow it to cool just enough to slice comfortably.
- To store: Keep slices in an airtight container at room temperature up to 4 days or refrigerate up to 1 week.
- To freeze: Wrap the whole loaf or individual slices tightly in plastic wrap, place in a freezer-safe bag, and freeze up to 3 months. Thaw at room temperature or gently reheat slices.
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Recipe Notes
- Pan choice: A metal loaf pan conducts heat more evenly than glass or ceramic for this quick bread. Metal helps the edges and center bake at a similar rate.
- Measure bananas: Bananas vary in size—measure mashed banana by weight or volume for consistent results. A kitchen scale is most accurate.
- For a smoother crumb: Mash bananas thoroughly or pass them through a ricer to avoid chunks if you prefer an even texture.
More Banana Recipes You’ll Love
Cinnamon Swirl Banana Bread
Banana Oatmeal Chocolate Chip Cookies
Banana Crumb Muffins
Favorite Banana Cake Recipe
Chocolate Banana Bread
Prep: 10
Cook: 1
Total: 1 10
Soft and moist chocolate banana bread with chocolate chips inside and out. No butter or oil is used, and the batter mixes up quickly without a mixer.
12 slices
Ingredients
- 1 cup (125 g) all-purpose flour (stir, spoon & level)
- ½ cup (40 g) unsweetened cocoa powder, natural or Dutch-process (or half of each)
- 1 tsp baking soda
- ½ tsp salt
- 1⅓ cups (315 g) mashed bananas (about 3 small ripe bananas)
- ¾ cup (150 g) light brown sugar, gently packed
- ½ cup (122 g) unsweetened applesauce
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 cup (170 g) semi-sweet chocolate chips
- 1 Tbsp (14 g) mini chocolate chips for topping (optional)
Equipment
- Kitchen scale (recommended)
- Large mixing bowl
- 1-pound (8×4-inch) loaf pan
- Parchment paper (optional)
- Cooking spray or pan grease
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8×4-inch loaf pan or line with parchment, leaving a couple inches of overhang to lift the loaf out. Lightly grease any exposed paper.
- In a bowl, whisk the flour, cocoa powder, baking soda, and salt; set aside.
- In another bowl, mash the bananas until smooth. Stir in the brown sugar, applesauce, egg, and vanilla until combined.
- Add the dry ingredients to the wet and mix until incorporated. Fold in the semi-sweet chocolate chips.
- Pour the batter into the prepared pan and sprinkle mini chocolate chips on top, if using.
- Bake for 55–60 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Check in a few places to avoid mistaking a melted chip for raw batter.
- Cool in the pan for 10 minutes, then remove and transfer to a wire rack to finish cooling. Serve warm for melty chips or cool completely before slicing.
Notes
- Applesauce substitute: You can replace applesauce with a neutral oil (canola or vegetable) or use sour cream or plain Greek yogurt. Do not omit the fat altogether.
- Storage: Store slices in an airtight container at room temperature up to 4 days or refrigerate up to 1 week.
- Freezing: Double-wrap the whole loaf or individual slices in plastic wrap, place in a freezer-safe bag, and freeze up to 3 months.
Nutrition
Serving: 1 slice
| Calories: 224 kcal
| Carbohydrates: 39 g
| Protein: 4 g
| Calories: 224 kcal
| Carbohydrates: 39 g
| Protein: 4 g
Disclaimer: Nutritional values are estimates calculated with a third-party tool.
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