Chocolate for breakfast? This chocolate banana bread recipe is the perfect way to start the day. It’s loaded with chocolate goodness, moist and perfect with a hot cup of coffee. 

Chocolate Banana Bread – Healthyish Foods

It took me a few tries to come up with the perfect chocolate banana bread recipe. However, I think it’s safe to say, this bread is pretty perfect. Smear your bread with some nut butter for an extra pop of flavor. Or you can simply enjoy this bread as is. Either way, you’re in for a tasty banana bread recipe.

Chocolate Banana Bread – Healthyish Foods

Looking for more breakfast breads? Try my old fashioned banana breadpumpkin bread or my tasty cinnamon apple bread recipe.  

Chocolate Banana Bread – Healthyish Foods
Chocolate Banana Bread – Healthyish Foods

Chocolate Banana Bread

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  • 1 cup coconut sugar or cane sugar
  • 1 stick of unsalted butter, room temperature
  • 2 large eggs
  • 1 teaspoon vanilla flavoring
  • cup 2% milk
  • 2-3 ripe bananas smashed – about 1 cup
  • ½ cup unsweetened cocoa powder
  • 2 cups AP flour – all purpose
  • 1 teaspoon baking soda
  • Pinch salt
  • ½ cup chocolate chips


  • Two 8" x 3" 7/8 inch foil baking tins
  • 3 mixing bowls


  • Preheat the oven to 350 degrees.
  • Spray two 8”x 3” 7/8-inch foil baking tins with baking spray and set them aside.
  • In a mixing bowl, cream together the butter and sugar using a hand mixer.
  • Add in one egg at a time and beat until well combined and smooth.
  • In a separate bowl, smash the banana using the back of a fork. You’ll want the bananas to look like baby food.
  • Add the smashed banana, milk, and vanilla flavoring into the bowl with the sugar, egg, butter mixture. Fold everything together using a spatula.
  • In a separate mixing bowl, combine the dry ingredients. This includes the, cocoa powder, AP flour, baking soda, and salt. Whisk until well combined.
  • Pour the dry ingredients into the wet ingredients and fold everything together using a spatula. Once well combined, fold in the chocolate chips.
  • Split the batter between the two baking tins, and top with some extra chips.
  • Bake for 40 minutes or until a toothpick inserted into the center of the bread comes out clean.
  • Store covered for 3-4 days on the counter. Freeze for up to 1 month.