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This Chocolate Banana Bread recipe is SO moist and delicious. Plus, it’s super easy. Only four ingredients!
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Have you ever thought to yourself, “I’d like to eat brownies but pretend that I’m being healthy”? Then this is the dessert recipe for you! This Chocolate Banana Bread will satisfy all of your chocolate cravings while packing in a bit of potassium too. Did I mention that it’s also only four ingredients? I bet you have all the ingredients to make this in your pantry and fridge right now!
Ingredients for Chocolate Banana Bread
As far as quick bread recipes go, you can’t get much more simple than this one! Here’s all you need:
- Brownie mix – I love Ghirardelli Triple Chocolate Brownie Mix, but any of your favorite brands will work.
- 2 ripe bananas – the riper the better! Fold the mashed bananas in to the brownie mix in a medium bowl.
- Butter – melted
- 1 large egg – whisk the egg in with the melted butter.
That’s it! The brownie mix allows you to skip out on the baking soda, salt, all purpose flour, unsweetened cocoa powder, basically includes all the dry ingredients that you usually need for bread. And just three wet ingredients and you’ll have a delicious double chocolate banana bread that tastes like a fudgy chocolate cake. So yummy!
Tips for Making Chocolate Banana Bread
- For this Chocolate Banana Bread, our favorite brownie mix to use is the Ghirardelli Triple Chocolate Mix. I like it because it has three kinds of chocolate chips — milk, semi-sweet, and dark.
- One thing to remember when making this bread that’s different than other banana bread recipes, is that some brownie mixes come out really gooey in the middle and then bake a little more while they are cooling, so doing the classic “toothpick test” on this bread can be a little misleading. Check for moist crumbs during the toothpick test, but be careful not to over-bake the outside.
- Use a loaf pan, either a 5-inch loaf pan or a couple of mini inch loaf pans.
- Grease each pan well and dust with some natural cocoa powder or chocolate flour to avoid sticking.
- It is also important to let each loaf cool the full two hours before slicing it — which is hard to do because this bread smells SO amazing when it is cooking. I wanted to eat the whole loaf the second I pulled it out of the oven, but if you slice before it is completely cooled it won’t hold its shape very well.
- Cool each loaf on a wire rack to keep it from getting too soggy on the bottom.
Additions and Substitutions for this Recipe
- Add a handful of chopped pecans or walnuts for extra texture and crunch.
- Dust the top with a little powdered sugar for garnish.
- For extra deep chocolate, dust with some Dutch process cocoa powder or vegan cocoa. It gives the loaf an elegant look and deeper chocolate flavor.
- If you want extra chocolate flavor and your brownie mix doesn’t include chocolate chunks, add some of your own favorites.
- Top each loaf with a sprinkle of remaining chocolate chips.
- Try different flavors of chips: peanut butter chips, butterscotch chips, white chocolate chips, etc.
How to Store Leftovers
Cover each loaf with plastic wrap and keep at room temperature for up to five days. Or you can freeze extra bread! Make sure the bread is tightly covered with plastic wrap and aluminum foil. Keep it in the freezer for up to two months.
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More Sweet Breads You’ll Love
Sweet breads are great because they have all the comfort food homey-ness of homemade bread but without all the waiting for the dough to rise and the elbow grease of kneading! When you’re in the mood for a warm, sweet treat, try one of these other sweet breads!
How to Make Chocolate Banana Bread
Chocolate Banana Bread
Ingredients
- 2 ripe bananas
- 20 oz brownie mix We used Ghirardelli Triple Chocolate Brownie Mix
- 1/3 cup melted butter
- 1 large egg
Instructions
- Preheat oven to 350. Grease an 8×4 bread pan. In a bowl, mash bananas with a fork.
- Stir in brownie mix, butter, and egg. Mix until moistened.
- Pour batter into the greased bread pan. Bake for 60 minutes.
- Remove bread from the oven and let it cool in the pan for 10 minutes. Then remove from pan, and place bread onto a cooling rack. Optional to sprinkle chocolate chips on top.
- Let cool for 2 hours before slicing.
Ok but these are just something else! Had 3 overripe bananas that I needed to use so I’m glad I found this 😍
I made this using a GF brownie mix. Delicious!
I’d like to try this. Can I use olive oil instead of melted butter. If not, is there any substitute you would recommend? Thanks!
Olive oil will change the flavor of the bread, so I wouldn’t recommend that. I would use coconut oil!
This is seriously the most moist delicious bread of all time. Adding the chocolate to an already delicious banana bread just takes this over the top and it is incredible.
Delicious and rich flavour and absolutely perfect texture. My kids are asking for it again and again!
Looks delicious! Seems like there isn’t enough liquid. Do the bananas really make up for the water in the regular brownie recipe?
Also, can you substitute cooking oil (Olive or vegetable) for the melted butter?
Yes, the bananas do bring enough liquid to the recipe. I would recommend vegetable oil as a substitute, not olive oil. You can also use coconut oil!
I love that this only requires four ingredients. Totally easy and delicious to make!
I don’t think I’ve ever had chocolate banana bread! This looks like a combination I will have to try!
Fantastic recipe! So moist and decadent
120oz is one bag of brownie mix?? Or do you put all 4 bags???
The amount of brownie mix is 1 – 20 ounce box or bag of brownie mix. I’ll fix this one the recipe so it is easier to read. Thanks for asking!
I just want to make sure…..do you make the brownie mix first with instructions on the box? Thanks sounds delicious.
I put it in a plastic bread bag or a resealable plastic bag. Thank you for asking!
How do you cover the bread after slicing and enjoying, if there is leftovers?
Yum – thank you. Have a good week!