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    Home » Recipes » Sweet Breads & Muffins » Fudgy Chocolate Banana Bread

    Fudgy Chocolate Banana Bread

    Published: May 12, 2021 by Lucy · This post may contain affiliate links · 78 Comments

    Jump to Recipe
    A chocolate loaf with chocolate chips scattered on top on a white and grey patterned tea towel.

    This fudgy and moist Chocolate Banana Bread is hands-down the most delicious and rich loaf ever! With a double dose of chocolate and the goodness of bananas, it's great for lunch boxes and freezer-friendly too - what more could you want?!

    A loaf of Fudgy Chocolate Banana Bread with chocolate chips scattered on top on a white and grey patterned tea towel.

    Making neglected and over-ripe bananas into a delicious banana bread is something I do regularly!

    With so many equally delicious variations of banana bread, choosing which one to make can be a tough decision.

    My Chocolate Chip Banana Bread is a happy compromise between Fudgy Chocolate Banana Bread and my Café Style Banana Bread, and if you prefer individual muffins, my Banana Choc Chip Muffins are a delicious option too.

    A partly sliced loaf of Chocolate Banana Bread with chocolate chips scattered on top on a white and grey patterned tea towel.

    Why You're Going To Love This Recipe

    Ripe, soft bananas and chocolate combine in this simple recipe that has the most amazing, fudgy texture and is just delicious!

    "One of my fave recipes for left over bananas". "So easy to make and so, so delicious".

    • Simple Pantry Ingredients – Most of the ingredients are basic pantry staples, making this a budget-friendly recipe.
    • Quick and Easy - This recipe takes just 10 minutes to prepare, and you can make it in just one bowl!
    • Freezer-friendly - Pack individually wrapped and frozen slices into lunchboxes straight from the freezer, and they will defrost before lunchtime.
    A chocolate banana loaf topped with milk chocolate bits with three slices cut on a white and grey tea towel.

    What You Need

    Note: Scroll to the recipe card at the bottom for the ingredients, quantities and full detailed method. 

    Ingredients for chocolate banana bread measured out into individual bowls on a marble counter top.
    • Butter - I prefer to use unsalted butter as a baking ingredient. This is not essential, and if you usually buy salted butter, using that will be perfectly fine.
    • Bananas - Ripe, soft bananas are the best ones to use in banana bread recipes. They add much more flavour as well as their own sweetness. The browner the bananas, the better!
    • Brown Sugar - Using brown sugar in recipes adds a deeper, more caramel flavour and colour, and keeps the texture moist.
    • Egg - When using eggs in a recipe, it is best to have them at room temperature before you start. I suggest cracking eggs into a separate bowl before adding them. If they are past their best, or you have pieces of the shell fall in, you won't waste the ingredients.
    • Vanilla Extract - You can use vanilla essence or paste if you prefer.
    • Plain flour – Also known as all-purpose flour, this doesn't contain any raising agents.
    • Cocoa Powder - There are a couple of main varieties of cocoa powder; Natural Cocoa Powder and Dutch-processed, which is also referred to as alkalised cocoa. The beans are washed in an alkaline solution to neutralise the cocoa, yielding a smoother, mellower flavour. Cadbury Bournville Cocoa is readily available in most supermarkets and is 100% Dutch processed.
    • Salt - Salt is added to sweet recipes as it enhances the sweetness! If you're using salted butter, you can leave this ingredient out.
    • Bi-Carbonate Soda - Also known as baking soda, this is a leavening agent that is an ingredient of baking powder. The two are therefore not interchangeable.
    • Dark Chocolate Melts – Chocolate Melts are small, round buttons of chocolate that are easy to melt, unlike Chocolate Chips. The chocolate melts give the chocolate banana bread it's rich chocolate flavour.
    • Chocolate Chips - Chocolate chips are small, peaked rounds of chocolate, specially formulated to hold their shape. The chocolate chips give the banana bread delicious little bursts of chocolate in every bite.
    A chocolate loaf topped with milk chocolate bits on a white and grey tea towel

    How To Make Fudgy Chocolate Banana Bread

    The aroma coming from your oven while this is baking will have your mouth watering!

    Note: Scroll to the recipe card at the bottom for the ingredients, quantities and full detailed method. 

    Prepare The Wet Ingredients

    Melt the butter in a microwave-safe bowl, then mash the bananas into it.

    Add the brown sugar, egg and vanilla extract.

    Brown sugar, mashed bananas, melted butter, egg and vanilla in a white bowl.

    Whisk until well combined.

    Ingredients, including brown sugar, being mixed with a red handled whisk into a melted butter mixture in a white bowl.

    Make The Batter

    Sift the plain flour, cocoa powder, salt and bi-carb soda over the top.

    Flour, cocoa powder and other dry ingredients added to a white bowl with liquid ingredients.

    Stir until just combined. 

    Dry ingredients being stirred into melted butter and banana mixture in a white bowl with a wooden spoon.

    Add the dark chocolate chips.

    Chocolate melts on top of batter in a white bowl with a wooden spoon.

    Stir through until well combined.

    Chocolate batter in a white bowl with a wooden spoon on a marble counter top.

    Assemble And Bake

    Pour mixture into the prepared loaf tin and sprinkle the chocolate chips over the top.

    Chocolate banana bread batter in a paper lined loaf tin sprinkled with chocolate chips.

    Bake for 55 minutes in the preheated oven.

    Allow to cool in the tin for 20 minutes, then transfer to a wire rack.

    A baked banana and chocolate loaf covered in chocolate chips, in a loaf tin resting on a pink tea towel.

    Expert Tips And FAQ

    What can I use if I can't find chocolate melts?

    If you can't find chocolate melts you can use any baking chocolate chopped into pieces.

    Can I use milk chocolate instead of dark?

    This Fudgy Chocolate Banana Bread is just as delicious with Milk Chocolate Melts, so feel free to substitute the Dark Chocolate Melts, if you prefer.

    What temperature do I use for a conventional oven?

    I specify fan-forced oven temperatures in my recipes, so if you have a conventional oven, increase the temperature by between 10 and 20 degrees Celsius, and monitor your baking regularly during the cooking time.

    How should I store the Fudgy Chocolate Banana Bread?

    The Fudgy Chocolate Banana Bread can be stored in an airtight container for up to 4 days at room temperature.  Alternatively, individual slices can be frozen in an airtight container for up to 2 months.

    A slice of chocolate loaf topped with milk chocolate bits on a white plate.

    More Lunch Box Friendly Recipes

    Recipes with fruit make great lunchbox additions, and these are some of the ones I make regularly:

    • Apple, Zucchini and Carrot Bread - This is a simple, nut-free recipe that is moist and delicious.
    • Chocolate Chip Zucchini Bread - This is a healthier option for lunchboxes, and is made with Greek yoghurt, honey and coconut oil.
    • Apple Oat Muffins - Made with fresh apples and rolled oats, these moist Apple and Oat Muffins are a quick and easy recipe.
    • Easy Blueberry Muffins - This simple 3 step recipe for café style Blueberry Muffins takes just 5 minutes to prepare!

    WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

    A chocolate loaf with chocolate chips on top, sitting on a white and grey patterned tea towel.

    Fudgy Chocolate Banana Bread

    Fudgy Chocolate Banana Bread is a moist and delicious loaf with a double dose of chocolate and the goodness of bananas.
    5 from 21 votes
    Print Pin Rate
    Course: Snacks
    Cuisine: lunch box snacks
    Prep Time: 10 minutes
    Cook Time: 55 minutes
    Total Time: 1 hour 5 minutes
    Servings: 16 serves
    Calories: 268kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    • 150 g butter
    • 300 g ripe bananas (~1 cup mashed)
    • 120 g brown sugar (¾ cup)
    • 1 egg
    • 1 tsp vanilla extract
    • 150 g plain flour (1 cup)
    • 35 g cocoa powder
    • ¼ tsp salt
    • 1 tsp bi-carbonate soda
    • 95 g dark chocolate melts (½ cup)
    • 55 g choc chips (¼ cup)

    Instructions

    Conventional Method

    • Preheat oven to 160 degrees Celsius (fan-forced).
    • Grease and line a rectangular loaf tin (approx 23cm x 13cm) and set aside until needed. 
    • Melt the butter in a microwave-safe bowl.
    • Add the bananas to the melted butter and mash together.
    • Add the brown sugar, egg and vanilla extract and whisk until well combined.
    • Sift the plain flour, cocoa powder, salt and bi-carb soda over the top. Stir until just combined. 
    • Add ½ cup dark chocolate melts and stir through until well combined. 
    • Pour mixture into the prepared loaf tin. Sprinkle the chocolate chips over the top.
    • Bake for 55 minutes or until a skewer inserted into the middle comes out with just a few crumbs on it (don't overcook though - you want a moist, fudgy loaf).
    • Allow to cool in the tin for 20 minutes and then transfer to a wire rack to cool completely.

    Thermomix Method

    • Preheat oven to 160 degrees Celsius (fan-forced).
    • Grease and line a rectangular loaf tin (approx 23cm x 13cm) and set aside until needed. 
    • Place the plain flour, cocoa powder, salt and bi-carb soda into the Thermomix bowl. Sift 1 second, Turbo, 5-6 times then set aside in a separate bowl.
    • Place the butter and bananas into the Thermomix bowl and mix for 2 minutes, 100 degrees, Speed 2.5. Scrape down the sides of the bowl, before mixing for 10 seconds, Speed 5.
    • Add the brown sugar, egg and vanilla extract and whisk for 20 seconds, Speed 6.
    • Add the flour mixture and the chocolate melts and mix for 10 seconds, Speed 5. Scrape down the sides and mix for a further 5 seconds, Speed 5.
    • Pour mixture into the prepared loaf tin. Sprinkle the chocolate chips over the top.
    • Cook for 55 minutes or until a skewer inserted into the middle comes out with just a few crumbs on it (don't overcook though - you want a moist, fudgy loaf).
    • Allow to cool in the tin for 20 minutes and then transfer to a wire rack to cool completely.

    Notes

    Recipe Notes and Tips
    If you can't find Chocolate Melts, you can use any baking chocolate, cut into chunks.
    You can substitute the Dark Chocolate Melts with Milk Chocolate Melts if you prefer.
    If you have a conventional oven, increase the temperature by between 10 and 20 degrees Celsius, and keep a close watch towards the end of the baking time.
    This Fudgy Chocolate Banana Bread can be stored in an airtight container for up to 4 days at room temperature.  Alternatively, individual slices can be frozen in an airtight container for up to 2 months.

    Nutrition

    Calories: 268kcal | Carbohydrates: 35g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 255mg | Potassium: 206mg | Fiber: 3g | Sugar: 20g | Vitamin A: 360IU | Vitamin C: 2.6mg | Calcium: 27mg | Iron: 1.4mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!
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    Reader Interactions

    Comments

    1. Diane Riess

      November 20, 2022 at 5:14 pm

      5 stars
      Absolutely the best!! My grandkids cannot get enough! Love it! And thank you!

      Reply
      • Lucy

        November 20, 2022 at 5:16 pm

        Fantastic!

        Reply
    2. Paula

      November 14, 2021 at 12:52 am

      5 stars
      Absolutely lush, made it with my own grown bananas and it was soft fluffy with a fudgy taste, now my go to recipe.
      Thanks for the recipe

      Reply
      • Lucy

        November 15, 2021 at 7:12 am

        That's so fantastic!

        Reply
    3. cate

      September 26, 2020 at 4:38 pm

      5 stars
      Oh my days!!!! Delicious! I will be making again for sure! Thank you for bringing this into my life 🙂

      Reply
      • Lucy

        September 27, 2020 at 8:23 am

        Thank you so much!

        Reply
    4. Kate

      September 15, 2019 at 4:29 pm

      Have made this a couple of times recently and substituted baked sweet potato instead of banana, worked out fine!

      Reply
      • Lucy

        September 16, 2019 at 7:19 am

        Ooh thats a great idea!!

        Reply
        • Anita

          August 15, 2021 at 1:51 pm

          5 stars
          Absolutely delicious! It makes a lovely change to plain banana bread. So moist and stayed fresh but didn't last because everyone loved it.

          Reply
          • Lucy

            August 16, 2021 at 8:27 am

            That's wonderful to hear!

            Reply
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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

    More about me →

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