1-First, gather and measure all your ingredients to make the process smooth. Here’s the full list of what you’ll need, formatted clearly for easy shopping and prepping:

2-Second, preheat your oven to 350°F and grease a loaf pan to prevent sticking. This step ensures your bread comes out perfectly shaped and easy to remove. Take a moment to double-check your oven temperature for the best results it makes a big difference in how the bread rises.

3-Third, in one bowl, whisk together the dry ingredients: 1 cup all-purpose flour, 1/2 cup Dutch process cocoa, 1 teaspoon baking soda, and 1/2 teaspoon sea salt. This mix creates the base that gives the bread its structure and rich flavor. Make sure to whisk until everything is evenly combined to avoid lumps later.

4-Fourth, in a large bowl, mash 3 large brown bananas with a fork until you have about 1 ½ cups of smooth mash. Then, stir in the 1/4 cup melted and slightly cooled unsalted butter along with 1/4 cup vegetable oil or melted coconut oil. This combo adds moisture and tenderness to the bread, making it extra soft.

5-Fifth, add 3/4 cup packed light brown sugar, 1 large room-temperature egg, and 1 teaspoon pure vanilla extract to the banana mixture. Mix everything until it’s smooth and well blended this helps distribute the flavors evenly. The brown sugar’s molasses keeps the bread moist, so don’t skip stirring it in thoroughly.

6-Sixth, gently fold the dry ingredients into the wet mixture without overmixing. This keeps the bread light and fluffy. Once combined, stir in 3/4 cup of the semisweet chocolate chips to add those gooey pockets of chocolate. Be careful not to stir too much, as that can make the bread tough.

7-Seventh, pour the batter into your greased loaf pan and smooth the top. Sprinkle the remaining 1/4 cup semisweet chocolate chips on top for an extra chocolatey crust. This step adds visual appeal and more flavor in every bite. Pop it into the preheated oven and bake for 50-65 minutes.

8-Eighth, check for doneness by inserting a toothpick into the center it should come out mostly clean, though some melted chocolate is okay. Every oven is different, so start checking at 50 minutes to avoid overbaking, which could dry out the loaf. Once it’s ready, let it cool in the pan for 15 minutes.

9-Final Step: Transfer the loaf to a wire rack to cool until it’s warm before slicing. This helps the bread set and makes for neat slices. Enjoy your freshly baked chocolate banana bread on its own or with a spread it’s perfect for breakfast, snacks, or dessert. For more ideas on baking variations, check out our banana bread variations guide on the site.