Chocolate Banana Bread and Muffins

If the bananas sitting on your counter are destined to end up as banana bread, give this chocolate version a try! It’s easy to make, full of chocolate flavor, and works well as a breakfast treat or an afternoon snack.

What You’ll Need for Chocolate Banana Bread:

  • 3 bananas– adds moisture and acts as a binder– no eggs needed!
  • 6 tbsp vegetable oil– doesn’t impart flavor like butter and adds enough liquid so no milk is needed
  • 1 tsp baking soda– gives rise but also keeps a dense crumb
  • Sugar, flour, cocoa, vanilla, and salt– on-hand staples make baking any time easy!
  • Chocolate Chips if you’re feeling extra chocolate-y

Chocolate Banana Bread and Muffins

Emma Watling
Delicious, moist banana bread or muffins with chocolate. Great snack or on-the-go breakfast treat. Dairy and egg free (vegan). Recipe makes 1 loaf or 12 muffins. Freezes well.
5 from 1 vote
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Brunch, Snack
Cuisine American, Southern
Servings 12
Calories 225 kcal


  • 1 and 2/3 cup AP flour
  • 1/3 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 bananas, mashed
  • 1 cup sugar
  • 6 Tablespoons vegetable oil
  • 1/2 teaspoon vanilla
  • 1/2 cup chocolate chips optional


For Chocolate Banana Bread Loaf: (Yield 12 slices)

  • Preheat oven to 350°F. Prep/line a 9 x 5 loaf pan.
  • In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  • In a large bowl, mash bananas until smooth. Stir in sugar, oil, and vanilla.
  • Stir dry ingredients into banana mixture until just combined. If using, fold in chocolate chips.
  • Fill loaf pan and bake on 350°F for 50 to 60 minutes, or until top springs back when touched and/or a toothpick inserted comes out clean.
  • Rest in pan for 5 minutes. Remove from pan and let cool for an hour for easier cutting. Store covered at room temperature for up to 3 days.

To make into muffins: (Yield 12 muffins)

  • Scoop batter into 12 lined muffin tins, filling each 3/4 full.
  • Bake muffins for 25 minutes, or until tops spring back when pressed or toothpick inserted comes out clean. Let sit in pan for 5 minutes then enjoy.
  • Store, covered, at room temperature for up to 3 days.

For Freezing:

  • Wrap individual slices or muffins then place in freezer safe bags, removing as much air as possible. Freeze for up to 2 months.


Calories: 225kcal
Keyword Banana Bread Muffins, Chocolate Banana Bread, Vegan Chocolate Banana Bread
Tried this recipe?Let us know how it was!

How to Customize Chocolate Banana Bread and Muffins:

  • Swirl a little peanut butter or other nut butter into top of the muffin batter–be careful not to overfill muffin tin as muffin tops will spread
  • Sprinkle with decorating sugar
  • Use peanut butter chips instead of chocolate
  • Add walnuts with chocolate chips for a delicious combo

So which do you prefer for a quick snack? A slice of banana bread or a banana bread muffin? I’m probably team muffin because they’re portable already but I also love a piece of banana bread with an afternoon coffee so really, both are winners!

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