Decadent Dark Chocolate Banana Bread (Moist & Delicious)

I ordered Dark Chocolate Banana Bread from a Bakery and I fell in love with it. I normally love all things Banana but this was so magical, I had to recreate this recipe.

The trick is to make it super moist and dark. It’s definitely taken me a while, so I’m putting those tips below the recipe!

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Decadent Dark Chocolate Banana Bread

Recipe by Chloe M.Course: DessertDifficulty: Medium

Servings

10

slices

Prep time

10

minutes

Cooking time

1

hour 

Ingredients

• Wet Ingredients:

• 3 large ripe bananas, mashed (the riper, the better!)

• 2 large eggs

• ½ cup melted butter (or coconut oil for a dairy-free version)

• ½ cup brown sugar (adds moisture and deeper flavor)

• 1 teaspoon vanilla extract

• ½ cup Greek yogurt or sour cream (secret to extra softness!)

• ½ cup melted dark chocolate (70% cocoa or higher)

• Dry Ingredients:

• 1 ½ cups all-purpose flour (or a mix of whole wheat and all-purpose)

• ½ cup Dutch-processed cocoa powder (for a deep chocolate flavor)

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

• Add-Ins:

• ½ cup semi-sweet or dark chocolate chips (plus extra for topping)

• Optional: ½ cup chopped walnuts or pecans for crunch

Directions

• Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
• In a large bowl, mash the bananas until smooth. Whisk in the eggs, melted butter, brown sugar, vanilla extract, and Greek yogurt until well combined. Stir in the melted dark chocolate, mixing until smooth.
• In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
• Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined (don’t overmix!). Fold in chocolate chips and any nuts if using.
• Pour the batter into the prepared loaf pan. Sprinkle extra chocolate chips on top for an extra gooey topping.
• Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs.
• Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

• I personally love dark chocolate so I just cut chunks of that to use instead of chocolate chips.

Baking Tips for a Soft, Moist, and Irresistible Loaf

Use extra ripe bananas – The blacker, the better! Overripe bananas add natural sweetness and moisture.
Melted dark chocolate makes all the difference – Instead of relying solely on cocoa powder, melting high-quality dark chocolate into the batter makes it ultra-rich.
Greek yogurt or sour cream = softness – Adding just a little dairy fat helps create a super soft crumb.
Don’t overmix the batter – Gently fold everything together to avoid a dense texture.
Use Dutch-processed cocoa – This gives the loaf a darker color and a smoother, less acidic chocolate flavor.
Let it rest before slicing – Chocolate flavors deepen as the loaf cools, making it even more delicious the next day!