Chocolate Banana Bread

This Chocolate Banana Bread recipe is SO moist and delicious. Plus, it’s super easy. Only four ingredients!

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:

1. Brownie mix – I love Ghirardelli Triple Chocolate Brownie Mix, but any of your favorite brands will work.
2. 2 ripe bananas – the riper the better! Fold the mashed bananas in to the brownie mix in a medium bowl.
3. Butter – melted
4. 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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How to Make Chocolate Banana Bread