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Chocolate Banana Bread | URBAN BAKES

Chocolate Banana Bread

  • Author: Connie
  • Total Time: 2 hours
  • Yield: 9 x 5 loaf 1x


  • 1 cup bittersweet chocolate chips
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 3 medium ripe bananas, mashed
  • 1/2 cup non-fat yogurt


  1. Heat oven to 350 degrees F. Line a 9×5-inch baking pan with aluminum foil leaving some foil to hang over two opposing sides for easy removal. Grease and flour foil; set aside.
  2. In a medium microwaveable bowl, melt chocolate chips on HIGH for 30 seconds, stir and continue to heat at 30-second intervals until chocolate chips have melted; set aside to cool. NOTE: if 1 or 2 chips haven’t completely melted, continue to stir until melted- DO NOT reheat as this may burn the chocolate.
  3. In a medium bowl, whisk together flour, baking soda and salt; set aside.
  4. In a large bowl, using an electric mixer, beat butter and sugar together. Note: mixture may be crumbly.
  5. Gradually add eggs one at a time and continue mixing. Add bananas and yogurt and mix until thoroughly combined.
  6. Gently fold in flour mixture to the banana mixture and continue folding until all of the flour mixture is combined.
  7. To make the chocolate-banana batter, mix 1 1/2 to 2 cups of batter into the melted chocolate.
  8. Scoop 1/2 cup of either banana or chocolate-banana batter into one corner of the baking dish. Repeat using the other batter and continue to drop scoops to form a “checkerboard design” across the pan.
  9. Using a toothpick or long skewer, insert into chocolate and create a swirl into the banana portion of the batter. Do not over swirl or you will not be able to see the contrast of banana to chocolate-banana.
  10. Bake for 1 hour to 1 hour 15 minutes or until a toothpick inserted deep into the center comes out clean.
  11. Allow to cool in pan until cool to the touch. Once outside of pan has cooled, remove bread and continue cooling or cut 1 inch-thick slices and serve warm. ENJOY!


  • As with all loaf quick breads, it is normal and desired to have a crack length-wise down the center of the bread.
  • full-fat yogurt is okay to use.
  • any variation of chocolate chips (ex: semisweet, milk, dark) may be substituted for bittersweet.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
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