A moist chocolate banana bread made with a cake mix that’s super easy to make and comes out perfect every time.
This homemade sweet bread is basically a chocolate banana loaf cake. It’s so easy because it’s made using a chocolate cake mix to make it super quick and easy.
This bread is a twist on the traditional or classic banana bread recipe and it’s virtually fail-proof to make.
No one will know you used a cake mix to make this sweet bread. It tastes just like it was made from scratch and you can take all the credit. Do yourself a favor and make a couple of loaves because it’ll go fast.
If you’ve never tried the combination of chocolate and banana, I urge you to try it. I was hesitant at first, but I seriously could not stop eating this…it was just so good.
The great thing about this bread is that the chocolate flavor and the banana flavor don’t compete with each other. Each flavor is equal and goes together perfectly.
As a side note, this bread is perfect to take to get-togethers, potlucks, and to give as gifts.
Table of Contents:
Now let’s talk about just some of the ingredients that are in this quick bread. (The printable list of all ingredients are in the recipe card below.)
Chocolate cake mix: Using a cake mix is what makes this recipe so quick and easy to make, plus it consistently turns out every time because that’s what cake mixes are meant to do.
Oil and melted butter: You’re going to need a little oil and butter for this bread to be moist. (Hint: The bananas help with that too.)
Eggs: Eggs will help the bread rise, so make sure to use large eggs.
Vanilla extract and cinnamon: Vanilla goes well with practically any baked good as it really just enhances all the other flavors. This recipe also calls for a tiny bit of cinnamon. I know it may seem weird to add cinnamon to a chocolate sweet bread, but trust me, it goes perfectly with the chocolate and the bananas.
Bananas: Bananas not only give this bread its delicious flavor, but it also adds a lot of moisture. The thing is, you want to use very ripe bananas as they’ll give you the strongest banana flavor.
Mini chocolate chips: Personally, I prefer mini chocolate chips over regular-sized chips because the larger ones seem to just sink to the bottom. I find that the chocolate chips give the cake that added something special and basically just makes it a double chocolate banana bread.
How to Make this Bread:
Let’s talk a little about how to make this banana chocolate chip bread. (The printable instructions are in the recipe card below.)
First, make sure to preheat the oven to 325°F, then spray two (8×4-inch) loaf pans with cooking spray and set them aside.
Now, go ahead and peel the bananas (hopefully you’re using really ripe bananas), then mash them up in a large bowl. I used a potato masher because it makes this part really easy.
Next, add all of the other ingredients, except for the chocolate chips and mix with an electric mixer until everything is mixed well.
Now add in the chocolate chips and just stir those in by hand. Just use a large spoon. I personally love wooden spoons.
Pour the bread batter into the two prepared loaf pans and then bake them at 325 degrees F for about 40-45 minutes or until a toothpick inserted into the center of each loaf comes out with either a few moist crumbs or clean.
It’s okay if a crack forms along the top of the bread. This is normal when it comes to quick breads.
Once the loaves are baked, just remove the bread from the oven and set both pans on a cooling rack for about 20 minutes.
Now that they’ve cooled for about 20 minutes, just remove the loaves from the pans and let them cool completely on the rack.
It’s best to let the bread cool completely before cutting or it tends to crumble on you when you cut it. Trust me…I know it’s hard to wait.
When the loaves are cooled, slice and serve. This bread is good at room temperature, warmed up, or even chilled. Seriously, you can eat it any time.
Tips & FAQs:
You can use any time of chocolate cake mix as long as it’s about 15 ounces. I used Betty Crocker chocolate fudge cake mix:
You don’t have to make it a chocolate banana bread if you don’t want that. There is a plain banana bread recipe on this website that uses a yellow cake mix. You can find that recipe here: Easy Banana Bread with Cake Mix
Yes, you can substitute canola oil for vegetable oil if that’s what you have on hand.
I would strongly recommend it. There isn’t a lot added, but it really brings the chocolate and banana flavors together…it just sort of harmonizes them.
If your bananas are on the smaller to medium size, you can go with four, but if the bananas you have are large, then go with three.
Very ripe or over-ripe bananas give the most flavor.
It’s really helpful to use a potato masher to mash the bananas. It’s much quicker than trying to use a spoon, whisk or fork.
No, you can omit them if you like.
Yes, but just know that the regular-sized chips tend to sink down a bit more than the mini chips.
You didn’t do anything wrong. This is a quick bread recipe, which means it doesn’t contain yeast and quick breads usually crack on the tops. Essentially, they’re just supposed to look like that.
Make sure and cool this bread completely before cutting as it will try to crumble on you if you don’t.
This bread is done when a toothpick inserted into the center of each loaf comes out with either a few moist crumbs or clean. A crack will form along the top and that is normal.
This bread can be made ahead of time and frozen if desired. Let the baked bread cool completely, then wrap in plastic wrap and foil and place in the freezer for up to a month.
To thaw, place the wrapped bread on the counter at room temperature and let it thaw completely, then remove the wrapping.
This bread can be stored at room temperature, covered well in plastic wrap or in an airtight container, for about 5 days. It can also be covered well in plastic wrap and stored in the fridge to prolong freshness.
Probably, but I have not tested this recipe out as muffins. If you want to test it out, try filling 2 cupcake pans with cupcake liners and filling with batter about 2/3 of the way full. Bake at 350 degrees F and start checking for doneness at around 15-20 minutes, although you may need to bake them for a little more time.
This bread is best eaten at room temperature or warmed. You can also add a little butter to a slice and warm it up.
Feel free to eat this for breakfast or just as a sweet treat.
Feel free to add in whatever mix-ins you like, for example, white chocolate chips, nuts, caramel chips, toffee, etc.
Supplies used for this recipe:
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Chocolate Banana Bread with Cake Mix
- 1 (15 oz) box chocolate cake mix (I used Betty Crocker chocolate fudge cake mix)
- 1/3 cup vegetable oil
- 1/4 cup melted butter
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- 3-4 medium-large very ripe bananas, mashed
- 1 cup mini chocolate chips
- Preheat the oven to 325°F. Generously spray two (8×4-inch) loaf pans with cooking spray.
- Peel the bananas and mash them in a large bowl.
- Add the other ingredients, except for the chocolate chips, and mix with an electric mixer on medium to medium-high until well mixed. Scrape down the sides and bottom of the bowl and then mix again only until everthing is well combined.
- Stir in the chocolate chips by hand.
- Divide the batter evenly between the two pans.
- Bake for 40-45 minutes or until toothpick inserted into the center each loaf comes out with either a few moist crumbs or clean. A crack will form along the top. This is normal.
- Remove the bread from the oven and set the pans on a cooling rack for about 20 minutes, then remove the loaves from the pans and let cool completely on the rack.
- Make sure to let the bread cool completely before cutting or the bread can tend to crumble.
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