Chocolate Glazed Banana Bread Recipe

Prep Time: 15 minutes
Cook Time: 55–65 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 50 minutes
Servings: 10–12 slices

Ingredients

For the Banana Bread

3 large ripe bananas, mashed (about 1½ cups)
½ cup (115g) unsalted butter, melted and cooled
¾ cup (150g) brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
¼ cup (60g) sour cream or Greek yogurt
1¾ cups (220g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon (optional)
¾ cup semi-sweet chocolate chips

For the Chocolate Glaze

1 cup (170g) semi-sweet chocolate chips
⅓ cup (80ml) heavy cream
1 tablespoon unsalted butter

Optional Garnishes

Mini chocolate chips
Chopped walnuts or pecans
Banana chips
Chocolate curls
Flaky sea salt

Instructions

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C).

Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang on the sides for easy removal.

Step 2: Mash the Bananas

In a large mixing bowl, mash the ripe bananas until mostly smooth.

A few small lumps are fine and add texture to the bread.

Step 3: Mix the Wet Ingredients

Add to the bananas:

Melted butter
Brown sugar
Eggs
Vanilla extract
Sour cream

Whisk until smooth and fully combined.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together:

Flour
Baking soda
Salt
Cinnamon (if using)

Mix until evenly combined.

Step 5: Make the Batter

Gradually add the dry ingredients to the wet ingredients.

Mix gently until just combined.

Do not overmix, as this can make the bread dense.

Fold in the chocolate chips.

The batter should be thick and well blended.

Step 6: Fill the Pan

Pour the batter into the prepared loaf pan.

Smooth the top with a spatula.

For extra chocolate flavor, sprinkle a few additional chocolate chips on top.

Step 7: Bake

Bake for 55–65 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.

If the top browns too quickly, loosely cover with foil during the final 15 minutes.

Step 8: Cool

Allow the bread to cool in the pan for 15 minutes.

Lift it out using the parchment paper and transfer it to a wire rack.

Cool completely before glazing.

Making the Chocolate Glaze

Step 9: Heat the Cream

Place the chocolate chips in a heatproof bowl.

Heat the heavy cream in a small saucepan until it begins to steam.

Do not let it boil.

Step 10: Create the Glaze

Pour the hot cream over the chocolate chips.

Let sit for 2 minutes.

Add the butter and whisk until smooth, shiny, and silky.

Step 11: Glaze the Bread

Once the banana bread is completely cool, pour the chocolate glaze over the top.

Use a spoon or offset spatula to spread it evenly, allowing some to drip down the sides.

Step 12: Decorate

Before the glaze sets, sprinkle with:

Mini chocolate chips
Chopped nuts
Banana chips
Chocolate curls
A pinch of flaky sea salt

Allow the glaze to set for 20–30 minutes before slicing.

Tips for the Best Banana Bread

Use Very Ripe Bananas

Bananas with dark spots provide the sweetest flavor and best texture.

Don’t Overmix

Mix only until the flour disappears to keep the loaf soft and tender.

Cool Before Glazing

Warm bread can cause the glaze to slide off rather than set properly.

Add Crunch

Walnuts or pecans pair beautifully with banana and chocolate.

Measure Flour Correctly

Too much flour can result in a dry loaf.

Variations

Double Chocolate Banana Bread

Add ¼ cup cocoa powder to the batter.

Peanut Butter Chocolate Banana Bread

Swirl peanut butter into the batter before baking.

Nutella Banana Bread

Add spoonfuls of Nutella throughout the batter.

Chocolate Walnut Banana Bread

Mix in 1 cup chopped walnuts.

Espresso Chocolate Banana Bread

Add 1 teaspoon espresso powder to enhance the chocolate flavor.

Make-Ahead Instructions

Banana bread often tastes even better the next day.

Bake the loaf up to 24 hours in advance and glaze before serving.

Storage

Room Temperature

Store covered for up to 3 days.

Refrigerator

Store in an airtight container for up to 1 week.

Freezer

Freeze unglazed banana bread for up to 3 months.

Thaw overnight and add fresh glaze before serving.

Nutrition Information (Approximate Per Slice)

Calories: 360
Protein: 5g
Carbohydrates: 42g
Fat: 19g
Fiber: 2g
Sugar: 26g
Sodium: 220mg