Indulgent dark chocolate banana bread topped with flakey sea salt! You may want to make a double batch because this loaf has a tendency to disappear quickly!
Salted dark chocolate banana bread is probably my most popular recipe on Instagram! My friend Aliza shared it on her feed and since then it’s really taken off! I get tagged weekly in banana bread pictures and it makes me so happy to see that so many people are loving it!
What’s great about this recipe is it’s perfectly sweet and slightly salty but not too much of either. Each slice of this is loaf packed with banana flavor and rich dark chocolate chips. Salted dark chocolate banana bread is equally delicious served warm or at room temperature. Try it paired with a glass of cold brew coffee!
If you love this recipe you will also want to check out Banana Bread Granola with Maple and Brown Butter!
Recipe Ingredients
Here’s what you need to make Salted Chocolate Banana Bread: (very) ripe bananas, eggs, vanilla, sugar, flour, baking soda, baking powder, butter, dark chocolate chips, and flakey sea salt.
Recipe Step-by-Step
Step 1. Preheat and Prep
Preheat the oven to 325. Line a 9×5 loaf pan with parchment paper and brush with a little butter or oil.
Step 2. Prepare the batter
Whisk together the mashed bananas, sugar, eggs, and vanilla. With a spatula or wooden spoon stir in the dry ingredients and melted butter. Lastly, stir in the chocolate chips, but reserve a few to sprinkle on top of the loaf.
Step 3. Bake and serve!
Pour the batter into the prepared loaf pan. Top with the remaining chocolate chips. Bake until the top of the cake is golden brown and a toothpick or cake tester inserted into the middle comes out clean, 50 to 65 minutes. As soon as the bread comes out of the oven sprinkle it generously with the flakey sea salt then leave it in the pan on a rack to cool. Once it’s cool slice into thick slices and serve!
Recipe FAQs and Expert Tips
The flakey sea salt I used for this recipe is from the brand Maldon. You can order Maldon sea salt online however in the last few years it’s become more regularly available in most grocery stores. Himalayan pink salt would be nice too!
Place your unripe bananas in a brown paper bag and add a ripe piece of fruit to the bag like an apple or ripe banana. Loosely close the bag and leave for 2-3 days at room temperature. Adding ripe fruit to the bad increases in the amount of ethylene gas circulating around the bananas.
Bananas for banana bread should be mostly black. A few streaks and spots of yellow are ok but to achieve the most flavorful, and moist loaf the bananas should be 75-100% black.
Cover and store leftover banana bread at room temperature for up to 3-4 days or in the refrigerator for up to 1 week.
Check out more delicious recipes
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Salted Dark Chocolate Banana Bread
Ingredients
- 4 small very ripe bananas, mashed
- 2 large eggs
- ½ c sugar
- 1 tsp vanilla
- 1 c all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ c unsalted butter, melted
- 1 c dark (or bittersweet) chocolate chips
- 1 tbsp flakey sea salt
Instructions
- Preheat the oven to 325. Line a 9×5 loaf pan with parchment paper and brush with a little butter or oil.
- Whisk together the mashed bananas, sugar, eggs, and vanilla. With a spatula or wooden spoon stir in the dry ingredients and melted butter. Lastly, stir in the chocolate chips, but reserve a few to sprinkle on top of the loaf.
- Pour the batter into the prepared loaf pan. Top with the remaining chocolate chips. Bake until the top of the cake is golden brown and a toothpick or cake tester inserted into the middle comes out clean, 50 to 65 minutes. As soon as the bread comes out of the oven sprinkle it generously with the flakey sea salt then leave it in the pan on a rack to cool. Once it's cool slice into thick slices and serve!
Carey-Ann Sym
Delicious! I’ve baked this super moist delicious loaf 3 times now.
It was a hit at work.
Thank you for a great recipe. 😊
Leigh Hyatt Anderson
I’m so glad to hear that! happy holidays Carey!
Leigh Hyatt Anderson
oof! sorry about that! it’s fixed now. thank you! 🙂
Louise
This chocolate banana bread looks delish! Please specify the size of the loaf tin to use. Thanks!
Leigh Hyatt Anderson
9×5 🙂