Chocolate Almond Banana Bread

There’s something about the smell of warm chocolate and toasted almonds drifting from the oven that makes a house feel like home.

This Chocolate Almond Banana Bread is a cozy, bakery-style dessert loaf that doubles as an indulgent breakfast or snack, and it comes together in about 15 minutes of hands-on time before baking.

The crumb is tender and moist, with melty pockets of chocolate and a sweet nutty crunch on top—perfect for sweet-tooth fans, families, beginners, and anyone who loves a comforting treat without a lot of fuss.

I first leaned on this recipe during a hectic week when three overripe bananas sat accusingly on the counter.

Forty-five minutes later, I’d a warm loaf that turned rushed weekday mornings into something to look forward to.

It shines for Sunday suppers, last-minute cravings, casual gatherings, or as a thoughtful “I baked this for you” gift.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold chocolate-banana flavor with crunchy toasted almonds in every bite
• Stays incredibly moist for days, perfect for make-ahead desserts or snacks
• Uses simple pantry ingredients—no mixer or special equipment required
• Doubles as breakfast or dessert, delicious plain or lightly buttered
• Freezes beautifully in slices for grab-and-go treats anytime

Ingredients

• 3 medium bananas, ripe — lots of brown spots for max sweetness
• 100 g unsalted butter, melted and cooled — don’t add hot or it scrambles eggs
• 100 g granulated sugar — balances cocoa’s bitterness
• 50 g light brown sugar, packed — adds moisture and caramel depth
• 2 large eggs, room temperature — mix in more evenly than cold eggs
• 5 ml vanilla extract — real vanilla gives better flavor
• 190 g all-purpose flour — spoon and level to avoid a dense loaf
• 30 g unsweetened cocoa powder, sifted — sifting prevents dry lumps
• 5 g baking soda — guarantees good rise with acidic ingredients
• 2 g fine salt — sharpens both banana and chocolate flavors
• 80 g dark chocolate chips — choose 50–70% cocoa for balance
• 60 g chopped almonds, toasted — toast to boost nuttiness and crunch
• 30 ml milk or buttermilk — buttermilk adds extra tenderness
• 10 g sliced almonds — for a crunchy, pretty topping
• 20 g dark chocolate chips — scatter on top for chocolatey finish

Step-by-Step Method

Preheat the oven and prepare the pan

Preheat the oven to 175°C (350°F). Grease a 9×5-inch loaf pan lightly with butter or oil.

Line it with parchment paper, letting some overhang for easy lifting. Grease the parchment as well if desired.

Set the pan aside while you prepare the batter so it’s ready as soon as the mixture is done.

Toast the chopped almonds

Place the chopped almonds in a dry skillet over medium heat. Stir frequently and toast for 3–4 minutes until they turn lightly golden and smell nutty. Watch closely to avoid burning.

Transfer the toasted almonds to a plate and let them cool completely before adding them to the batter later.

Mash the ripe bananas

Peel the ripe bananas and place them in a large mixing bowl. Use a fork or potato masher to mash them thoroughly.

Aim for a mostly smooth texture with a few small lumps remaining.

This keeps the bread moist while still giving some banana texture. Set the bowl aside once the bananas are mashed.

Whisk in the wet ingredients

Pour the cooled melted butter over the mashed bananas. Add the granulated sugar, light brown sugar, eggs, vanilla extract, and milk or buttermilk.

Whisk briskly until the mixture becomes smooth and uniform.

Make certain there are no streaks of egg or butter. This forms the flavorful wet base of your banana bread batter.

Combine the dry ingredients

In a separate mixing bowl, add the all-purpose flour, sifted cocoa powder, baking soda, and fine salt.

Whisk the dry ingredients together until the color looks even and everything is well blended.

Breaking up any cocoa or flour clumps now ensures a smoother batter later and more even baking.

Fold wet and dry mixtures together

Pour the dry ingredient mixture into the bowl with the wet ingredients. Use a rubber spatula to gently fold the two together.

Turn the bowl and sweep the spatula from the bottom up. Stop as soon as you no longer see dry streaks of flour.

Avoid vigorous stirring, which can create a tough, dense loaf.

Add chocolate chips and almonds

Sprinkle 80 g of dark chocolate chips and the cooled toasted chopped almonds over the batter.

Gently fold them in using the spatula, just until they’re evenly distributed.

Don’t overmix. Keeping the mixing minimal at this stage helps maintain a tender crumb and prevents the bread from becoming heavy.

Fill the pan and add toppings

Pour the finished batter into the prepared loaf pan, scraping the bowl with the spatula. Smooth the surface gently so it’s level.

Sprinkle the sliced almonds and remaining 20 g of dark chocolate chips evenly over the top.

This creates a crunchy, chocolatey crust that contrasts with the soft interior.

Bake the banana bread

Place the loaf pan on the center rack of the preheated oven. Bake for 50–60 minutes.

Check doneness by inserting a toothpick into the center; it should come out mostly clean with a few moist crumbs.

If the top browns too fast, tent the loaf loosely with foil for the final 10–15 minutes.

Cool, slice, and serve

Remove the pan from the oven and set it on a wire rack. Let the bread cool in the pan for 15 minutes.

Loosen the edges with a knife if needed, then lift it out using the parchment.

Transfer the loaf directly to the wire rack and cool at least 5 more minutes before slicing and serving.

Ingredient Swaps

• Use vegetable oil or melted coconut oil instead of butter for a dairy-free version; swap milk with any plant-based milk.
• Replace eggs with 2 “flax eggs” (2 tbsp ground flaxseed + 6 tbsp water, rested 5–10 minutes) for an egg-free loaf.
• Sub oat flour or a 1:1 gluten-free baking blend for the all-purpose flour; check batter thickness and add a splash more milk if needed.
• Use walnuts, hazelnuts, or sunflower seeds instead of almonds, and any chopped dark chocolate bar in place of chips.
• Brown sugar can replace granulated sugar (or vice versa) if you only have one type on hand.

You Must Know

• Doneness – If the top looks done but the center feels soft when you press it lightly, leave it in until a skewer comes out with a few damp crumbs but no wet streaks (usually 55–65 minutes total); this guarantees the middle isn’t gummy while keeping it moist.
• Troubleshoot – If the loaf sinks in the middle as it cools, next time check that your baking soda is fresh (bubbles vigorously in vinegar) and that the pan is on the center rack; under-aerated or underbaked batter collapses once it drops below about 90°C/195°F inside.
• Avoid – Avoid adding extra mashed banana beyond about 350 g for 3 medium bananas; too much moisture makes the crumb dense and streaky, even if the toothpick seems clean.
• Scale – For a shorter bake or smaller group, use two mini loaf pans (about 5×3-inch) and start checking at 28–30 minutes; the batter depth is lower, so the edges set much faster.
• Flavor Boost – For deeper chocolate and nuttiness, add 2–3 g espresso powder and toast the almonds to a light golden color with a toasty aroma (around 3–5 minutes in the pan); both heighten perceived chocolatiness without extra sugar.

Serving Tips

• Serve slightly warm with a scoop of vanilla or salted-caramel ice cream.
• Pair slices with hot coffee, cappuccino, or a glass of cold milk.
• Plate with a drizzle of warm chocolate sauce and a few extra toasted almonds.
• Cut into cubes for a dessert platter with berries and whipped cream.
• Toast leftover slices lightly and spread with almond butter or mascarpone.

Storage & Make-Ahead

This banana bread keeps well in the fridge, tightly wrapped, for up to 5 days.

Bring to room temperature or gently rewarm before serving for best texture.

It’s perfect for making ahead and freezes beautifully for 2–3 months.

Slice before freezing so you can thaw individual pieces as needed.

Reheating

Reheat slices gently: in microwave at 50% power for 15–25 seconds.

In a 150°C (300°F) oven wrapped in foil for 8–10 minutes.

Or briefly warm on a covered nonstick skillet.

Banana Bread in Pop Culture

Once you’ve warmed a slice and the chocolate turns glossy again, it’s easy to see why banana bread keeps showing up in movies, TV shows, and cozy novels as shorthand for comfort.

I always notice it in background kitchen scenes—the steaming mug, the worn cutting board, the quick, reassuring slice offered after bad news.

When I bake this chocolate almond version, I feel like I’m stepping into those scenes.

The air turns velvety with cocoa and caramelized banana, and the toasted almonds crackle faintly as I cut through the loaf.

It reminds me of sitcom living rooms and rom-com apartments where someone’s always baking, always waiting.

Serving you a slice feels a bit like rolling the credits on a perfect, quiet moment.

Final Thoughts

Give this Chocolate Almond Banana Bread a try and enjoy how the rich cocoa, crunchy almonds, and sweet bananas all come together in every slice.

Feel free to tweak it with your favorite mix-ins—like a pinch of cinnamon, a handful of extra chocolate chips, or even a swirl of nut butter—to make it your own.

Frequently Asked Questions

Can I Turn This Banana Bread Into Muffins Instead of a Loaf?

Yes, you can absolutely turn it into muffins. I’d scoop the batter into a lined muffin tin, bake at the same temperature for about 18–22 minutes, then enjoy them warm, like little handheld hugs.

How Do I Adjust Baking Time for Different Loaf Pan Sizes?

You’ll bake an 8×4 pan about 5–10 minutes longer, a 10×5 about 5–10 minutes less. I start checking at 40 minutes, waiting for that cozy moment when a toothpick shows just moist crumbs.

Is This Recipe Suitable for High-Altitude Baking, and What Changes Are Needed?

It’s almost suitable, but I’d nudge it. At 3,000–6,000 ft, I’d reduce sugar slightly, add 1–2 tsp extra flour, decrease baking soda a pinch, and check doneness 5–10 minutes earlier.

Can I Freeze Individual Slices for Quick Grab-And-Go Breakfasts?

Yes, you can. I wrap each cooled slice in parchment, tuck them into a freezer bag, then toast or microwave. It feels like future‑me left a warm, chocolatey love note for rushed mornings.

How Can I Reduce the Sugar Without Affecting Texture Too Much?

You can safely cut total sugar by a third, swap some with mashed banana, and add a spoon of milk or yogurt. I’ve done this on rainy Sundays; the crumb stayed tender, flavor deeper, comfortably sweet.