Chocolate Banana Bread with Marshmallow Bits

This Chocolate Banana Bread with Marshmallow Bits is incredibly moist and delicious! It’s the perfect dessert for any occasion, and it’s great for feeding a crowd.

Chocolate Banana Bread with Marshmallow Bits
best banana recipe

Chocolate Banana Bread Recipe

Here is the recipe I teased you with last Sunday on Instagram! Another that I was just playing around with and wasn’t planning on sharing, but after one bite I knew I better take some photos. Too delicious not to share!


Chocolate Banana Bread with Marshmallow Bits

Wait until you see how perfectly fudgy and brownie-like the bread turns out. The boys and I were over the moon, lol! …..and you wanna know the best part?! This is a one-bowl banana bread. No fuss, I promise! Yippee!

If your family loves nuts, add a good handful of your favorite nuts to the batter. That would be a great addition.

Loaf of Chocolate Banana Bread with Milk

I added a good handful of those fabulous Marshmallow Bits I find at Target. You can leave them out if needed, or….if you can’t find them you can order them online HERE.

Hope you’ll enjoy this fun treat as much as we did!

Image of Chocolate Banana Bread with Marshmallow Bits

Chocolate Banana Bread with Marshmallow Bits

This Chocolate Banana Bread with Marshmallow Bits is incredibly moist and delicious! It's the perfect dessert for any occasion, and it's great for feeding a crowd.
Course: Dessert
Cuisine: American
Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins
Servings: 16 slices
Calories: 227kcal
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  • Oven


  • 12 tbsp unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 tsp pure vanilla extract
  • 4 ripe bananas
  • 1 1/2 cups all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 cup marshmallow bits optional


  • Preheat oven to 350 degrees F. and sprayΓ‚ 2 bread pans(9x4 or 9x5 inch) with cooking spray.
  • Cream butter and sugar into a large bowl until light and fluffy. Add eggs, sour cream and vanilla mixing to combine. Mash all bananas and add to bowl, mixing to combine. Add flour, cocoa, baking soda, baking powder, salt and marshmallow bits, stirring to combine.
  • Divide between the 2 prepared bread pans, spreading evenly on top. Bake for 55-60 minutes or until baked through. Remove and let cool for 20 minutes before removing from pan. When cool, cut into slices and serve.


If you want the bread to be dense and almost bread pudding like leave out the baking soda and baking powder and reduce the flour to 1 cup. For a more traditional textured bread pudding follow the recipe as stated πŸ™‚


Calories: 227kcal | Carbohydrates: 32g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 47mg | Sodium: 227mg | Potassium: 230mg | Fiber: 2g | Sugar: 17g | Vitamin A: 356IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg
Keywords: best banana bread, best banana bread recipe, chocolate banana bread, chocolate banana bread recipe, homemade banana bread, moist banana bread recipe


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56 Responses
  1. Jessi

    Just made this recipe. After making some judgements based on the comments and my own baking experience, I decided on using 2 bananas (instead of 4), 1 tsp of baking powder, and 1 tsp of baking soda (instead of 2). I also used 1/2 cup of sugar and 1/2 cup of brown sugar (because I love the taste of brown sugar with bananas). OH! And I added about 1/2 cup of mini chocolate chips. It turned out FANTASTIC!

  2. Magnoliatn

    I had tried this recipe this past weekend but I am wondering if the amounts for the baking soda/powder are correct? It had a weird taste. If I try it again, I think I’ll try just 1 tsp of baking soda/1 tsp baking powder since it is for only 1 1/2 cups of flour. I opted to leave out the marshmallows. I might try adding some choc chips next time. Thanks!

  3. Heather Wait

    I baked two loaves for 60 minutes and it seems raw in the middle? Could it be that I used too many bananas?

    1. Erica Williams

      The texture of this bread was a little off for me too. Raw, but cooked. It was strange. Maybe the lack of baking powder/baking soda?

      1. Hi Erica, I played around with this recipe and made it more bread like so it wasn’t as dense. I am kind of a weirdo and like it gooey. I think you’ll find the texture much better now πŸ™‚ Thanks for your feedback. The recipe is updated as of August 1st 2012.

    2. Hi Heather, did you use more than 2 bananas? I adjusted the recipe as of August 1st 2012 to make it more bread like. The texture is much more traditional now πŸ™‚

  4. Anna

    I made this today and was a little worried about it not rising but that’s the way it was supposed to be I guess. It has a very fudgey, dense but light texture. Kinda hard to explain but I put ice cream on it and it was AMAZING!! I’ll probably eat it for breakfast tomorrow, minus the ice cream and see how it is sitting overnight! I really like it, it’s yummy!

  5. SalBug

    Jenny – what a disappointment! I wanted to enter the ice cream giveaway that stated it was open until 5/26 8pm PST. It’s now only 7:38pm PST on 5/26 and it says the giveaway is closed. Bummer.

  6. Erika

    Hi Jenny, Thanks for another amazing recipe! I have a question though… my kids don’t care for chocolate (I know, crazy right!!!) Would this recipe still work without the cocoa or do I need to make a substituion to make a vanilla version of this? I’m not usually a baker, so I have no idea, but would love to try a non-chocolate version of this. Thanks!

  7. Amy

    Delicious! I made this earlier today and just took our first bites… exactly as described! We didn’t use marshmallows and I took it out after 45 mins (was already pulling away from sides and toothpick came out clean). I was nervous it might be underdone (as recipe said 55-60), but it was perfect. Highly recommend!

  8. Deborah

    This recipe looks amazing! Is there a way you can add the nutrition to your recipes? Love your web site too!

  9. Oh dear. This looks amazing…like irresistable-i’m-gonna-have-to-make-this-today amazing. I always get into trouble coming to your site πŸ™‚

  10. Jennifer

    This looks amazing! I have bananas waiting for banana bread and was going to look for a good recipe today! Perfect timing! I have a question, though, the recipe reads 1 cup of flour, is that correct. Just doesn’t seem like quite enough, especially for 2 loaves? Thanks for all of your amazing recipes and pics!

  11. I’m thinking about doing this with zucchini in place of bananas…mainly bc I still have some to use up in the freezer. What do you think!? I bet you could also do pumpkin.

    1. Hi Rebecca, I think the pumpkin would work, but I’m not sure the zucchini would work since the textures are so different.

  12. melissa

    do you think you could use just regular mini marshmellows? and not the dehydrated kind? want to make today but don’t have time to cross the boarder to look for them boo whats your thoughts on that

    1. Yes Melissa, I would quarter the mini marshmallows before adding them to the batter. You can also just omit the marshmallows altogether πŸ™‚

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