This recipe brings together some of the most comforting flavors to create an undeniably delicious treat – hot chocolate banana bread with a whipped chocolate frosting and crushed candy cane pieces. A mouthful, yes, but a tasty one at that.

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A sliced loaf of hot chocolate banana bread topped with a thick layer of whipped chocolate ganache and sprinkled with crushed red and white candy canes on a marble-wooden serving board.

Do you ever have random leftover candy canes from the holidays? And you just don’t know what to do with them other than let them sit in the pantry until enough time has passed for you to justify throwing them away?

For me, that’s what inspired this recipe. A bucket of mini candy canes and some packets of hot chocolate leftover in my pantry. Plus, ripe bananas on my countertop begging me to do something with them. I loveee banana bread and thought I could put a holiday spin on a traditionally non-festive baked good.

If you love banana bread you will love this recipe! This post has everything you need to know to make the best hot chocolate banana bread with a whipped chocolate ganache frosting.

slice of chocolate banana bread with a bite take out of it to show the texture of both the bread and the whipped chocolate ganache frosting

Why This Hot Chocolate Banana Bread Recipe Works

If you’ve ever wondered what to do with those extra holiday supplies, this is the answer. Combining flavors of hot cocoa mix with the natural sweetness of ripe bananas creates a loaf that is in my opinion better than just a chocolate banana bread loaf. I know technically there’s not much difference between the two, but it feels like the chocolate taste is more powerful when it has “hot chocolate” in the name.

I find that using hot cocoa mix in addition to unsweetened cocoa powder results in the best chocolate flavor. The hot chocolate mix comes pre-sweetened and we don’t want the bread to be too sweet and not chocolatey enough. That’s why it’s important to also include unsweetened cocoa powder.

The crushed candy cane pieces on top add a nice crunch and festive look to the banana bread. Surprisingly, it actually pairs really well with the flavors of chocolate and banana in this recipe. However, if you’re sensitive to the taste of peppermint, leave the candy canes off as it can overpower the other flavors if you get a bite with a heavy bit of candy cane on it. You can also swap out the candy canes for something else such as:

Chocolate shavings or chips
Nuts like pecans or slivered almonds
Holiday sprinkles
Dusting of cocoa powder
Mini marshmallows

A whole loaf of a chocolate frosted banana bread loaf with crushed red and white candy cane pieces on top, all sitting on top of a marble and wood striped serving board.

Tips for the Softest Banana Bread

To get that moist and fluffy texture in banana bread, here are a few simple things I’ve learned:

The Ripeness Rule: You want bananas that are spotted and soft. They provide the best moisture and natural sugar for the batter.
The “Just Mixed” Method: When you add your dry ingredients to the wet, stop stirring as soon as the flour streaks disappear. This keeps the bread light and fluffy.
Cooling is Key: I know it’s hard to wait, but let the loaf cool completely before adding the whipped chocolate ganache. This ensures your frosting stays airy and doesn’t melt right off!

a whole hot chocolate banana bread loaf freshly baked out of the oven on parchment paper and mini candy canes surrounding it

Making the Whipped Chocolate Ganache

The other star of the show (besides the bread itself) is the whipped chocolate frosting. Unlike a heavy buttercream, this ganache is made by melting chocolate into warm cream, letting it set, and then whipping it until it’s light as a cloud. It’s not as sweet as frosting on cake and that’s why I love it so much.

It’s the perfect base for the crushed candy canes too. The peppermint crunch against this silky chocolate frosting is such a classic holiday pairing. It turns a simple quick banana bread into a festive, holiday dessert.

A close up of a frosted chocolate banana bread loaf

Ingredients You’ll Need To Make Hot Chocolate Banana Bread

Before you start baking, double-check your kitchen for these items:

Overripe Bananas: 3 large or 4 medium bananas.
Hot Cocoa Mix: Your favorite brand (milk or dark chocolate works!). I used 2 single serve 1 oz. packets.
Pantry Staples: All-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, butter, and eggs.
For the Frosting: Heavy whipping cream and semi-sweet chocolate chips or a bar.
The Garnish: A handful of crushed candy canes or peppermint rounds.

A slice of chocolate banana bread laying flat on the marble wood cutting board with the rest of the frosted banana bread loaf on the board too

How to Enjoy Your Loaf

This bread is lovely all on its own, but it’s also great with a cup of tea or coffee in the afternoon. If you’re like me, you enjoy it as dessert after dinner.

Another option is to prepare the whipped ganache and leave it as a side to spread on like butter with each slice. If you do it this way, you don’t have to refrigerate the whole loaf of banana bread, only the container of frosting. This might be the better option if you’re making this for family in your house to enjoy. Everyone can enjoy their slice they way they like, with or without the chocolate ganache whipped frosting.

I think next time I make this, I’ll serve it that way so I can warm my banana bread up in the microwave and add as much frosting to each bite as I’d like. YUM.

If you have a few slices left over, just pop them in an air-tight container and keep them in the fridge to stay fresh. When you’re ready for another piece, you can let it sit out for a few minutes so the chocolate topping gets a little soft again. It’s such a cozy little snack to have on hand, and I hope it brings a bit of holiday cheer to your kitchen!

close up of the best chocolate banana recipe with a close up shot of the inside after being sliced

Frequently Asked Questions (FAQ)

How do I store this banana bread? Because of the whipped ganache, I recommend storing slices in an airtight container in the fridge. It stays fresh for about 4-5 days! If you leave off the frosting you can store the banana bread on your kitchen countertop, ensuring it’s covered and it will also stay fresh for about 5 days.

Can I make this ahead of time? Absolutely. You can bake the loaf a day early, then whip up the frosting and add the candy canes right before you’re ready to share it.

hand holding a slice of frosted chocolate banana bread

Hot Chocolate Banana Bread

Amanda Grace

The best Hot Chocolate Banana Bread recipe for the holidays! Made with hot cocoa mix and topped with a 2-ingredient whipped ganache and crushed peppermint. A fun, easy way to use leftover candy canes!

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Prep Time 20

Cook Time 50

Chill Time (for the frosting) 1

Total Time 2 10

Ingredients

Hot Chocolate Banana Bread

4 bananas mashed
1 egg
1/2 cup butter melted
3/4 cup white granulated sugar
2 tsp vanilla extract
1 tsp baking soda
1½ cups all-purpose flour
1/4 cup hot chocolate mix (I used 2 1oz. packets)
1/4 cup unsweetened cocoa powder

Whipped Chocolate Ganache

1/2 cup heavy whipping cream
1/2 cup semi sweet chocolate chips or bar

Toppings (optional)

6 mini candy canes or 2 regular sized candy canes crushed

Instructions

Hot Chocolate Banana Bread

Preheat oven to 350℉.
Grease a loaf pan and set aside.
In a medium sized bowl, combine all the ingredients and mix together.
Pour the batter into the greased loaf pan and bake for 50-60 minutes, depending on your oven. Check it at 50 minutes, if a toothpick inserted in the middle comes out wet, keep baking for an additional 10 minutes.
While the banana bread bakes, begin making the chocolate ganache
Remove the banana bread from the oven once done and allow to cool slightly before taking the loaf out of the pan to finish cooling.

Whipped Chocolate Ganache

Place the chocolate chips or chopped chocolate bar into a heat resistant bowl (glass or metal) and set aside. In a saucepan over medium-high heat, warm the heavy whipping cream until it just starts to simmer. You do not want it to boil! When you see small bubbles starting to form around the edge and a soft simmer starting in the middle, you can remove from the heat. When it's reached this point, pour the cream into your bowl of chocolate, cover it with foil, and let it sit for ~2 minutes.
Whisk the chocolate and heavy cream mixture together until it’s uniform in consistency and there are no bits of chocolate left on your whisk. Cover the surface of the ganache with a piece of plastic wrap and refrigerate until the ganache is slightly chilled. I wait between 1 and 2 hours.
Use a stand mixer with the whisk attachment or a hand mixer to whip the ganache on medium-high speed just until it lightens in color and creates a peak (similar to the consistency of buttercream frosting), about 2-3 minutes. *Do not over whip, the ganache may curdle if you do
Immediately spread the whipped ganache on top of the cooled banana bread. Top with crushed candy pieces if you wish, slice and enjoy! Be sure to store leftovers in an airtight container in the fridge. It will stay fresh for 3-5 days.

If you try out this banana bread recipe, I’d love to hear what you thought by leaving a review and rating below. I hope you love it as much as I do!