Why You’ll Love This Recipe

If you love banana bread and chocolate, this recipe is the perfect combination of both. The natural sweetness of ripe bananas is complemented by the deep, rich flavor of cocoa powder and melted chocolate. This bread is incredibly moist and tender, with pockets of gooey chocolate chips scattered throughout each slice. It’s an easy-to-make treat that satisfies your chocolate cravings while still offering the comforting, familiar taste of banana bread. Plus, it’s a great way to use up overripe bananas!

Ingredients

3 ripe bananas, mashed
1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
½ cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup milk
1 cup chocolate chips

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a separate large bowl, mash the ripe bananas until smooth. Stir in the melted butter, sugar, eggs, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined. Do not overmix.
Gently fold in the chocolate chips.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Servings and Timing

Servings: 10-12 slices
Preparation time: 10 minutes
Baking time: 60-70 minutes
Total time: 1 hour 20 minutes

Variations

Nutty Banana Bread: Add ½ cup of chopped walnuts or pecans for a crunchy texture that pairs beautifully with the soft bread.
Darker Chocolate: Use dark chocolate chips instead of semi-sweet chocolate for a richer, more intense chocolate flavor.
Vegan Version: Substitute the eggs with flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg), and replace the butter with a non-dairy alternative like coconut oil.
Peanut Butter Banana Bread: Swirl in ¼ cup of creamy peanut butter for a deliciously nutty twist.

Storage/Reheating

Storage: Store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and place it in a resealable bag in the freezer. It will last up to 3 months in the freezer.
Reheating: To reheat, slice the banana bread and warm it in the microwave for 20-30 seconds or toast it lightly for a crispy exterior.

FAQs

1. Can I use frozen bananas for this recipe?

Yes, frozen bananas work well for banana bread. Just make sure to thaw them completely and drain any excess liquid before using.

2. Can I substitute cocoa powder with melted chocolate?

You can, but the texture of the bread may change slightly. If you use melted chocolate, reduce the amount of butter in the recipe to account for the added fat in the chocolate.

3. How can I make this recipe gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend you use is suitable for baking.

4. Can I use brown sugar instead of white sugar?

Yes, brown sugar will add a bit of moisture and a caramel-like flavor to the banana bread. It’s a great alternative!

5. How can I make the banana bread less sweet?

If you prefer a less sweet banana bread, reduce the sugar to ¾ cup or use a sugar substitute like Stevia.

6. Why is my banana bread dense?

Banana bread can turn out dense if you overmix the batter or use too much flour. Be sure to gently mix the ingredients until just combined.

7. Can I add other fruits to this recipe?

Yes, feel free to add berries like raspberries or blueberries for a fruity twist. Just fold them in gently with the chocolate chips.

8. Can I make mini loaves instead of one large loaf?

Absolutely! If using mini loaf pans, reduce the baking time to 25-35 minutes, depending on the size of the pans. Always check with a toothpick to ensure they are done.

9. How do I know when the banana bread is done?

The banana bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.

10. Can I make this recipe without chocolate chips?

Yes, you can make a simple banana bread by omitting the chocolate chips. The bread will still be flavorful thanks to the cocoa powder and bananas.

Conclusion

Double Chocolate Banana Bread is the perfect treat for any chocolate lover. It combines the sweetness of bananas with rich, decadent chocolate in a soft, moist loaf. Whether you enjoy it for breakfast or as an after-dinner dessert, this banana bread will quickly become a favorite in your baking rotation. With the option to customize with various mix-ins and the ease of preparation, this recipe is sure to delight.

Double Chocolate Banana Bread

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Double Chocolate Banana Bread is an indulgent, moist treat that combines the sweetness of ripe bananas with rich cocoa powder and chocolate chips. A perfect dessert or snack, this banana bread offers a decadent chocolate twist on the classic recipe. With simple ingredients and easy preparation, it’s a great way to use up overripe bananas while satisfying your chocolate cravings.

Author: Laura
Prep Time: 10min
Cook Time: 60-70 minutes
Total Time: 1 hour 20 minutes
Yield: 10-12 slices
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the Oven & Prepare the Pan: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Mix Wet Ingredients: In a separate large bowl, mash the ripe bananas until smooth. Stir in the melted butter, sugar, eggs, and vanilla extract until well combined.
Combine Wet & Dry Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined, being careful not to overmix.
Add Chocolate Chips: Gently fold in the chocolate chips.
Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Notes

Storage: Store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months.
Reheating: Reheat slices in the microwave for 20-30 seconds or toast for a crispy exterior.