Why You’ll Love This Recipe
If you love classic banana bread, this chocolate version takes it to the next level. The ripe bananas keep the bread incredibly moist, while cocoa powder and chocolate chips create a decadent, brownie-like taste.
It’s easy to make with simple pantry ingredients and is a great way to use up overripe bananas. The result is a tender, flavorful loaf that’s just sweet enough without being overwhelming.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ripe bananas, mashed
all-purpose flour
unsweetened cocoa powder
baking soda
salt
granulated sugar
brown sugar
eggs
vegetable oil or melted butter
vanilla extract
chocolate chips
Directions
- Preheat the oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, mash the ripe bananas until smooth.
- Add granulated sugar, brown sugar, eggs, oil or melted butter, and vanilla extract to the bananas. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
- Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle additional chocolate chips on top if desired.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the bread to cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
- Slice and serve once fully cooled.
Servings and timing
This recipe makes one 9×5-inch loaf, serving approximately 8 to 10 slices.
Preparation time: 15 minutes
Baking time: 50–60 minutes
Total time: about 1 hour 5 minutes to 1 hour 15 minutes
Variations
Add chopped walnuts or pecans for extra crunch.
Use dark chocolate chips for a richer flavor.
Swirl in a spoonful of peanut butter before baking for a nutty twist.
Substitute whole wheat flour for half of the all-purpose flour for added fiber.
Sprinkle a little sea salt on top before baking for a sweet-salty finish.
Storage/Reheating
Store the cooled banana bread in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week for longer freshness.
Freeze individual slices wrapped tightly for up to 3 months. Thaw at room temperature before serving.
To reheat, warm slices in the microwave for 10–15 seconds for a soft, fresh-from-the-oven texture.
FAQs
How ripe should the bananas be?
The bananas should be very ripe with plenty of brown spots for the best sweetness and flavor.
Can I make this recipe dairy-free?
Yes, use vegetable oil instead of butter and dairy-free chocolate chips.
Why is my banana bread dense?
Overmixing the batter can lead to a dense texture. Stir just until the ingredients are combined.
Can I reduce the sugar?
Yes, you can slightly reduce the sugar, especially if your bananas are very ripe.
How do I know when it’s done baking?
Insert a toothpick into the center; it should come out with a few moist crumbs but no wet batter.
Can I make muffins instead of a loaf?
Yes, divide the batter into muffin tins and bake at 350°F for about 18–22 minutes.
Why did my bread sink in the middle?
This can happen if the bread is underbaked or if the oven temperature is too low.
Can I use frozen bananas?
Yes, thaw them completely and drain excess liquid before using.
What type of cocoa powder works best?
Unsweetened natural cocoa powder works well, but Dutch-processed cocoa can also be used for a smoother flavor.
Can I add extra chocolate chips on top?
Absolutely. Sprinkling extra chips on top makes the loaf even more indulgent.
Conclusion
Double Chocolate Banana Bread is a rich, moist, and chocolate-packed twist on a classic favorite. Easy to prepare and perfect for using ripe bananas, this decadent loaf is sure to become a go-to recipe for both everyday baking and special treats.
PrintDouble Chocolate Banana Bread
Double Chocolate Banana Bread is a rich, moist quick bread packed with ripe bananas and deep chocolate flavor. Made with cocoa powder and studded with chocolate chips, this indulgent loaf is perfect for breakfast, dessert, or a sweet snack.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8–10 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 ripe bananas, mashed
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 3/4 cup chocolate chips (plus extra for topping)
Instructions
- Preheat the oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, mash the ripe bananas until smooth.
- Add granulated sugar, brown sugar, eggs, oil or melted butter, and vanilla extract to the bananas. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
- Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle additional chocolate chips on top if desired.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
- Slice and serve once fully cooled.
Notes
- Use very ripe bananas with brown spots for best sweetness and moisture.
- Do not overmix the batter to keep the bread tender.
- Add chopped walnuts or pecans for extra crunch.
- Substitute half the flour with whole wheat flour for added fiber.
- Store at room temperature for up to 3 days or freeze slices for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 45 mg
