Double chocolate banana bread is a rich, chocolate-forward take on classic banana bread, made for those times when overripe bananas call for something a little more indulgent. The banana flavor keeps the loaf balanced instead of overly sweet or heavy.
A Quick Look at the Recipe
✅ Recipe Name: Double Chocolate Banana Bread
🕒 Ready In: ~1 hour 20 minutes (including cooling time)
👪 Serves: 10-12 slices
🥣 Main Ingredients: Ripe bananas, cocoa powder, brown sugar, chocolate chips, flour
👌 Difficulty: Easy - mix, bake, cool
⭐ Why You'll Love It: This double chocolate banana bread bakes up moist and tender with a deep chocolate flavor, balanced by ripe bananas and pockets of melted chocolate throughout.
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The bread bakes up moist and tender with a dense crumb and pockets of melted chocolate throughout. Once cooled, it slices cleanly and holds its texture well for days.
If you're baking with bananas, you might also like our Cinnamon Banana Bread, chocolate chip banana muffins, or brownie cookies.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love Double Chocolate Banana Bread
- Key ingredients
- Easy Substitutions & Variations
- How to Make Double Chocolate Banana Bread
- Recipe Notes & Tips
- Make-Ahead & Freezing Options
- Double Chocolate Banana Bread faqs
- More Cookie Recipes You'll Love
- Get our Baking Tips & Tricks Ebook
- Double Chocolate Banana Bread
Why You'll Love Double Chocolate Banana Bread
Deep chocolate flavor: Cocoa powder and chocolate chips work together to give the loaf a rich, chocolate-forward taste.
Moist, reliable texture: Ripe bananas and melted butter keep the bread tender without making it greasy.
Good use for overripe bananas: Strong banana flavor balances the chocolate and adds structure to the loaf.
Slices cleanly once cooled: The crumb sets well, making it easy to cut neat slices without crumbling.
Keeps well: The loaf stays moist for several days, making it a good bake-ahead option.
Key ingredients
- Ripe bananas: Provide moisture, sweetness, and structure; the riper they are, the stronger the banana flavor and the softer the crumb.
- Cocoa powder: Gives the bread its deep chocolate flavor and color without making it overly sweet.
- Brown sugar: Adds moisture and richness while helping keep the loaf tender after baking.
- Butter: Melted butter contributes flavor and helps create a dense, moist crumb.
- Chocolate chips: Melt into the loaf as it bakes, adding pockets of chocolate throughout and reinforcing the double chocolate flavor.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations
- Chocolate level: Use dark chocolate chips instead of semi-sweet for a less sweet, more intense chocolate flavor.
- Banana texture: Mash bananas mostly smooth for a uniform crumb, or leave small chunks for more banana pockets throughout the loaf.
- Cocoa swap: Natural or Dutch-process cocoa powder both work; Dutch-process will give a darker color and smoother chocolate flavor.
- Loaf size: Divide the batter between two smaller loaf pans and reduce the bake time, checking for doneness around 40-45 minutes.
- Add-ins: Stir in chopped walnuts or pecans if you want added texture alongside the chocolate.
How to Make Double Chocolate Banana Bread
- Step 1: Preheat the oven to 350°F and grease a 9×5-inch loaf pan. In a large bowl, mash the bananas until mostly smooth. Add the brown sugar, melted butter, and eggs, mixing on low speed just until combined. Stir in the vanilla extract.
- Step 2: In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix just until combined. Fold in the chocolate chips.
- Step 3: Pour the batter into the prepared loaf pan and smooth the top. If desired, sprinkle additional chocolate chips over the surface.
- Step 4: Bake for 60-75 minutes. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Recipe Notes & Tips
- Use very ripe bananas: Bananas with lots of brown spots mash more easily and give better flavor and moisture.
- Do not over mix the batter: Mixing just until combined keeps the loaf tender and prevents it from becoming dense.
- Check the center, not the edges: Chocolate banana bread can look done around the edges while the center still needs time, so always test the middle.
- Tent if needed: If the top browns too quickly, loosely tent the loaf with foil for the last 10-15 minutes of baking.
- Cool fully before slicing: Letting the loaf cool allows the crumb to set, making cleaner slices.
Make-Ahead & Freezing Options
- Make ahead: Double chocolate banana bread can be baked a day in advance and stored tightly covered at room temperature once fully cooled.
- Freeze the loaf: Wrap the cooled loaf tightly in plastic wrap and then foil, and freeze for up to 2 months.
- Freeze individual slices: Slice the bread first and wrap slices individually for easy thawing and portioning.
- Thawing tips: Thaw slices or the whole loaf at room temperature. For a just-baked feel, warm slices briefly before serving.
Double Chocolate Banana Bread faqs
Double chocolate banana bread can turn dry if it's overbaked or if the bananas weren't ripe enough. Using very ripe bananas and pulling the loaf when a toothpick shows a few moist crumbs helps keep the crumb tender.
Double chocolate banana bread can sink if the center is underbaked or if too much moisture is released from the bananas. Always test the center for doneness and let the loaf cool gradually before slicing.
Double chocolate banana bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should feel set and no longer jiggle when gently pressed.
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Double Chocolate Banana Bread
Equipment
Ingredients
Instructions
- Preheat the oven to 350°F and grease or line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, mash the bananas until mostly smooth, leaving a few small chunks if desired. Add the brown sugar, melted butter, and eggs, mixing on low speed just until combined. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix just until combined. Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top. If desired, sprinkle additional chocolate chips over the surface.
- Bake for 60-75 minutes, starting to check around 55 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition
Notes
- Use very ripe bananas: Bananas with lots of brown spots mash more easily and give better flavor and moisture.
- Do not over mix the batter: Mixing just until combined keeps the loaf tender and prevents it from becoming dense.
- Check the center, not the edges: Chocolate banana bread can look done around the edges while the center still needs time, so always test the middle.
- Tent if needed: If the top browns too quickly, loosely tent the loaf with foil for the last 10-15 minutes of baking.
- Cool fully before slicing: Letting the loaf cool allows the crumb to set, making cleaner slices.
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