I packed this Double Chocolate Banana Bread with rich cocoa, ripe bananas, and plenty of chocolate chips for thick slices that stay moist, tender, and perfectly sturdy. It’s the kind of chocolate-loaded loaf I can never keep on the counter for long.

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I’m obsessed with this Double Chocolate Banana Bread because it slices like a dream but still eats ridiculously moist and rich. I get that deep chocolate hit from unsweetened cocoa powder, then the chocolate chips come in and make every bite feel a little over the top in the best way.

But it’s not flimsy or cake pretending to be bread. It holds up, gets those clean thick slices, and somehow tastes even better once it sits.

And that glossy, chip-studded top? Dangerous.

I love keeping a loaf around for breakfast, dessert, and random counter-picking. No regrets.

Just chocolate banana chaos.

Ingredients

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Flour gives the loaf structure, so it slices clean instead of crumbling everywhere.
Cocoa powder brings that deep chocolate vibe without making it overly sweet.
Baking soda and baking powder help it rise, so it’s soft, not brick-like.
Salt keeps the chocolate and banana from tasting flat.
Tiny but important.
Melted butter makes it rich, cozy, and honestly a little bakery-style.
Granulated sugar adds sweetness, while brown sugar keeps things moist and caramel-y.
Eggs hold everything together and give the bread a tender bite.
Vanilla makes the chocolate taste warmer and less one-note.
Greek yogurt or sour cream adds tang and keeps the crumb super soft.
Very ripe bananas bring natural sweetness, moisture, and that classic banana bread smell.
Chocolate chips melt into little pockets, which is obviously the best part.
Plus, extra chips on top make it look like you tried harder.
Walnuts or pecans add crunch if you’re into a little texture moment.
Basically, it’s dessert pretending to be snack bread, and I’m fine with that.

Ingredient Quantities

1 3/4 cups (220 g) all purpose flour

1/2 cup (50 g) unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon fine salt

1/2 cup (115 g) unsalted butter, melted and cooled

1/2 cup (100 g) granulated sugar

1/2 cup (110 g) packed light brown sugar

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1/4 cup (60 g) plain Greek yogurt or sour cream

3 medium very ripe bananas, mashed (about 1 1/2 cups or 340 g)

1 cup (170 g) semisweet chocolate chips, plus extra for sprinkling

Optional: 1/2 cup (60 g) chopped walnuts or pecans

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment, leaving an overhang for easy removal.

2. In a large bowl whisk together 1 3/4 cups (220 g) all purpose flour, 1/2 cup (50 g) unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon fine salt until evenly combined.

3. In a separate medium bowl whisk 1/2 cup (115 g) melted and cooled unsalted butter, 1/2 cup (100 g) granulated sugar, and 1/2 cup (110 g) packed light brown sugar until smooth.

4. Add 2 large room temperature eggs one at a time to the butter and sugar mixture, whisking until incorporated, then stir in 1 teaspoon pure vanilla extract and 1/4 cup (60 g) plain Greek yogurt or sour cream.

5. Stir the wet mixture into the dry ingredients gently until just combined, being careful not to overmix.

6. Fold in 3 medium very ripe mashed bananas (about 1 1/2 cups or 340 g) until evenly distributed, then fold in 1 cup (170 g) semisweet chocolate chips and the optional 1/2 cup (60 g) chopped walnuts or pecans if using.

7. Spoon the batter into the prepared loaf pan, smoothing the top. Sprinkle extra chocolate chips over the surface.

8. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no raw batter. If the top browns too quickly tent loosely with foil.

9. Let the loaf cool in the pan on a wire rack for 10 to 15 minutes, then use the parchment overhang or a knife to loosen the edges and transfer the bread to the rack to cool completely.

10. Slice with a serrated knife once cooled to prevent crumbling and store leftovers wrapped at room temperature up to 3 days or refrigerated up to 5 days.

Equipment Needed

1. Oven
2. 9×5 inch loaf pan (greased and/or lined with parchment)
3. Parchment paper (with overhang)
4. Large mixing bowl and medium mixing bowl
5. Whisk and rubber spatula
6. Measuring cups and spoons (including a kitchen scale if you prefer grams)
7. Fork or potato masher for the bananas
8. Serrated knife for slicing
9. Wire cooling rack

FAQ

1 3/4 cups (220 g) all purpose flour

1/2 cup (50 g) unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon fine salt

1/2 cup (115 g) unsalted butter, melted and cooled

1/2 cup (100 g) granulated sugar

1/2 cup (110 g) packed light brown sugar

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1/4 cup (60 g) plain Greek yogurt or sour cream

3 medium very ripe bananas, mashed (about 1 1/2 cups or 340 g)

1 cup (170 g) semisweet chocolate chips, plus extra for sprinkling

Optional: 1/2 cup (60 g) chopped walnuts or pecans

Q: Can I substitute whole wheat flour for all purpose flour? A: You can replace up to half the all purpose flour with whole wheat flour. Expect a slightly denser crumb and a nuttier flavor.

Q: My bananas are not very ripe. Can I speed ripening? A: Place bananas in a 300 F oven for 10 to 15 minutes until the skins are blackened. Let cool before mashing. This softens and concentrates sweetness.

Q: Do I have to use yogurt or sour cream? A: Yogurt or sour cream adds moisture and tang. You can swap with an equal amount of sour cream or buttermilk. Omit only if you prefer a slightly drier loaf.

Q: How can I tell when the bread is done? A: Insert a toothpick in the center. It should come out with a few moist crumbs but no wet batter. The loaf will also pull slightly from the pan edges and feel set on top.

Q: Can I make this as muffins instead of a loaf? A: Yes. Fill muffin cups 2 thirds full and bake at 350 F for 18 to 22 minutes, until a toothpick comes out cleanish with a few crumbs.

Q: Can I reduce the sugar? A: You can reduce total sugar by about 25 percent with modest effect on texture. Because bananas and chocolate add sweetness, a small reduction is fine but large cuts will change crumb and moisture.

Q: Can I use dark chocolate or milk chocolate instead of semisweet chips? A: Yes. Dark chocolate will yield a more intense chocolate flavor and milk chocolate will be sweeter and softer when melted. Adjust to taste.

Chocolate Banana Bread + {VIDEO} Recipe Substitutions and Variations

Chocolate Banana Bread + {VIDEO}

This moist, chocolatey banana bread marries ripe bananas and cocoa for a rich loaf studded with melty chocolate chips. Perfect for breakfast or an afternoon treat.

Ingredients
– 1 3/4 cups (220 g) all purpose flour
– 1/2 cup (50 g) unsweetened cocoa powder
– 1 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1/2 teaspoon fine salt
– 1/2 cup (115 g) unsalted butter, melted and cooled
– 1/2 cup (100 g) granulated sugar
– 1/2 cup (110 g) packed light brown sugar
– 2 large eggs, room temperature
– 1 teaspoon pure vanilla extract
– 1/4 cup (60 g) plain Greek yogurt or sour cream
– 3 medium very ripe bananas, mashed (about 1 1/2 cups or 340 g)
– 1 cup (170 g) semisweet chocolate chips, plus extra for sprinkling
– Optional: 1/2 cup (60 g) chopped walnuts or pecans

Method
1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment, leaving an overhang.
2. In a bowl, whisk together flour, cocoa, baking soda, baking powder, and salt.
3. In a large bowl, whisk melted butter with both sugars until smooth. Add eggs one at a time, then stir in vanilla, yogurt, and mashed bananas until combined.
4. Fold the dry ingredients into the wet mixture until just combined. Fold in chocolate chips and nuts if using. Avoid overmixing.
5. Pour batter into prepared pan, smooth top, and sprinkle with extra chocolate chips.
6. Bake 50 to 60 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. If the top browns too quickly, tent loosely with foil.
7. Cool in pan 10 minutes, then lift out with parchment and cool completely on a rack before slicing.

Serving tip
Slice thick and serve slightly warm with butter or a scoop of vanilla ice cream for an indulgent dessert.

Substitutions

Butter: use equal amount of neutral oil like avocado or canola oil for a dairy free option
All purpose flour: swap with 1-to-1 gluten free baking flour blend, keeping the same weight
Greek yogurt or sour cream: replace with an equal amount of mashed banana or dairy free yogurt for extra moisture
Semisweet chocolate chips: use chopped dark chocolate or milk chocolate chips, adjusting sweetness to taste

Pro Tips

1. Use very ripe bananas with lots of brown spots for the best banana flavor and natural sweetness. If yours are not ripe enough, roast them in a 400 F oven for 15 to 20 minutes until soft and deeply fragrant, then mash.

2. Be gentle when combining wet and dry ingredients. Fold until you just cannot see streaks of flour; overmixing will tighten gluten and make the loaf dense instead of tender and cakey.

3. Add a teaspoon of instant espresso powder to the dry mix to brighten and deepen the chocolate flavor without making it taste like coffee. It is subtle but makes the chocolate sing.

4. Watch the top in the last 15 minutes of baking. If it is browning too quickly while the center is still underdone, tent loosely with foil to prevent overbrowning while the middle finishes. Let the loaf cool completely before slicing to avoid a gummy texture.

Chocolate Banana Bread + {VIDEO} Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

319

kcal

Equipment: 1. Oven
2. 9×5 inch loaf pan (greased and/or lined with parchment)
3. Parchment paper (with overhang)
4. Large mixing bowl and medium mixing bowl
5. Whisk and rubber spatula
6. Measuring cups and spoons (including a kitchen scale if you prefer grams)
7. Fork or potato masher for the bananas
8. Serrated knife for slicing
9. Wire cooling rack

Ingredients

1 3/4 cups (220 g) all purpose flour
1/2 cup (50 g) unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1/2 cup (115 g) unsalted butter, melted and cooled
1/2 cup (100 g) granulated sugar
1/2 cup (110 g) packed light brown sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/4 cup (60 g) plain Greek yogurt or sour cream
3 medium very ripe bananas, mashed (about 1 1/2 cups or 340 g)
1 cup (170 g) semisweet chocolate chips, plus extra for sprinkling
Optional: 1/2 cup (60 g) chopped walnuts or pecans

Directions

Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment, leaving an overhang for easy removal.
In a large bowl whisk together 1 3/4 cups (220 g) all purpose flour, 1/2 cup (50 g) unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon fine salt until evenly combined.
In a separate medium bowl whisk 1/2 cup (115 g) melted and cooled unsalted butter, 1/2 cup (100 g) granulated sugar, and 1/2 cup (110 g) packed light brown sugar until smooth.
Add 2 large room temperature eggs one at a time to the butter and sugar mixture, whisking until incorporated, then stir in 1 teaspoon pure vanilla extract and 1/4 cup (60 g) plain Greek yogurt or sour cream.
Stir the wet mixture into the dry ingredients gently until just combined, being careful not to overmix.
Fold in 3 medium very ripe mashed bananas (about 1 1/2 cups or 340 g) until evenly distributed, then fold in 1 cup (170 g) semisweet chocolate chips and the optional 1/2 cup (60 g) chopped walnuts or pecans if using.
Spoon the batter into the prepared loaf pan, smoothing the top. Sprinkle extra chocolate chips over the surface.
Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no raw batter. If the top browns too quickly tent loosely with foil.
Let the loaf cool in the pan on a wire rack for 10 to 15 minutes, then use the parchment overhang or a knife to loosen the edges and transfer the bread to the rack to cool completely.
Slice with a serrated knife once cooled to prevent crumbling and store leftovers wrapped at room temperature up to 3 days or refrigerated up to 5 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.