I can never resist a slice of this double chocolate banana bread, with its rich cocoa flavor, melty chocolate chips, and unbelievably moist crumb. It’s the kind of ripe banana recipe that disappears fast.

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I’m obsessed with this double chocolate banana bread because it hits that sweet spot between fudgy cake and legit banana bread. The mashed ripe bananas keep it moist without making it feel heavy, and the unsweetened cocoa powder gives every slice that deep, chocolatey bite I want when a plain loaf just won’t cut it.

And the texture? Soft, rich, a little messy in the best way.

I love it for breakfast, dessert, or standing at the counter shaving off “just one more” slice. But honestly, I mostly make it because overripe bananas deserve this kind of chocolate-loaded ending.

Pure craving material.

Ingredients

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Flour gives the loaf structure so it slices nicely, not like pudding.
Cocoa powder brings that deep chocolate vibe without making it too sweet.
Baking soda and baking powder help it rise instead of turning dense.
Salt keeps the chocolate and banana from tasting flat.
Tiny but mighty.
Granulated sugar adds sweetness and helps the top get a little tender.
Brown sugar makes it softer, richer, and just a bit caramel-like.
Melted butter adds cozy flavor and keeps every bite moist.
Eggs hold everything together so it doesn’t crumble everywhere.
Vanilla makes the chocolate taste warmer, like bakery-style good.
Ripe bananas bring natural sweetness, moisture, and that classic banana bread comfort.
Sour cream or yogurt keeps it plush, not dry.
Basically, insurance.
Chocolate chips add melty pockets.
Plus, extra on top never hurts.

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 salt

1/2 cup (100 g) granulated sugar

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

1/2 cup (113 g) unsalted butter, melted

2 large eggs, room temperature

1 teaspoon vanilla extract

1 1/2 cups mashed ripe bananas (about 3 medium bananas)

1/2 cup (120 g) sour cream or plain yogurt

1 cup (175 g) semisweet chocolate chips, plus extra for topping if desired

How to Make this

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1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper if desired.

2. In a medium 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 salt until evenly combined.

3. In a large bowl whisk 1/2 cup (100 g) granulated sugar and 1/2 cup (110 g) packed light brown sugar with 1/2 cup (113 g) melted unsalted butter until smooth.

4. Add 2 large eggs one at a time to the butter mixture, whisking until incorporated, then stir in 1 teaspoon vanilla extract.

5. Stir in 1 1/2 cups mashed ripe bananas (about 3 medium bananas) and 1/2 cup (120 g) sour cream or plain yogurt until evenly combined.

6. Add the dry ingredients to the wet ingredients and fold gently with a spatula just until no large streaks of flour remain. Do not overmix.

7. Fold in 1 cup (175 g) semisweet chocolate chips, reserving a small handful to sprinkle on top if desired.

8. Pour the batter into the prepared loaf pan, smooth the top, and sprinkle the reserved chocolate chips over the batter.

9. Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Equipment Needed

1. Oven and 9×5 inch loaf pan (plus parchment paper if using)
2. Mixing bowls, medium and large
3. Dry measuring cups, liquid measuring cup, and measuring spoons
4. Whisk
5. Rubber spatula or bowl scraper
6. Fork or potato masher for mashing bananas
7. Hand mixer or whisk for combining wet ingredients (optional)
8. Wire cooling rack
9. Toothpick or cake tester for checking doneness

FAQ

Can I use frozen bananas? Yes. Thaw completely and drain excess liquid, then mash and measure 1 1/2 cups to keep batter consistency.

Can I substitute yogurt for sour cream? Yes. Use plain yogurt in a 1:1 ratio for the same moisture and tang.

How do I know when the bread is done? A toothpick inserted in the center should come out with a few moist crumbs but no wet batter. Top should spring back lightly and a tester will not be wet.

Can I reduce the sugar? Yes. You can reduce granulated and brown sugar by up to 25 percent with minor change in texture and sweetness. For larger reductions, expect a denser, less tender crumb.

How do I prevent a soggy center? Use ripe but not overripe bananas, measure wet and dry ingredients accurately, avoid overmixing, and bake in the center of the oven. If the top browns too fast, tent with foil.

Can I make this gluten free? Yes. Replace the all purpose flour with a 1:1 gluten free baking blend that contains xanthan gum and follow the recipe as written; texture may be slightly different.

Double Chocolate Banana Bread Recipe Substitutions and Variations

All purpose flour: substitute with a 1-to-1 gluten free all purpose flour blend (use same weight 220 g) or use whole wheat pastry flour at a 1-to-1 weight swap for a nuttier, slightly denser loaf.
Unsweetened cocoa powder: swap with 3 tablespoons unsweetened natural cocoa plus 1 tablespoon Dutch-process cocoa for richer flavor, or replace with 2 ounces (55 g) melted unsweetened baking chocolate and reduce butter by 1 tablespoon to balance fat.
Unsalted butter, melted: use an equal weight of neutral vegetable oil or melted coconut oil (113 g) for a moister crumb; if using oil omit 1 tablespoon of added liquid if batter seems very loose.
Eggs: for each large egg, use 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes to thicken, or substitute 1/4 cup unsweetened applesauce per egg for egg-free, slightly denser texture.

Pro Tips

1. Use very ripe bananas with lots of brown spots for the best flavor and moisture. If they are not ripe enough, microwave them for 30 to 60 seconds to soften and sweeten them slightly.

2. Gently fold the dry ingredients into the wet and stop as soon as you do not see big streaks of flour. Overmixing will make the loaf dense and tough, so be patient and keep movements light.

3. Toss the chocolate chips in a tablespoon of flour before folding them in. That helps prevent them from sinking to the bottom while baking. Reserve a few on top so the loaf looks inviting.

4. If the top is browning too quickly while the center still needs time, loosely tent the loaf with foil for the last 10 to 15 minutes of baking. Let it cool in the pan for about 10 minutes, then lift it out using a parchment sling for easy, intact removal.

Double Chocolate Banana Bread Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

335

kcal

Equipment: 1. Oven and 9×5 inch loaf pan (plus parchment paper if using)
2. Mixing bowls, medium and large
3. Dry measuring cups, liquid measuring cup, and measuring spoons
4. Whisk
5. Rubber spatula or bowl scraper
6. Fork or potato masher for mashing bananas
7. Hand mixer or whisk for combining wet ingredients (optional)
8. Wire cooling rack
9. Toothpick or cake tester for checking doneness

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 salt
1/2 cup (100 g) granulated sugar
1/2 cup (110 g) packed light brown sugar
1/2 cup (113 g) unsalted butter, melted
2 large eggs, room temperature
1 teaspoon vanilla extract
1 1/2 cups mashed ripe bananas (about 3 medium bananas)
1/2 cup (120 g) sour cream or plain yogurt
1 cup (175 g) semisweet chocolate chips, plus extra for topping if desired

Directions

Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper if desired.
In a medium 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 salt until evenly combined.
In a large bowl whisk 1/2 cup (100 g) granulated sugar and 1/2 cup (110 g) packed light brown sugar with 1/2 cup (113 g) melted unsalted butter until smooth.
Add 2 large eggs one at a time to the butter mixture, whisking until incorporated, then stir in 1 teaspoon vanilla extract.
Stir in 1 1/2 cups mashed ripe bananas (about 3 medium bananas) and 1/2 cup (120 g) sour cream or plain yogurt until evenly combined.
Add the dry ingredients to the wet ingredients and fold gently with a spatula just until no large streaks of flour remain. Do not overmix.
Fold in 1 cup (175 g) semisweet chocolate chips, reserving a small handful to sprinkle on top if desired.
Pour the batter into the prepared loaf pan, smooth the top, and sprinkle the reserved chocolate chips over the batter.
Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

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.