Double Chocolate Banana Bread Recipe

I absolutely love sharing this Double Chocolate Banana Bread Recipe because it perfectly combines two of my favorite things: rich, velvety chocolate and the natural sweetness of bananas. Every bite is moist, tender, and filled with luscious cocoa flavor plus melty chocolate chips that make this bread feel like a cozy hug in dessert form. It’s one of those recipes I keep coming back to, especially when I want a special treat that still feels wholesome and homemade.

Why You’ll Love This Double Chocolate Banana Bread Recipe

When I first tried making this banana bread, I was amazed at how deeply chocolatey it tastes without being overpowering. The Dutch cocoa powder adds a beautiful bittersweet tone that balances perfectly with the ripe bananas’ natural sweetness. Every morsel melts in your mouth thanks to the tender crumb and pockets of gooey chocolate chips throughout the loaf. It’s honestly my go-to comfort food whenever I crave chocolate with a twist of fruity freshness.

One of my favorite things about this Double Chocolate Banana Bread Recipe is how straightforward it is to make. It all comes together in one bowl with no complicated steps or fancy equipment needed. Even if you’re a beginner baker, you’ll find it effortlessly rewarding. Plus, it stays moist for days, making it ideal for breakfast, a snack, or even a light dessert after dinner. Whenever I serve this to friends or family, it’s always met with smiles and requests for the recipe!

Ingredients You’ll Need

The beauty of this recipe is in its simple but carefully chosen ingredients. Each one plays a crucial role in creating the perfect texture, flavor, and appearance that make this banana bread so irresistible.

• 1 cup Flour: The base of our bread, providing structure without weighing it down.
• 1 teaspoon Baking soda: Helps the bread rise beautifully and stay tender.
• ½ cup Cocoa powder: I use Dutch cocoa here for its deep, rich chocolate flavor and velvety texture.
• ½ teaspoon Kosher salt: Enhances the overall flavor and balances the sweetness.
• 1 ½ cups Mashed bananas: These add natural sweetness, moisture, and that unmistakable banana flavor.
• 1 teaspoon Vanilla extract: Adds warmth and depth to complement the chocolate.
• 1 Egg: Binds everything together for a lovely crumb.
• ¼ cup Butter, melted unsalted: Adds richness and keeps the bread tender.
• ⅓ cup Brown sugar: Provides subtle caramel notes and moisture.
• ⅓ cup Granulated sugar: Balances sweetness and helps with browning.
• ½ cup Greek yogurt: Keeps the bread moist and gives a slight tang that brightens the chocolate flavor.
• 1 cup Chocolate chips (plus more for topping): These pockets of melted chocolate are the star of the show and bring extra indulgence!

Directions

Step 1: Preheat your oven to 180°C (350°F) and line a loaf pan with parchment paper for easy removal and cleanup.

Step 2: In a large bowl, mash those ripe bananas until they reach a smooth, pudding-like consistency. I like to use a fork or potato masher to make sure there are no big chunks left.

Step 3: Add the melted unsalted butter, egg, brown sugar, granulated sugar, vanilla extract, and Greek yogurt to the mashed bananas. Whisk everything together until the mixture becomes fully combined and smooth.

Step 4: Next, sift in the flour, cocoa powder, kosher salt, and baking soda directly over the wet ingredients. This helps keep the batter light and prevents clumps. Gently stir the dry ingredients into the wet, mixing just until almost combined—don’t overmix or the bread can toughen.

Step 5: Fold in the chocolate chips carefully so they’re evenly distributed but the batter remains light. Pour the batter into your parchment-lined loaf pan and sprinkle extra chocolate chips on top for a gorgeous finish.

Step 6: Bake in the preheated oven for 50 to 60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with only a few moist crumbs attached. Let the bread cool in the pan for at least 30 minutes before slicing.

Servings and Timing

This delicious loaf makes about 10 generous slices, perfect for sharing or savoring over several days. The prep takes just 15 minutes, with about an hour of baking time, plus 30 minutes to let it cool and set for the best texture. Altogether, expect around 1 hour and 45 minutes from start to finish.

How to Serve This Double Chocolate Banana Bread Recipe

One of the things I love most about this double chocolate banana bread is its versatility. Served warm right out of the oven, the chocolate chips are beautifully melted, making it feel almost like a dessert treat. I enjoy it simply on its own or with a spread of creamy butter to add a silky richness. It’s perfect for breakfast with a cup of coffee or as a mid-afternoon snack.

For a little extra flair, I like to top slices with a handful of fresh berries or a drizzle of honey or maple syrup. If I’m serving guests, I often add a scoop of vanilla ice cream on the side for a decadent twist. For presentation, slicing into thick, even pieces looks inviting, especially when arranged neatly on a wooden board or pretty platter.

When it comes to drinks, I find this banana bread pairs wonderfully with a hot latte or a chilled glass of milk. For a special occasion, a bold red wine like a Zinfandel or a chocolatey stout beer can beautifully match the richness of the bread. Whether it’s a casual weekend brunch or a festive holiday morning, this bread fits right in.

Variations

I love experimenting with this Double Chocolate Banana Bread Recipe, and I’ve found so many ways to make it your own. If you prefer a gluten-free version, swapping the all-purpose flour for a gluten-free blend works great without sacrificing texture. For a vegan option, I use flax eggs and coconut yogurt instead of the egg and Greek yogurt—this swap still keeps the bread moist and full of flavor.

You can also play with the chocolate element by using white chocolate chips or even chopped nuts like walnuts or pecans for added crunch. Sometimes, I add a pinch of cinnamon or espresso powder to deepen the chocolate flavor and add warmth.

If you’re feeling adventurous, try baking these as cupcakes instead of a loaf. The baking time adjusts to about 20-25 minutes, and it’s a fun way to enjoy the same luscious flavors in a handheld size perfect for parties or lunchboxes.

Storage and Reheating

Storing Leftovers

If you have any leftover bread (which I hope you do!), store it wrapped tightly in plastic wrap or in an airtight container at room temperature. It stays moist and fresh for up to four days, thanks to the Greek yogurt and butter. I usually keep mine in the kitchen and slice off pieces as needed — it never lasts long!

Freezing

This banana bread freezes beautifully, which is great for making ahead or saving extra slices. I recommend slicing the bread first, then wrapping each piece individually in plastic wrap and storing them together in a freezer bag. It will keep well in the freezer for up to 3 months. When you want a slice, just thaw it at room temperature or gently warm it.

Reheating

To enjoy the bread warm and soft, I pop a slice in the microwave for about 15-20 seconds or toast it lightly to bring back that freshly baked feel. Avoid overheating, as that can dry it out. If frozen, let it thaw completely before reheating to keep the perfect moist crumb and gooey chocolate chips.

FAQs

Can I use overripe bananas for this recipe?

Absolutely! Overripe bananas are actually best for banana bread because they are sweeter and mash easily, which enhances the flavor and moisture of the bread.

Do I have to use Dutch cocoa powder?

While Dutch cocoa adds a richer, smoother chocolate flavor, you can substitute natural unsweetened cocoa powder if that’s what you have on hand. Just remember the taste might be a little more acidic and less mellow.

Is it possible to make this bread without eggs?

Yes! For an egg-free version, you can replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or use a commercial egg replacer that suits baking.

How can I tell when the banana bread is fully baked?

The best way is to insert a toothpick or skewer into the center. If it comes out clean or with a few moist crumbs clinging, the bread is done. If there’s wet batter on the toothpick, it needs more time.

Can I add nuts or other mix-ins to this recipe?

Definitely! Chopped walnuts, pecans, or even shredded coconut can add beautiful texture and flavor. Just fold them in along with the chocolate chips to distribute evenly.

Conclusion

I honestly can’t recommend this Double Chocolate Banana Bread Recipe enough. It’s a deliciously moist, chocolate-packed treat that’s surprisingly easy to make and perfect for so many occasions. Whether you’re baking for family, friends, or just yourself, this recipe always delivers comfort and joy in every bite. Give it a try—I promise it will become one of your favorite go-to banana bread recipes!

Print