This rich and indulgent Double Chocolate Banana Bread is a chocolate lover’s dream! Made with ripe bananas, cocoa powder, and two kinds of chocolate chips, this moist and decadent loaf bakes to perfection in just over an hour.
I’m at it again with another banana bread recipe. Anytime I have over ripe bananas I find myself making banana bread. Over the past year, I’ve had fun experimenting with different types of banana bread. Let’s face it chocolate is always delicious to pair with bananas. After creating my peanut butter banana bread last year, I’ve had a lot of request to create another over the top banana bread recipe. I even made that over the top banana bread for my daughters 2nd Birthday party brunch last month. It was the one food that was practically left with crumbs on the plate.
Banana bread is a household favorite, but this double chocolate version takes it to the next level. The combination of sweet bananas, rich cocoa, and melty chocolate chips creates a bakery-style loaf that’s perfect for breakfast, dessert, or an anytime treat. Plus, it’s an easy, one-bowl recipe that’s great for using up overripe bananas!
If you are looking for a decadent and rich treat–this chocolate banana bread is for you. Think of thick slices of moist banana bread in the chocolate form. For a minute, I forgot I was even eating banana bread even though it was loaded with bananas! My son who is a chocolateholic like me, loved the bread, too. That says a lot since he is not always a fan of bananas.
Why this Recipe Works
Rich and Chocolatey – A double dose of chocolate with cocoa powder and chocolate chips makes this banana bread irresistibly fudgy.
Moist and Flavorful – The mashed bananas add natural sweetness and keep the loaf soft and tender.
Easy to Make – No fancy equipment required—just mix, pour, and bake! I of course, always use my KitchenAid Stand Mixer, but a bowl and a mixing spoon do just fine for this recipe.
Directions
Preheat & Prepare: Preheat your oven to 350°F. Grease a loaf pan with nonstick spray.
Mix Wet Ingredients: In a stand mixer fitted with a paddle attachment, mash the bananas. Add both sugars and mix on medium-low for 30 seconds. Scrape down the bowl, then mix in the egg and vanilla extract.
Add Dry Ingredients: Mix in the cocoa powder, flour, baking soda, and salt. Blend until just combined. Stir in the 1 cup of semi-sweet chocolate chips.
Bake: Pour the batter into the prepared loaf pan and sprinkle the ½ cup of mini chocolate chips on top. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Enjoy: Let the bread cool in the pan for 30 minutes before transferring to a wire rack. Slice and enjoy!
FAQs
For traditional banana bread recipes you will find 2-3 ripe bananas called for the recipe. For this recipe for chocolate chocolate chip banana bread I used 5 bananas! I think any where from 3-5 bananas for this recipe will work just fine.
I used a mix of semi sweet chocolate chips (regular size), mini semi sweet chocolate chips (on top), and cocoa powder. But if you have milk chocolate chocolate chips you could use those two. As you can tell–three different ways to incorporate chocolate in this recipe.
Yes! You can reduce the sugar slightly if your bananas are extra ripe, but keep in mind that sugar also affects texture and moisture.
Yes, you can use whole wheat flour for a heartier loaf, though the texture may be denser. A 1:1 gluten-free baking flour should also work.
Store it at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week. You can also freeze whole or individual slices for up to 3 months.
Recipe Tips & Tricks
Here are a few of my tried and true tips and tricks whenever I make chocolate banana bread.
- Use overripe bananas – The darker and spottier, the better! Overripe bananas are naturally sweeter and make the bread extra moist.
- Don’t over-mix – Stir just until the ingredients are combined to keep the loaf tender.
- Test for doneness – Insert a toothpick in the center; if it comes out with a few moist crumbs (not wet batter), it’s ready!
- Freezing – If you want to freeze this bread, I recommend freezing the entire loaf. It will last longer and not dry out unlike if you froze slices.
If you make this double chocolate banana bread recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Double Chocolate Banana Bread
Equipment
- Measuring Spoons
- Loaf Pan
Ingredients
- 5 ripe bananas mashed
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup cocoa powder
- 2 cups all-purpose flour
- 1-½ teaspoons baking soda
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips
- ½ cup mini chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Using a stand mixer, fitted with a paddle attachment; mash the bananas in the bowl then mix together brown sugar, granulated sugar on medium-low speed for 30 seconds. Turn the mixer off, using a silicone spatula scrape down the sides of the bowl. Then, add in the egg and vanilla extract. Mix again for 30 seconds.
- Then, add in the cocoa powder, all-purpose flour, baking soda, and salt. Mix until combined 30 seconds to 1 minute. Then pour in the 1 cup of semi-sweet chocolate chips.
- Spray a loaf pan with cooking spray. Using the silicone spatula, spread the batter into the loaf pan. Sprinkle the ½ cup of mini chocolate chips on to the top of banana bread.
- Bake for 1 hour and 15 minutes or until toothpick inserted in the middle comes clean.
- Remove the banana bread from the oven. Let rest in pan for 30 minutes, then remove to a plate to continue cooling.
Notes
- Freezing – If you want to freeze this bread, I recommend freezing the entire loaf. It will last longer and not dry out unlike if you froze slices.
Emily
This recipe was just okay for me. While making it I realized there is no butter in the recipe!!! This definitely showed in the end product. The bread was denser and a bit dry, and I think it really could have used some butter to moisten it up.
Katie
Hi Emily, thank you for reaching out. I’m sorry you weren’t happy with the consistency of the banana bread. I’ve never used butter in my banana bread recipes (I have a few variations). If the bread was too dry you might need to cook it a little less. Every oven is different and cooking times can vary.