If you love banana bread and chocolate, this Double Chocolate Banana Bread is the best of both worlds.
It’s ultra-moist, deeply chocolaty, and packed with melty chocolate chips in every bite.
Whether you’re serving it for breakfast, snack, or dessert, this loaf never lasts long!
This is the kind of banana bread that tastes even better the next day—if you can resist that long.
Why You’ll Love This Recipe
Super moist and soft – thanks to ripe bananas and oil
Loaded with chocolate – cocoa powder + chocolate chips
One-bowl recipe – easy cleanup
Perfect use for ripe bananas
Stays fresh for days – tastes even better after resting
Freezer-friendly – make ahead and save for later
What You’ll Need (Ingredient Highlights)
Overripe bananas – the riper, the sweeter
Unsweetened cocoa powder – for rich chocolate flavor
Brown sugar – adds moisture and depth
Granulated sugar – for balanced sweetness
Eggs – structure and richness
All-purpose flour – the base of the batter
Baking soda & salt – rise and balance
Vanilla extract – enhances flavor
Chocolate chips – double the indulgence!
Pro Tips Before You Start
Use extra ripe bananas – the browner, the better
Don’t overmix the batter – stir just until combined
Grease your pan well or line it with parchment
Add extra chocolate chips on top before baking
Cool completely before slicing for clean cuts
How to Make Double Chocolate Banana Bread
Preheat your oven
Set to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
Mash the bananas
In a large bowl, mash the bananas with a fork until mostly smooth.
Mix wet ingredients
Add brown sugar, granulated sugar, eggs, oil, sour cream, and vanilla to the mashed bananas.
Whisk until well combined.
Add dry ingredients
Sift in the flour, cocoa powder, baking soda, and salt. Stir until just combined—do not overmix.
Fold in chocolate chips
Gently stir in most of the chocolate chips, reserving some to sprinkle on top.
Bake
Pour batter into prepared loaf pan. Top with remaining chocolate chips.
Bake for 55–65 minutes, or until a toothpick inserted comes out mostly clean.
Cool and enjoy
Let bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Slice and enjoy!
What to Serve It With
Hot coffee or espresso – balances the sweetness
Vanilla or chocolate ice cream – for a decadent dessert
Whipped cream – lightly sweetened for topping
Fresh berries – for a tart contrast
Glass of milk – classic and satisfying pairing
Variations / Substitutions
Use Greek yogurt instead of sour cream
Swap oil for melted butter for richer flavor
Add walnuts or pecans for crunch
Use white chocolate chips for variety
Turn into muffins – bake 18–22 minutes at 350°F
Storage & Leftovers
Room temp: Store in an airtight container for up to 4 days
Fridge: Keeps for up to 1 week
Freezer: Wrap tightly in plastic and foil; freeze up to 2 months
Reheat: Warm slices in the microwave for 10–15 seconds
FAQs
Can I use frozen bananas?
Yes, thaw them fully and drain excess liquid before using.
How do I know it’s done baking?
A toothpick inserted in the center should come out with a few moist crumbs but no wet batter.
Can I reduce the sugar?
You can cut each sugar by a few tablespoons if desired, but the texture may change slightly.
Can I make this gluten-free?
Use a 1:1 gluten-free baking flour for best results.
Can I use Dutch-processed cocoa?
Yes, though natural cocoa gives a slightly different flavor and rise.
Can I bake this as mini loaves or muffins?
Absolutely! Adjust baking time accordingly.
Is this sweet enough for dessert?
Yes! It’s rich, chocolatey, and satisfying enough to serve as a treat.
Final Thoughts
This Double Chocolate Banana Bread is every chocolate lover’s dream.
Moist, tender, and packed with flavor, it’s the kind of loaf that disappears as soon as it’s sliced.
Whether you’re baking for brunch, snack time, or dessert, this is a go-to recipe you’ll come back to again and again.
