If you’re a fan of chocolate and love the natural sweetness of bananas, this Double Chocolate Banana Bread will steal your heart! It’s moist, rich, and loaded with cocoa and chocolate chips for that extra indulgence. Whether you enjoy it as a sweet breakfast, an afternoon snack, or a late-night treat, this banana bread is a surefire crowd-pleaser. Let’s get baking!
Ingredients
1. Overripe Bananas – 3 medium-sized (about 1 cup mashed)
The riper, the better! Overripe bananas are naturally sweet and provide the perfect moist texture. Mash them well with a fork before adding to the batter.
2. All-Purpose Flour – 1 ¾ cups (220 g)
This forms the structure of the bread. For extra fluffiness, sift the flour before measuring it.
3. Unsweetened Cocoa Powder – ⅓ cup (35 g)
Adds a deep, rich chocolate flavor. Use high-quality cocoa powder for the best results.
4. Granulated Sugar – ½ cup (100 g)
Sweetens the bread just enough without overpowering the banana flavor. You can substitute part of it with brown sugar for a caramel-like hint.
5. Brown Sugar – ¼ cup (50 g)
Gives a touch of richness and moisture.
6. Eggs – 2 large
The eggs bind the batter and help the bread rise. Let them come to room temperature for better mixing.
7. Vegetable Oil – ⅓ cup (80 ml)
Keeps the banana bread moist and soft. You can substitute with melted butter or coconut oil if you prefer.
8. Vanilla Extract – 1 teaspoon
Enhances the flavor and balances the sweetness.
9. Baking Soda – 1 teaspoon
Ensures a proper rise and a light, fluffy texture.
10. Salt – ½ teaspoon
Balances the sweetness and brings out the chocolate flavor.
11. Chocolate Chips – 1 cup (150 g)
The highlight of the recipe! Use semi-sweet or dark chocolate chips for melty, gooey pockets of chocolate. Reserve a handful to sprinkle on top for an extra-pretty loaf.
How to Make Double Chocolate Banana Bread
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 2: Mash the Bananas
In a large mixing bowl, mash the bananas until smooth. Set aside.
Step 3: Mix the Wet Ingredients
To the mashed bananas, add the eggs, vegetable oil, vanilla extract, granulated sugar, and brown sugar. Whisk until well combined.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Sifting helps to avoid lumps of cocoa powder in the batter.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined—don’t overmix, as it can make the bread dense.
Step 6: Fold in Chocolate Chips
Gently fold in most of the chocolate chips, saving some for the top of the loaf.
Step 7: Transfer to the Pan
Pour the batter into the prepared loaf pan and spread it out evenly. Sprinkle the reserved chocolate chips on top.
Step 8: Bake
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs. Start checking around the 50-minute mark to avoid overbaking.
Step 9: Cool and Serve
Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!
Equipment Needed
- Mixing bowls (one large, one medium)
- Fork or potato masher (for bananas)
- Whisk or electric mixer
- 9×5-inch loaf pan
- Spatula
- Wire cooling rack
Frequently Asked Questions
Can I use frozen bananas?
Yes! Let the frozen bananas thaw completely, then mash them as usual. They might release some liquid, so don’t worry—just mix it into the batter for extra moisture.
Can I make this banana bread gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure your cocoa powder and chocolate chips are also gluten-free.
How should I store the banana bread?
Wrap the banana bread tightly in plastic wrap or store it in an airtight container. It stays fresh at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I freeze this banana bread?
Yes! Double Chocolate Banana Bread freezes beautifully. Wrap individual slices or the whole loaf in plastic wrap and place in a freezer bag. It’ll keep for up to 3 months. Thaw at room temperature or warm up slices in the microwave.
Can I add nuts to this recipe?
Of course! Chopped walnuts, pecans, or hazelnuts make a great addition. Stir in ½ cup of nuts along with the chocolate chips for extra texture.
Can I reduce the sugar?
You can reduce the granulated sugar slightly if your bananas are very ripe and naturally sweet. Keep in mind, though, that the sugar helps with the moist texture.
What can I substitute for vegetable oil?
Melted butter, coconut oil, or applesauce are great substitutes. Applesauce will make the bread slightly denser but healthier!
Conclusion
This Double Chocolate Banana Bread is every chocolate lover’s dream! The combination of cocoa, chocolate chips, and bananas creates a rich, indulgent treat that’s perfect for any occasion. I hope you love this recipe as much as I do! Don’t forget to share it on Facebook using the share buttons below or save it to Pinterest for later. Happy baking! 
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