Banana bread is a timeless comfort treat, but when you add rich cocoa and chocolate chips into the mix, it becomes something extraordinary. Double Chocolate Banana Bread is moist, fudgy, and perfect for satisfying those chocolate cravings while still putting overripe bananas to good use.
This recipe combines the natural sweetness of bananas with deep cocoa flavor, creating a loaf that tastes like dessert but feels just wholesome enough to enjoy with your morning coffee. It’s a fantastic way to elevate classic banana bread into something indulgent and irresistible.
Whether you’re baking for family, friends, or just yourself, this bread is guaranteed to impress. With its tender crumb, gooey pockets of melted chocolate, and bakery-style aroma, Double Chocolate Banana Bread will quickly become a household favorite.
Cooking Time and Serving
- Prep Time: 15 minutes
- Cook Time: 55–65 minutes
- Total Time: 1 hour 15 minutes
- Servings: 10 slices
Ingredients
- 1 cup mashed ripe bananas (about 2–3 bananas)
- ½ cup unsalted butter, melted (or coconut oil for a lighter option)
- ¾ cup brown sugar (or coconut sugar)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup plain Greek yogurt (or sour cream)
- 1 cup semi-sweet chocolate chips (plus extra for topping)
How to Make Double Chocolate Banana Bread
- Prepare the oven – Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
- Mash bananas – In a large bowl, mash the bananas until smooth. Stir in melted butter, brown sugar, eggs, and vanilla extract.
- Mix dry ingredients – In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- Combine wet and dry – Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Add yogurt & chocolate chips – Stir in Greek yogurt, then fold in the chocolate chips. The batter will be thick and fudgy.
- Pour & bake – Transfer the batter into the prepared loaf pan, smoothing the top. Sprinkle extra chocolate chips on top for a bakery-style finish.
- Bake – Bake for 55–65 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs.
- Cool & serve – Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy!
Notes
- For an extra flavor boost, add a teaspoon of espresso powder to enhance the chocolate taste.
- Use dairy-free chocolate chips and coconut oil for a completely dairy-free version.
- Overripe bananas with brown spots work best, as they add natural sweetness and moisture.
FAQs
Q: Can I freeze Double Chocolate Banana Bread?
Yes! Wrap slices individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature or microwave for 20–30 seconds.
Q: Can I make this recipe gluten-free?
Yes, substitute a 1:1 gluten-free flour blend for the all-purpose flour.
Q: Why is my banana bread dry?
Overbaking is the most common reason. Check at the 50-minute mark and adjust based on your oven.
Nutrition (per serving, 1 slice out of 10)
- Calories: 265
- Protein: 5 g
- Fat: 12 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Sugar: 20 g
- Sodium: 160 mg
Disclaimer
This recipe is a treat and should be enjoyed in moderation as part of a balanced diet. Contains common allergens such as eggs, dairy, and gluten. Always check ingredient labels if you have food allergies or sensitivities.
