Double Chocolate Banana Bread made with ripe bananas, cocoa, and chocolate chips. This easy recipe bakes into a rich, moist loaf full of deep chocolate flavor — perfect for breakfast or dessert
My kids have always been split on banana bread – my daughter loves it, my son tolerates it but would rather have actual dessert. Every time I’d make a loaf, he’d take one small slice to be polite, then sneak off to find cookies or ice cream. It became this running joke in our house: Mom’s banana bread is fine, but it’s not chocolate cake.
One afternoon, I was making banana bread while my son was doing homework at the kitchen table, and he looked up and said, “Mom, why don’t you just make it chocolate? Then it would actually be good.” The teenager attitude was strong, but honestly, he had a point. Why was I making banana bread that only half my family was excited about when I could probably make a version everyone would love?
That weekend, armed with a fresh batch of brown bananas and a mission to win over my skeptical son, I decided to go all in on chocolate. Not just chocolate chips thrown in – I wanted real, serious, undeniable chocolate flavor. I added cocoa powder to my regular banana bread batter, turning it this beautiful dark brown color, then folded in chocolate chips because if we’re doing chocolate, we’re doing it right.
As it baked, the smell that filled my kitchen was completely different from regular banana bread. It smelled like brownies and cake and everything my son had been wishing banana bread could be. When I pulled it out, it looked more like chocolate cake than traditional banana bread, and I started to get excited that maybe I’d actually cracked the code.
I let it cool just enough to slice, then cut a piece for my son without saying anything. He looked at it suspiciously – it was brown, not the usual golden color – but took a bite anyway. I watched his face go from skeptical to surprised to genuinely impressed in about five seconds. “Mom,” he said with his mouth still full, “this is actually really good. Like, actually actually good.”
My daughter tried it next and declared it even better than regular banana bread, which I thought might be blasphemy but was secretly thrilled about. Even my husband, who usually ignores baked goods unless they’re cookies, came back for a second slice. By the end of the day, that loaf was gone – completely gone – which had never happened with my regular banana bread.
What Is Double Chocolate Banana Bread?
I love baking Double Chocolate Banana Bread when I want something rich and sweet that still feels homemade. It’s my usual banana bread recipe, but with cocoa powder and chocolate chips added in, turning it into a soft, chocolatey loaf that tastes somewhere between banana bread and brownies. The bananas keep it moist, and the chocolate brings a deep, warm flavor that makes every bite feel special. The smell that fills the kitchen while it bakes is pure joy — sweet, cozy, and inviting. It’s a simple way to turn ripe bananas into something everyone gets excited about.
Why You’ll Love This Double Chocolate Banana Bread
What makes this Double Chocolate Banana Bread special to me is how it turns something simple into a real treat. The cocoa gives it a deep chocolate taste, and the banana keeps it soft and sweet without being heavy. I like how the chocolate chips melt inside, creating little pockets of richness in every slice. It’s easy to make, yet it always feels like something baked for a special moment. Every time I pull it from the oven, the smell fills the kitchen and reminds me why homemade desserts are always worth the effort.
Ingredients for Double Chocolate Banana Bread
- All-purpose flour – gives structure while keeping the loaf soft and tender.
- Unsweetened cocoa powder – adds deep chocolate flavor and rich color.
- Baking soda – helps the bread rise perfectly.
- Salt – balances the sweetness and brings out the chocolate flavor.
- Semi-sweet chocolate chips – melt into little pockets of sweetness throughout the loaf.
- Unsalted butter – makes the bread moist and smooth.
- Granulated sugar – sweetens the batter and helps it brown nicely.
- Eggs – add structure and richness to the bread.
- Plain yogurt or sour cream – keeps the crumb soft and adds a gentle tang.
- Ripe bananas – the key ingredient for sweetness and texture.
- Vanilla extract – adds a warm, sweet aroma.
- Hot water – helps bring out the cocoa’s flavor and makes the batter silky.
Kitchen Equipment Needed
- Large mixing bowl – for combining the wet ingredients and mashed bananas.
- Medium bowl – to mix the dry ingredients like flour and cocoa powder.
- Measuring cups and spoons – to keep all ingredient amounts balanced.
- Whisk or electric mixer – for creaming the butter and sugar together smoothly.
- Spatula – to fold the batter gently and scrape down the sides of the bowl.
- 9×5-inch loaf pan – the perfect size for baking the chocolate banana bread evenly.
- Parchment paper – makes it easy to lift the loaf out once it cools.
- Cooling rack – allows the bread to cool fully while staying soft and moist.
What to Serve with Double Chocolate Banana Bread
I like serving Double Chocolate Banana Bread with a cup of coffee or a glass of cold milk — both balance the sweetness perfectly. Sometimes I warm up a slice and add a little spread of peanut butter or hazelnut spread for extra flavor. When I’m sharing it with guests, I serve it with fresh berries or a small bowl of vanilla ice cream on the side. It also makes a nice dessert with a light drizzle of chocolate sauce. No matter how I serve it, it always feels like something homemade that brings a bit of happiness to the table.
How to Store Double Chocolate Banana Bread
I always let my Double Chocolate Banana Bread cool completely before storing it so it stays soft and fresh. Once it’s at room temperature, I wrap it tightly in plastic wrap or keep it in an airtight container on the counter for up to four days. If I want it to last longer, I move it to the fridge where it keeps well for about a week. For even longer storage, I slice it and freeze the pieces in freezer bags. A short warm-up in the microwave brings it right back to that just-baked taste and texture.
Frequently Asked Questions
1. Can I use cocoa powder instead of melted chocolate?
Yes, cocoa powder works perfectly and gives a deep chocolate flavor. Use unsweetened cocoa powder for the best balance of sweetness.
2. What kind of chocolate chips work best?
Semi-sweet or dark chocolate chips are great choices. You can also mix in milk chocolate or mini chips for extra sweetness and texture.
3. Can I make this recipe dairy-free?
Absolutely. Replace butter with coconut oil or a plant-based butter, and use dairy-free chocolate chips. The bread will still turn out rich and moist.
4. What type of bananas are best to use?
Use very ripe bananas with lots of brown spots. They add natural sweetness and help make the bread soft and fudgy.
Double Chocolate Banana Bread
Ingredients
Equipment
Method
- Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan with nonstick spray. Set aside.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined. Stir in ¾ cup (135g) of chocolate chips, then set the mixture aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed for about 3 minutes until smooth and creamy. With the mixer running on medium speed, add the eggs one at a time, beating well after each addition. Mix in the yogurt, mashed bananas, and vanilla extract until fully combined. Add the dry ingredients and hot water, then beat on low speed just until everything comes together. The batter will be thick—avoid overmixing.
- Pour and spread the batter into the prepared baking pan. Sprinkle remaining chocolate chips on top, down the center of the loaf.
- Bake for 60–65 minutes, covering the top loosely with aluminum foil halfway through to keep it from drying out. The bread is ready when a toothpick inserted into the center comes out mostly clean, with just a few moist crumbs. Ovens vary, so start checking for doneness around the 60-minute mark and continue checking every 5 minutes until it’s perfect.
- Remove the bread from the oven and allow it to cool in the pan set on a wire rack for at least 1 to 2 hours before removing, slicing, and serving.
- Cover the bread tightly and store it at room temperature for up to 5 days, or keep it in the refrigerator for up to 1 week. Banana bread actually tastes even better on the second day, once the flavors have had time to blend and deepen.
