This Double Chocolate Banana Bread is moist and decadent, and best of all, it’s super easy to make!
Few things are as delicious as freshly-baked banana bread, but this recipe takes things to the next level by adding chocolate—and lots of it. This double chocolate banana bread is moist and packed with dark chocolate flavor, and it’s sure to satisfy your sweet tooth, along with any chocolate craving you might have!
Easy Double Chocolate Banana Bread
You’ll also love that this double chocolate banana bread recipe is easy to make. Simply mix together the wet ingredients, stir them into the dry ingredients in a large bowl, and bake. One bite of this double chocolate banana bread and you’ll be hooked—you might even consider it the best banana bread recipe ever! (Although if you love easy banana bread, you should check out my cake mix banana bread too.)
Double chocolate banana bread is a delicious, versatile treat that you can enjoy in a variety of ways, whether it’s for breakfast, brunch, an afternoon snack, or dessert!
For a simple option, try slicing the bread into thick slices and spreading it with your favorite peanut butter or my Crockpot Strawberry Raspberry Jam. If you’re looking for something a little more indulgent, you could try topping warm banana bread with sliced bananas and homemade whipped cream or a scoop of vanilla ice cream. A drizzle of melted chocolate or salted caramel will really take it to the next level!
However you serve it, this bread is a chocolate lover’s dream!
See recipe card below this post for ingredient quantities and full instructions.
- All purpose flour – You can make this recipe gluten-free by swapping in a cup-for-cup gluten-free baking flour.
- Bananas – You’ll need 2 cups, which is about 4 to 5 mashed bananas. For the best flavor, use ripe bananas that are full of black spots.
- Brown sugar
- Unsalted butter – You can use olive oil or melted coconut oil instead if you want to make this bread without dairy.
- Eggs – Let the eggs come to room temperature.
- Cocoa powder – Be sure to use unsweetened cocoa powder, not hot cocoa mix! Dutch-process cocoa or natural cocoa powder are what you need here.
- Vanilla extract
- Baking powder
- Baking soda
- Semisweet or milk chocolate chips – Use a high-quality brand for best results! You can also add chopped walnuts or pecans.
How to Make Double Chocolate Banana Bread
Preheat the oven to 350ºF and grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mash the Banana
Use a fork to mash the bananas in a large mixing bowl until it’s mostly smooth.
3. Finish the Batter
Add sugar, melted butter, and eggs one at a time and use a handheld electric mixer to beat on low until combined. Whisk together the dry ingredients in a medium bowl, then beat the dry mixture into the wet mixture on low speed. Fold in the chocolate chips.
Pour the batter into the prepared loaf pan. Use a knife to make a small cut lengthwise about ½-inch deep in the center of the bread, then scatter chocolate chips over the top. Bake for 90 to 100 minutes, or until a toothpick inserted into the center comes out mostly clean.
Let the bread cool in the pan for 15 minutes, then transfer it to a wire cooling rack until it has cooled completely.
How to Store
The best way to store double chocolate banana bread is in an airtight container or wrapped in plastic at room temperature for up to 4 days. You can also freeze it for up to 3 months; when you’re ready to eat it, let it thaw at room temperature.
While bananas are a good source of potassium and fiber, they also contain a fair amount of naturally-occurring sugar. In addition, most banana bread recipes call for additional sugar, as well as butter or oil. As a result, banana bread can be high in calories and fat, so it’s not exactly healthy!
There are differing opinions about this, with some people claiming that banana bread is better stored in the refrigerator, and others arguing that just like other quick breads, banana bread should be stored at room temperature.
Most food experts agree that banana bread should be stored on the countertop because the fridge can cause it to dry out. If you can’t eat it within a few days, store it in the freezer.
There are a few possible reasons why your banana bread might be coming out gooey. One possibility is that you are not using enough flour. If the batter is too moist, it will not set properly and it will remain gooey even after baking.
It’s also possible that you are not baking the bread long enough. Banana bread needs to be baked until it is firm to the touch and a tester comes out clean; if it is removed from the oven too soon, it will be gooey in the middle.
Finally, some banana bread recipes simply call for a certain number of bananas rather than measuring out the mashed banana; because bananas can vary in size, you can use large bananas in a recipe like this and end up adding too much to the batter.
Generally speaking, banana cakes are made with a lighter batter and are often decorated with icing or frosting. You can make them round or rectangular in shape, and they are typically served as dessert. Loaves, on the other hand, are made with a denser batter and often contain add-ins such as fruit or nuts. They are typically baked in a bread pan and are served not only for dessert, but also breakfast, brunch, and snacks.
There are a few possible explanations. First, check the baking powder. Baking powder is what helps the bread rise, so if it’s expired or past its prime, it won’t be as effective. Second, be careful not to over-mix the batter. Over-mixing can lead to tough gluten strands, which will result in a denser final product that doesn’t rise quite as high as you’d expect!
More Tasty Banana Bread Recipes
Double Chocolate Banana Bread
- 2 cups all purpose flour
- 4-5 ripe bananas 2 cups mashed
- ¾ cup brown sugar
- ½ cup unsalted butter melted (sub with olive or coconut oil)
- 2 large eggs room temperature
- ½ cup cocoa powder
- 1 teaspoon vanilla extract
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup + more for decoration semi sweet or milk chocolate chips
- Preheat the oven to 350 F.
- Mash the bananas in a large mixing bowl until smooth. Few chunks here and there is fine.
- Add sugar, butter, eggs one at a time and using a handheld mixer whisk on low until combined.
- In a separate mixing bowl combine dry ingredients and add to wet ingredients. Stir in the chocolate chips with a spatula. Mix on low until everything combines.
- Pour into a 9 x 5 inch loaf tin (greased or lined with parchment paper). Make a small cut lengthwise about ½ inch deep in the center of the bread. Decorate with chocolate chips.
- Bake for 1 hour and 30-40 minutes or until toothpick inserted into the center comes out clean or with a few breadcrumbs. Cool for 15 minutes in the baking dish and then transfer to a wire rack until cooled completely.
Every oven is different, I recommend checking the bread towards the last 30 minutes.
Flavor of this bread is moist with melted chocolate inside. I used milk chocolate chips which tasted delicious in combination with the dark banana bread. I highly recommend using good quality ones so they don’t melt on top quickly. Semi sweet and dark chips are fine.