This double chocolate banana bread is packed with both banana and chocolate flavor and loaded with chocolate chips. Moist and delicious and super easy to make.
What could possibly be better than banana bread? Double chocolate banana bread!
I mean, it’s a lot like chocolate cake, but you can eat it for breakfast. Now that’s a win!
This recipe is based on our fabulous banana bread recipe and with the addition of cocoa powder and heaps of chocolate chips it becomes this divine double chocolate loaf.
Serve it warm from the oven with lashings of butter, or serve it plain, however you like it. Either way, this is a dessert, I mean breakfast to remember.
For other breakfasts that can double as desserts check out our biscoff pancakes and our chocolate chip muffins.
Ingredients You’ll Need:
Ingredient Notes
- Ripe bananas. Your bananas must be yellow and spotty, no green in sight.
- Chocolate chips – you can use semi sweet chocolate chips or milk chocolate chips or whatever you like. We used milk chocolate chips.
- Cocoa powder – natural unsweetened cocoa powder (like Hersheys) works great here.
- Butter – can be lightly salted or unsalted.
How To Make Double Chocolate Banana Bread
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Sift all purpose flour and cocoa powder into a mixing bowl and add white granulated sugar, light brown sugar, baking soda and salt. Mix together.
- Add butter to a microwave safe bowl and microwave until melted.
- Mash the bananas and measure them properly.
- Then add the mashed banana, eggs and vanilla extract to the melted butter and mash everything together until well mixed.
- Add the wet ingredients to the dry and mix into a thick batter. Don’t over-mix.
- Add the chocolate chips and fold them in.
- Transfer to a 9×5 loaf pan (sprayed with non-stick spray and lined with parchment paper at the bottom) and smooth down.
- Add a few more chocolate chips directly to the top of the bread.
- Bake at 350°F for 60 minutes. If it’s showing any signs of over-browning you can bring it out at the 40 minute mark and tent it with foil, and then put it back in for the final 20 minutes.
- Check for doneness by inserting a toothpick into the center of the banana bread. It should come out clean or with melted chocolate (no wet batter).
- Let it cool in the loaf pan for a few minutes and then transfer to a wire cooling rack to cool completely before slicing and serving.
Recipe Success Tips
Spoon and level, or weigh your flour. If you have a food scale then it’s the easiest thing to weigh your flour and your peeled bananas for this recipe and save some time. So if you don’t have one already I highly recommend it. We use this awesome Oxo scale. Our recipes always include metric measurements just click ‘metric’ below the list of ingredients. If you don’t have a food scale then the best way to measure your flour is to spoon and level it. Spoon it into the measuring cup and level off the top with a knife. Don’t scoop it and don’t pack it into the cup.
Measure the banana correctly and mash it well. If you have a food scale then just weigh your peeled banana before you mash it. If you don’t have a food scale then mash your banana and measure it out in cups. This recipe uses 1 and ¾ cups of mashed banana. It’s also important to mash it really well, so that you don’t end up with chunks of banana in your banana bread.
Tent with foil. If you notice your banana bread over-browning in the oven you can bring it out to tent with foil at the 40 minute mark and then put it back in for the final 20 minutes bake time. Tenting with foil is just putting foil in a ‘tent’ shape on top of the loaf pan so that it doesn’t press down on your bread from the top. I have baked this chocolate banana bread without tenting it and it was fine, just a hint of over-browning on the edges but you don’t really notice it much because it’s chocolate!
Bake times. Ovens can differ a lot so the bake time is just a guideline. If you notice any wet batter on your toothpick after 60 minutes then it just needs longer.
Recipe FAQ
Yes you can make muffins from this recipe! Just spray a muffin tray with non-stick spray and divide the batter between the muffin partitions. Bake at 350°F for 25 minutes.
Keep your banana bread stored at room temperature (covered) for 3-4 days.
It is freezer friendly for up to 3 months. Thaw overnight in the fridge and let it come to room temperature on the counter before serving.
More Bread Recipes
- The Best Banana Bread
- Chocolate Chip Banana Bread
- The Easiest Homemade Bread
- Zucchini Bread
- Pumpkin Bread
- The Best Cornbread
Did you make this recipe? Be sure to leave a comment and rating below.
Double Chocolate Banana Bread
Ingredients
- 1 and ¾ cups All Purpose Flour Measured Correctly*
- ½ cup Cocoa Powder Unsweetened
- ½ cup White Granulated Sugar
- ½ cup Light Brown Sugar
- 1 tsp Baking Soda
- ½ tsp Salt
- ½ cup Butter Lightly salted or unsalted
- 1 and ¾ cups Mashed Ripe Banana Approximately 3 Large Bananas
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 1 cup Milk Chocolate Chips or Semi Sweet, plus extra to place directly on top before baking.
Instructions
- Preheat the oven to 350°F (180°C) and spray a 9×5 loaf pan with non-stick spray and line the bottom with parchment paper. Set aside.
- Sift all purpose flour and cocoa powder into a mixing bowl and add white granulated sugar, light brown sugar, baking soda and salt. Mix together.
- Add butter to a microwave safe bowl and microwave until melted.
- Mash the bananas and measure them properly.
- Then add the mashed banana, eggs and vanilla extract to the melted butter and mash everything together until well mixed.
- Add the wet ingredients to the dry and mix into a thick batter. Don't over-mix.
- Add the chocolate chips and fold them in.
- Transfer to your prepared 9×5 loaf pan and smooth down. Add a few more chocolate chips directly to the top of the bread.
- Bake at 350°F for 60 minutes. If it's showing any signs of over-browning you can bring it out at the 40 minute mark and tent it with foil, and then put it back in for the final 20 minutes.
- Check for doneness by inserting a toothpick into the center of the banana bread. It should come out clean or with melted chocolate (no wet batter).
- Let it cool in the loaf pan for a few minutes and then transfer to a wire cooling rack to cool completely before slicing and serving.
Notes
- Spoon and level, or weigh your flour. If you have a food scale then it’s the easiest thing to weigh your flour and your peeled bananas for this recipe and save some time. So if you don’t have one already I highly recommend it. Our recipes always include metric measurements just click ‘metric’ below the list of ingredients. If you don’t have a food scale then the best way to measure your flour is to spoon and level it. Spoon it into the measuring cup and level off the top with a knife. Don’t scoop it and don’t pack it into the cup.
- Butter – can be lightly salted or unsalted, we don’t find that it makes a difference.
- Measure the banana correctly and mash it well. If you have a food scale then just weigh your peeled banana before you mash it. If you don’t have a food scale then mash your banana and measure it out in cups. This recipe uses 1 and ¾ cups mashed banana or 393g. It’s also important to mash it really well, so that you don’t end up with chunks of banana in your banana bread.
- Storing. Keep your banana bread stored at room temperature (covered) for 3-4 days.
- Freezing. It is freezer friendly for up to 3 months. Thaw overnight in the fridge and let it come to room temperature on the counter before serving.
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