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+ servings
Sliced loaf of double chocolate banana bread on a white plate.
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5 from 2 votes

Double Chocolate Banana Bread

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.
Prep Time15 mins
Cook Time1 hr
Course: Breakfast, Dessert
Cuisine: American
Diet: Vegetarian
Servings: 12
Calories: 242kcal
Author: Alison Hope


  • 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.


  • Preheat the oven to 350°F (180°C) and spray a 9x5 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 9x5 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.


  1. 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.
  2. Butter - can be lightly salted or unsalted, we don't find that it makes a difference. 
  3. 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.
  4. Storing. Keep your banana bread stored at room temperature (covered) for 3-4 days.
  5. 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.


Serving: 1Slice | Calories: 242kcal | Carbohydrates: 38g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 271mg | Potassium: 179mg | Fiber: 2g | Sugar: 20g | Vitamin A: 295IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 2mg