If you’re a chocolate lover, this Double Chocolate Banana Bread is pure heaven in loaf form. It combines the rich, fudgy flavor of chocolate cake with the comforting sweetness of classic banana bread — a perfect marriage of indulgence and nostalgia. Imagine moist, chocolatey slices speckled with melted chocolate chips and the sweet aroma of ripe bananas filling your kitchen. It’s the kind of baked treat that makes any morning, afternoon, or late-night snack feel special.
This recipe is easy, reliable, and uses simple ingredients you likely already have in your pantry. Whether you serve it as breakfast with coffee, a sweet snack, or even a dessert, this loaf will make everyone smile.
Why I Love This Recipe
I absolutely love this recipe because it transforms overripe bananas — often overlooked — into a decadent, rich, chocolatey delight. The double dose of cocoa powder and chocolate chips makes it feel luxurious without being overly sweet.
It’s a one-bowl wonder that never fails to impress guests or satisfy a chocolate craving. Plus, it stays moist for days, making it a perfect make-ahead treat.
Why It’s a Must-Try Dish
This is a must-try because it’s:
- Simple yet indulgent: No fancy ingredients, yet tastes like a gourmet bakery loaf.
- Perfectly balanced: The sweetness of bananas complements the deep cocoa flavor beautifully.
- Versatile: Enjoy it plain, warm with butter, or drizzled with a bit of melted chocolate.
- Crowd-pleaser: Loved by both kids and adults alike.
Once you try it, you’ll never throw away overripe bananas again!
Preparation & Cooking Time
- Preparation Time: 15 minutes
- Cooking Time: 55–60 minutes
- Total Time: 1 hour 15 minutes
- Servings: 10 slices
- Calories: Approximately 280 kcal per slice
Course & Cuisine
- Course: Dessert / Snack / Breakfast
- Cuisine: American
Ingredients
For the Banana Bread:
- 3 ripe bananas (mashed)
- ½ cup (115 g) unsalted butter, melted and cooled
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup (125 g) all-purpose flour
- ½ cup (45 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (120 ml) buttermilk or milk
- ¾ cup (130 g) semi-sweet chocolate chips (plus extra for topping)
Cooking Directions
Step-by-Step Preparation Method
- Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal. - Mash Bananas:
In a large mixing bowl, mash the ripe bananas until smooth. - Combine Wet Ingredients:
Add melted butter, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until fully combined and smooth. - Add Dry Ingredients:
Sift in flour, cocoa powder, baking soda, baking powder, and salt. Mix gently using a spatula until just combined (don’t overmix). - Add Buttermilk and Chocolate Chips:
Stir in the buttermilk (or milk) and fold in the chocolate chips. The batter should be thick but pourable. - Pour Batter into Pan:
Transfer the batter to the prepared loaf pan. Smooth the top with a spatula and sprinkle a few extra chocolate chips on top for decoration. - Bake:
Bake for 55–60 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine). - Cool:
Let the bread cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before slicing.
How to Serve
- Serve warm slices with a pat of butter or a drizzle of chocolate sauce.
- It pairs beautifully with coffee, milk, or hot cocoa.
- For dessert, serve slightly warm with a scoop of vanilla ice cream.
Recipe Tips
- Use very ripe bananas — the blacker, the better for natural sweetness and flavor.
- Don’t overmix the batter — it can make the bread dense.
- Add a pinch of espresso powder to enhance the chocolate flavor.
- Store the bread tightly wrapped once cooled to keep it moist.
Recipe Variations
- Nutty Chocolate Banana Bread:
Add ½ cup chopped walnuts or pecans for a crunchy texture. - Mocha Banana Bread:
Add 1 tablespoon of espresso powder to the batter for a coffee-chocolate twist. - Peanut Butter Swirl Version:
Swirl 2 tablespoons of peanut butter into the top of the batter before baking. - Dark Chocolate Lovers’ Version:
Use dark cocoa powder and dark chocolate chips for a richer, less sweet taste.
Freezing and Storage Time
- Storage:
Keep at room temperature for up to 3 days in an airtight container or refrigerate for up to 7 days. - Freezing:
Wrap the whole loaf or individual slices tightly in plastic wrap and store in a freezer bag for up to 3 months.
To serve, thaw overnight at room temperature or warm slices in the microwave for 20–30 seconds.
Special Equipment Needed
- 9×5-inch loaf pan
- Mixing bowls
- Whisk or electric mixer
- Rubber spatula
- Parchment paper
- Wire cooling rack
Conclusion
This Double Chocolate Banana Bread is everything you want in a baked treat — moist, rich, fudgy, and deeply comforting. It’s proof that simple ingredients can create something extraordinary. Whether you enjoy it as breakfast, dessert, or a sweet gift for someone special, it’s guaranteed to become a household favorite.
One bite and you’ll understand why this is not just banana bread — it’s chocolate bliss in loaf form.
Double Chocolate Banana Bread
Description
If you’re a chocolate lover, this Double Chocolate Banana Bread is pure heaven in loaf form. It combines the rich, fudgy flavor of chocolate cake with the comforting sweetness of classic banana bread — a perfect marriage of indulgence and nostalgia.
Ingredients
For the Banana Bread:
Instructions
-
Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
-
Mash Bananas: In a large mixing bowl, mash the ripe bananas until smooth.
-
Combine Wet Ingredients: Add melted butter, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until fully combined and smooth.
-
Add Dry Ingredients: Sift in flour, cocoa powder, baking soda, baking powder, and salt. Mix gently using a spatula until just combined (don’t overmix).
-
Add Buttermilk and Chocolate Chips: Stir in the buttermilk (or milk) and fold in the chocolate chips. The batter should be thick but pourable.
-
Pour Batter into Pan: Transfer the batter to the prepared loaf pan. Smooth the top with a spatula and sprinkle a few extra chocolate chips on top for decoration.
-
Bake: Bake for 55–60 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine).
-
Cool: Let the bread cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before slicing.
