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This double chocolate banana bread is moist, tender, studded with chocolate chips, and a chocolate lover’s dream! You’ll love the rich, fudgy chocolate flavor paired with the classic banana bread flavor. It’s easy to make and the perfect breakfast treat, afternoon snack, or dessert.
Banana bread recipes are no stranger around here. This banana walnut bread is a classic and my warm spiced chai banana bread is perfect to make in the fall. What I don’t have is a chocolate banana bread.
Chocolate and bananas are a delicious combo and after making this chocolate baked oatmeal that includes a banana I knew I had to make double chocolate banana bread! This banana bread is ridiculously moist and tastes like cross between chocolate cake and banana bread. I used both cocoa powder and chocolate chips for maximum chocolate flavor. I love the way you get a gooey melted chocolate chip in every bite. If you’re a chocolate lover, you’ll absolutely love this banana bread!
Ingredient Notes and Substitutions
Flour – All-purpose flour creates a light and tender banana bread. You can also use white whole wheat flour for extra fiber if you prefer.
Cocoa powder – I use Dutch-processed cocoa powder. It has a smooth flavor without some of the bitterness that natural cocoa powder has. The color is also darker. You can use natural cocoa powder, but the banana bread flavor may be slightly different and the color will be lighter.
Sugar – We’re using a combination of granulated sugar for structure and brown sugar for added moisture.
Espresso powder and vanilla – To enhance the flavor of chocolate use espresso powder and vanilla extract. I always use vanilla bean paste for the best vanilla flavor.
Bananas – Ripe bananas are key to a good banana bread. They should have brown spots, taste extra sweet, and mash easily. I’ve found that a potato masher is the easiest way to mash bananas.
Greek yogurt – Plain Greek yogurt adds moisture and gives the banana bread a beautiful tender crumb. Use whole milk Greek yogurt or low-fat Greek yogurt for the best results. Sour cream can be used as a substitution.
Butter and Oil – Use both butter and oil for the best banana bread. Butter adds flavor and oil adds moisture. Use any neutral oil such as avocado oil or vegetable oil.
Tips for Making Chocolate Banana Bread
- Measure the flour correctly. Too much flour will result in a dry, dense banana bread. Spoon the flour into the measuring cup and level it off with the back of a knife.
- A 9×5 metal loaf pan works best for this recipe. Anything smaller and the banana bread may spill out of the pan while baking. To easily remove the bread from the pan, line it with parchment paper. You can spray it well with cooking spray, but there’s always a chance it will stick.
- Don’t overmix. Overmixing the banana bread batter will result in a tough and chewy texture. Fold the wet ingredients with the dry just until you no longer see any streaks of dry ingredients.
- Don’t over bake the banana bread. Insert a toothpick into the center of the loaf. It should come out clean or with a few crumbs attached. If you hit a melted chocolate chip do let that fool you into thinking it isn’t fully baked.
- Finish with flaky sea salt. If you love sweet and salty flavors, sprinkle the baked chocolate banana bread with flaky sea salt after it comes out of the oven.
- Cool before slicing the bread. Let the banana bread cool for 1-2 hours before slicing into it. Because it’s so moist it may fall apart if you cut into it while it’s too warm. I also find that the flavor intensifies after it’s had time to cool.
FAQs
What Can I Use Instead of Chocolate Chips?
Swap the chocolate chips out with an equal amount chopped nuts. I recommend walnuts or pecans. Toast them for the best flavor. You could also use peanut butter chips, white chocolate chips, or a combination of them.
Why Did My Banana Bread Sink in the Middle?
Banana bread that’s sunken in the middle usually means it’s underbaked. Be sure to test it with a toothpick for doneness before removing it from the oven to cool. It can also happen if you aren’t using a metal loaf pan. It’s more likely to happen if you use a glass or ceramic pan.
Storage and Freezing
Storage – Wrap the chocolate banana bread tightly in plastic wrap and store it at room temperature for 3 days or in the fridge for 4 days.
Freezing – Wrap individual slices of banana bread in plastic wrap and store them in a freezer bag or other airtight container for 1-2 months. Thaw at room temperature.
More Recipes Using Bananas
If you’ve got overripe bananas on your counter, I’ve got some delicious ways to use them!
Chocolate Banana Bread Recipe
Equipment
Ingredients
- 1 cup all-purpose flour
- 1/2 cup Dutch-processed cocoa powder
- 1 teaspoon espresso powder (optional, but recommended)
- 1 teaspoon baking soda
- 1/2 teaspoon fine kosher salt
- 1 1/2 cups mashed bananas 3 large ripe bananas
- 1/2 cup plain Greek yogurt (whole milk or low-fat Greek yogurt)
- 2 eggs at room temperature
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 3 tablespoons unsalted butter melted and cooled
- 3 tablespoons avocado oil
- 1 1/2 teaspoons vanilla bean paste or vanilla extract
- 3/4 cup chocolate chips divided
- Flaky sea salt for sprinkling on top (optional)
Instructions
- Preheat oven to 350° F. Spray a 9×5 loaf pan with cooking spray and set aside. Melt the butter and let it cool while you prepare the other ingredients.
- In a mixing bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt.
- In a separate large mixing bowl, mash the bananas. Whisk in the yogurt, brown sugar, granulated sugar, eggs, melted butter, oil, and vanilla.
- Pour the dry mixture in with the banana mixture and fold everything together with a rubber spatula just until combined. Stir in 1/2 cup of the chocolate chips. Be careful not to overmix the batter or the bread will be tough.
- Pour the batter into the loaf pan and sprinkle the remaining 1/4 cup of chocolate chips on top. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean or with a few crumbs attached. Sprinkle the top with flaky sea salt if desired.
- Let the bread cool in the pan for 10 minutes before removing it onto a wire cooling rack. Let it continue to cool for 1-2 hours before slicing.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this Double Chocolate Banana Bread, please leave a comment and/or give this recipe a rating! I love hearing from you and do my best to respond to your comments. And if you’re on Instagram tag @reciperunner so I can see your beautiful creations!
