Double Chocolate Banana Bread

Double Chocolate Banana Bread is a rich, moist, and deeply satisfying twist on the classic banana bread. This version doubles down on the chocolate with cocoa powder and semisweet chocolate chips, giving each slice a decadent flavor that perfectly complements the natural sweetness of ripe bananas. It’s the ultimate treat for chocolate lovers and banana bread fans alike.

Why You’ll Love This Recipe

This banana bread is indulgent yet balanced, with just the right amount of sweetness and intense chocolate flavor. The combination of butter and oil ensures a soft, moist crumb, while the banana keeps it naturally tender. It’s easy to prepare, great for using up overripe bananas, and works for breakfast, snack, or dessert.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 cup (120 grams) all-purpose flour
1/2 cup (50 grams) unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 3/4 cups (525 grams) mashed bananas
1/4 cup (55 grams) unsalted butter, melted
1/4 cup (60 ml) vegetable oil
3/4 cup (150 grams) brown sugar
1/2 teaspoon vanilla essence
2 medium eggs
3/4 cup (130 grams) semisweet chocolate chips

Directions

1. Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.

2. Prepare the dry ingredients:
   In a medium bowl, whisk together flour, cocoa powder, baking soda, and baking powder. Set aside.

3. Mix the wet ingredients:
   In a large bowl, whisk together mashed bananas, melted butter, vegetable oil, brown sugar, vanilla essence, and eggs until well combined and smooth.

4. Combine the mixtures:
   Gradually add the dry ingredients to the wet mixture. Stir gently until just combined—do not overmix.

5. Fold in chocolate chips:
   Gently fold in the chocolate chips, reserving a small handful to sprinkle on top if desired.

6. Bake:
   Pour the batter into the prepared loaf pan. Smooth the top and sprinkle with extra chocolate chips.
   Bake for 55–65 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no raw batter.

7. Cool and serve:
   Allow the bread to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

This recipe yields approximately 8–10 slices.
Preparation time: 15 minutes
Baking time: 55–65 minutes
Cooling time: 30 minutes
Total time: About 1 hour 50 minutes

Variations

• Nutty Version: Add 1/2 cup chopped walnuts or pecans for a crunchy contrast.

• Espresso Kick: Add 1 teaspoon instant espresso powder to enhance the chocolate flavor.

• Peanut Butter Swirl: Swirl in 1/4 cup of peanut butter before baking for a rich twist.

• Dark Chocolate: Use dark chocolate chips or chunks for a more intense chocolate profile.

• Mini Loaves: Bake in mini loaf pans and adjust the baking time to 25–30 minutes.

Storage/Reheating

Store the banana bread at room temperature in an airtight container for up to 3 days.
Refrigerate for up to 5 days if needed, though it may firm slightly.
To freeze, wrap slices or the whole loaf tightly in plastic wrap and aluminum foil, then freeze for up to 2 months.
Thaw overnight in the refrigerator or at room temperature. Reheat individual slices in the microwave for 10–15 seconds for a just-baked feel.

FAQs

Can I use frozen bananas?

Yes. Thaw them fully and drain excess liquid before mashing.

What type of cocoa powder is best?

Unsweetened natural cocoa powder is ideal, but Dutch-processed can also be used for a darker flavor.

Can I make this recipe gluten-free?

Yes, substitute the flour with a 1:1 gluten-free baking blend.

Is it okay to reduce the sugar?

Yes, but reducing too much may affect the texture and moisture.

How do I keep the bread moist?

Do not overbake, and store in an airtight container once cooled.

Can I make this as muffins?

Yes, divide into muffin tins and bake for 18–22 minutes.

Do I need to sift the cocoa powder?

Sifting is helpful to remove lumps, especially for smooth batter texture.

Can I skip the chocolate chips?

Yes, but they enhance the richness and chocolate flavor.

What if my bananas aren’t ripe?

Roast them in the oven at 300°F (150°C) for 15–20 minutes until soft and sweet.

How can I tell when it’s done baking?

A toothpick inserted should come out with a few moist crumbs but no wet batter.

Conclusion

Double Chocolate Banana Bread is the ultimate fusion of comfort and indulgence. With its rich cocoa base and melty chocolate chips, it’s a step above the usual banana bread—perfect for chocolate lovers and anyone looking for a satisfying treat. Whether enjoyed fresh out of the oven or toasted the next day, it’s a recipe you’ll want to make again and again.