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Can’t decide between a brownie and banana bread? Why not have both! Double Chocolate Banana Bread is fast, easy to make, and the ultimate comfort bake. A beloved reader favorite since 2014, this rich treat is one you simply have to try.
With its super fudgy texture, almost like a brownie, this chocolate banana bread recipe is topped with melted chocolate chips for extra indulgence. By blending your banana bread and brownie cravings into one gooey loaf, this easy chocolate banana bread is guaranteed to become your new go-to dessert.
What Makes This Recipe Work
This Double Chocolate Banana Bread combines the natural sweetness of ripe bananas with rich cocoa and chocolate chips. The bananas keep the loaf moist while the melted chocolate creates a fudgy, brownie-like texture in every bite.
It also comes together quickly with simple pantry staples and just one bowl. The result is an easy chocolate banana bread that feels indulgent yet is simple enough to bake any time.
What Goes Into Double Chocolate Banana Bread
This Double Chocolate Banana Bread comes together with simple pantry staples and a few ripe bananas. Each ingredient plays a role in making the loaf extra moist, fudgy, and full of chocolate flavor.
- Bananas: The riper the better, as they add natural sweetness and moisture to keep the bread soft.
- Cocoa Powder: Unsweetened cocoa (or Dutch-processed for deeper flavor) gives the bread its rich, chocolatey base.
- Chocolate Chips: Folded into the batter and sprinkled on top, they melt into gooey pockets for double the chocolate.
- Brown Sugar: Packed light brown sugar adds sweetness while keeping the crumb soft and slightly chewy.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Double Chocolate Banana Bread
- Prep Oven and Pan: Preheat oven to 350°F (176°C). Grease a 9×5-inch loaf pan with nonstick spray and set aside.
- Mash and Mix Wet: In a large bowl, mash bananas until smooth. Whisk in butter, oil, egg, vanilla, and brown sugar until combined.
- Combine Dry: In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cocoa powder until evenly mixed.
- Make the Batter: Add the dry ingredients to the wet ingredients and stir until just combined. Fold in half of the chocolate chips.
- Fill and Bake: Pour batter into the pan and sprinkle chocolate chips. Bake for 50 minutes, until a toothpick comes out mostly clean.
- Cool and Serve: Let the loaf cool in the pan for 10 to 15 minutes. Transfer to a wire rack to cool completely before slicing.
Pair a slice of Double Chocolate Banana Bread with a mug of Nutella Hot Chocolate for the ultimate cozy treat. The creamy, chocolatey drink enhances the fudgy loaf and makes every bite feel extra indulgent. For a lighter contrast, try serving it with a bowl of Creamy Pumpkin and Spinach Soup with Crispy Bacon, where the savory flavors balance out the sweetness perfectly.
If you’re in the mood for something decadent, serve it warm with a slice of Strawberry Swirl Cheesecake. The tangy cheesecake and fruity swirl balance the deep chocolate flavor, creating a pairing that feels both elegant and satisfying.
Recipe FAQ’s
Yes, both will work well. Dutch-processed cocoa gives a deeper, richer flavor, but regular unsweetened cocoa still makes a delicious loaf.
It stays moist and soft for days. Keep it in an airtight container at room temperature for 2–3 days, or refrigerate for up to a week.
Yes, it freezes beautifully. Wrap it tightly in plastic wrap and place it in a freezer bag or airtight container. It will last for up to three months.
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Double Chocolate Banana Bread
Ingredients
- 3 bananas very ripe
- 1/3 cup unsalted butter melted and cooled slightly
- 2 tablespoons cooking oil
- 1 large egg
- 2 teaspoons pure vanilla extract
- 3/4 cup light brown sugar packed
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup all-purpose flouR plain flour
- 1/2 cup unsweetened cocoa powder or dutch processed for a richer taste
- 1 cup semi sweet chocolate chips divided
Instructions
- Preheat oven to 350°F (176°C). Grease a 9×5-inch loaf pan with nonstick spray. Set aside.
- Mash bananas in a large bowl. Mix in melted butter and oil to combine. Whisk in the egg, vanilla and brown sugar until smooth.
- In another bowl, whisk together flour, baking powder, baking soda, salt and cocoa powder. Stir into the wet ingredients until just combined. Fold in half the chocolate chips.
- Pour batter into prepared pan and top with remaining chocolate chips. Bake for 50-55 minutes, or until a toothpick inserted into the centre of the bread comes out mostly clean.
- Let cool in pan for 10 to 15 minutes, then remove cake and place onto a wire rack to cool.
Notes
- Put chocolate chips both in and on your banana bread for extra chocolate.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve never been a fan of banana cake, I don’t like the flavour of overripe bananas. I thought the chocolate would disguise the taste but unfortunately not because otherwise the cake was fabulous, perfectly moist and fudgy. I only used half the amount of sugar and it was sweet enough. I’m going to try making it with tinned pears next time.
Best banana loaf i evermade..My son loved it..
Delicious and easy to make Thank you!
I’ve been making this for a while now and always, always get compliment how good it was!!!
Thank you for sharing your wonderful recipes. I keep coming back to your site and trying your recipes, they have never let me down. Thank you!!!
So good
We just made muffins and did 425° for 5 min and dropped the temp to 350 for an additional 18min.
I made this yesterday and my kids and I love it..it’s really really good! The only change was that I put 1/2 cup brown sugar instead of 3/4 cup.