Double Chocolate Banana Bread is fast and easy to make. A reader favourite since 2014!
A super fudgy and almost brownie-like Chocolate Banana Bread topped with melted chocolate chips for extra decadence will become your new favourite way to use up your ripe bananas!
Post has been updated with new photography.
DOUBLE CHOCOLATE BANANA BREAD
Chocolate + banana + brownie/bread = a chocaholics dream come true. A moist banana bread with a soft chocolate crumb thanks to a couple of additions that makes it deliciously rich and decadent. A definite upgrade from a chocolate chip banana bread!
Chocolate banana bread is right up there with Chocolate Cake, and is pretty much a fail-proof recipe. If you love my fudgy brownies recipe, you will LOVE this one even more! Just read the reviews!
HOW TO MAKE CHOCOLATE BANANA BREAD
First, what makes this recipe different from most is we only use brown sugar in our bread to ensure it stays soft and moist with fudge-like consistency. The next ingredient to guarantee a soft crumb is a splash of cooking oil (canola or vegetable oil yield the best results). Look familiar? We did the same in both of our brownie recipes!
Make sure you’re using over-ripe bananas. The darker, the sweeter and the better it comes out!
Move rack to the middle of your oven before preheating. Grease a loaf pan with nonstick spray. We use a 9×5 inch (or 23cm x 13cm) pan.
Then get started on your batter.
Mash bananas in a large bowl. You can use a fork, potato masher, OR electric beaters to save time. Mix in melted butter, oil, egg, vanilla and brown sugar.
Grab another bowl and whisk together flour, baking powder, baking soda, salt and cocoa powder. Using a whisk saves you from sifting your dry ingredients, although you can sift them if you prefer.
The batter alone is CRAZY GOOD!
Stir the dry ingredients into the wet until just combined. Don’t overmix the batter as it will make your bread chewy and dense.
Fold in half of the chocolate chips. You can use semi-sweet, dark OR milk chocolate. The choice is yours. Throw in some chopped nuts too if you like!
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. Make sure to check your chocolate banana bread at around 45 minutes to make sure it doesn’t over bake — over-baking will yield a dry loaf.
Let cool in pan for 10 to 15 minutes before transferring to a wire rack to cool completely.
ADD-IN IDEAS
I throw in 1 cup of chocolate chips IN AND ON these (I use 45% cocoa chocolate), but you can also add:
- crushed nuts (peanuts, walnuts, cashews, pecans, almonds, etc)
- shredded coconut
- peanut butter chips
Start with 1/2 cup each add in, or 1 cup if using only one option.
STORING
Chocolate Banana Bread is incredibly moist the next day AND the day after that, staying soft even after freezing OR eating it cold straight out of the refrigerator up to a week later. This one can be frozen for up to 3 months in an airtight container or freezer bag.
MORE BANANA RECIPES
Banana Bread French Toast
Whole Wheat Choc Chip Banana Bread Pancakes
Peanut Butter Chocolate Chip Banana Bread
Double Chocolate Banana Bread
Ingredients
- 3 very ripe bananas
- 1/3 cup unsalted butter, melted and cooled slightly (3oz. | 90g)
- 2 tablespoons cooking oil, (30ml)
- 1 large egg
- 2 teaspoons pure vanilla extract
- 3/4 cup light brown sugar, packed (5.2oz. | 150g)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup all-purpose flour or plain flour, (5.2oz. | 150g)
- 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 9x5-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.
Stephanie says
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.
Lola says
This is the best banana bread I have made in a long time. It was so moist, and soft to eat. I finished off two slices in 3 minutes 🤣.
Debbie says
This was soft and moist, more cake actually than bread. The banana flavor is subtle. Sweet with the chocolate chips!
Kinz says
Loved this recipe and so did my kids!
But, in the chaos of 3 kiddos I completely forgot to add the butter!
No biggy though! I initially doubled the recipe to make more, used 8 ripe bananas AND my kiddos added a whole bag of semi sweet mini chocolate chips 😄
Turned out moist and amazing despite the butter!
Thank you!
Hita kumar says
This recipe is so good we couldn’t stop eating my lil one loves it. Can’t wait to try the chocolate banana bread
Nicole says
Hi Karina, I came across your reciepe for chocolate banana bread as it sounds and looks amazing, I can’t wait to bake it! Can I ask if I can use self raising flour instead of all purpose or plain flour? As that is what I currently have on had.
Thank you! 🙂
Karina says
Yes you can. Just omit the baking soda 🙂
Linda says
OMG! I just made this today. Fantastic. I used 4 small VERY ripe bananas and left everything else the same. Used a 9×5 loaf pan and at 50 minutes it was perfectly done. It is sooo rich and moist you don’t need a big piece. I did not taste a strong banana flavor. It was was light, but not overwhelming (which I think is good). It’s definitely going into my recipe box. Thank you for sharing this yummy dessert 🍰!
Stacey says
I made this yesterday for my boyfriend’s birthday last night and it was a huge hit! This cake is DELICIOUS!!! Extremely moist and a good amount of dense & fudgey.
I made this in a cake tin rather than a loaf pan, so had to adjust the cooking time. I cooked this for a bit under 40 minutes and it turned out perfect.
I used 4 bananas to make a bit more,so I added a teensy bit extra of flour, butter, brown sugar & cocoa powder. I used
bananas that were ripe for a few days, instead of super over ripe bananas, as I prefer the taste of a fresher banana.
I used high quality choc chips and cocoa powder which I would definitely suggest.
Can’t wait to make this again,so happy I discovered your website!
Latisha says
I made this with my son yesterday. It’s CRAZY GOOD!
Incredibly moist.
Olivia says
Hi Karina, this recipe looks amazing! I was hoping to make it into muffins rather than a loaf. What would be the appropriate cook time/do you think the recipe can be converted to muffins? Thank you!
Teri says
Did you end up making these as muffins? How long did you bake them? I want to do the same thing!
SERENA PIA says
omg this was so beautiful, with both kinds of cocoa powder, i made two and my friends loved it, thank u again.
nithia says
hi! can i know what does this mean ? :”Weight Watchers: 4pp per slice. i want to know because i am watching my weight XD
Karina says
4pp means 4 Pro Points or Points Plus under the Weight Watchers program!
Rose says
Is there anything that i can use instead of an egg? Thanks!
The Fit Foodie says
Must try this one with oat flour and raw chocolate sauce – it looks divine! Talented lady xx
Jennifer says
I made this tonight and it came out so gooood!!! Moist and oh so delicious! Definitely will make again for another sweet tooth night! I also made your Greek yogurt blueberry pancakes this morning and they came out so good, I didn’t need to put syrup on them! I love love love your recipes!!! 🙂
Karina says
I’m so happy you enjoyed both recipes in one day. Go you! And go the sweet tooth. Its a killer, but chocolate fixes everything. Thank you so much for your feedback.
June Burns says
Wow, this was incredible! So rich and chocolatey 🙂
Karina says
IS it ever. The only way to eat banana bread
Laura says
SO GOOD!
Thanks x
Lauren E says
Hi Karina,
Thank you for your recipes. I like that you occasionally use “light butter.” I’ve found that it works very well in baked good like brownies and bloodies, and even cookies and cakes. No one knows the difference!
Regarding this recipe, I’ve wondered (but haven’t tried) about using pumpkin purée instead of bananas. Do you think it would work? I’ve made a recipe similar to yours that uses pumpkin but doesn’t add cocoa powder, and I’ve wondered about adding cocoa powder. Your recipe is similar in contents, and I wondered what your first impression was?
Can you add pumpkin instead of bananas?
Thank you,
Lauren