This post may contain affiliate links. Please read our disclosure policy.
Banana bread is always a good idea, but when you add deep cocoa and melty chocolate chips it becomes something that makes even your coffee blush. This Double Chocolate Banana Bread is like if classic banana bread and a fudgy brownie had a delicious love child. Cocoa-rich batter? Check. Loads of chocolate? Double check. Moist, tender crumb that makes every slice feel like a hug? Absolutely yes. If you’re after a lighter take on the classic loaf, this fluffy banana bread with fewer calories is another great way to use ripe bananas.
Whether it’s breakfast, afternoon snacking, or dessert, this chocolate banana bread hits the spot without fuss. It’s a chocolate banana bread recipe that’s cozy enough for home yet indulgent enough to impress guests. Plus, it’s one of those recipes you’ll make again and again because it’s easy chocolate banana bread that actually tastes like you cared.
What Makes This Double Chocolate Banana Bread So Good
Here’s why this recipe stands above the rest when you’re flipping between “should I?” and “OMG yes”:
- Bananas mashed to perfection – They bring natural sweetness and moisture that keeps this chocolate loaf from ever drying out. If you enjoy bananas paired with chocolate, you might also love making homemade chocolate covered bananas for an easy frozen treat.
- Cocoa plus chocolate chips – cocoa powder gives deep chocolate flavor while melty chips add those irresistible gooey pockets in every bite.
- One-bowl simplicity – fewer dishes, more you time. That counts as a life hack.
- Fudgy crumb without the effort – soft and tender with a rich colour that screams “chocolate love.”
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.
Add-Ins or Substitutions (Make It Yours)
Want to mix it up without wrecking the vibe? Try these:
- Toasted Pecans or Walnuts: Add a handful for crunch and a slightly nutty contrast that breaks up the soft, fudgy crumb.
- Mini White Chocolate Chips: These melt faster than regular chips and give little pops of sweetness that balance the cocoa without overpowering it.
- Peanut Butter or Hazelnut Spread: Swirl a few spoonfuls over the batter before baking for ribbons of nutty richness that make each slice feel extra indulgent.
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.
Pro Tips for Perfect Chocolate Banana Bread
- Bananas matter – The blacker the peel, the sweeter the crumb. Don’t skimp.
- Don’t overfluff your flour – Scooping straight from the bag packs too much flour, which dries things out. Use spoon and level.
- Temperature tango – Room-temp eggs and melted butter help everything emulsify smoothly.
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.
You might also like
Get a free eBook!
Subscribe to Cafe Delites FOR FREE and receive recipes straight into your inbox!
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 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!
I made this with my son yesterday. It’s CRAZY GOOD!
Incredibly moist.
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!
Did you end up making these as muffins? How long did you bake them? I want to do the same thing!
I made muffins! I did 300 for 15 min!
Much too late for your comment, but maybe this will help someone else? I make jumbo muffins with this recipe and did 425° for 5 minutes, then 375° for 25 minutes and they came out perfectly.
omg this was so beautiful, with both kinds of cocoa powder, i made two and my friends loved it, thank u again.
hi! can i know what does this mean ? :”Weight Watchers: 4pp per slice. i want to know because i am watching my weight XD
4pp means 4 Pro Points or Points Plus under the Weight Watchers program!
Is there anything that i can use instead of an egg? Thanks!
I used a flax egg (1 Tbsp. Ground Flaxseed plus 2 Tbsp. Water let sit for 5 minutes) and it turned out great!
Must try this one with oat flour and raw chocolate sauce – it looks divine! Talented lady xx
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!!! 🙂
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.
Would it be fine to use regular sugar instead of brown? Thank you
Wow, this was incredible! So rich and chocolatey 🙂
IS it ever. The only way to eat banana bread
SO GOOD!
Thanks x
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