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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.
The best!! The first time I made this, I had no eggs available but knew I could substitute for buttermilk. It was the best thing I’ve baked in a long time!! I now only make this with buttermilk!!! Thank you for your recipe!!! ❤️
I made two batches, one without all the chocolate and one just like the recipe. The first one I made with two and a half bananas instead of three and about a tablespoon less of each the butter and oil to reduce the wet ingredients as I wasn’t putting in cocoa powder. I also reduced the sugar to a third cup and sprinkled some more brown sugar on top and the crunchy sugary crust was to die for!! My dad said he would honestly pay for a slice of this banana bread and he hasn’t even tried the chocolate one! Both banana breads were so moist and delicious, and still sweet even with the reduced sugar. This might be the best banana bread I’ve ever made tysm!
It took me ages to find a recipe where the banana bread is not just a sad, heavy, half-baked mess. This one is just amazing and works every time! Thank you! 🙂
Loved it! Best banana bread I’ve ever made. I’ve been searching for a banana bread that actually turns out good. I changed a few things though. I used sugar free chocolate chips and allulose instead of brown sugar. I also used a flax egg and traded the AP flour for Bob’s Red Mill Artisan Bread Flour. Really so good! I ate two pieces today already. 😅
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 🤣.
This was soft and moist, more cake actually than bread. The banana flavor is subtle. Sweet with the chocolate chips!
If you’re looking for banana bread, this isn’t it. This is an absolutely decadent fudgy chocolate cake that uses bananas in the recipe. Days later, I’m still using a fork to eat it bc it’s so moist.
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!
This recipe is so good we couldn’t stop eating my lil one loves it. Can’t wait to try the chocolate banana bread
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! 🙂
Yes you can. Just omit the baking soda 🙂
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 🍰!