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.
Jane from Tokyo says
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!!!
Paul McNair says
So good
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.
Peyton says
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!
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!
Kelley says
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.
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 🍰!