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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 box ticker dessert. A reader favourite since 2014 that you simply have to try!
A super fudgy and almost brownie-like Chocolate Banana Bread topped with melted chocolate chips for extra decadence, is the only way to use up your ripe bananas. Taking your banana bread and brownie cravings, smashing them together to create a gooey, rich Double Chocolate Banana Bread, this recipe will change your life.
DOUBLE CHOCOLATE BANANA BREAD
Okay, so you’ve tried our Fudgy Chocolate Brownies and our Banana Bread with Chocolate Chips, but now you can’t decide which one you’re craving? We’ve gone ahead and solved that problem for you!
A moist banana bread with a soft chocolate crumb is a chocaholics dream come true. Thanks to a couple of cheeky additions, this double chocolate banana bread is just as rich and decadent as it looks.
Double chocolate banana bread is right up there with Chocolate Cake, as one of our favourite chocolate recipes. Just as easy as regular banana bread, we have created a fool-proof recipe you can whip up without breaking a sweat.
If you love my fudgy brownies recipe, you will LOVE this one even more! If you don’t believe me, just read the reviews!
HOW TO MAKE DOUBLE 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 a fudge-like consistency. The next ingredient we use to achieve that soft crumb is a splash of cooking oil (canola or vegetable oil yield the best results).
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 OPTIONS:
I throw in 1 cup of chocolate chips IN AND ON the bread (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.
HOW TO STORE DOUBLE CHOCOLATE BANANA BREAD
Double Chocolate Banana Bread is incredibly moist the next day and the day after, 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 three 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
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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 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.
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 🍰!