Double Chocolate Banana Bread

This double chocolate banana bread is perfectly moist, tender, and loaded with rich chocolate flavors. Easy to make, it’s a true chocolate lovers’ dream!

I believe banana bread is the ultimate basic baking recipe. Easy to make with just a few overripe bananas, it’s perfect for breakfast, snack, and dessert. If you’re new to this site, you may want to start with my Award Winning Banana Bread, a 5-star recipe with a perfectly moist and tender crumb everyone has been raving about for a decade.

Now as a true chocolate lover, I spent years searching for a chocolate version that would match this level of perfection. Happy to report that this double chocolate banana bread ticks all the boxes. Loaded with rich and fudgy chocolate flavors, it is sweet but not overly sweet and features a perfectly moist and tender crumb, that will remind you of this Double Chocolate Zucchini Bread. Try it too, and let me know how you like it!

Key ingredients to make double chocolate banana bread

The ingredients listed below are key to create a rich and chocolaty banana bread with the perfect texture. Head over to the recipe card further below for the full list of ingredients with quantities.

• Overripe bananas. The riper the bananas are, the sweetened the banana bread will be. Mash them with a fork before using.
• Unsweetened cocoa powder. For intense chocolate flavors. Make sure you use “unsweetened” cocoa powder for best results.
• Chocolate chips. I recommend regular size semi-sweet or dark chocolate flavors. The combination of the unsweetened cocoa powder and chocolate chips ensures a rich, chocolate flavor to the banana bread.
• Vegetable oil. Canola oil or sunflower oil enables a light and moist crumb.
• Greek yogurt. It adds moisture. For best results, use plain, full-fat yogurt. Alternatively, you can use vanilla-flavored Greek yogurt, and skip the vanilla in the recipe.

The recipe also calls for other basic ingredients such as flour, baking soda, salt, sugar and vanilla that provide structure and flavor to this double chocolate banana bread.

An easy 3 step recipe

• Start by mixing all the dry ingredients together.
• In a separate bowl, beat the eggs with both sugars, add the mashed bananas, and slowly add the other wet ingredients (vegetable oil, Greek yogurt and vanilla).
• Add the dry ingredients to the wet ingredients and mix until combined. Pour into the prepared loaf pan and bake!

Can I turn this double chocolate banana bread into muffins?

Yes, you can! Simply pour the batter into a muffin pan lined with muffin liners, and fill up to ¾ full. Sprinkle extra chocolate chips in the oven and bake, adjusting the baking time accordingly. The muffins are usually ready around 25 minutes baking, or until a toothpick inserted in the center comes out clean. Let cool in the muffin pan for 10 minutes before removing the double chocolate banana muffins.

Storing instructions

This double chocolate banana bread keeps well, covered and at room temperature, for a couple of days. After this, transfer to the refrigerator for up to 5 days. You can also freeze baked chocolate banana bread, once completely cooled and tightly wrapped in plastic film, for about 3 months. Thaw at room temperature, ideally overnight. I also like to freeze individual slices, so I can indulge a slice of this banana bread to satisfy my chocolate cravings whenever I want.

Our favorite banana bread recipes:

• Buttermilk Banana Bread (readers’ #1 banana bread recipe)
• Easy Fluffy Banana Pancakes (taste like your favorite banana bread!)
• Olive Oil Chocolate Chip Banana Bread (my personal favorite!)
• Perfect VEGAN Banana Bread (soooo many rave reviews)
• Sugar-Free Almond Butter Banana Muffins (skinny AND decadent!)

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