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!

This double chocolate banana bread is perfectly moist, tender, and loaded with rich chocolate flavors.

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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.

This double chocolate banana bread is perfectly moist, tender, and loaded with rich chocolate flavors.

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!

Double chocolate banana bread, in short:

  • Rich and intense chocolate flavors
  • A perfectly moist, tender and fudge-like crumb
  • A great way to use up overripe bananas
This double chocolate banana bread is perfectly moist, tender, and loaded with rich chocolate flavors.

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.

This double chocolate banana bread is perfectly moist, tender, and loaded with rich chocolate flavors.

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!
This double chocolate banana bread is perfectly moist, tender, and loaded with rich chocolate flavors.

Pro-tips for success

  • Choose overripe bananas for extra sweetness.
  • Use unsweetened cocoa powder + chocolate chips. It is important to use 100% cocoa powder (no added sugar) for strong chocolate flavors. The combination with chocolate chips leads to an incredibly rich chocolate flavors. Prefer regular size semi-sweet or dark chocolate chips or chunks.
  • Do not overmix the batter. This is true for most baking recipes and this double chocolate banana bread is no exception. Mix until just combined, and don’t mind if there are still a few pieces of mashed bananas. Overmixing leads to a dense crumb, rather than light and fluffy.
  • Do not overbake the bread. Because of the use of cocoa powder, it is very important to monitor the baking time or you may risk a dry texture, which is the last thing you want! Keep an eye on your oven, and check the chocolate banana bread after the 40 minutes mark. It’s ready when the center is just set and a toothpick inserted in the center comes out clean.
This double chocolate banana bread is perfectly moist, tender, and loaded with rich chocolate flavors.

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.

A stack of chocolate banana bread on a cutting board.

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This double chocolate banana bread is perfectly moist, tender, and loaded with rich chocolate flavors.
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Double Chocolate Banana Bread

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This double chocolate banana bread is perfectly moist, tender, and loaded with rich chocolate flavors.
  • Author: Delphine Fortin
  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings 1x
  • Category: Desserts
  • Cuisine: American

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!

Email me this recipe

We’ll send it straight to your inbox, along with weekly food inspiration!

Ingredients

Scale
  • 1 ¼ cup (150g) all-purpose flour
  • ½ cup (40g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (85g) chocolate chips + extra for topping
  • 2 large eggs, lightly beaten
  • ½ cup (100g) granulated sugar
  • ¼ cup (45g) light brown sugar
  • 3 large ripe bananas, mashed with a fork
  • ⅓ cup (80 ml) vegetable oil (canola oil or sunflower oil)
  • ⅓ cup (80g) plain Greek yogurt*
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (180°C), and grease a 9×5 (23×13 cm) loaf pan. Set aside.
  2. In a medium bowl, mix together the flour, cocoa powder, baking soda, and salt. Mix in the chocolate chips and set aside.
  3. Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the eggs and sugars on medium-high speed, until pale and fluffy, about 2 minutes. Add the mashed bananas, vegetable oil, Greek yogurt, and vanilla, and beat on low until combined.
  4. Add the dry ingredients to the wet ingredients and stir with a rubber spatula until combined.
  5. Pour the batter into the prepared loaf pan, and sprinkle the extra chocolate chips on top.
  6. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. If necessary, cover with foil to prevent the top from getting too brown, after 30-40 minutes baking. Remove from the oven and let cool for about 10 minutes in the loaf pan, before transferring to a cooling rack to cool completely.

Notes

* For best results, use full-fat plain yogurt rather than low-fat.

Did you make this recipe?

Lastly, if you make this Double Chocolate Banana Bread, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!