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!
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!
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
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!
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.
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!)
Double Chocolate Banana Bread
- 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
- 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
- Preheat the oven to 350°F (180°C), and grease a 9×5 (23×13 cm) loaf pan. Set aside.
- In a medium bowl, mix together the flour, cocoa powder, baking soda, and salt. Mix in the chocolate chips and set aside.
- 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.
- Add the dry ingredients to the wet ingredients and stir with a rubber spatula until combined.
- Pour the batter into the prepared loaf pan, and sprinkle the extra chocolate chips on top.
- 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!
Joanne
Hi I don’t bake much but as I was quarantined this past weekend with Covid (mild symptoms and am better now) I decided to give it a try. Came out fine and was delicious! I have lots of honey from my trip to Tasmania last year so I may use that instead next time in place of the syrup (I saw you suggested that to someone en francais.). What do you think about adding walnuts? Too much? If not then how much? Half cup. Full? Merci beaucoup!!
Del’s Cooking Twist
Hi Joanne, glad you’re feeling better and that you liked my recipe! Walnuts are a great idea, I would add 20g slightly chopped walnuts since there are already chocolate chips and go from there according to your taste.
Josée Sigouin
Dear Delphine,
A belated welcome to Canada and the new baby! Thank you for your wonderful recipes! I’ve tried many. Some months ago, I was looking for a banana bread recipe that might work with a banana-mint “pesto” lingering in my freezer. To backtrack, it’s a little-known fact that bananas bring the best out of mint. I grow a patch of chocolate mint in my small garden every year to garnish my morning banana. One day, we had a banana too ripe for eating. I normally smash those in a freezer bag and keep until I have enough for banana bread. The garden mint was at its peak best. I picked 20 healthy stems about knee height, washed, destemmed, and chopped in the food processor as for pesto. I then mixed in the over-ripe banana and froze the resulting blend. Your Double Chocolate Greek Yoghurt Bread was just the recipe I needed. I skipped the maple syrup as a) I didn’t expect to taste it under the mint, and b) the mint’s water content would counterbalance the missing liquid. I replaced it with 2 tablespoons of brown sugar. It was absolutely delicious and I plan to make it again as soon as I have enough homegrown mint. Merci infiniment!
Del’s Cooking Twist
Thank you, I really enjoyed reading your comment! The banana pesto is so creative you make me want to try it this way now. I am so glad you enjoyed the recipe.
Jennie
I found this recipe on the “Easy baking recipes” list. This was my first time baking besides ready mixes. After I mixed the wet ingredients, i didn’t have ripe bananas (I had fresh) nor did I have a fork to mash them (my fault).
One thing that confused me was when I mixed in the wet to the dry, it said not to over mix the batter but I still saw pockets of flour so I mixed more.
In the end, it came out a little moist because I left it in because it failed the toothpick test and it was really chewy. And I could still see pieces of banana at the bottom, but not too much.
The way yours looked I would give your recipes taste a 10/10. Mine was about a 3/10, and only because of the chocolate.
Any tips for beginner bakers? Thanks, Del.
Paula
Oh my this rose so high and didn’t collapse like most of my cakes, was so easy to put together and cooked fantasticly also tastes amazing thanks soooo much
Delphine Fortin
Thank you so much for your feedback, Paula! I’m so happy you loved the recipe 🙂
LZ
Can I make this with cake flour?
Karen
Hi, would you be able to make this recipe into muffins?
Delphine Fortin
Hi Karen! I have never tried myself but my guess is that it should work. Please let me know if you try 🙂 Del
Kelly West
I just made the double choc banana loaf with Greek yogurt….oh my goodness, light and fluffy but incredibly moist with gooey chunks of dark chocolate. I’m not the best baker but that is something else!
So glad I found your recipe and will now try some of the other recipes on your page!
Thanks for sharing!
Delphine Fortin
Your words make me so happy! I’m glad you liked the recipe 🙂
Marion khalifa
La recette à l’air délicieuse et j’ai très envie de la tester malheureusement je n’ai pas de sirop d’érable
Par quoi peut le remplacer ??
Delphine Fortin
Avec du miel ou du sirop d’agave ça ira très bien aussi ! 🙂
Jo Parquet
Perso, j’ai mis un peu de miel et un peu plus de cassonade brune belge …. un régal ….
Thenaisy
Trop good ! Vendredi prochain je parts chez moi dans le loir et cher pour le 14 juillet je testerais bien cette petite recette pour les amateurs de chocolat de plus en effet pas de matière grasse donc assez light ! Bisous ma Delphine
Delphine Fortin
Oui c’est un banana bread (presque) sans complexe. Pas de beurre, juste du yaourt grec. Et puis surtout le plus important: il est très gourmand 🙂
LadyMilonguera
J’en prendrais volontiers une tranche !
Delphine Fortin
Merci ma belle. Ravie qu’il te plaise 🙂
laura
rien qu’à la photo, on est sûr qu’il est bien moelleux et gourmand
Delphine Fortin
Merci Laura, tes mots me vont droit au coeur 🙂
Audrey
OMG !!! That’s gonna be THE NEW CHALLENGE !!! Thanks Delphine for telling the story 🙂 I have to confess I am totally crazy about your previous “buttermilk banana bread”. Let’s try this one very soon !!!!!
Delphine Fortin
Cool! I’m sure you’ll like it too 😛 Thanks again for the adorable little vintage video 🙂
LuciePatisserie
Les photos donnent envie de mordre dans une part! 🙂 En plus il n’y a pas de “matière grasse pure” (beurre ou huile)! As tu mis un peu de chocolat fondu sur le dessus de ton cake pour la décoration ou est ce que c’est simplement des pépites qui ont fondu? Il est si beau! Merci pour le partage de cette recette 🙂
Lucie
Delphine Fortin
Merci beaucoup Lucie, ravie que mon banana bread te plaise autant qu’à moi 🙂 Pour le dessus, je n’ai pas mis de chocolat fondu, l’aspect tout lisse est dû aux pépites de chocolat qui ont fondu, tu as vu juste! Bises et belle semaine à toi!