This Double Chocolate Banana Bread is rich, moist, and deeply chocolatey, made with ripe bananas, cocoa powder, and plenty of chocolate chips. It’s the perfect recipe when you want classic banana bread with an indulgent chocolate twist.
Why You’ll Love This Recipe
- Ultra-moist texture thanks to ripe bananas and yogurt
- Double chocolate flavor from cocoa powder and chocolate chips
- Easy, bakery-style loaf made at home
- Perfect for breakfast, dessert, or snacking
- Freezer-friendly and crowd-pleasing
Ingredients
- 1¼ cups all-purpose flour (spooned and leveled)
- ½ cup unsweetened natural cocoa powder (not Dutch-process)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup semi-sweet chocolate chips, plus 2 tablespoons for topping
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, at room temperature
- ¼ cup plain yogurt or sour cream, at room temperature
- 1½ cups mashed ripe bananas (about 3–4 bananas)
- 1 teaspoon pure vanilla extract
- 2 tablespoons hot water
Instructions
- Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan and set aside.
- In a large bowl, whisk flour, cocoa powder, baking soda, and salt until combined. Stir in ¾ cup chocolate chips.
- In a separate bowl, beat butter and sugar until light and creamy, about 3 minutes.
- Add eggs one at a time, mixing well after each addition.
- Beat in yogurt, mashed bananas, and vanilla extract until combined.
- Add dry ingredients and hot water. Mix on low speed just until combined. Do not overmix.
- Pour batter into prepared pan and sprinkle remaining chocolate chips down the center.
- Bake for 60–65 minutes, loosely covering with foil halfway through to prevent over-browning.
- The bread is done when a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in the pan on a wire rack for 1–2 hours before slicing.
Tips & Tricks
- Use very ripe bananas for maximum sweetness and moisture
- Do not overmix the batter to keep the loaf tender
- Cover loosely with foil halfway through baking to protect the top
- Let the bread cool fully for clean slices
Details
- Prep Time: 15 minutes
- Cook Time: 60–65 minutes
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf (10 slices)
- Category: Baking
- Method: Oven-baked
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Vegetarian
Notes
This double chocolate banana bread tastes even better the next day as the flavors deepen. Serve plain, with butter, or lightly warmed.
Nutrition (Approximate per Slice)
- Calories: 280
- Protein: 5 g
- Carbohydrates: 38 g
- Fat: 13 g
FAQ
Can I use frozen bananas?
Yes. Thaw completely and drain excess liquid before mashing.
Can I make this dairy-free?
Yes. Use dairy-free butter and dairy-free yogurt.
Why not Dutch-process cocoa?
Natural cocoa reacts with baking soda for proper rise.
Can I add nuts?
Yes, chopped walnuts or pecans work well.
How do I know it’s done?
A toothpick should come out with moist crumbs, not wet batter.
Storage
- Room Temperature: Up to 5 days, tightly covered
- Refrigerator: Up to 1 week
- Freezer: Up to 3 months, sliced and wrapped well
- Reheating: Warm slices briefly in the microwave
Similar Recipes
Double Chocolate Banana Bread
Moist double chocolate banana bread
Ingredients
- 1¼ cups all-purpose flour spooned and leveled
- ½ cup unsweetened natural cocoa powder not Dutch-process
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup semi-sweet chocolate chips plus 2 tablespoons for topping
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs at room temperature
- ¼ cup plain yogurt or sour cream at room temperature
- 1½ cups mashed ripe bananas about 3–4 bananas
- 1 teaspoon pure vanilla extract
- 2 tablespoons hot water
Instructions
- Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan and set aside.
- In a large bowl, whisk flour, cocoa powder, baking soda, and salt until combined. Stir in ¾ cup chocolate chips.
- In a separate bowl, beat butter and sugar until light and creamy, about 3 minutes.
- Add eggs one at a time, mixing well after each addition.
- Beat in yogurt, mashed bananas, and vanilla extract until combined.
- Add dry ingredients and hot water. Mix on low speed just until combined. Do not overmix.
- Pour batter into prepared pan and sprinkle remaining chocolate chips down the center.
- Bake for 60–65 minutes, loosely covering with foil halfway through to prevent over-browning.
- The bread is done when a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in the pan on a wire rack for 1–2 hours before slicing.
Notes
This double chocolate banana bread tastes even better the next day as the flavors deepen. Serve plain, with butter, or lightly warmed.
Conclusion
This Double Chocolate Banana Bread is rich, moist, and full of deep chocolate flavor while still delivering that classic banana bread comfort. It’s an easy, reliable recipe you’ll want to bake again and again