Rich Double Chocolate Banana Bread

This double chocolate banana bread recipe is rich and moist, with a chocolate banana base and dark chocolate chips. It’s the perfect use for overripe bananas.

side view of double choc banana bread on wire rack.

Banana bread recipes are always popular, and this version is for chocolate lovers. It tastes like chocolate cake, but with the extra moisture that banana brings. The banana flavor is relatively mild, but it complements the chocolate beautifully.

The bread has the addition of natural yogurt (or sour cream) in there, too, to bring extra tenderness.

I’ve got a chocolate sourdough banana bread recipe too!

Ingredients

The ingredients amounts for this double chocolate chip banana bread are listed in the recipe card below, but here is a run-through with extra details. 

  • Bananas – Super ripe, brown bananas are best. They provide sweetness and flavor to the recipe and add moisture to the bread. This moist banana bread needs two large extra ripe bananas in the batter.
  • Butter – You can use salted butter or unsalted butter.
  • Vegetable oil – A little vegetable oil adds extra moisture to make up for the addition of cocoa.
  • Soft brown sugar and granulated sugar.
  • Eggs – the eggs provide structure.
  • Vanilla extract – is always delicious.
  • Salt – Flavor enhancer.
  • Unsweetened cocoa powder – This can be dutch process cocoa powder or natural cocoa powder.
  • All-purpose flour
  • Baking soda. – The rising agent.
  • Greek yogurt – or substitute with sour cream.
  • Semisweet chocolate chips or milk chocolate chips – I like to add chopped chocolate chunks and chocolate chips.
slice of chocolate banana bread.

Method

Preheat the oven to 350°F/180°C. Grease or line a 9×5-inch loaf pan with parchment paper.

eggs and bananas whisked.

In a large bowl, mash the bananas with a fork. Add melted butter, oil, sugars, vanilla, and eggs to the mashed bananas. Whisk well to combine.

cocoa powder in wet mixture.

In a separate bowl, whisk together the dry ingredients. Add these to the banana mixture and fold them together alongside the yogurt.

chocolate chips and chopped chocolate in batter.

Once combined, fold through the chocolate chips.

chocolate batter in a pan.

Spoon the chocolate banana bread batter into the prepared pan. Top with extra chocolate chips.

Bake in the oven for approximately 60-70 minutes until a skewer inserted into the center of the loaf comes out clean. The baking time will depend on your oven.

Let the bread cool in the pan for 5 minutes, then remove it and let it cool on a cooling rack for 20 minutes before slicing. 

close up of chocolate loaf.

Serving and storing

Serve the fresh banana bread loaf in slices, slightly warm. The leftover banana bread can be covered and stored at room temperature for four days or in the refrigerator for up to a week. 

Banana bread freezes well, too, so this recipe could be doubled or tripled, and extra loaves can be frozen. Cover the cooled bread tightly with plastic wrap or in an airtight container and freeze for up to three months.

Let it defrost at room temperature, and slices can be warmed in a microwave. 

forkful missing on piece of chocolate cake.

Recipe measurements

This recipe is written using grams as the main measurement.

If you don’t have a scale US* cup equivalents are also included. However, using a kitchen scale to measure grams will give the best, and most consistent results .*US cup sizes are smaller than metric cup sizes.

Related Recipes

side view of double choc banana bread on wire rack.

Double Chocolate Banana Bread

Yield: 1 loaf
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

This double chocolate banana bread recipe is rich and moist, with a chocolate banana base and lots of dark chocolate chips.

Ingredients

  • 188g ( 1 ½ cups*) all-purpose flour
  • 40g (½ cup) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 360g (3 large) ripe bananas
  • 100g (½ cup) soft brown sugar
  • 50g (¼ cup) granulated sugar
  • 56g (¼ cup) unsalted butter
  • 28g (2 Tbsp) vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 125g (½ cup) greek yogurt or sour cream
  • 240g (1 ½ cups) chocolate chips and chopped chocolate

Instructions

  1. Preheat the oven to 350°F/180°C. Grease or line a 9x5-inch loaf pan with parchment paper.
  2. Whisk together the all-purpose flour, cocoa powder, baking soda, and salt in a medium bowl.
  3. In a large bowl, mash the bananas with a fork. Add melted butter, oil, sugars, vanilla, and eggs to the mashed bananas. Whisk well to combine.
  4. Add the dry ingredients and fold them alongside the yogurt. Once combined, fold through the chocolate chips.
  5. Spoon the chocolate banana bread batter into the prepared pan. Top with extra chocolate chips.
  6. Bake in the oven for approximately 60-70 minutes until a skewer inserted into the center of the loaf comes out clean. The baking time will depend on your oven.
  7. Let the bread cool in the pan for 5 minutes, then remove it and let it cool on a cooling rack for 20 minutes before slicing. 

Notes

*The cup sizes given are US-size cups. Note that these are smaller than metric. For best results, use a kitchen scale and measure in grams.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 369Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 51mgSodium: 257mgCarbohydrates: 53gFiber: 3gSugar: 31gProtein: 7g

This is an informational estimate only. I am not a certified Dietitian or Nutritionist

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