Why You’ll Love This Recipe

• Ultra moist and tender texture
• Rich double chocolate flavor
• Perfect use for overripe bananas
• Easy one-bowl recipe
• Great for breakfast or dessert
• Freezes beautifully
• Loaded with chocolate chips

Ingredients

Dry Ingredients

• 1½ cups (190g) all-purpose flour
• ½ cup (50g) unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon espresso powder (optional, enhances chocolate flavor)

Wet Ingredients

• 3 large ripe bananas, mashed (about 1¼ cups)
• ½ cup (115g) unsalted butter, melted and slightly cooled
• ¾ cup (150g) brown sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• ¼ cup (60g) sour cream or Greek yogurt

Chocolate Add-Ins

• 1 cup (170g) semi-sweet chocolate chips
• ½ cup (85g) dark chocolate chunks

Optional Topping

• Extra chocolate chips
• Banana slices
• Flaky sea salt

Equipment Needed

• 9×5-inch loaf pan
• Large mixing bowl
• Whisk
• Rubber spatula
• Wire cooling rack

Step-by-Step Instructions

Step 1: Prepare the Oven and Pan

Preheat oven to 350°F (175°C).

Grease a 9×5-inch loaf pan or line with parchment paper, leaving an overhang for easy removal.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

• Flour
• Cocoa powder
• Baking soda
• Baking powder
• Salt
• Espresso powder (if using)

Set aside.

Step 3: Combine the Wet Ingredients

In a large bowl, mash the bananas until mostly smooth.

Add:

• Melted butter
• Brown sugar
• Eggs
• Vanilla extract
• Sour cream

Whisk until fully combined and smooth.

Step 4: Make the Batter

Gradually add the dry ingredients to the wet ingredients.

Fold gently with a spatula until just combined.

Do not overmix.

A few streaks of flour are fine.

Step 5: Add the Chocolate

Fold in:

• Chocolate chips
• Chocolate chunks

Reserve a handful for topping.

The batter will be thick and rich.

Step 6: Fill the Pan

Spread the batter evenly into the prepared loaf pan.

Sprinkle the reserved chocolate chips on top.

For extra presentation, place a halved banana lengthwise across the center.

Finish with a light sprinkle of flaky sea salt if desired.

Step 7: Bake

Bake for 55-65 minutes, or until:

• A toothpick inserted in the center comes out with a few moist crumbs
• The top is set
• The loaf springs back lightly when touched

If the top browns too quickly, loosely tent with aluminum foil during the final 15 minutes.

Step 8: Cool

Allow the bread to cool in the pan for 15 minutes.

Transfer to a wire rack and cool completely before slicing.

For the cleanest slices, wait until fully cooled.

Baker’s Tips

Use Very Ripe Bananas

The darker and spottier the bananas, the sweeter and more flavorful your bread will be.

Don’t Overmix

Overmixing develops gluten and can make the bread dense instead of tender.

Measure Cocoa Properly

Spoon cocoa into measuring cups and level it off for accurate results.

Add Espresso Powder

A small amount won’t taste like coffee but will deepen the chocolate flavor.

Use a Mix of Chocolates

Combining chocolate chips and chunks creates pockets of melted chocolate throughout the loaf.

Variations

Triple Chocolate Banana Bread

Add:

• ½ cup white chocolate chips
• Chocolate drizzle on top

for an extra decadent loaf.

Peanut Butter Chocolate Banana Bread

Swirl ⅓ cup peanut butter into the batter before baking.

Nutty Chocolate Banana Bread

Add:

• ½ cup chopped walnuts
• ½ cup pecans

for added crunch.

Chocolate Banana Muffins

Divide batter into a muffin tin and bake at 350°F (175°C) for 18-22 minutes.

Storage

Room Temperature

Store tightly wrapped for up to 4 days.

Refrigerator

Store for up to 1 week in an airtight container.

Freezer

Wrap slices individually and freeze for up to 3 months.

Thaw at room temperature before serving.

Nutrition (Approximate Per Slice)

• Calories: 320
• Protein: 5g
• Carbohydrates: 40g
• Fat: 16g
• Fiber: 3g
• Sugar: 24g

Serving Suggestions

Serve with:

• Hot coffee or espresso
• Cold milk
• Vanilla ice cream
• Whipped cream
• Peanut butter spread
• Fresh berries

Recipe Notes

Double Chocolate Banana Bread combines the comforting sweetness of homemade banana bread with the indulgence of a rich chocolate cake. Moist, fudgy, and loaded with chocolate in every bite, it’s the perfect recipe for using ripe bananas while satisfying serious chocolate cravings. Whether enjoyed as breakfast, a snack, or dessert, this loaf delivers pure chocolate-banana bliss.