Name: Double Chocolate Banana Bread
Prep time: 10 min
Cook time: 70 min
Total time: 90 min
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 2 tsp baking powder; 1/2 tsp bicarb soda; 1/2 tsp salt; 1 cup dark chocolate chips; 3 ripe bananas (very ripe!, mashed); 1/3 cup unsalted butter, melted and cooled; 2 tbsp vegetable or canola oil; 1 large egg (room temperature); 2 tsp vanilla extract; 1/2 cup brown sugar

Desserts Slices, Bars & Cookies Breads Banana Bread Chocolate Chocolate Chips

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This ultra-moist and indulgent Double Chocolate Banana Bread is the best way to use up those over ripe bananas. It’s easy to make and take about 10 minutes to prepare before it’s in the oven ready to bake, slice and eat!

Double Chocolate Banana Bread - stacked on top of each other

I don’t know why they call it bread. It’s baked in a loaf tin but it has a completely different texture. It’s tender, soft and moist. Also I think the obvious is that it’s sweet! And that’s because this recipe relies on over ripe bananas. It makes it so moist and perfectly sweet and indulgent.

Double Chocolate Banana Bread - side by side image

By the way, I have an amazing Banana Bread recipe on the site here already, this is just the chocolate version. At some point I’ll add a chocolate chip version. But I want to add, my favorite thing about banana bread is freezing each slice in plastic wrap and taking it to the zoo with us. No waiting in line for snacks, we jump straight into our adventure with home made goodness!

Onto the recipe!

Table of Contents

This Double Chocolate Banana Bread is MOIST!

There are a couple things about this delicious double chocolate banana bread that make it special.

Chocolate! – first of all, let’s talk about the obvious, this chocolate banana bread is rich honey! This recipe uses cocoa powder for that really deep chocolate flavor and then chocolate chips for chocolate sweetness!
This recipe is moist! – that’s because of a couple things but the main thing is those over ripe bananas. They give the cake sweetness but loads of moisture.
Sweetness – this recipe get’s its sweetness from the bananas but it also uses dark brown sugar. In the ingredients breakdown I explain you can use light or dark brown sugar, but the dark brown sugar gives a deeper brown sugar flavor.

Couple notes about these simple ingredients

Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.

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All-purpose flour – also known as plain flour.
Unsweetened cocoa powder. Any type will work. Dutch or natural.
Baking powder – helps the cake rise.
Bicarb soda – otherwise known as baking soda.
Salt – I used fine salt.
Dark chocolate chips – I used minis. Any will work, just make sure they’re for baking.
Bananas – I used black ripe bananas. Super strong flavor but spotty bananas will also work. The goal is to use ripe ones which will be easy to mash and super sweet!
Butter – make sure you let it cool slightly after melting.
Canola oil – or vegetable oil.
Egg – room temperature.
Vanilla Extract – Always use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!
Brown sugar – I used dark. Light will also work.

How to make the best Double Chocolate Banana Bread!

Mash your ripe bananas up really finely. Using a fork is easiest!
Mix the dry ingredients together.
Add the chocolate chips and mix.
Mix the wet ingredients together and mix.

Add the wet to the dry and mix.
Spray a loaf tin and line with baking paper. I used little metal clips to hold the paper in place
Add the batter to the tin and bake! Once baked, let it cool down, slice and serve!

Tips and Tricks For Recipe Success!

Make sure your bananas are really ripe. It makes the cake nice and sweet and mashes easier. I used really ripe bananas because they’re super sweet, but spotty ones will work too.
Mash your ripe bananas up really finely. Using a fork is easiest! I like doing this because for some reason the bananas go purple when baked.
Adding the chocolate chips to the dry ingredients before you add the wet stops them from sinking to the bottom when the banana bread bakes.
I use little metal clips to help keep the baking paper I place when the cake is baking.
Make sure you don’t overbake the bread. It won’t be as moist (go figure lol)

FAQ’s about Double Chocolate Banana Bread

How do I store this?

Wrap each slice in plastic wrap and chill for up to a week or freeze for up to 3 months. Thaw at room temperature before eating.

Can I substitute the chocolate chips with anything?

Yes!

Coconut
Chopped nuts like walnuts and pecans
Peanut butter chips or white chocolate chips!

How do I make this gluten free?

I haven’t tried it, but you could technically use gluten free all-purpose flour to make this gluten free. If you try it, let me know how it went!

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Double Chocolate Banana Bread