Double Chocolate Banana Bread

This easy Double Chocolate Banana Bread is rich, moist, and packed with chocolate flavor from cocoa powder and semisweet chocolate chips. Made with ripe bananas, this chocolate banana bread is perfect for breakfast, snacking, or dessert!

I don't know about you, but bananas are ALWAYS piling up in my house. My kids love them one week, then suddenly want nothing to do with them the next, leaving me with a bunch of overripe bananas, haha! I usually freeze them for later, but when we’re craving something chocolatey, this bread is a family favorite.

With a hint of banana and LOTS of gooey chocolate chips, this easy chocolate banana bread can be prepped for the oven in about 10 minutes. If you love chocolate quick breads, be sure to try my Chocolate Zucchini Bread, or use up more ripe bananas with my Mayonnaise Banana Bread. This loaf also freezes perfectly, making it great to keep on hand for snacks, dessert, or unexpected company.

Quick Look: Double Chocolate Banana Bread

• Prep Time: 10 minutes
• Bake Time: 60-70 minutes
• Total Time: 1 hour 10-20 minutes
• Servings: 8 slices
• Pan Size: 9×5-inch loaf pan
• Main Ingredients: Ripe bananas, cocoa powder, semisweet chocolate chips
• Flavor/Texture: Rich, chocolatey, and moist
• Bonus: Make 1 standard loaf or 4 mini loaves

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Ingredient Notes

See printable recipe card below for exact ingredients and full directions.

• Bananas: Use very ripe or overripe bananas with plenty of brown spots for the best flavor, sweetness, and moisture. Mash them well with a fork or potato masher before adding them to the batter.
• Unsweetened Cocoa Powder: I use Hershey's unsweetened cocoa powder. Regular natural cocoa powder works best in this recipe and gives the bread its rich chocolate flavor.
• Vegetable Oil: Keeps the chocolate banana bread moist and tender without the need for butter.
• Semisweet Chocolate Chips: Add plenty of gooey chocolate throughout the loaf. Regular or mini chocolate chips both work well.

Variations & Substitutions

• Chocolate Chips: Use milk, dark, mini, or peanut butter chips. For more chocolate-peanut butter flavor, try my Chocolate Peanut Butter Bread.
• Add Nuts: Fold in chopped walnuts or pecans for a little crunch and extra texture.
• Mini Loaves: Divide the batter between 4 greased mini loaf pans and bake for about 30 minutes, or until a toothpick comes out with a few moist crumbs.
• Whole-Wheat Flour: One reader reported success using half whole-wheat flour and half all-purpose flour. I haven't personally tested this variation, so results may vary.
• Dairy-Free: The bread itself is made without butter or milk. To keep the entire recipe dairy-free, use dairy-free chocolate chips.
• For another fun twist on classic banana bread, try my Bourbon Banana Bread.

How to Make Double Chocolate Banana Bread

Step 1. In a large bowl, whisk together the sugar, eggs, vegetable oil, mashed bananas, and vanilla. Stir in the flour, cocoa powder, baking soda, and salt until just combined.

Step 2. Pour the batter into a greased 9×5-inch loaf pan and spread evenly. For mini loaves, divide the batter evenly between 4 greased mini loaf pans.

Step 3. Bake in a preheated 350°F oven for 60-70 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. For mini loaves, bake for about 30 minutes.

Step 4. Remove from the oven and allow the bread to cool slightly in the pan before transferring it to a wire cooling rack. Let cool before slicing and enjoying!

Baking Tips

• Use overripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Have extras to use up? My Old-Fashioned Banana Bread is another easy banana bread recipe to try.
• Measure carefully: Spoon and level the all-purpose flour and cocoa powder. Too much of the dry ingredients can result in a dense or dry loaf.
• Don't overmix: Stir the batter only until combined, then gently fold in the chocolate chips. Overmixing can affect the soft, moist texture.
• Check for doneness: Insert a toothpick into the center. It should come out with a few moist crumbs but no wet batter. If the top browns too quickly, loosely cover it with foil.
• Cool before slicing: Let the bread cool slightly in the pan before transferring it to a wire rack. Allowing it to cool before slicing helps the loaf hold together.

Storage

• Room Temperature: Store cooled banana bread in an airtight container at room temperature for up to 3 days.
• Refrigerator: For longer storage, keep it covered in the refrigerator for up to 1 week. Let individual slices come to room temperature before serving or warm briefly in the microwave.
• Freezer: This double chocolate banana bread freezes perfectly! Wrap the whole loaf or individual slices tightly in plastic wrap and foil, then freeze for up to 3 months. My Chocolate Chip Zucchini Bread is another delicious quick bread that freezes well.
• Thawing: Thaw overnight in the refrigerator or at room temperature for a few hours. Individual slices can also be warmed in the microwave for a quick snack or dessert.

Double Chocolate Banana Bread FAQs

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