Go Back

Double Chocolate Banana Bread

Whip up this moist and fudge-like Double Chocolate Banana Bread in no time! This easy recipe uses just a few bowls and a loaf pan. Find tips for freezing and making chocolate banana muffins in the Recipe Notes.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 2 loaves
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 1/2 cups 312g all-purpose flour (spooned & leveled)
  • 1 cup 82g unsweetened natural cocoa powder (not Dutch process)
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 cups 270g semi-sweet chocolate chips, divided (1 1/4 cups for batter, 1/4 cup for topping)
  • 1 cup 16 Tbsp; 226g unsalted butter, softened to room temperature
  • 1 1/2 cups 300g granulated sugar
  • 4 large eggs at room temperature
  • 1/2 cup 120g plain yogurt or sour cream, at room temperature
  • 3 cups 690g mashed ripe bananas (about 6-8 medium or 5-6 large ripe bananas)
  • 2 teaspoons pure vanilla extract
  • 1/4 cup 60ml hot water or hot coffee

Method
 

  1. Preheat & Prep Pans: Preheat oven to 350°F (177°C). Thoroughly grease two 9×5-inch loaf pans with nonstick spray or butter and flour. Set aside.
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined. Stir in 1 1/4 cups of the chocolate chips. Set aside.
  3. Cream Butter & Sugar, Add Wet Ingredients: In a separate large bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened butter and granulated sugar together on medium-high speed until smooth and creamy, about 2-3 minutes. Reduce speed to medium and add the eggs one at a time, beating well after each addition until incorporated. Beat in the yogurt (or sour cream), mashed bananas, and vanilla extract until just combined.
  4. Combine Wet & Dry: Add the dry ingredient mixture to the wet ingredients in two or three additions, along with the hot water (or coffee). Beat on low speed until just combined – the batter will be thick. Be careful not to over-mix; a few streaks of flour are okay.
  5. Fill Pans & Top: Divide the batter evenly between the two prepared loaf pans, spreading it smoothly. Sprinkle the remaining 1/4 cup chocolate chips evenly down the center of each loaf.
  6. Bake: Bake for 60–70 minutes. To prevent the tops from over-browning, loosely tent each loaf with aluminum foil about halfway through baking (around the 30-35 minute mark). The loaves are done when a wooden skewer or toothpick inserted into the center of each comes out clean or with only a few moist crumbs attached. Ovens vary, so start checking for doneness around the 60-minute mark, then at 5-minute intervals.
  7. Cool: Remove the loaves from the oven and allow them to cool in their pans set on a wire rack for at least 20-30 minutes before attempting to remove them. For best slicing, let them cool for 1-2 hours, or completely.
  8. Store: Cover and store leftover bread at room temperature for up to 5 days, or in the refrigerator for up to 1 week. For optimal flavor, many find banana bread tastes even better on day 2.

Notes

  • To Freeze: Allow the baked loaf to cool completely on a wire rack. Once cooled, wrap it tightly in plastic wrap, followed by a layer of aluminum foil, or place it in a freezer-safe zip-top bag or airtight container. Properly stored, it will keep well in the freezer for up to 3 months.
  • To Thaw: For best results, thaw the wrapped loaf overnight in the refrigerator. If you prefer, you can then bring it to room temperature on the counter before slicing and serving.
Recommended Baking Tools & Equipment
  • Loaf Pan: A 9×5-inch Loaf Pan is crucial for this recipe's volume. (I love this sturdy [Brand Name/Link to specific 9x5 Loaf Pan] or this reliable [Brand Name/Link to another 9x5 Loaf Pan].)
  • Mixing Bowls: A set of Glass Mixing Bowls is always handy.
  • Whisk: For combining dry ingredients.
  • Silicone Spatula: Perfect for folding the batter and scraping the bowl.
  • Cooling Rack: Essential for allowing the bread to cool properly and prevent a soggy bottom.
Transforming into Delicious Chocolate Banana Muffins
  1. Preheat & Prep: Preheat your oven to 425°F (218°C). Spray a standard 12-cup muffin pan thoroughly with nonstick spray, or line the cups with paper cupcake liners.
  2. Prepare Batter: Make the chocolate banana bread batter exactly as directed in the recipe above.
  3. Fill & Initial Bake: Divide the batter evenly among the prepared muffin cups, filling each one nearly to the top. Bake at 425°F (218°C) for 5 minutes. This initial high heat helps the muffins rise quickly, creating those beautiful domed tops.
  4. Reduce Heat & Finish Baking: Keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Continue to bake for an additional 14–15 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
  5. Yield: This will make approximately 12–16 muffins, depending on how full you fill them.
Ingredient Specifics & Substitutions
  • Can I Use Whole Wheat Flour for a Healthier Chocolate Banana Bread? 
    Yes, for a heartier, more rustic loaf, you can substitute the all-purpose flour with an equal amount of whole wheat flour. No other changes to the recipe are necessary. Keep in mind that this will result in a denser crumb and a slightly nuttier flavor, which many people enjoy!
  • A Note on Cocoa Powder: Natural vs. Dutch-Process 
    This is a crucial point for the success of your chocolate banana bread. This recipe specifically calls for natural unsweetened cocoa powder, not Dutch-process. Natural cocoa is acidic and reacts with the baking soda to provide lift and the desired tender texture. Using Dutch-process cocoa will alter the outcome. (See my detailed explanation on [Dutch-process vs. Natural Cocoa Powder link] for more information.)
  • The Importance of Chocolate Chips 
    For the ultimate double chocolate experience, the chocolate chips are essential! They not only add pockets of melty goodness but also contribute significantly to the overall sweetness and intense chocolate flavor of the bread. Don't skip them! Semi-sweet chocolate chips are recommended, but feel free to use milk chocolate or dark chocolate chips based on your preference.
  • Sour Cream or Yogurt for Extra Moisture 
    Both sour cream and yogurt contribute wonderful moisture and a slight tang that complements the chocolate. My go-to is typically full-fat sour cream or nonfat plain Greek yogurt. However, you have flexibility: full-fat or low-fat plain Greek yogurt, vanilla Greek yogurt (which adds a subtle vanilla note), or even regular plain yogurt will work well.
  • Using Frozen Bananas? No Problem! 
    Absolutely! Frozen bananas are fantastic for baking banana bread. Simply thaw them completely. Once thawed, you might notice some excess liquid; it's best to drain this off before mashing. Then, mash the bananas (some small chunks are perfectly fine and add character!) and proceed with the recipe as instructed.