Have you ever looked at a bowl of overripe bananas and thought, “Great, now I have to pretend to be healthy and make banana bread”? Well, let’s stop pretending. Double chocolate banana bread is here, and it’s not fooling anyone.

This double chocolate banana bread isn’t your grandma’s banana bread with a few chocolate chips thrown in for good measure. This is a rich, dark, cocoa-infused loaf that reminds you of all those times you’ve had those Nutella banana cravings.

You bring this to your next gathering and you’ll be everyones favourite.

Double chocolate banana bread is the type of treat that makes you think, “I’ll have a slice for breakfast. And maybe a couple more for dessert.” Because bananas are fruit, right?

Like with all banana bread recipes, this double chocolate banana bread is forgiving. If your bananas are practically black, they’re perfect. If they’re still a little yellow, that works too. The key is to use what you’ve got, throw in some chocolate, and call it a day.

Kitchen equipment for this recipe

Mixing bowls
Kitchen scale (I like to weigh out most of my ingredients for accuracy, I also think it’s more efficient when measuring things out over measuring cups!)
Parchment paper
9×5 inch loaf pan
Whisk
Spatula

Ingredients for Double Chocolate Banana Bread 🍌

Flour: All purpose
Cocoa powder: Dutch, it’s darker and will provide a richer chocolate flavour.
Sugar: I used white granulated sugar.
Unsalted butter: Melted, because softened butter is for people who plan ahead.
Vanilla extract: Helps balance the rich chocolate flavour.
Bananas: The riper the better to add sweetness and moisture!
Milk: Keeps the bread from drying out.
Chocolate chips: I used semi sweet chocolate chips but feel free to use any type.

*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*

How to make Double Chocolate Banana Bread

1. Preheat oven to 350°F (200°C). Prepare a 9 x 5 inch loaf pan with parchment paper or butter.

2. In a small bowl, mix flour, cocoa, baking powder and salt. Set aside.

3. In a large bowl, mix the egg and sugar until smooth. Add the melted butter and vanilla and mix.

4. Mix in half of the dry ingredients until just combined, then mix in the mashed bananas.

5. Then, mix in the remaining half of the dry ingredients until just combined. Mix in the milk until smooth.

6. Finally, fold in ¾ of the chocolate chips.

7. Pour the batter into your lined loaf pan and sprinkle the remaining ¼ cup of the chocolate chips on top of the batter.

8. Bake for 1 hour or until a toothpick inserted comes out semi clean (sometimes the melted chocolate chips can look like raw batter which looks thicker on the toothpick so keep an eye out for that distinction!)

9. Cool in the pan for 15 minutes before removing and cooling completely on a wire rack.

Tips for a successful Double Chocolate Banana Bread ✨

Use overripe bananas. The riper, the better. You want them mushy.
Don’t overmix. You want to keep the bread light, not dense.
Keep an eye on the baking time. Chocolate chips can make it tricky to tell when it’s done.
Add nuts if you want. Walnuts or pecans work well if you need a bit of crunch.

Frequently asked questions 🤔

How do I know when it’s done baking? Stick a toothpick in the centre. If it comes out clean or with a little melted chocolate, you’re good. If it’s a gooey, give it a few more minutes.

Can I freeze it? Yes, be sure to slice it first. Wrap each slice individually before placing into a ziploc bag. It’ll keep for a couple of months, but good luck with that.

How do I reheat it? Put a slice into the microwave for about 20 seconds, or warm it in a toaster oven. Just enough to get the chocolate chips gooey again.

So there you have it, double chocolate banana bread that makes the most of your overripe bananas and your love for all things chocolate! Tag me on Instagram or Tiktok or DM me a photo if you make this recipe!

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