Double Chocolate Banana Bread
This double chocolate banana bread is going to be your new favorite treat if you like chocolate and banana bread. It has a deep chocolate taste from cocoa powder and melty chocolate chips in every bite. It’s rich, fudgy, and exceptionally moist.
It’s great for breakfast (yes, chocolate for breakfast!) or as a snack with coffee in the afternoon. Also, it’s a terrific way to use up bananas that are too ripe. Let’s make some cookies!
Ingredients
- Three ripe bananas that have been mashed
- ½ cup (1 stick) of butter that hasn’t been salted, melted
- Brown sugar, packed, ¾ cup
- Two big eggs
- 1 tsp of vanilla extract
- 1 cup of flour for all purposes
- ½ cup of cocoa powder that isn’t sweet
- 1 tsp of baking soda
- ½ teaspoon of baking powder
- ½ tsp salt
- ½ cup sour cream (or Greek yogurt)
- 1 cup of chocolate chips (dark or semi-sweet)
Tools Needed
- Large mixing bowl
- Medium mixing bowl
- Fork (for crushing bananas)
- Whisk
- Spatula
- Measuring cups & spoons
- Loaf pan
- Parchment paper
Instructions
- Mash the Bananas
In a large mixing bowl, mash the bananas until smooth with a few small lumps. - Mix Wet Ingredients
Add melted butter, brown sugar, eggs, and vanilla extract to the mashed bananas. Whisk until smooth. - Combine Dry Ingredients
In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. - Mix Wet and Dry Ingredients
Slowly fold the dry ingredients into the wet mixture using a spatula. Stir until just combined. - Add Sour Cream and Chocolate Chips
Gently fold in sour cream and chocolate chips until evenly distributed.
- Fill the Loaf Pan
Pour the batter into a greased loaf pan lined with parchment paper. Sprinkle extra chocolate chips on top. - Bake
Bake at 350°F (175°C) for 50-60 minutes, or until a toothpick comes out with a few moist crumbs. - Cool & Slice
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack before slicing.
Tips & Variations
- Use extra-ripe bananas – The more brown spots, the sweeter and more flavorful your bread will be.
- Don’t overmix – Stir until just combined to keep the texture soft and fudgy.
- Coat chocolate chips in flour – This keeps them from sinking to the bottom of the loaf.
- Let it cool before slicing – It sets up better and keeps all that melty chocolate inside.
- Add extra chocolate chips on top – Because you can never have too much chocolate!
- No sour cream? Instead, use buttermilk or Greek yogurt.
- No gluten? Change the flour to a gluten-free blend that is equal parts.
- No dairy? Use coconut oil instead of butter and a dairy-free yogurt.
- Want more crunch? Add chopped walnuts or pecans for a nutty taste.
Storage & Make Ahead
- Make the batter ahead – Store in the fridge for up to 24 hours before baking.
- Freeze slices – Wrap individually and freeze for up to 3 months.
- Store at room temp for 2-3 days in an airtight container.
- Refrigerate for up to a week.
- Freeze in slices for up to 3 months and reheat as needed!
This bread is so rich, chocolatey, and satisfying—you won’t believe it started with bananas! If you try it, leave a comment below and let me know how it turned out. Happy baking! 🍫🍌✨