Double Chocolate Banana Bread

If you love banana bread and can’t resist chocolate, this Double Chocolate Banana Bread is about to become your new favorite bake. It’s ultra moist, deeply chocolatey, and loaded with melty chocolate chips in every bite. The ripe bananas keep it soft and tender, while cocoa powder turns a classic loaf into a rich, fudgy treat. It’s the perfect way to use up overripe bananas, but honestly, you might start letting bananas overripen on purpose just to make this again.

Why You’ll Love This Double Chocolate Banana Bread

• Incredibly Moist Texture: Thanks to overripe bananas, sour cream (or yogurt), and a mix of butter and oil, this bread stays soft and tender for days.
• Deep Chocolate Flavor: Dutch-process cocoa powder plus chocolate chips give you rich, bakery-style chocolate flavor in every bite.
• Easy, No-Fuss Recipe: Simple ingredients, basic mixing steps, and no complicated techniques. Perfect for beginners and experienced bakers alike.
• Perfect Way to Use Overripe Bananas: Instead of throwing them away, turn them into something indulgent and irresistible.
• Great for Any Occasion: Breakfast, dessert, afternoon snack, or even a homemade gift, this loaf fits every moment.
• Optional Chocolate Drizzle for Extra Wow: That glossy chocolate topping makes it look fancy without extra effort.

Ingredients You’ll Need

For the Bread

• 1 cup (127g) all-purpose flour – Gives structure and helps the loaf hold its shape.
• 1/2 cup (43g) Dutch-process cocoa powder – Adds deep, rich chocolate flavor and darker color.
• 1/2 cup (100g) granulated sugar – Sweetens and helps create a tender crumb.
• 1/2 cup (100g) light brown sugar – Adds moisture and a subtle caramel-like depth.
• 3/4 teaspoon baking soda – Helps the bread rise and become soft.
• 1/2 teaspoon fine sea salt – Balances sweetness and enhances chocolate flavor.
• 1 1/2 cups (340g) mashed overripe bananas (about 3 bananas) – The key to moisture, natural sweetness, and flavor.
• 1/2 cup (120g) sour cream or full-fat plain yogurt (room temperature) – Makes the bread extra moist and tender.
• 2 large eggs (room temperature, lightly beaten) – Bind everything together and add richness.
• 3 tablespoons (42g) unsalted butter, melted and cooled – Adds flavor and softness.
• 3 tablespoons (34g) vegetable oil – Keeps the bread moist even after cooling.
• 1 teaspoon vanilla extract – Enhances the chocolate and banana flavors.
• 1 cup (170g) semisweet chocolate chips – Melty chocolate in every bite.

For the Optional Chocolate Drizzle

• 1/4 cup (43g) semisweet chocolate chips – Creates a rich, glossy topping for a bakery-style finish.

How to Make Double Chocolate Banana Bread

Preheat and Prepare the Pan

Start by preheating your oven to 350°F (175°C). Line a 9×5-inch metal loaf pan with parchment paper, leaving some overhang on the sides so you can easily lift the bread out later. Lightly spray with nonstick spray to prevent sticking.

Mix the Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking soda, and salt until everything is evenly combined. Mixing the dry ingredients thoroughly at this stage ensures the bread rises properly and gives you a smooth, consistent chocolate flavor in every slice.

Combine the Wet Ingredients

In a medium bowl, stir together the mashed bananas, sour cream (or yogurt), eggs, melted butter, vegetable oil, and vanilla extract until everything is well combined and smooth. Make sure the bananas are fully mashed with no large lumps, as this helps create that ultra-moist, tender texture in the finished bread.

Bring Everything Together

Now gently fold the wet ingredients into the dry ingredients. Mix just until combined, you should still see a few streaks of flour. Overmixing can make the bread dense instead of soft and tender. Carefully fold in the chocolate chips, again being gentle. We want a soft loaf, not a tough one.

Bake to Perfection

Spread the batter evenly into your prepared loaf pan, smoothing the top gently with a spatula. Bake for 1 hour to 1 hour 10 minutes, or until the top is slightly domed and set. To check for doneness, insert a thermometer into the center it should read at least 200°F, or use a toothpick, which should come out with a few moist crumbs but no wet batter. Since every oven bakes a little differently, start checking around the 60-minute mark to avoid overbaking.

Cool Properly

Let the bread cool in the pan for 15 minutes. Then use the parchment overhang to lift it out and place it on a wire rack to cool completely. Don’t worry if it sinks slightly as it cools that’s completely normal for moist banana bread.

Make the Chocolate Drizzle (Optional but Recommended!)

Once the loaf is completely cool, melt the chocolate chips:

• Either in the microwave in 20-second bursts, stirring between each, or over a double boiler.
• Drizzle over the top of the loaf. The coating will be thick and glossy. Let it set before slicing for the best appearance.

Expert Tips for Super Moist Banana Bread

• Use Overripe Bananas – The riper the bananas, the sweeter and moister your bread will be. Brown spots are perfect!
• Don’t Overmix the Batter – Gently fold wet and dry ingredients together. Overmixing develops gluten, which can make the bread dense instead of soft and tender.
• Combine Butter and Oil – Using both gives richness from the butter and keeps the bread moist longer, thanks to the oil.
• Room Temperature Eggs and Dairy – Eggs, sour cream, or yogurt at room temperature, mix evenly into the batter for a consistent texture.
• Check Doneness Properly – Use an instant-read thermometer (should reach 200°F) or a toothpick with a few moist crumbs. Avoid overbaking, as this preserves moisture.
• Optional Chocolate Drizzle – Adding a melted chocolate drizzle on top after cooling gives a bakery-style finish and extra indulgence.
• Cool Before Slicing – Let the bread cool completely before cutting to avoid crumbling and to allow the chocolate drizzle to set.
• Flavor Improves with Time – Banana bread often tastes even better the next day as the flavors deepen.

Common Mistakes to Avoid

• Using Underripe Bananas – Green or firm bananas won’t give enough natural sweetness or moisture, resulting in dry bread.
• Overmixing the Batter – Folding too vigorously develops gluten, making the bread dense and less tender.
• Overbaking – Baking too long dries out the loaf. Start checking at 1 hour and use a thermometer or toothpick for accuracy.
• Skipping the Parchment Overhang – Lining the pan properly ensures easy removal without breaking the bread.
• Adding Too Much Chocolate – Chocolate chips are delicious, but too many can cause the loaf to collapse or bake unevenly.

Variations & Add-Ins

• Nuts for Crunch – Fold in 1/2 cup chopped walnuts or pecans for texture.
• Extra Chocolate – Sprinkle more chocolate chips on top before baking for a gooey finish.
• Spiced Banana Bread – Add 1 teaspoon cinnamon or a pinch of nutmeg for warm flavors.
• Gluten-Free Option – Substitute flour with a 1:1 gluten-free baking flour.
• Vegan Version – Use flax eggs, plant-based yogurt, and a non-dairy butter alternative.

Storage & Freezing Tips

• Room Temperature: Wrap cooled bread tightly in plastic wrap or foil; store up to 3 days.
• Freezing: Wrap individual slices or the whole loaf in foil and place in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.
• Microwave Tip: Warm slices for 10–15 seconds to soften the chocolate and make the bread taste freshly baked.

Check Out These Other Recipes!

• Banana Bread Recipe
•  3 Ingredients Banana Bread 
•  Strawberry Banana Bread
• Banana Chocolate Chip Muffins
• Banana Caramel Peanut Butter Cupcakes
• Banana Bread Cookies
• Banana Bread Chocolate Chip Cookies

FAQs About This Recipe

Can I use regular cocoa powder instead of Dutch-process?
Yes, but the bread will have a slightly different chocolate flavor and may be lighter in color.

Do I have to use both butter and oil?
Using both gives richness and helps retain moisture, but you can substitute extra butter if you prefer.

Why is my bread sinking in the middle?
Overmixing or opening the oven too early can cause sinking. Make sure to fold gently and check doneness properly.

Can I add more chocolate chips?
Yes, but balance is key. Too many can make the loaf heavy and unevenly baked.

Will this bread be sweet enough without brown sugar?
Brown sugar adds moisture and depth. You can adjust sugar amounts, but it may slightly affect texture and flavor.

Final Thoughts

This Double Chocolate Banana Bread is the ultimate combination of rich chocolate and naturally sweet, moist bananas. With simple ingredients and easy steps, you can bake a loaf that’s soft, tender, and loaded with melty chocolate chips, basically a bakery-quality treat right in your own kitchen.

Whether you enjoy it for breakfast, dessert, or a snack, this bread is sure to impress family, friends, and anyone lucky enough to get a slice. The optional chocolate drizzle adds a gorgeous, indulgent finishing touch, making it look as amazing as it tastes.

Love this chocolatey banana bread? Leave a rating, comment on your tweaks, and share your baking creations with friends and family!