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Sliced Double Chocolate Banana Bread with gooey chocolate chips, moist banana texture, and rich chocolate swirls, served on a rustic plate.

Double Chocolate Banana Bread

Ovenly Magic
This Double Chocolate Banana Bread is rich, moist, and loaded with melty chocolate chips in every bite. Made with overripe bananas, cocoa, and simple pantry ingredients, it’s the perfect treat for breakfast, dessert, or a cozy snack. The optional chocolate drizzle gives it a bakery-style finish that’s sure to impress!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course bread, Breakfast
Cuisine American

Ingredients
  

For the Bread

  • 1 cup all-purpose flour
  • ½ cup Dutch-process cocoa powder
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • ¾ tsp baking soda
  • ½ tsp fine sea salt
  • 1 ½ cup mashed overripe bananas
  • ½ cup sour cream
  • 2 Large eggs
  • 3 tbsp unsalted butter
  • 3 tbsp vegetable oil
  • 1 tsp vanilla extract
  • 1 cup semisweet chocolate chips

For the Optional Chocolate Drizzle

  • ¼ cup semisweet chocolate chips

Instructions
 

  • Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang. Lightly spray with nonstick spray.
  • In a large bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking soda, and salt until evenly combined.
  • In a medium bowl, stir together mashed bananas, sour cream (or yogurt), eggs, melted butter, vegetable oil, and vanilla extract until smooth. Make sure bananas are fully mashed for an ultra-moist texture.
  • Gently fold wet ingredients into dry ingredients until just combined. Carefully fold in chocolate chips. Avoid overmixing to keep the bread tender.
  • Spread batter evenly in the prepared pan. Bake 1 hour – 1 hour 10 minutes, until the top is slightly domed and an instant-read thermometer reads 200°F, or a toothpick comes out with a few moist crumbs.
  • Let bread cool in pan for 15 minutes. Lift using parchment overhang and transfer to a wire rack to cool completely.
  • Melt chocolate chips in microwave or double boiler and drizzle over cooled bread. Let set before slicing.

Notes

  • Make sure your bananas are very ripe with lots of brown spots — they add natural sweetness and keep the bread ultra-moist.
  • Do not overmix once you add the wet ingredients to the dry — gentle folding keeps the bread soft and tender.
  • If using a metal loaf pan, line with parchment and spray lightly; this prevents sticking and makes removal easy.
  • Check for doneness with an instant-read thermometer (200°F) or toothpick with a few moist crumbs — overbaking will dry out the loaf.
  • Chocolate drizzle is optional, but it adds a bakery-style finish. You can skip it or drizzle right before serving.
  • Flavor improves with time — the bread often tastes even better the next day as the banana flavor intensifies.
  • Store at room temperature wrapped tightly for up to 3 days, or freeze for longer storage.