If you love banana bread and chocolate, this Double Chocolate Banana Bread is the best of both worlds.

It’s ultra-moist, deeply chocolaty, and packed with melty chocolate chips in every bite.

Whether you’re serving it for breakfast, snack, or dessert, this loaf never lasts long!

This is the kind of banana bread that tastes even better the next day—if you can resist that long.

Why You’ll Love This Recipe

Super moist and soft – thanks to ripe bananas and oil

Loaded with chocolate – cocoa powder + chocolate chips

One-bowl recipe – easy cleanup

Perfect use for ripe bananas

Stays fresh for days – tastes even better after resting

Freezer-friendly – make ahead and save for later

What You’ll Need (Ingredient Highlights)

Overripe bananas – the riper, the sweeter

Unsweetened cocoa powder – for rich chocolate flavor

Brown sugar – adds moisture and depth

Granulated sugar – for balanced sweetness

Eggs – structure and richness

All-purpose flour – the base of the batter

Baking soda & salt – rise and balance

Vanilla extract – enhances flavor

Chocolate chips – double the indulgence!

Pro Tips Before You Start

Use extra ripe bananas – the browner, the better

Don’t overmix the batter – stir just until combined

Grease your pan well or line it with parchment

Add extra chocolate chips on top before baking

Cool completely before slicing for clean cuts

How to Make Double Chocolate Banana Bread

Preheat your oven
Set to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.

Mash the bananas
In a large bowl, mash the bananas with a fork until mostly smooth.

Mix wet ingredients
Add brown sugar, granulated sugar, eggs, oil, sour cream, and vanilla to the mashed bananas.

Whisk until well combined.

Add dry ingredients
Sift in the flour, cocoa powder, baking soda, and salt. Stir until just combined—do not overmix.

Fold in chocolate chips
Gently stir in most of the chocolate chips, reserving some to sprinkle on top.

Bake
Pour batter into prepared loaf pan. Top with remaining chocolate chips.

Bake for 55–65 minutes, or until a toothpick inserted comes out mostly clean.

Cool and enjoy
Let bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Slice and enjoy!

What to Serve It With

Hot coffee or espresso – balances the sweetness

Vanilla or chocolate ice cream – for a decadent dessert

Whipped cream – lightly sweetened for topping

Fresh berries – for a tart contrast

Glass of milk – classic and satisfying pairing

Variations / Substitutions

Use Greek yogurt instead of sour cream

Swap oil for melted butter for richer flavor

Add walnuts or pecans for crunch

Use white chocolate chips for variety

Turn into muffins – bake 18–22 minutes at 350°F

Storage & Leftovers

Room temp: Store in an airtight container for up to 4 days

Fridge: Keeps for up to 1 week

Freezer: Wrap tightly in plastic and foil; freeze up to 2 months

Reheat: Warm slices in the microwave for 10–15 seconds

FAQs

Can I use frozen bananas?
Yes, thaw them fully and drain excess liquid before using.

How do I know it’s done baking?
A toothpick inserted in the center should come out with a few moist crumbs but no wet batter.

Can I reduce the sugar?
You can cut each sugar by a few tablespoons if desired, but the texture may change slightly.

Can I make this gluten-free?
Use a 1:1 gluten-free baking flour for best results.

Can I use Dutch-processed cocoa?
Yes, though natural cocoa gives a slightly different flavor and rise.

Can I bake this as mini loaves or muffins?
Absolutely! Adjust baking time accordingly.

Is this sweet enough for dessert?
Yes! It’s rich, chocolatey, and satisfying enough to serve as a treat.

Final Thoughts

This Double Chocolate Banana Bread is every chocolate lover’s dream.

Moist, tender, and packed with flavor, it’s the kind of loaf that disappears as soon as it’s sliced.

Whether you’re baking for brunch, snack time, or dessert, this is a go-to recipe you’ll come back to again and again.