If you love chocolate and banana bread, this double chocolate banana bread is about to be your new favorite treat. It’s rich, fudgy, and extra moist, with a deep chocolate flavor from cocoa powder and melty chocolate chips in every bite.
It’s perfect for breakfast (yes, chocolate for breakfast!) or an afternoon snack with coffee. Plus, it’s a great way to use up overripe bananas. Let’s get baking!
📸 AI Image Prompt – Finished Bread
A close-up of a freshly baked double chocolate banana bread, rich and dark with a crackly top. A few slices are cut, showing the soft, fudgy texture and gooey melted chocolate chips inside. Extra chocolate chips and banana slices are scattered around. The bread sits on a white plate on a white marble countertop with hints of gold. Natural lighting, taken with an iPhone 15 Pro, top-down shot used by recipe bloggers.
📋 What You’ll Need
Ingredients
- 3 ripe bananas, mashed
- ½ cup (1 stick) unsalted butter, melted
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ cup sour cream (or Greek yogurt)
- 1 cup chocolate chips (semi-sweet or dark)
Tools
- Large mixing bowl
- Medium mixing bowl
- Fork (for mashing bananas)
- Whisk
- Spatula
- Measuring cups & spoons
- Loaf pan
- Parchment paper
⭐ Pro Tips
- 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!
🔄 Substitutions & Variations
- No sour cream? Use Greek yogurt or buttermilk instead.
- Gluten-free? Swap the flour for a 1:1 gluten-free blend.
- Dairy-free? Use coconut oil instead of butter and a dairy-free yogurt.
- Extra crunch? Add chopped walnuts or pecans for a nutty twist.
⏳ Make-Ahead Tips
- 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.
👩🍳 How to Make Double Chocolate Banana Bread
1. Mash the Bananas
In a large mixing bowl, mash the bananas until smooth with a few small lumps.
2. Mix Wet Ingredients
Add melted butter, brown sugar, eggs, and vanilla extract to the mashed bananas. Whisk until smooth.
3. Combine Dry Ingredients
In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
4. Mix Wet and Dry Ingredients
Slowly fold the dry ingredients into the wet mixture using a spatula. Stir until just combined.
5. Add Sour Cream and Chocolate Chips
Gently fold in sour cream and chocolate chips until evenly distributed.
6. Fill the Loaf Pan
Pour the batter into a greased loaf pan lined with parchment paper. Sprinkle extra chocolate chips on top.
7. Bake
Bake at 350°F (175°C) for 50-60 minutes, or until a toothpick comes out with a few moist crumbs.
8. Cool & Slice
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack before slicing.
🥡 Leftovers & Storage
- 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!
💛 Time to Bake!
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! 🍫🍌✨
