Why You’ll Love Double Chocolate Banana Bread Recipe

I appreciate how simple this recipe is while still delivering bakery-style results. The combination of cocoa powder and chocolate chips makes it deeply chocolatey, while the mashed bananas keep it tender and flavorful. I like that it stays moist for days and freezes beautifully, making it perfect for meal prep or sweet cravings.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 1/3 cup all-purpose flour (166 grams) , spooned & leveled
1/3 cup cocoa powder (27 grams)
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter (112 grams) , melted & cooled to room temperature
1/4 cup granulated sugar (50 grams)
1/2 cup brown sugar (100 grams)
2 large eggs, room temperature
2 teaspoons vanilla
1 1/4 cup mashed bananas (300 ml) , about 3 bananas
1/4 cup sour cream (60 ml)
1 cup chocolate chips (180 grams)

Directions

I start by preheating the oven to 350F (180C or 170C fan forced). I line the bottom of a 9×5 inch (23×12.5 cm) loaf pan with baking paper and grease the sides.

In a large bowl, I whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

In another large bowl, I whisk the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and free of lumps. I then whisk in the sour cream and mashed bananas until fully combined.

I make a well in the center of the dry ingredients and pour the wet mixture into it. Using a rubber spatula or wooden spoon, I gently fold everything together. When the batter is about 80–90% combined, I stir in the chocolate chips carefully to avoid overmixing.

I spoon the batter into the prepared loaf pan and smooth the top. I bake for 55–65 minutes, checking with a toothpick inserted into the center. If it comes out clean aside from melted chocolate, I know it’s done.

I allow the bread to cool completely in the pan before removing and slicing.

Servings and Timing

I slice this loaf into 10 generous slices.
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

Variations

I sometimes use dark chocolate chips for a richer flavor. When I want extra texture, I add chopped walnuts or pecans. I also enjoy sprinkling a few extra chocolate chips on top before baking for a more decadent look. If I don’t have sour cream, I substitute plain yogurt with great results.

Storage/Reheating

I store the bread in an airtight container at room temperature for up to 3 days. For longer storage, I wrap the loaf or individual slices tightly and freeze for up to 2 months. I thaw it in the refrigerator rather than on the counter to keep the texture perfect. If I want it slightly warm, I microwave a slice for about 10–15 seconds.

FAQs

Can I use frozen bananas?

I use frozen bananas often. I thaw them completely and drain any excess liquid before mashing.

What type of cocoa powder works best?

I prefer using dutch-process cocoa powder for a smoother, deeper chocolate flavor.

Can I make this recipe in a smaller pan?

I avoid using an 8×4 inch pan because there is too much batter and it may overflow.

How do I know when the bread is fully baked?

I insert a toothpick into the center. If it comes out clean except for melted chocolate, it’s ready.

Can I reduce the sugar?

I can slightly reduce the sugar, but I keep in mind that it may affect the texture and moisture.

Why are brown bananas important?

I always use very ripe, brown bananas because they provide more moisture and sweetness.

Can I make this into muffins?

I divide the batter into lined muffin tins and reduce the baking time, checking around 18–25 minutes.

How do I keep the bread moist?

I avoid overbaking and store it properly in an airtight container.

Can I add extra chocolate chips?

I often add extra chocolate chips on top before baking for a more indulgent finish.

Can I make it dairy-free?

I substitute the butter with a plant-based alternative and use dairy-free yogurt instead of sour cream when needed.

Conclusion

I find this double chocolate banana bread to be one of the most satisfying quick breads I bake. It’s deeply chocolatey, incredibly moist, and full of natural banana flavor. Whether I serve it for breakfast, dessert, or an afternoon snack, it always feels like a special homemade treat.