Double Chocolate Banana Bread Recipe (Moist & Easy)
Double Chocolate Banana Bread
If you have ripe bananas sitting on your counter, you need to make this Double Chocolate Banana Bread! It’s everything you love about classic homemade banana bread but with a rich chocolate twist. It’s soft, moist, packed with chocolate flavor, and loaded with melty chocolate chips in every bite.
I love finding new ways to use up ripe bananas, and this recipe might be one of my favorites yet. The bananas keep the bread incredibly moist, while the cocoa powder gives it that delicious chocolate flavor. Add chocolate chips throughout and a few extra on top, and you’ve got a loaf that everyone will be excited to slice into!
Whether you’re making it for breakfast, an afternoon snack, or a little something sweet after dinner, this chocolate banana bread is always a good idea.
Why You’ll Love This Double Chocolate Banana Bread
* A great way to use ripe bananas: The browner the bananas, the sweeter and better!
* Double the chocolate: Cocoa powder and chocolate chips make this bread extra chocolatey.
* Super moist: Bananas, melted butter, and sour cream give it the perfect texture.
* Easy to make: No mixer required! Just a couple of bowls and simple ingredients.
* Perfect for sharing: Make a loaf for your family or wrap one up to share with a friend.
Ingredients You’ll Need
* Ripe bananas: You’ll need four mashed bananas. The riper they are, the better!
* Butter: Melted butter adds richness and flavor.
* Sugar: Granulated sugar sweetens the bread.
* Eggs: Help bind everything together.
* Vanilla extract: Adds a little extra flavor.
* Sour cream: My secret to keeping banana bread soft and moist.
* All-purpose flour: Gives the bread structure.
* Cocoa powder: Use unsweetened cocoa powder for that rich chocolate flavor.
* Baking soda: Helps the bread rise.
* Salt: Balances the sweetness.
* Chocolate chips: Folded into the batter and sprinkled on top for extra chocolate in every bite.
How to Make Double Chocolate Banana Bread
Double Chocolate Banana Bread
Prep Time: 15 minutes
Cook Time: 60–70 minutes
Servings: 10–12 slices
Oven Temperature: 350°F
Ingredients
- 4 ripe bananas, mashed
- ½ cup butter, melted
- ¾ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- 1¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips, plus extra for topping
Instructions
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan or line with parchment paper.
- In a large bowl, mash bananas.
- Add melted butter, sugar, eggs, vanilla, and sour cream. Mix until combined.
- Add flour, cocoa powder, baking soda, and salt. Stir until just combined. Do not overmix.
- Fold in chocolate chips.
- Pour batter into prepared loaf pan and sprinkle additional chocolate chips on top.
- Bake for 60–70 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- If the top starts browning too quickly, loosely cover with foil.
- Let cool for 15–20 minutes before removing from the pan. Slice and enjoy!
Storage
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 7 days. Freeze for up to 3 months.
Tips for the Best Chocolate Banana Bread
* Use very ripe bananas with plenty of brown spots.
* Don’t overmix the batter. This helps keep the bread tender.
* If the top starts browning too quickly, loosely cover it with foil.
* Let the bread cool before slicing so it has time to set.
* Sprinkle extra chocolate chips on top before baking for that bakery-style look.
How to Store Chocolate Banana Bread
At room temperature: Store in an airtight container for up to 3 days.
In the refrigerator: Store in an airtight container for up to 5–7 days.
In the freezer: Wrap individual slices or the entire cooled loaf tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature before enjoying.
Frequently Asked Questions
Can I use frozen bananas?
Yes! Thaw your frozen bananas completely and drain off excess liquid before mashing and adding them to the batter.
How do I know when banana bread is done?
Insert a toothpick into the center. It should come out with a few moist crumbs, but not wet batter. Chocolate chips can make this test a little tricky, so try a spot without a chocolate chip.
Can I use milk chocolate chips instead of semi-sweet?
Absolutely! Milk chocolate, semi-sweet, or dark chocolate chips all work. Use whichever you love most.
Can I make muffins instead?
Yes! Divide the batter into a lined muffin tin and bake at 350°F for approximately 18–23 minutes, checking for doneness.
