Double Chocolate Banana Bread

There’s something about the sight of a deep, cocoa-brown loaf emerging from the oven, its crackled top studded with molten chocolate chips and caramelized banana streaks.

This double chocolate banana bread is a cozy, chocolate-forward dessert that comes together quickly—just minutes to stir, then the oven does the rest. It’s perfect for sweet-tooth fans, families, beginners, and anyone who needs a make-ahead treat for busy weeks.

I first leaned on this recipe after a long, gray Monday, when three overripe bananas on the counter felt more like guilt than potential.

An hour later, the house smelled of warm cocoa and toasted sugar, and that first tender slice—still steaming—turned an exhausting day into a quiet little celebration.

It shines for Sunday suppers, last-minute cravings, casual gatherings, and easy entertaining with coffee or tea.

Ready to bring this double chocolate comfort to life?

Why You’ll Love It

• Delivers deep chocolate-banana flavor in every ultra-moist, tender slice
• Satisfies chocolate cravings with cocoa-rich batter and melty chocolate chips
• Stays soft and fresh for days, ideal for make-ahead desserts or snacks
• Uses simple pantry ingredients and overripe bananas you already have
• Freezes beautifully, so you can enjoy single slices anytime you like

Ingredients

• 3 large bananas, very ripe — heavily speckled or nearly black for max sweetness
• 120 g unsalted butter, melted — let cool slightly so it doesn’t scramble the eggs
• 150 g granulated sugar — balances cocoa’s bitterness
• 50 g light brown sugar, packed — adds moisture and mild caramel flavor
• 2 large eggs, room temperature — mix in more evenly than cold eggs
• 5 ml vanilla extract — rounds out the chocolate and banana flavors
• 190 g all-purpose flour — standard protein content keeps crumb tender
• 30 g unsweetened cocoa powder, sifted — sifting prevents bitter dry lumps
• 5 g baking soda — reacts with banana acidity for lift
• 2 g baking powder — supports rise and light texture
• 3 g fine sea salt — sharpens both chocolate and banana flavors
• 120 g sour cream, room temperature — adds moisture and subtle tang
• 150 g semisweet chocolate chips — choose good-quality chips that melt softly
• extra semisweet chocolate chips for topping — creates a chocolatey crust
• 30 g mini chocolate chips for topping (optional) — helps achieve full chip coverage
• 10 ml neutral oil (or butter) for greasing pan — guarantees easy release after baking

Step-by-Step Method

Preheat and Prepare Pan

Preheat the oven to 175°C (350°F). Grease a 9×5-inch loaf pan with neutral oil or butter. Line the bottom with parchment paper to prevent sticking and guarantee easy removal. Set the pan aside while you prepare the batter so it’s ready as soon as the mixture is finished and the oven is hot.

Mash the Bananas

Place very ripe bananas in a large mixing bowl. Mash them thoroughly with a fork until mostly smooth, leaving a few small lumps for texture. Guarantee there are no large chunks. The bananas should look thick and pourable, forming the flavorful, moist base of the bread.

Whisk in Butter and Sugars

Pour the melted, slightly cooled butter into the mashed bananas. Add granulated sugar and packed light brown sugar. Whisk until the mixture looks smooth and cohesive. Make sure the sugars are well dissolved. This step builds sweetness and richness, giving the loaf a tender crumb and deep flavor.

Add Eggs and Vanilla

Crack the eggs into the banana mixture and add the vanilla extract. Whisk until the batter turns smooth, glossy, and fully combined. Make certain no streaks of egg remain. This helps create structure in the bread while the vanilla enhances the chocolate and banana flavors throughout the loaf.

Combine Dry Ingredients

In a separate mixing bowl, add the all-purpose flour, sifted cocoa powder, baking soda, baking powder, and fine sea salt. Whisk them together until the color is uniform and no cocoa streaks remain. Proper mixing guarantees the leaveners and cocoa distribute evenly, helping the bread rise and bake consistently.

Fold Dry into Wet

Add the dry ingredient mixture to the bowl with the wet ingredients. Use a rubber spatula to gently fold everything together. Stop when only a few light streaks of flour remain. Avoid vigorous stirring. Gentle folding keeps the batter tender and helps prevent a dense, tough loaf.

Incorporate Sour Cream

Add the room-temperature sour cream to the batter. Fold it in gently with the spatula until it’s just fully incorporated and no white streaks remain. Don’t overmix at this stage. The sour cream adds moisture, richness, and a soft crumb while balancing the sweetness and chocolate flavor.

Add Chocolate Chips

Pour in the semisweet chocolate chips. Fold them evenly through the batter so each slice will have chocolate throughout. Scrape the bottom and sides of the bowl to guarantee no pockets of unmixed batter or chips remain. Keep your mixing gentle to maintain the batter’s light texture.

Fill and Top the Pan

Transfer the batter into the prepared loaf pan, scraping the bowl with a spatula. Spread the top into an even layer. Sprinkle extra chocolate chips and mini chocolate chips, if using, evenly over the surface. This creates a decorative, chocolate-studded top that bakes into a rich, crackly crust.

Bake the Loaf

Place the loaf pan on the center rack of the preheated oven. Bake for 55–65 minutes, checking near the end. Insert a toothpick into the center; it should come out with a few moist crumbs but no wet batter. Tent loosely with foil if the top browns too quickly.

Cool in the Pan

Remove the baked loaf from the oven and set the pan on a wire rack. Let it cool in the pan for 15–20 minutes. This resting time allows the structure to set so the bread holds together when removed. It also helps the chocolate begin to firm slightly.

Release, Cool, and Slice

Run a knife around the edges of the pan to loosen the loaf. Carefully lift or invert it out onto the wire rack. Let the bread cool completely before slicing. Cooling fully allows the crumb to firm and the chocolate to set, giving cleaner slices and the best texture and flavor.

Ingredient Swaps

• Butter → Neutral oil or melted coconut oil (use same amount); for dairy-free, also swap sour cream with full-fat coconut yogurt.
• Sour cream → Greek yogurt or plain yogurt (same amount); for richer flavor you can also use crème fraîche.
• Eggs → For each egg, use 1 “flax egg” (1 tbsp ground flax + 3 tbsp water, rested 5–10 minutes) for an egg-free loaf.
• Semisweet chips → Any chocolate chips/chunks you have (milk, dark, or even chopped bar chocolate).
• Granulated + brown sugar → Use all granulated or all light brown sugar if needed; flavor will be slightly less complex but still good.

You Must Know

– Scale – To make two loaves, double every ingredient by weight (e.g., 380 g flour, 60 g cocoa, 300 g chips) and divide evenly between two 9×5 pans; start checking doneness around 50 minutes.

Ovens often run hotter with two pans, so use the center rack and rotate front-to-back at about 30 minutes for even rise and browning.

Serving Tips

• Serve warm slices with a scoop of vanilla ice cream or whipped cream.
• Top with sliced fresh bananas and a drizzle of warm chocolate or caramel sauce.
• Pair with hot coffee, espresso, or a cold glass of milk for contrast.
• Cut into thick slices, toast lightly, and spread with peanut butter or hazelnut spread.
• Plate with fresh berries and a dusting of powdered sugar for a brunch-ready presentation.

Storage & Make-Ahead

This banana bread keeps well, tightly wrapped, in the fridge for up to 5 days.

For make-ahead, cool completely, slice, then wrap each slice and freeze for up to 2 months.

Thaw at room temperature or gently rewarm in the microwave or toaster oven to refresh texture and melt the chocolate.

Reheating

Reheat slices gently: in the microwave at 50% power for 15–25 seconds.

In a 150°C (300°F) oven wrapped in foil for 8–10 minutes.

Or on a covered nonstick skillet over low heat.

Banana Bread in Pop Culture

Often when banana bread shows up on screen or in books, it carries more emotion than dialogue ever could: a warm loaf passed across a sitcom kitchen island, a foil-wrapped slice in a drama’s hospital waiting room, or a character in a novel pressing chocolate-studded heels of bread into someone’s hands as a quiet apology.

When I notice it, I always feel as if the scene suddenly smells like caramelized banana and melting chocolate, the air thick with vanilla and steam. Banana bread rarely screams for attention; it just waits there, dense and tender, a quiet stand-in for comfort, regret, or hope.

As you bake your own double chocolate version, you’re not just following a recipe—you’re slipping into that soft, familiar storyline yourself.

Final Thoughts

Give this double chocolate banana bread a try the next time you’ve got ripe bananas on the counter—it’s simple to make and so satisfying.

Feel free to tweak it with your favorite mix-ins, like nuts or a swirl of peanut butter, to make it your own.

Frequently Asked Questions

Can I Make This Double Chocolate Banana Bread in a Muffin Tin Instead?

Yes, you can. I’d spoon the batter into lined muffin cups, about ¾ full, and bake at 350°F for roughly 18–24 minutes, until domes rise, crackle softly, and smell intensely of warm chocolate.

How Do I Adapt This Recipe for High-Altitude Baking Conditions?

You’ll tweak it gently: I’d reduce baking soda slightly, add 1–2 tablespoons extra flour, and a tablespoon more sour cream, then bake hotter by 5–10°F, watching aromas bloom and crumb set like mountain air.

Is This Recipe Suitable for Children With Common Food Allergies?

It isn’t automatically safe; I’d check each child’s allergies first. I see wheat, eggs, dairy, and possible soy in chocolate. I’d picture you swapping in gluten‑free flour, vegan butter, and allergy‑safe chips.

Can I Calculate the Approximate Calories per Slice of This Banana Bread?

You can, and I’ve done it for you: I’d estimate about 320–360 calories per slice (1/10 loaf). Imagine a warm, chocolate‑studded slice, fragrant with banana, soft crumbs clinging gently to your fingers.

How Can I Package This Bread Attractively for Gifting or Bake Sales?

You can wrap each slice in parchment, tie it with twine, then nestle several in a kraft bakery box. I’d add a handwritten label, maybe a sprig of rosemary, so it smells rustic and special.