If you love rich, decadent treats that feel like a hug in every bite, you absolutely have to try this Double Chocolate Banana Bread Recipe. It combines the natural sweetness and moisture of ripe bananas with deep cocoa flavor and loads of melty chocolate chips to create a loaf that’s unbelievably soft, fudgy, and utterly crave-worthy. Whether you want an indulgent breakfast, afternoon snack, or dessert, this bread delivers satisfying chocolate goodness that’s simple enough to bake any day of the week.
Ingredients You’ll Need
This Double Chocolate Banana Bread Recipe relies on straightforward, pantry-friendly ingredients that come together beautifully to give you moist texture, rich chocolate taste, and just the right density. Every ingredient plays a crucial role in balancing flavor and creating that perfect tender crumb.
- 1 cup all-purpose flour: Provides structure and holds everything together perfectly.
- 1/2 cup unsweetened cocoa powder: Gives the bread its irresistible chocolate depth and earthy richness.
- 1 tsp baking soda: Helps the bread rise to a light, fluffy texture.
- 1/2 tsp salt: Enhances every flavor, making the chocolate shine even more.
- 1/2 cup unsalted butter (melted): Adds moisture and richness for a tender crumb.
- 3/4 cup brown sugar (packed): Brings sweetness with a mild molasses flavor that complements the bananas.
- 3 ripe bananas (mashed): Naturally sweet and creamy, they keep the bread moist and provide great flavor.
- 2 large eggs: Bind everything together and give the bread body and strength.
- 1/2 cup sour cream: Adds tang and extra moist texture that makes each slice melt in your mouth.
- 1 tsp pure vanilla extract: Lifts and rounds out all the other flavors.
- 1 cup semi-sweet chocolate chips: The star additions that create gooey pockets of chocolate in every bite.
- 1/4 cup mini chocolate chips: Sprinkle throughout for delightful bursts of intense chocolate.
How to Make Double Chocolate Banana Bread Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F to get it nice and hot. Grease a 9 by 5 inch loaf pan and line it with parchment paper to ensure your bread releases easily after baking—this step is essential for perfect slices later on.
Step 2: Mix Your Dry Ingredients
In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Sifting helps to remove any lumps and aerates the mixture, which means your banana bread will bake up extra light and tender.
Step 3: Mash Your Bananas
Use a fork to mash those ripe bananas until they’re mostly smooth with just a few small lumps left. The bananas provide natural sweetness and moisture that’s key to a soft, flavorful loaf in this Double Chocolate Banana Bread Recipe.
Step 4: Combine the Wet Ingredients
In a large bowl, whisk melted butter and brown sugar together until smooth and well incorporated. Add in the mashed bananas, sour cream, and vanilla extract, stirring everything gently to combine. This mixture sets the rich, creamy base for the batter.
Step 5: Add the Eggs
Crack in the two eggs, one at a time, mixing well after each addition. This helps to evenly distribute the eggs, which contribute to the bread’s structure and moisture.
Step 6: Incorporate the Dry Ingredients
Gradually fold the sifted dry ingredients into the wet banana mixture until just combined. Be careful not to overmix, as that can make the bread tough instead of soft and tender.
Step 7: Fold in the Chocolate Chips
Gently fold in both the full-size semi-sweet chocolate chips and the mini chocolate chips, ensuring they are evenly spread throughout the batter. These chocolate bursts are the heart and soul of the Double Chocolate Banana Bread Recipe—so be generous!
Step 8: Bake to Perfection
Pour your luscious batter into the prepared loaf pan and bake for 50 to 60 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the magic happen while the irresistible chocolate aroma fills your kitchen.
Step 9: Cool and Serve
Allow the bread to cool in the pan for about 10 minutes to set, then transfer it to a wire rack to cool completely. This resting time helps the flavors develop and makes slicing easier without crumbling.
How to Serve Double Chocolate Banana Bread Recipe
Garnishes
One of the joys of the Double Chocolate Banana Bread Recipe is how well it pairs with thoughtful garnishes. A light dusting of powdered sugar adds a touch of elegance, while a smear of soft butter or cream cheese brings a creamy contrast to the rich chocolate. For extra indulgence, drizzle warm chocolate ganache or sprinkle chopped toasted nuts on top.
Side Dishes
Serve your banana bread with a dollop of whipped cream or alongside a scoop of vanilla ice cream for a dessert-like experience. Pairing it with fresh berries adds a pleasantly tart balance to the sweet, chocolaty flavor. For breakfast or brunch, a cup of strong coffee or freshly brewed tea completes the perfect cozy moment.
Creative Ways to Present
You can transform the Double Chocolate Banana Bread Recipe into delightful mini loaves or muffins for sharing at parties or gifting. Slice and toast each piece lightly to add crunch and serve with flavored butters or fruit preserves. Additionally, layering slices with mascarpone and berries makes for an easy yet stunning dessert trifle.
Make Ahead and Storage
Storing Leftovers
This banana bread stays moist and delicious when stored properly. Wrap leftover slices tightly in plastic wrap or store in an airtight container at room temperature for up to three days. Keeping it away from direct sunlight will prevent it from drying out, preserving that luscious texture.
Freezing
If you want to keep your Double Chocolate Banana Bread Recipe around longer, freezing is a fantastic option. Wrap the cooled bread tightly in plastic wrap, then a layer of foil, and freeze for up to three months. When you’re ready to enjoy, thaw overnight in the fridge or at room temperature for a few hours.
Reheating
Reheat slices gently in a microwave for about 15-20 seconds or warm them in a 350°F oven wrapped in foil for 10 minutes. This will melt the chocolate chips slightly and bring back the bread’s fresh-baked softness and flavor that’s just as good as when it came out of the oven.
FAQs
Can I use frozen bananas for this recipe?
Absolutely! Frozen bananas work wonderfully once thawed and mashed. They actually tend to be sweeter and enhance the moistness of your Double Chocolate Banana Bread Recipe perfectly.
Is it possible to make this recipe gluten-free?
You can substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Make sure it contains xanthan gum for structure, and your bread will still come out tender and delicious.
Can I use dark chocolate chips instead of semi-sweet?
Yes, dark chocolate chips can be used for a richer, slightly less sweet flavor profile. They pair beautifully with the cocoa and bananas for a more intense chocolate experience.
How ripe should my bananas be?
For the best flavor and sweetness, bananas should be very ripe with lots of brown spots or even fully brown skins. These bananas mash easily and bring out the signature moistness and sweetness.
Why does my banana bread come out dry?
Dry banana bread often results from overmixing or overbaking. Mix just until combined and keep an eye on baking time by testing with a toothpick around 50 minutes. Also, be sure to measure your flour accurately, as too much can make the loaf dry.
Final Thoughts
This Double Chocolate Banana Bread Recipe is one of those special treats that everyone will love, whether you’re sharing it with friends or enjoying it solo with your favorite drink. Its blend of moist banana richness and deep chocolate flavor is a wonderful way to brighten your day or cozy up on a chilly morning. Give yourself the joy of baking this chocolatey loaf—you won’t regret it.
Print
Double Chocolate Banana Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This Double Chocolate Banana Bread is a rich, moist treat combining the sweetness of ripe bananas with the deep flavor of cocoa and chocolate chips. Perfect for breakfast or a decadent snack, it features a tender crumb with pockets of melted chocolate, baked in a simple loaf pan. With wholesome ingredients and easy steps, it’s a delicious twist on classic banana bread that’s sure to satisfy any chocolate lover.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 3/4 cup packed brown sugar
- 3 ripe bananas, mashed
- 2 large eggs
- 1/2 cup sour cream
- 1 tsp pure vanilla extract
Add-ins
- 1 cup semi-sweet chocolate chips
- 1/4 cup mini chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper to ensure easy removal of the bread once baked.
- Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This helps to evenly distribute the leavening agents and cocoa powder.
- Mash Bananas: In a separate bowl, mash the ripe bananas thoroughly using a fork until smooth but still slightly chunky for texture.
- Mix Wet Ingredients: In a large bowl, whisk together the melted unsalted butter and packed brown sugar until smooth and creamy. Add the mashed bananas, sour cream, and vanilla extract, mixing well to combine all wet components evenly.
- Add Eggs: Incorporate the eggs one at a time, beating well after each addition to ensure they are fully blended into the wet mixture.
- Combine Wet and Dry Ingredients: Gradually add the sifted dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing which could make the bread tough.
- Fold in Chocolate Chips: Carefully fold in the semi-sweet and mini chocolate chips to distribute them evenly throughout the batter without deflating it.
- Bake: Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool: Allow the banana bread to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing to retain its shape and texture.
Notes
- For extra moisture, ensure bananas are very ripe—look for brown spots.
- You can substitute sour cream with Greek yogurt for a slightly tangier flavor.
- Store the banana bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- Freeze baked slices in an airtight container for up to 3 months.
- To enhance flavor, sprinkle some additional chocolate chips on top before baking.
