Banana bread is already a delicious classic, but adding chocolate makes it even better. This Double Chocolate Banana Bread is soft, rich, and loaded with melty chocolate chips in every slice!
Table of Contents
- What is Double Chocolate Banana Bread?
- Ingredients You’ll Need For Moist Chocolate Banana Bread
- How to Make Double Chocolate Banana Bread
- Variations on this Moist Chocolate Banana Bread
- Troubleshooting
- Can I Store Leftovers?
- Double Chocolate Banana Bread Common Questions
- More Banana Recipes
- Double Chocolate Banana Bread Recipe
What is Double Chocolate Banana Bread?
Double chocolate banana bread is a rich twist on the classic quick bread we all know and love. Instead of relying solely on bananas for flavor, cocoa powder and chocolate chips are added to create layers of deep chocolate taste while still keeping the bread soft and tender.
The bananas bring natural sweetness and moisture, which helps create that traditional soft crumb. When paired with cocoa powder and pockets of chocolate chips, the result is a loaf that smells incredible while baking and tastes even better once it’s sliced!
Ingredients You’ll Need For Moist Chocolate Banana Bread
- Bananas – You can’t have banana bread without bananas! Make sure they’re extra ripe, with plenty of brown or black spots on the skin, for easy mixing and a sweeter flavor.
- Butter – Unsalted butter works best to create a richer flavor and fluffy texture. However, salted butter would work, too, if that’s what you have on hand. Just be sure to adjust the salt added to avoid overpowering your bread.
- Sugar – We use regular granulated sugar to enhance the sweet taste.
- Eggs – These are crucial in baked goods to provide texture and help them hold their shape.
- Vanilla Extract – Use a high-quality pure vanilla extract to enhance the rest of the ingredients.
- Sour Cream – Our secret weapon, sour cream, adds extra moisture to the double chocolate banana bread, making it melt-in-your-mouth delicious!
- Baking Soda – Use fresh baking soda to help the bread rise as it bakes.
- Salt – This is used in all baked goods, even sweets, to bring out the flavor in the rest of the ingredients.
- All-Purpose Flour – Regular all-purpose flour works best to form the base of the bread, giving it structure and shape.
- Cocoa Powder – Make sure your cocoa powder is unsweetened and natural, which will work better with the baking soda in this recipe than Dutch-process cocoa. For an even richer chocolate taste, you could also swap it out for raw cacao powder instead.
- Mini Chocolate Chips – We prefer to use semi-sweet or dark chocolate chips to infuse extra chocolate in every bite. You could use full-sized chocolate chips, but we found that mini versions allow for even more chocolate flavor!
How to Make Double Chocolate Banana Bread
- Mash the bananas. Peel your bananas, and use a fork to mash them in a bowl until they are smooth and creamy.
- Combine the ingredients. In a separate bowl, add the melted butter and granulated sugar, and whisk until they’re smooth. Then, add in the eggs and vanilla, and whisk again. Once smooth, mix in the salt, sour cream, mashed bananas, and baking soda.
- Sift. Sift the flour and cocoa powder into the bowl with the rest of the ingredients, and gently fold the batter until they’re just combined — the dry ingredients should be just moistened. Then, fold in the chocolate chips. Be sure to avoid over-mixing.
- Bake. Pour the batter into the loaf pan, and sprinkle more chocolate chips on top. Bake your double chocolate banana bread until a toothpick can be inserted into the center and comes out clean. The internal temperature of the bread should be around 200-205 degrees Fahrenheit.
- Cool. Once baked, let the bread cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Variations on this Moist Chocolate Banana Bread
- Nuts – Stir chopped walnuts or pecans into the batter for added texture and a slightly toasted flavor that pairs perfectly with chocolate.
- Peanut Butter – Spoon a few ribbons of peanut butter into the batter and swirl gently with a knife. The creamy peanut butter adds a rich contrast to the chocolate.
- Espresso – Add a small pinch of espresso powder to deepen the chocolate flavor. This trick enhances the cocoa without making the bread taste like coffee.
- Sugar – Replace some or all of the granulated sugar with brown sugar, which will give the bread a little bit of caramel-like flavor. Coconut sugar is another option, though the bread may turn out slightly denser. Or, experiment with some of our other sugar swaps!
- Chocolate – Swap the mini semi-sweet chocolate chips for dark chocolate chunks.
- Yogurt – Replace sour cream with Greek yogurt for a slightly lighter option that still keeps the bread moist.
- Dairy-Free Version – Substitute the butter with a neutral oil, use a plant-based sour cream alternative, and use dairy-free chocolate chips to create a dairy-free version.
- Muffin Style – Divide the batter into a muffin pan instead of a loaf pan to create portable chocolate banana bread muffins. Just make sure to adjust the baking time since they’ll bake up a little more quickly.
Troubleshooting
- Banana Bread Is Too Dense – Overmixing can cause quick breads to come out dense. Stir just until the flour disappears so the loaf stays soft and tender instead of heavy.
- The Center Sank After Baking – A sunken center often means the bread was underbaked or the oven temperature was too low. Make sure the middle is fully set, and a toothpick comes out with only a few moist crumbs.
- The Bread Is Dry – Dry banana bread can happen if the bananas aren’t ripe enough. Extra-ripe bananas and ingredients like sour cream help keep the loaf moist. Also, be sure to carefully measure the flour so that you have the right ratio of dry to wet ingredients.
- The Chocolate Chips Sank to the Bottom – If the chips settle, the batter may be slightly thin. Tossing the chocolate chips in a little flour before folding them into the batter can help keep them evenly distributed.
- The Top Cracked – A cracked top is actually normal for banana bread! The batter rises and expands as it bakes, which naturally creates that rustic split down the middle.
- The Bread Didn’t Rise – This can happen if the baking soda has expired or is inactive. Fresh baking soda is key to helping quick breads rise properly. If your baking soda isn’t fresh, consider trying a substitute to make sure your bread turns out!
Can I Store Leftovers?
This bread stays soft and moist for several days when stored properly, making it a great option to bake ahead of time. Just wrap it up and store it at room temperature for up to 4 days.
If you plan to refrigerate it, place the bread in an airtight container and store it for up to 1 week.
For longer storage, wrap the loaf or slices tightly, first with plastic wrap, then with aluminum foil. Freeze it for up to 3 months. You can also bake the bread ahead, freeze it whole, and thaw it overnight when you’re ready to enjoy it.
Double Chocolate Banana Bread Common Questions
Yes! Frozen bananas work great for this recipe. Just thaw them first and drain off any excess liquid before mashing.
Using very ripe bananas and sour cream helps keep the bread soft and tender. Avoid overmixing the batter, which can make the loaf dense and dry.
Absolutely. A 1:1 gluten-free flour blend works well in place of all-purpose flour, and dairy-free chocolate chips plus oil instead of butter will make the recipe dairy-free.
A sunken center can happen if the bread is underbaked or if the batter was overmixed. Make sure the center is fully set before removing it from the oven.
More Banana Recipes
Banana recipes never go out of style, especially when they’re simple, comforting, and easy to make. If you’re looking for more ways to use those ripe bananas, these favorites are a great place to start!
Blender Banana Bread
Chocolate Hazelnut Banana Bread
Chocolate Chip Walnut Banana Bread
Banana Blueberry Bread Muffins
Double Chocolate Banana Bread
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Ingredients
- 4 small very ripe bananas or 3 medium bananas
- 1/2 cup melted unsalted butter
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon kosher salt
- 1/3 cup sour cream
- 1 teaspoon baking soda
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup semi-sweet chocolate chunks or chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit. Then, grease your pan and lightly dust it with flour to prevent the baked bread from sticking.
- Peel ripe bananas and put them in a large mixing bowl, then mash them until creamy.4 small very ripe bananas
- Add melted butter and granulated sugar to a new bowl; whisk together. Add eggs and vanilla to the same bowl, and whisk all ingredients together.1/2 cup melted unsalted butter, 1 cup granulated sugar, 2 large eggs, 2 teaspoons vanilla extract
- Add salt, sour cream, mashed bananas, baking soda, and combine ingredients.1/3 cup sour cream, 1 teaspoon kosher salt, 1 teaspoon baking soda
- Sift in the flour and cocoa powder. Add to the batter and beat just until it comes together. Do not over mix.1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder
- Fold in the chocolate chunks.1/2 cup semi-sweet chocolate chunks or chocolate chips
- Pour batter into a 9×5 loaf pan and top with more extra chocolate chunks, optional.
- Bake for 55-60 minutes or until a toothpick comes out clean. Let cool in pan for 10 minutes and transfer to a cooling rack.
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Always a success
Thank you so much, Dora!
xo,
Alia & Radwa
This recipe is AMAZING!!!! I only had two ripe bananas, and I did not have chocolate chips, but it was still delicious! Would be amazing with walnuts, but I didn’t have those either.
Hi Carolyn,
We’re so glad to hear this worked out with your modifications! Thank you so much for this feedback!
xo,
Alia & Radwa
look s wonderful Ladies
Thank you so much, Angel!
xo,
Alia & Radwa
I made these into Valentine cupcakes for our family Valentine’s desert and they turned out amazing! I used monk fruit to sub the sugar (hubby is diabetic) so the bananas probably have enough sugar for him. We topped 1/2 of them with homemade espresso frosting and the other 1/2 with strawberry frosting. This will definitely be a go to treat for our family. Thx
Hi Sara,
We love this! And thank you so much for making our recipe a part of your special celebration!
xo,
Alia & Radwa
Absolutely EVERY!! ONE!! loves this bread!! Thank you for an amazing recipe! I’m going to make it again and add nuts to it! I’ll also need to make more than 1 loaf because 1 was just not enough. Lol! Thanks again!
Hi Evelyn,
This is fabulous to hear — thank you so much! We’re so glad everyone loved it!
xo,
Alia & Radwa
It’s baking right now and smells delicious! Something that might make the recipe easier; add that you need to grease and flour your baking pan. No one wants to go to all that effort only to have the loaf stuck in the pan.
Hi Marilee,
We hope you love the bread and thank you for this perfect advice!
xo,
Alia & Radwa
what if I dont have sour cream?
same question. did U find any good alternative?
Hi Salma,
You can use Greek yogurt instead — hope that helps!
xo,
Alia & Radwa
Hi Cath,
You can use Greek yogurt instead!
xo,
Alia & Radwa
Hi can I use frozen bananas? If yes should I add the liquid it leaves when thawed?
Hi Manju,
Freezing overripe bananas is a great way to always have them around to make a loaf! We recommend draining any excess moisture — the bananas will add make the bread moist all on their own!
xo,
Alia & Radwa
Awesome! Added mini semi sweet chips and dark chocolate chips and it was perfect. I’m eating it right now for breakfast with whipped cream. I think the key is also that I used 4 medium overripe bananas.
Hi Rachel,
So glad you enjoyed it and customized it for you!
xo,
Alia & Radwa
Made this many times! It’s delish. If you are a chocoholic like me…make this! It’s SO moist and delish!!!
Hello! Do you have an approximate measurement on the bananas once mashed? I don’t have any ripe enough and want to try subbing canned pumpkin or butternut squash. Thank you and happy holidays!!
Hi Kristen,
That’s a great question! It should yield about 1 cup of mashed bananas. Hope that helps!
xo,
Alia & Radwa
I want to make smaller breads not the 9 x 5, would I cook them the same amount of time?
Hi!
Smaller breads may bake more quickly. Keep an eye on them and check them with a toothpick a few minutes sooner than you would with a larger loaf. Hope that helps! Let us know how they turn out!
xo,
Alia & Radwa
if baking in 3×8, begin ckech at 45 minutes..and if baking in mini loaf, check at 25.
that’s what I would do.
Great advice!
xo,
Alia & Radwa
Thank you
Love it so moist and decadent. I also love how you have the directions and the measurements together made making it so much easier! I substituted sour cream with Greek yogurt and it worked out great!
Hi Rahma,
That’s a great substitution! So happy you loved it!
xo,
Alia & Radwa
Oh my God it’s soooooo gooooooood and so moist
Hi Rawan!
Thank you so much! Glad you enjoyed it!
xo,
Alia & Radwa
Love this recipe! im so glad I doubled it. I only had 6 small bananas and 3 eggs, but it came out perfect! I just did 1 cup of coconut sugar in the doubled recipe and didn’t add any white sugar and I found it to be the perfect sweetness. I put walnuts on one and left the other without. I also used greek yogurt in the place of sour cream. It turned out perfectly moist and delicious! I also loved that the measurements were in the directions. It made making this a breeze!
Hi Linda,
This is such great feedback — thank you! So glad you like it!
xo,
Alia & Radwa
Can I put this in a muffin form? And if so, how long to bake?
Thank you kindly
☀️🌻🙏🏼🥰
Hi Connie,
You can definitely make muffins instead of a loaf! While we don’t have the exact baking time for that, know that muffins will likely take less time. Start checking them several minutes earlier and use a toothpick to test for doneness. Let us know how they turn out!
xo,
Alia & Radwa
I made these into cupcake/muffin form and had to cook for 17 min, I’m in CO so high altitude as well but really it should be 15-20 min just keep the light on in the oven to keep checking them.
How can you adjust the recipe to bake it in a 13 x 9 pan?
Terry in Hawaii
Hi Terry,
You have a couple options here for adjusting for a larger pan. One is to make a thinner version and just use the exact same recipe in the 13 x 9 pan and reduce the baking time. Use a toothpick to check for doneness. Or, you can double the recipe and fill your larger pan with as much batter as possible (allowing space for rising, of course). In this case, you’ll likely have a bit of leftover batter. Be sure to give it extra time to bake since it’s thicker, using the toothpick to check doneness.
We hope this helps! Let us know how it turns out!
xo,
Alia & Radwa
LOVED this recipe! I didn’t have any chocolate chips (but I made it anyway), and I substituted Greek yogurt for the sour cream (because I’m trying to do more of that anyway). The result was just as tasty and moist – almost had a salted caramel vibe to it. But what I REALLY loved about this recipe itself is that you included the measurements and ingredients in each step along the way so I didn’t have to keep flipping back and forth, or use the wrong ingredients in the wrong step (like I’ve done before, lol!). That is genius, and I can’t believe I’ve never seen it before! Can’t wait to explore your site and find more easy, yummy recipes to try!
Hi Maria,
This is so much amazing feedback — thank you! And we love that you got creative with the recipe too! Happy baking!
xo,
Alia & Radwa
Love this recipe! im so glad I doubled it. I only had 6 small bananas and 3 eggs, but it came out perfect! I just did 1 cup of coconut sugar in the doubled recipe and didn’t add any white sugar and I found it to be the perfect sweetness. I put walnuts on one and left the other without. I also used greek yogurt in the place of sour cream. It turned out perfectly moist and delicious! I also loved that the measurements were in the directions. It made making this a breeze!
Hi Linda,
We love to hear this!
xo,
Alia & Radwa
love your focus, ideas and recipe’s. xx
Hi Val,
Thank you so much — we love that you enjoy our recipes!
xo,
Alia & Radwa
can I omit the bananas?
Hi Kellie,
Bananas are essential to banana bread for flavor and moisture. However, if you’re looking for something similar, you could potentially use applesauce to replace the moisture and sweetness. We haven’t tested it so we’re not sure how that will change the texture, but if you’re experimental in the kitchen, we hope that’s a good place to start!
xo,
Alia and Radwa