Get ready to indulge your chocolate cravings with our double chocolate banana bread! Rich, fudgy, and overflowing with chocolatey goodness, this loaf is an absolute dream.

Made with everyday ingredients, it’s delightfully fluffy, incredibly moist, and bakes up in a jiffy. Whether you enjoy it warm or chilled, for breakfast or dessert, every bite is a mouthful of decadence!

overhead image of half a loaf of double chocolate banana bread on a wire rack

Why You’ll Love This Double Chocolate Banana Bread

Chocolate…bananas…bread. What’s not to love? Seriously, this double chocolate banana bread became our new favorite recipe with just one bite, and we’re confident it will do the same for you.

The batter is combined in a matter of minutes and baked in the oven for a recipe so easy even the kids can help. As if that wasn’t amazing enough, it’s also made with simple ingredients, super fluffy, extra moist, and literally bursting with chocolate flavor in every bite. We love to make a big batch for easy breakfasts, quick snacks, or satisfying desserts throughout the week! 

a loaf of double chocolate banana bread on a wire rack with one slice cut

Ingredients You’ll Need

For this double chocolate banana bread recipe, we used minimal items and one secret ingredient to make it extra moist and unbelievably delicious. Here’s everything you’ll need: 

  • Bananas – You can’t have banana bread without bananas! Make sure they’re extra ripe 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 so as not to overpower your bread. 
  • Sugar – Regular granulated sugar is used to enhance the sweet taste. 
  • Eggs – Crucial in baked goods to provide texture, helping 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 enhance 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! 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!

Optional Add-Ins

While this recipe is already bursting with flavor, don’t hesitate to toss in some mix-ins for an extra flavor boost and tantalizing texture! Here are a few of our favorite additions:

  • Chopped walnuts or pecans
  • Unsweetened shredded coconut flakes
  • Peanut butter chips
  • White chocolate chips
close up image of a slice of double chocolate banana bread

How to Make Double Chocolate Banana Bread

A chocolate lover’s dream, this double chocolate banana bread tastes gourmet but couldn’t be easier to make! 

  1. Mash the bananas. Peel your bananas, and use a fork to mash them in a bowl until they are smooth and creamy. 
  2. 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. 
  3. 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. Then, fold in the chocolate chips. 
  4. 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. 
  5. Cool. Once baked, let the bread cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.

How to Store 

This is one of those rare recipes that tastes even better the next day…and the day after that. As a result, it’s great for meal prep! We highly recommend making a double batch. You’ll need it. Then, just follow the storage tips below. 

Room Temperature: Place your bread in an airtight container, and store it in a cool, dry place at room temperature for up to 4 days. 

Refrigerator: When kept in an airtight container or sealable bag, this double chocolate banana bread will stay fresh for up to 1 week

Freezer: For longer-lasting bread, place it in an airtight container in the freezer for up to 3 months

To Enjoy: Thaw frozen leftovers in the fridge overnight or at room temperature for a few hours. Then, enjoy them cold. Or, pop them in the microwave for a few seconds to heat them up! 

overhead image of half a loaf of double chocolate banana bread topped with extra chocolate chips

Double Chocolate Banana Bread Common Questions

Why isn’t my banana bread moist? 

The key to creating moist banana bread is to have the proper balance of flour to butter and, in this case, sour cream. If your bread is dry, it’s likely because too much flour was used. Be sure to measure your ingredients carefully! 

Why is my banana bread dense and not fluffy? 

The most common cause of dense banana bread is overmixing the batter. This causes the gluten to develop further, creating tough bread. Combine your ingredients just until they are incorporated! 

Can I make double chocolate banana bread muffins instead? 

We haven’t tried it, but it should work! Just use a muffin tin, and adjust the baking time as needed, be careful not to let your muffins burn. Or, just make our Biscoff Blender Muffins instead! 

Can I make my double chocolate banana bread gluten-free? 

We haven’t tested it, but you should be able to swap out the flour with a 1:1 gluten-free flour alternative for the same taste and texture. 

Crate & Barrel Silver 12-Cup Muffin Pan

The best muffin pan for frozen yogurt fruit cups!

More Banana Bread-Inspired Recipes

If you’re head over heels for this double chocolate banana bread, you’re in for a treat with these recipes:

Double Chocolate Banana Bread

Double Chocolate Banana Bread

4.95 from 19 votes
Author: Food Dolls
Servings: 8 servings
Prep: 15 minutes
Cook: 55 minutes
Total: 1 hour 10 minutes
Rich, fudgy, and loaded with chocolate, this double chocolate banana bread is extra moist and drool-worthy delicious.


  • 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 mini chocolate chips


  • Preheat oven to 350 degrees Fahrenheit.
  • 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 chips.
    1/2 cup mini chocolate chips
  • Pour batter into a 9×5 loaf pan and top with more extra chocolate chips, 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.

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Serving: 1serving | Calories: 414kcal | Carbohydrates: 62g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 79mg | Sodium: 547mg | Potassium: 342mg | Fiber: 4g | Sugar: 40g | Vitamin A: 537IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!

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Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

4.95 from 19 votes (9 ratings without comment)

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Recipe Rating


    1. We don’t find it necessary, but you can grease the pan if you’re worried about the bread sticking. 😊

      Alia & Radwa

  1. 5 stars
    The best moist chocolate cake which i have all my friends also in love with!!!😍
    Only thing I would love to ask is for more accurate measurements because i track my food so it would really help!!
    Thank you girls, keep them coming x

  2. can you give measurements in mls or ounces/grams instead of “half cups”. Can I substitute the sour cream with natural yoghurt ?. Thanks.

    1. We’ll see what we can do moving forward! We haven’t tested this recipe with yogurt but think it would work. We’d love to know how it goes if you give it a try!

      Alia & Radwa

    1. We’re so glad you enjoyed it, Elisa! Thank you for trying it out and taking the time to leave a review. 😊

      Alia & Radwa

  3. 5 stars
    Really, really good. Very rich, moist, and chocolatey. We had dark cocoa powder on hand and it worked well, and of course we did optional chocolate chips on top. Easy to make – my 6-year-old and I did it together. Everyone enjoyed, and it looked beautiful – more of a cake than a banana bread because it’s so airy!

    1. 5 stars
      I’ve made this loaf a couple of times now. There’s actually two in the oven right now!
      It’s fabulous so moist and a chocolate lovers dream. A definite hit in our house!

  4. 5 stars
    I used Greek yogurt and half the sugar and made muffins. Cooked them for 20 mins at 350. It made 23 regular muffins. They were so delicious! Moist and just the right amount of sweet and chocolaty. So good! Will definitely make again!

  5. 5 stars
    This recipe is for heavenly food lovers who would enjoy the making of phenomenal full of taste banana bread ! It’s the extra of them all, it never failed to dazzle my family and friends taste buds and they fall in love once they have it, the application of the recipe is easier than what you think and it’s worth allll the effort, i did more than 100 times so far and all thanks to the beautiful sisters to share such a great full of art food 💋

    1. Thank you so much, Hala! We’re so glad this is such a hit for you. It’s one of our faves. 😊

      Alia & Radwa

  6. 5 stars
    Delicious! Turned out moist and chocolatey. I’m not a very experienced baker and I found the recipe easy to follow and it turned out great 🙂

  7. Made this twice. Absolutely loved it!!! I like to slice it up and freeze half so I can always have some on hand

    1. ~472 grams banana
      120 grams butter
      200 grams sugar
      2 large eggs
      ~8.5 grams vanilla
      ~81.5 grams sour cream
      6 grams baking soda
      5.69 grams salt
      120 grams flour
      50 grams cocoa powder
      ~120 grams chocolate chips

      Hope this helps!

      Alia & Radwa