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.
This is my new go to banana bread. It is sweet, fudgy, and my husband’s favorite. I use Ghirardelli cocoa powder and substitute 3/4 coconut flour for the 1 cup white sugar just to make it a little healthier. Awesome recipe!
Thank you for the feedback, Emily! We’re so glad you enjoy the recipe. 😊
Xo,
Alia & Radwa
I’ve since reduced the coconut sugar to 1/2 cup and it is plenty sweet!
Hi Emily,
We love that you found just the right balance!
xo,
Alia and Radwa
Made this Devine chocolate banana bread twice. First time followed the recipe exactly
, however the instructions were somewhat confusing and time consuming.
The second time I simply added all the dry ingredients to my food processor and a few pulses later sifted and mixed. This also included a tablespoon of espresso powder. Then to food processor I threw in the bananas. Two pulses later the sour cream, eggs vanilla and butter. Done! Added to dry mixture then chocolate chips. So much faster and no fussy steps
Can this be frozen?
Yes! You can freeze this bread for up to 3 months. We hope you enjoy!
Xo,
Alia & Radwa
Hi! Can I sub something else instead of banana? Like applesauce or something. Don’t like banana bread. Thanks
Hi! We haven’t tested it, but applesauce would probably work. We’d love to know how it goes if you give it a try. 😊
Xo,
Alia & Radwa
do you grease or flour the pan?
We don’t find it necessary, but you can grease the pan if you’re worried about the bread sticking. 😊
Xo,
Alia & Radwa
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
can you give measurements in mls or ounces/grams instead of “half cups”. Can I substitute the sour cream with natural yoghurt ?. Thanks.
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!
Xo,
Alia & Radwa
I do use greek yoghurt and it’s phenomenal!!! 100% recommend💪
Thank you, Sarah! We’re so glad you enjoy it!
Xo,
Alia & Radwa
I’ve substituted the sour cream for plain Greek yogurt and it’s fantastic!
That’s a great substitution! Love this!
Such a nice variation of the classic banana bread. I added 1/2 cup walnuts, it was really good!
We’re so glad you enjoyed it, Elisa! Thank you for trying it out and taking the time to leave a review. 😊
Xo,
Alia & Radwa
can u please put your recipes in metric??
Yum, yum, yum! Super easy to make and nice and moist!
Thank you! We’re so glad you enjoyed it! 😊
Xo,
Alia & Radwa
Followed recipe exactly and it was delicious. Moist and really flavorful. Will make again.
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!
So fun! Thank you for such a nice review, Jan. We’re so happy you enjoyed the recipe!
Xo,
Alia & Radwa
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!
Thank you, Jayne! We’re so happy to hear this. 😊
Xo,
Alia & Radwa
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!
Thank you, Erin! We’re so glad you enjoyed them! 😊
Xo,
Alia & Radwa
Oooo i love this option, Great for tracking because it means we can eat more 😂
Hi!!! I have a question about the recipe on your website… if you double the recipe, the qty of small bananas changes but not the qty of medium bananas … can you tell me how many regular/medium bananas we need if we don’t have small ones in Québec ? 😅 Thanks!
Hi Krystelle! It would be 6 medium bananas.
We hope you enjoy!
Xo,
Alia & Radwa
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 💋
Thank you so much, Hala! We’re so glad this is such a hit for you. It’s one of our faves. 😊
Xo,
Alia & Radwa
I made it twice a month. My daughter loves it
Wow! We’re so glad it’s such a hit!
Xo,
Alia & Radwa
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 🙂
Thank you, Brie! We’re so glad it turned out well for you. 😊
Xo,
Alia & Radwa
Made this twice. Absolutely loved it!!! I like to slice it up and freeze half so I can always have some on hand
Such a good idea! Thank you, Marise!
Xo,
Alia & Radwa
Hello, would this work with gluten-free flour mix? 🤔
Thank you!
We have not personally tried it but you can substitute with gluten free flour.
Hello! Can you tell me the ingredients quantity in grams? Thanks
~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!
Xo,
Alia & Radwa
so moist..perfection!
Amazing 🙂