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This double chocolate banana bread is filled and topped with chocolate chips, extra moist, and melt in your mouth delicious.
Since we started making this chocolate banana bread, it become our favorite banana bread recipe ever!
This double chocolate banana bread is perfect as a quick breakfast, dessert, or snack! This chocolate banana bread comes together in a snap and will become your favorite way to use ripe bananas.
If you liked this recipe, you should try our other banana bread recipes, like our chocolate chip banana bread, tahini banana bread, biscoff banana bread, and our almond flour banana bread.
Jump to:
- Why this recipe works
- Ingredients
- Instructions
- Expert Tips
- Faq's
- Storing
- Freezing
- Substitutions
- Serving tips
- Variations
- Equipment
- 📖 Recipe
- 💬 Comments
Why this recipe works
- Moist banana bread- an extra moist banana bread that stays moist for 3-4 days!
- Simple- this incredibly delicious bread is made with simple ingredients you can find in any grocery store.
- Double chocolate- this bread is loaded with chocolate chips and Dutch cocoa powder and is extra chocolaty for chocolate lovers!
- Perfect for any occasion- this is perfect to make when you need a quick breakfast, a quick snack, or a delicious and chocolaty dessert.
Ingredients
Before you start to make this double chocolate chip banana bread recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Ripe bananas-Use only ripe bananas for this recipe! Overripe bananas are more sweet, moist, and easy to mash into a pudding consistency.
If you don’t have ripe bananas, bake regular bananas in a 200c (400f) preheated oven for 10 minutes, this will soften the bananas and make them into a ripe banana texture.
Flour– we used all-purpose flour for this recipe, self-rising flour, and cake flour will work great as well.
Baking soda – to allow the banana bread to rise. You will need a teaspoon of baking soda.
Melted butter- use unsalted butter for this recipe. melt your butter in the microwave or on the stovetop. Melted butter adds to this banana bread with lots of moisture.
Greek yogurt- get your Greek yogurt to room temperature. Any percent of fat will work for this recipe.
Dutch process cocoa powder– we like to use Dutch process cocoa powder for our brownies because we like the deep and rich chocolate taste, but the natural cocoa powder will work great as well!
Sugar-we used granulated sugar for this recipe. You can use caster sugar as well.
Brown sugar- adds a nice texture and a rich flavor to the banana bread.
Eggs- you will need 1 large egg for this recipe. Make sure that your egg is at room temperature.
Vanilla extract-adds extra flavor.
Kosher salt-you will need about ½ teaspoon of kosher salt for this recipe.
Chocolate chips- you can use any kind of chocolate chips for this banana bread, we like to use either dark chocolate chips, milk chocolate chips, or semisweet chocolate chips.
How to ripen bananas fast?
If you want to make this banana bread, but you don't have ripe bananas on hand, don't worry! Bake regular bananas in a 200c (400f) preheated oven for 10-15 minutes, this will soften the bananas and make them a ripe banana texture.
Or bake the bananas unpeeled in a 150c (300f) for about 10 minutes.
Instructions
Preheat an oven to 180c (350f) and prep a loaf pan with parchment paper.
In a large mixing bowl, add the ripe bananas and mash them into a pudding-like consistency with a fork or a potato masher.
Add the melted butter, egg, sugar, brown sugar, vanilla extract, and Greek yogurt. Mix with a whisk until the mixture is well combined.
Into a medium-sized mixing bowl, add the flour, cocoa powder, kosher salt, and baking soda, and mix until just combined.
Sift the dry ingredients into the wet mixture and mix until almost combined.
Add the chocolate chips and lightly fold the mixture until it's just combined.
Pour the batter into a parchment paper-lined loaf pan and top the batter with extra chocolate chips!
Bake in a 180c (350f) preheated oven for 50-60 minutes or until a toothpick inserted into the banana bread comes out clean.
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and yogurt. This step ensures that your mixture mixes into a hom*ogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist banana bread and not dense and dry banana bread.
- Measure your flour correctly!When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Use only ripe bananas for this recipe!ripe bananas are sweet, moist, and easy to mash into a pudding consistency.
- Be patient! I know it’s extremely tempting to eat this banana bread as it is pulled out of the oven, but let the loaf cool for at least 20 minutes so it will be more firm and won’t crumble up.
Faq's
How long will this banana bread last?
This banana bread will last for up to 4 days stored in an airtight container at room temperature.
Can I add nuts to this banana bread?
Yes! Banana bread and the banana flavor taste great with chopped toasted walnuts or pecans. You can add any of your favorite add-ins.
What flour do you use for this bread?
We use all-purpose flour for this bread. Self-rising flour and cake flour will work great as well.
Storing
It’s okay to store this banana bread at room temperature. Make sure that you store the banana bread in an airtight container so it won’t dry out.
Freezing
This bread is very easy to freeze. After baking, let it cool to room temperature, transfer it into a freezer-friendly Ziploc bag, or wrap it tightly with plastic wrap. Freeze for up to 3 months.
To thaw: place it in the refrigerator overnight or place it a room temperature for a few hours.
Substitutions
Gluten-free-If you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
Dairy-free- You can make this dairy-free by replacing the butter with vegan butter.
Serving tips
We like to serve the banana bread as is with our morning coffee or tea on the side. There are many ways to upgrade your banana bread:
Spread-Spread a slice of this banana bread with peanut butter, almond butter, pecan butter, or even pumpkin butter!
Variations
Toppings-This banana bread can be topped with crumble topping (or streusel topping), cream cheese frosting, cinnamon buttercream frosting, or maple cream cheese frosting. Use your favorite toppings that you like to make the most!
Add-ins-make this recipe your own and add your favorite add-ins: chocolate chips, chopped walnuts, chopped pecans, peanut butter chips, chocolate chunks, banana slices, chopped fruit, etc.
Equipment
- Mixing bowls-best glass mixing bowls.
- Whisk set-our favorite copperwhiskset.
- Loaf pan
More banana desserts
Banana Pudding Cupcakes- These banana pudding cupcakes are made with a moist, tender, and light banana cupcake base, filled with a banana pudding filling, and topped with stabilized whipped cream.
Banana Coffee Cake- This banana coffee cake is made with soft cinnamon banana cake, filled with a cinnamon swirl filling, cinnamon crumble topping and a delicious glaze.
Banana Chocolate Chip Cake- This chocolate chip banana cake is moist and filled with melty pockets of chocolate and is topped with our rich and silky smooth chocolate frosting.
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📖 Recipe
Double Chocolate Banana Bread (Moist For 4 Days!)
This double chocolate banana bread is filled and topped with chocolate chips, extra moist, and melt in your mouth delicious.
5 from 98 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course Breakfast
Cuisine American
Servings 10 slices
Calories 282 kcal
Ingredients
- 1 cup Flour
- 1 teaspoon Baking soda
- ½ cup Cocoa powder
- ½ teaspoon Kosher salt
- 1 ½ cups Mashed bananas
- 1 teaspoon Vanilla extract
- 1 Egg
- 55 g Butter melted
- ⅓ cup Brown sugar
- ⅓ cup Granulated sugar
- ½ cup Greek yogurt
- 1 cup Chocolate chips (plus more for topping)
Instructions
Preheat an oven to 180c (350f) and prep a loaf pan with parchment paper.
In a largemixing bowl, add the ripe bananas and mash them into a pudding-like consistency with a fork or a potato masher.
Add the melted butter, egg, sugar, brown sugar,vanilla extract, and Greek yogurt. Mix with awhiskuntil the mixture is well combined.
Into a medium-sized mixing bowl, add the flour, cocoa powder, kosher salt, baking soda, and mix until just combined.
Sift the dry ingredients into the wet mixture and mix until almond combined.
Add the chocolate chips and lightly fold the mixture until it’s just combined.
Pour the batter into a parchment paper-lined loaf pan and top the batter with extra chocolate chips! Bake in a 180c (350f) preheated oven for 50-60 minutes or until a toothpick inserted into the banana bread comes out clean.
Notes
Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and yogurt. This step ensures that your mixture mixes into a hom*ogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist banana bread and not dense and dry banana bread.
Mesure you flour correctly!When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
Use only ripe bananas for this recipe!ripe bananas are more sweet, moist, and easy to mash into a pudding consistency. If you don’t have ripe bananas, bake regular bananas in a 200c (400f) preheated oven for 10 minutes, this will soften the bananas and make them into a ripe banana texture.
Nutrition
Calories: 282kcalCarbohydrates: 46gProtein: 4gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 29mgSodium: 275mgPotassium: 283mgFiber: 3gSugar: 29gVitamin A: 183IUVitamin C: 3mgCalcium: 43mgIron: 1mg
Keyword chocolate banana bread, double chocolate banana bread
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Reader Interactions
Comments
Bronwyn
This looks amazing and would love to make your recipe. I have two questions. Is it possible to use salted butter and just leave out the salt? Would that work or not? I can't find chocolate chips so can I buy lindt chocolate and chop it up? If so what chocolate do you recommend?
Reply
RichandDelish
Hi Bronwyn! Both will work. I recommend using semisweet chocolate. Let me know how it turns out! 🙂
Reply
Bronwyn
Thanks so much. I managed to get the correct ingredients. Thank you so much for this delicious recipe. It's light and moist and full of flavour. Is it normal when you cut a slice for it to crumble a bit and not be as dense like normal banana bread slice? Nothing wrong with it just wondering. My husband is going to devour this when he gets home.Reply
Jenna
I can finally stop my search for the perfect double chocolate banana bread! This is the ultimate winner 🙂
Thank you for this moist yummy bread.Reply
BaddyBaker:)
Super awesome! thanks for creating such an easy fun heal5hy recipe! tysm!Reply
Paulette A
Can I use gluten free flour?
Reply
RichandDelish
You sure can!
Reply
Meenumakes
Made it with two bananas and had to swap out 50g of Greek yogurt for sour cream because I didn't have enough and it still turned out AMAZING! I had to bake it for 70 minutes for some reason but that's fine. It's so good, I'm definitely going to use this recipe for chocolate cake layers, it's just too moist and delicious.Reply
Lori Turk
Perfectly delicious. Will definitely make again!Reply
Emily
About how many bananas is 1 & 1/2 cups? You didn’t specify.
Reply
RichandDelish
Hi! About 3 bananas.
Reply
Emily
Awesome! Also could this potentially be made into muffins instead of bread?
Reply
RichandDelish
Hi! We actually have a double chocolate muffin recipe. https://richanddelish.com/moist-double-chocolate-muffins/
Reply
Kendall
Can I use honey Greek yogurt instead of plain?
RichandDelish
You sure can!
Pete Berman
Maybe update the recipe, saying that 3 bananas are used...instead of 1 1/2 cups...
Reply
RichandDelish
3 bananas are about 1 1/2 cups of banana puree!
Reply
Corrie
I’d prefer to use whole wheat flower, coconut oil in place of the butter and honey in place of the sugar. What are your thoughts?
Reply
RichandDelish
You can totally try it and let me know how it turns out!
Reply
Arielle
Is this a standard size loaf pan?
Reply
RichandDelish
Yes!
Reply
Jasson
Very nice recipe chef 👍👌👏. Thank you for your effort 🌞😎.Reply
Melaina
This recipe is great! I made muffins instead of a loaf. They are absolutely delicious! Super moist!Reply
Riya
Can i use plain 3% yogurt?
Reply
RichandDelish
Yes!
Reply
enqi
hi! is the calories for 1 slice of banana bread?
Reply
RichandDelish
Yes, it is!
Reply
Zaza
I can only find low fat Greek yogurt…. What can I sub the Greek yogurt with???
Reply
RichandDelish
Low-fat Greek yogurt works too! But you can replace it with sour cream.
Reply
Peace Ayanbamiji
Can I replace with buttermilk?
Reply
RichandDelish
Nope for this one, sorry.
Reply
Marie
I used buttermilk since I didn't have greek yogurt or sour cream and it came out just fine. It was very soft and moist. Great recipe. thanks.
Laura
You can substitute regular non-fat plain yogurt or whatever Greek yogurt you can find. It's not going to change the recipe. Greek yogurt has mor protein than regular yogurt and non-fat yogurt has no fat compared to full fat or light yogurt.
Reply
Cindy
What size loaf pan do I use?
Reply
RichandDelish
We used a 12x4x3 inch loaf pan.
Reply
Priyanka
The best ever Banana Bread I have ever tried… Tnk you soo much for the lovely recipe…?Reply
Paige
Easy to follow recipe and tastes great!Reply
Gio Chia
Love this recipe. We just baked this double chocolate banana bread yesterday… by using 300g mashed banana and a tsp of lemon juice. The end result - super super soft and moist bread and we love it very much.Reply
Shula
I also used more bananas and some lemon juice and it’s the best double chocolate banana bread I’ve ever made. Everyone loved it, thanks.
Reply
Joanna
I made it once without chocolate chips (couldn’t find them) but my mom loves this recipe!! Requested for me to remake it again 🙂 this time I had chocolate chips lol. Super tasty and not too sweet!Reply
Tsing
A yummilicious decadent and oh so sinfully satisfying chocolate banana cake which hits all the right spots on a chocolate-craving day! This recipe is definitely a keeper..Reply
XM
Can I replace the Greek yogurt with milk or anything else that's easier to find? Also, possible to switch the melted butter to canola oil?
Reply
RichandDelish
Hi! you can switch out the greek yogurt with sour cream. I never tried switching the melted butter with canola oil, but if you do, let me know how it turns out!
Reply
Phoebe Davis
This is some of the best banana bread I’ve ever had!!
Reply
Mycookroom
Love this recipe.. thank you very much… ❤️Reply
Shirley
I made it, it's so soft and delicious. ThanksReply
Moele
I don't consume yogurt, what can I replace it with? Vegetable milk perhaps?
Reply
RichandDelish
Hi! You can substitute it with sour cream.
Reply
