Double Chocolate Banana Bread

Posted on May 24, 2025

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This double chocolate banana bread is moist, super chocolatey, and bursting with banana flavor. Plus, it’s packed with chocolate chips!

I don’t know about you, but banana bread is always a winner in my book. This recipe takes it up a notch with double chocolate goodness. It’s incredibly moist and loaded with rich chocolate flavor, thanks to Dutch process cocoa powder and a generous amount of semi-sweet chocolate chips. Overripe bananas and buttermilk ensure this banana bread is extra moist. It’s my favorite chocolate banana bread recipe, and I can’t wait to share it with you. Follow the steps below for the perfect double chocolate banana bread!

Why You’ll Love This Double Chocolate Banana Bread

  • Super Moist: The ripe bananas and buttermilk keep this bread perfectly moist.
  • Extra Chocolatey: Made with Dutch process cocoa powder and packed with chocolate chips for maximum chocolate flavor.
  • Stays Fresh: This banana bread stays moist and fresh for up to four days. Refrigerate after day two for best results.

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Double Chocolate Banana Bread

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  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 1 loaf 1x
  • Category: Breakfast, Dessert

Ingredients

Scale
  • ½ cup unsalted butter (softened)
  • 1 ¼ cups granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed overripe bananas (about 23 bananas)
  • ¾ cup buttermilk
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup + 2 tablespoons Dutch process cocoa powder
  • ¾ cup semi-sweet chocolate chips
  • 34 tablespoons semi-sweet chocolate chips (optional, for topping)


Instructions

  1. Preheat oven to 350°F. Grease and line a 9×5 inch loaf pan with parchment paper.
  2. Mash 2-3 large bananas in a bowl using an electric mixer. Measure 1 cup of mashed bananas and set aside.
  3. In a large bowl, cream together the softened butter and granulated sugar with an electric mixer.
  4. Add the eggs and vanilla extract, mixing until combined.
  5. Mix in the mashed bananas, followed by the buttermilk.
  6. In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  7. Add the dry ingredients to the wet ingredients and mix until just combined.
  8. Fold in the semi-sweet chocolate chips.
  9. Pour the batter into the prepared loaf pan. Bake for 70-75 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the banana bread cool in the pan for 20 minutes, then transfer to a cooling rack to cool completely. Sprinkle extra chocolate chips on top if desired.
  11. Serve and enjoy!

Notes

Store leftovers in an airtight container for up to four days. Refrigerate after day two for best results.

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