Double Chocolate Banana Bread

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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.

Double Chocolate Banana Bread

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Course Breakfast, Dessert
Servings 1 loaf


  • ½ cup unsalted butter softened
  • 1 ¼ cups granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed overripe bananas about 2-3 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
  • 3-4 tablespoons semi-sweet chocolate chips optional, for topping


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


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

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