Go Back

Double Chocolate Banana Bread

Double chocolate banana bread with a deeply dark, fudgy crumb that’s more brownie than bread. Cocoa batter with melted chocolate chips pools on top for a crackled, glistening finish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Bananas
  • 3 ripe bananas Mashed until smooth for a thick, fudgy batter.
Wet ingredients
  • 0.5 cup butter Melted and cooled slightly before mixing.
  • 0.75 cup sugar Regular granulated sugar.
  • 2 large eggs Use room temperature if possible.
  • 1 tsp vanilla extract
Dry ingredients
  • 1.5 cup all-purpose flour
  • 0.33 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
Chocolate
  • 1 cup semi-sweet or dark chocolate chips Divided: 3/4 cup folded in, remaining scattered on top.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prep the pan
  1. Preheat oven to 350°F and grease a 9x5 loaf pan.
  2. Place the loaf pan on a sheet pan so the bottom bakes evenly.
Mix the banana base
  1. Whisk melted butter, sugar, eggs, and vanilla into the mashed bananas until smooth.
Combine dry and wet
  1. Sift flour, cocoa powder, baking soda, and salt together.
  2. Fold the dry mixture into the banana batter until just combined, keeping it thick and avoiding overmixing.
Add chocolate and bake
  1. Fold in 3/4 cup of chocolate chips.
  2. Pour the batter into the loaf pan and scatter the remaining chocolate chips across the top.
  3. Bake for 60–70 minutes at 350°F until a toothpick comes out with just a few moist crumbs; the top will look very dark but should not look wet.
Cool and slice
  1. Cool in the pan for 15 minutes before turning out.
  2. Do not slice until fully cooled so the fudgy crumb sets properly.

Notes

Pro tip: Overmixing makes banana bread less fudgy—stop once the flour disappears. Store wrapped at room temperature up to 3 days or refrigerate up to 5 days; freeze slices up to 2 months. For a dairy-free swap, use melted vegan butter in the same amount.