Double Chocolate Banana Bread
Rich, Moist & True Double Chocolate Banana Bread Texture
If you love classic banana bread but crave something deeper, richer, and more indulgent, this Double Chocolate Banana Bread is exactly what you need.
It has the true banana bread texture — moist, dense (but never heavy), and soft with a tender crumb. The cocoa adds depth without overpowering the natural sweetness of ripe bananas, while chocolate chips melt into little pockets of richness in every slice.
This is not cake disguised as banana bread.
This is banana bread — elevated.
Perfect for breakfast, afternoon coffee, or as a cozy dessert.
How to Make Double Chocolate Banana Bread
Start by preheating the oven to 170°C and preparing a standard loaf pan with parchment paper or a light coating of butter.
Mash the ripe bananas in a bowl until mostly smooth, leaving a few small pieces for texture.
In a separate bowl, beat the room-temperature butter with white and brown sugars until light and creamy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract and sour cream. This step creates a soft, moist base for the loaf.
In another bowl, whisk together the flour, cocoa powder, baking soda, salt, and cinnamon so everything is evenly distributed. Add the dry ingredients to the wet mixture and fold gently until just combined. Avoid overmixing to keep the crumb tender.
Fold in the chocolate chips and transfer the batter into the prepared loaf pan, smoothing the top.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. If the top browns too quickly, loosely cover with foil during the final minutes of baking.
Let the bread cool in the pan briefly, then transfer to a wire rack to cool completely before slicing.
Tips for the Best Banana Bread Texture
Use very ripe bananas — the darker they are, the better the flavor and moisture.
Measure the flour correctly using the spoon-and-level method.
Do not overmix after adding the dry ingredients.
Allow the bread to cool fully before slicing so the structure sets properly.
Storage
Keep the banana bread covered at room temperature for up to 3 days.
Refrigerate for up to 5 days if needed.
For longer storage, slice and freeze for up to 2 months.
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- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 15 minutes
- Serves: 1 standard loaf (8–10 slices)
A rich and moist double chocolate banana bread with a true banana bread texture. Made with very ripe bananas, cocoa powder, and chocolate chips for deep flavor and a soft, tender crumb.
Ingredients
Wet Ingredients
- 410 g 3–4 very ripe bananas (mashed)
- 113 g unsalted butter, room temperature (½ cup)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tbsp sour cream or plain yogurt
Dry Ingredients
- 120 g white granulated sugar
- 30 g brown sugar
- 190 g all-purpose flour
- 25 g cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
Chocolate
- 150 g chocolate chips
Method
Preheat oven to 170°C (338°F). Line or grease a standard loaf pan.
Mash bananas in a bowl until mostly smooth.
Whisk dry ingredients: flour, cocoa powder, baking soda, salt, and cinnamon.
Cream butter and sugars together until light and creamy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla and sour cream (or yogurt).
Combine wet and dry mixtures gently until just incorporated. Do not overmix.
Fold in chocolate chips.
Transfer batter into the loaf pan and smooth the top.
Bake for 55–65 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
