If you like banana bread and chocolate, this Double Chocolate Banana Bread is for you. It’s moist and full of chocolate flavor, with chocolate chips inside and on top. The recipe is easy to follow and doesn’t need many tools—just a couple of bowls and a loaf pan.
Why You’ll Love This Double Chocolate Banana Bread Recipe
There are plenty of banana bread recipes out there, but this one stands out for several reasons. First, the addition of natural cocoa powder transforms the classic banana bread into a luscious, dark chocolate experience without being overly sweet. The semi-sweet chocolate chips sprinkled inside and on top add delightful pockets of gooey chocolate.
This bread is incredibly moist thanks to the ripe bananas and yogurt (or sour cream), making sure every bite feels rich and tender. You won’t find a dry crumb here. Plus, it uses simple pantry ingredients you likely already have, so you won’t need to make an extra trip to the store.
Another reason you’ll appreciate this recipe is its versatility. You can bake it as a loaf or turn the batter into chocolate banana muffins, perfect for quick breakfasts or snacks on the go. And if you’re looking for a healthier twist, swapping all-purpose flour for whole wheat works wonderfully with minimal difference in texture.
Finally, this banana bread keeps well for several days and even freezes beautifully. You can make a batch ahead of time and enjoy a homemade treat whenever the craving hits.
Ingredients for Your Double Chocolate Banana Bread
Here’s everything you’ll need to gather before starting:
- 1 and 1/4 cups (156 grams) all-purpose flour (spooned and leveled)
- 1/2 cup (41 grams) unsweetened natural cocoa powder (make sure it’s not Dutch process)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (135 grams) semi-sweet chocolate chips, plus 2 tablespoons (22 grams) for topping
- 1/2 cup (8 tablespoons; 113 grams) unsalted butter, softened to room temperature
- 3/4 cup (150 grams) granulated sugar
- 2 large eggs, at room temperature
- 1/4 cup (60 grams) plain yogurt or sour cream, at room temperature
- 1 and 1/2 cups (345 grams) mashed ripe bananas (about 4 medium or 3 large)
- 1 teaspoon pure vanilla extract
- 2 tablespoons (30 milliliters) hot water
How to Make Your Double Chocolate Banana Bread
Making this banana bread is straightforward and requires just a few steps:
Prepare your oven and pan: Preheat your oven to 350°F (177°C). Grease a 9×5-inch loaf pan with nonstick spray or butter and set it aside. This prevents the bread from sticking and makes for easy removal after baking.
Mix the dry ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Once combined, stir in 3/4 cup of the chocolate chips. This distributes the chocolate evenly throughout the loaf.
Cream butter and sugar: Using a handheld or stand mixer with a paddle or whisk attachment, beat the softened butter and sugar together on high speed until the mixture is smooth and creamy. This takes about two minutes and is key for a tender crumb.
Add eggs one at a time: With the mixer running on medium speed, add eggs one by one, beating well after each addition. This helps to incorporate air and keep the batter light.
Mix in yogurt, bananas, and vanilla: Beat in the yogurt or sour cream, mashed bananas, and vanilla extract until everything is just combined.
Add dry ingredients and hot water: Reduce the mixer speed to low and add the dry ingredients and hot water. Mix until combined, but do not over-mix; the batter will be thick.
Pour and top: Pour the batter into your prepared loaf pan and spread it evenly. Sprinkle the remaining 2 tablespoons of chocolate chips down the center of the loaf for a beautiful chocolate topping.
Bake the bread: Place the pan in the oven and bake for 60 to 65 minutes. Halfway through baking, loosely cover the top with aluminum foil to prevent the chocolate chips and crust from drying out.
Check for doneness: The bread is done when a toothpick inserted into the center comes out clean with only a few moist crumbs. Start checking at the 60-minute mark, and then every five minutes if it needs more time.
Cool and remove: Once baked, remove the bread from the oven. Let it cool in the pan set on a wire rack for at least 1 to 2 hours before slicing. Cooling allows the bread to set and flavors to deepen.
How to Serve Your Double Chocolate Banana Bread
Serving this banana bread is a joy because it pairs well with so many options. Here are a few ideas to enjoy it at its best:
- Warm with butter: Lightly toast a slice and spread some butter over it while it’s still warm. The butter melts into the bread’s chocolatey nooks, creating a melt-in-your-mouth experience.
- With a glass of milk or coffee: A classic choice, pairing this rich bread with a cold glass of milk or your favorite cup of coffee or tea enhances its flavor.
- Add a spread: You can try peanut butter, almond butter, or a simple cream cheese spread on top for an extra layer of flavor.
- As a breakfast treat: This bread makes a quick breakfast option. Pair it with fresh fruit or a dollop of yogurt for a balanced start to your day.
- Make chocolate banana muffins: If you prefer individual portions, bake the batter as muffins by adjusting baking time. They’re great for on-the-go snacks or packed lunches.
No matter how you serve it, this double chocolate banana bread is sure to delight your taste buds and satisfy your chocolate cravings.
Expert Tips for Baking Perfect Double Chocolate Banana Bread
To ensure your bread turns out perfectly every time, keep these expert tips in mind:
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Overripe bananas with brown spots are ideal.
- Room temperature ingredients: Make sure your butter, eggs, and yogurt (or sour cream) are at room temperature. This helps the batter mix smoothly and evenly.
- Don’t over-mix the batter: Once you add the dry ingredients, mix only until combined. Over-mixing can make the bread tough instead of tender.
- Use natural cocoa powder: Avoid Dutch-process cocoa as it reacts differently with baking soda. Natural cocoa powder gives the best rise and flavor.
- Cover halfway through baking: This simple step prevents the top from getting too dry or burning while the inside finishes cooking.
- Check oven temperature: If your oven runs hot or cold, adjust baking times or temperature to avoid under or overcooking.
- Cooling time matters: Letting the bread cool completely in the pan helps it set, so your slices hold together nicely.
- Freeze for later: Wrap cooled bread tightly and freeze for up to three months. Thaw overnight in the fridge and warm before serving.
Following these tips will help you bake the perfect double chocolate banana bread, with a moist crumb and rich chocolate flavor every time.
How to Store Your Double Chocolate Banana Bread
Proper storage keeps your banana bread fresh and delicious for as long as possible:
- Room temperature: Keep the bread wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 5 days. This keeps it moist without drying out.
- Refrigeration: For longer freshness, store the bread in the refrigerator wrapped or in an airtight container. It will stay good for up to one week but may dry slightly, so warming slices before serving is a good idea.
- Freezing: To freeze, wrap the cooled loaf tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe bag. Freeze for up to three months. Thaw overnight in the refrigerator before enjoying.
- Slice before freezing: You can also slice the bread before freezing and separate slices with parchment paper to thaw just the amount you need.
Storing your banana bread correctly helps you enjoy this treat anytime without wasting leftovers.
Variations to Customize Your Double Chocolate Banana Bread
Feel free to customize this recipe with these simple variations:
- Whole wheat flour: Swap all-purpose flour for whole wheat flour for a denser, nuttier loaf. It adds fiber and nutrients without changing the recipe steps.
- Add nuts: Toss in 1/2 cup chopped walnuts, pecans, or almonds for crunch and extra flavor.
- Use yogurt types: Try full-fat, low-fat, or flavored Greek yogurt instead of sour cream for a slight taste twist.
- Include spices: Add 1 teaspoon cinnamon or a pinch of nutmeg for a warm spice note.
- Swap chocolate chips: Use dark chocolate, white chocolate, or even peanut butter chips for different flavor profiles.
- Make muffins: As mentioned, turn the batter into muffins by adjusting baking time and temperature for individual servings.
- Add fruit: Stir in dried cherries, cranberries, or blueberries for fruity bursts inside the bread.
These variations let you tailor the bread to your taste and occasion while keeping the delicious chocolate banana base.
Frequently Asked Questions About Double Chocolate Banana Bread
Can I use frozen bananas for this recipe?
Yes! Frozen bananas work well. Thaw them completely and drain any excess liquid before mashing. Slight banana chunks are fine and add texture.
What type of cocoa powder should I use?
Use natural unsweetened cocoa powder. Dutch-process cocoa reacts differently with baking soda and may affect the texture.
Can I replace the all-purpose flour with whole wheat flour?
Yes, you can substitute whole wheat flour 1:1. The bread will be a bit denser but still moist and flavorful.
How long will this banana bread stay fresh?
At room temperature, it stays fresh for about 5 days. In the fridge, it lasts up to a week. You can also freeze it for up to 3 months.
Can I make this recipe into muffins?
Absolutely! Bake the batter in a muffin tin at 425°F for 5 minutes, then reduce to 350°F for another 14-15 minutes.
Do I have to use butter, or can I substitute oil?
Butter adds flavor and richness, but you can use neutral vegetable oil if needed. The texture may be slightly different.
How can I tell when the bread is done?
Insert a toothpick in the center; it should come out with a few moist crumbs but no raw batter.
Double Chocolate Banana Bread
Ingredients
- 1 1/4 cups all-purpose flour (spooned and leveled)
- 1/2 cup unsweetened natural cocoa powder (not Dutch process)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup semi-sweet chocolate chips
- 2 tablespoons semi-sweet chocolate chips (for topping)
- 1/2 cup unsalted butter (softened to room temperature)
- 3/4 cup granulated sugar
- 2 large eggs (at room temperature)
- 1/4 cup plain yogurt or sour cream (at room temperature)
- 1 1/2 cups mashed ripe bananas (about 4 medium or 3 large)
- 1 teaspoon pure vanilla extract
- 2 tablespoons hot water
Instructions
- Preheat your oven to 350°F (177°C) and grease a 9×5-inch loaf pan with nonstick spray or butter.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Stir in 3/4 cup of the chocolate chips.
- In another bowl, beat the softened butter and sugar together until creamy. Add eggs one at a time, mixing well after each addition.
- Mix in the yogurt, mashed bananas, and vanilla extract until just combined.
- Reduce mixer speed to low and add the dry ingredients and hot water. Mix until just combined.
- Pour the batter into the prepared loaf pan and sprinkle the remaining chocolate chips on top.
- Bake for 60 to 65 minutes, covering with foil halfway through to prevent over-browning.
- Check for doneness with a toothpick. Let cool in the pan for 1 to 2 hours before slicing.
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