This double chocolate banana bread is simply the best because it matches a chocolate loaf with chocolate chips for twice the fun! Great on it’s own, or add frosting, a drizzle of icing, or a smear of peanut butter.
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The only thing better than chocolate is double chocolate, am I right?
We’re talking about double chocolate banana bread – that’s banana bread with cocoa powder baked right in, and stuffed with chocolate chips (heck let’s also throw a few on top, shall we?).
This recipe is super rich. If it weren’t for the dense crumb I would definitely call it a loaf cake. It has a dark chocolate flavor, so keep this in mind if you’re baking it for kids or those with pickier palates.
Leftovers make a really delightful breakfast to wake up to (coffee optional, this is definitely an eye opener on it’s own!), or I also packed it in my daughter’s lunch box as a little treat.
The only downside to this recipe is I don’t think it would adapt well to vegan or gluten-free. If these are both needs of yours I recommend giving this chocolate banana bread recipe a try!
Double chocolate banana bread ingredients
- Cocoa powder
- Baking powder
- Baking soda
- Granulated sugar
- Light brown sugar
- Chocolate chips
How to make chocolate chocolate chip banana bread
- Whisk together flour, cocoa powder, baking powder, salt, and baking soda in a large bowl.
- Beat butter in the bowl of a stand mixer (affiliate link) fitted with the paddle attachment until softened.
- Add the sugars and beat for 2 minutes.
- Add the eggs one at a time, beating for 1 minute each time.
- Add the bananas and beat on low.
- Add the dry ingredients in three additions, mixing just until incorporated.
- Add the yogurt and mix on low just until incorporated.
- Using a rubber scraper, fold in the chocolate chips.
- Pour the batter into a greased 9×5 loaf pan and bake at 350ºF for 30 minutes.
- Cover the bread loosely with foil to prevent the top from burning and continue to bake another 40-45 minutes.
- Allow to cool 20 minutes before removing from the pan to cool on a wire rack completely.
What kind of bananas to use for the best chocolate chip banana bread
As you can see from my photos, my bananas were extremely ripe. This makes them extra sweet and allows them to mash and incorporate easily into the recipe.
I would recommend not using underripe green or bright yellow bananas in banana bread, but you could use ripe bananas at any stage as long as there are a few black spots on the peels.
How to test double chocolate banana bread for doneness
The chocolate chips can make it tricky to test the loaf for doneness. I recommend poking a skewer or wooden toothpick into the center of the bread, trying to avoid the chocolate chips on top at least.
The stick should come out with a few moist crumbs clinging. If it comes out goopy you should be able to tell if you hit a chocolate chip (smooth, shiny chocolate) or if the bread is still raw in the center (gooey batter attached).
If you hit a chocolate chip just clean your toothpick or grab another one and try again!
What can I substitute for the yogurt?
If you don’t have whole milk plain yogurt on hand you could use 2% plain yogurt or full fat sour cream in it’s place.
I do not recommend using fat free or vegan versions of these products since it would greatly affect the end product.
I also do not recommend using sweetened or flavored yogurt, since the sugar content would change the consistency of the bread.
How do I get banana bread out of the pan?
Be sure to grease your pan to make it easy to remove the baked banana bread, and allow it to cool in the pan for about 20 minutes before trying to remove.
Use a butter knife to loosen the bread around the edges of the pan. Place a wire rack or your hand over the top of the bread, then invert the pan, giving it a little shake if it sticks.
The bread should slice out easily. If not, Scrape around the edges with the knife again, or use a metal spatula to try get to the bottom.
You could also cut out one slide, then use the extra space to get a spatula under the bread to help loosen the bottom.
Tips for customizing
- Swap half the chocolate chips for white chocolate chips to make a triple chocolate banana bread
- Pour half the batter in the pan, swirl in ¼ cup peanut butter, then add the remaining batter for a peanut butter swirl version
- Add ½ cup walnuts to the batter at the end
- Drizzle with vanilla glaze or spread cream cheese frosting on top
More banana recipes
- Double Chocolate Banana Muffins
- Chocolate Chip Banana Bread
- Healthy Banana Mug Cake
- Banana Bundt Cake with Vanilla Glaze
- Banana Walnut Pancakes
- Banana Coconut Muffins
- Chocolate Banana Crisp
- Chocolate Covered Banana Bread Bites
- Cinnamon Swirl Banana Bread
- Millet Banana Bread
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Double Chocolate Banana Bread
- 2 cups unbleached all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 stick butter, (8 tablespoons) at room temperature
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 large eggs, at room temperature
- 1 cup mashed ripe banana, (about 2 large)
- ¾ cup whole milk yogurt
- ½ cup semisweet chocolate chips
- Preheat the oven to 350ºF. Coat a 9×5 loaf pan with cooking spray and set aside.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, salt, and baking soda. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for about one minute, until softened.
- Add the sugars and beat for 2 minutes more.
- Add the eggs one at a time, beating for a minute after each addition.
- Reduce the mixer speed to low and add the bananas.
- Add the dry ingredients in three additions, pulsing at first to prevent them from being thrown from the bowl, and mixing just until incorporated.
- Add the yogurt and mix on low until just incorporated.
- With a rubber scraper, fold the chocolate chips into the batter. Pour the batter into the prepared pan.
- Bake for 30 minutes. Cover the bread loosely with a foil tent to prevent the top from burning, and continue to bake another 40-45 minutes, or until a thin knife inserted into the center comes out clean (watch out for chocolate chips!).
- Transfer the pan to a rack and cool for at least 20 minutes before running a knife around the edges and inverting onto the wire rack to cool completely.