
There’s something deeply comforting about the smell of fresh banana bread wafting through the kitchen. But this isn’t your everyday banana bread. This double chocolate banana bread is a decadent, chocolate lover’s dream, blending the natural sweetness of overripe bananas with the richness of Dutch-process cocoa and melty dark chocolate chips.
Whether you’re enjoying a warm slice for breakfast, sneaking a piece for dessert, or baking for loved ones, this recipe delivers rich flavor, moist crumbs, and pure joy in every bite. It's an easy recipe that transforms simple pantry staples into something extraordinary—perfect for any time of day.

Why You’ll Love This Recipe
- Decadent Flavor: The rich chocolate flavors from Dutch-process cocoa and dark chocolate chips take this quick bread to the next level.
- Moist Texture: Mashed bananas and vegetable oil ensure the bread stays tender and moist, even the next day.
- Simple Ingredients: You probably already have most of what you need, like brown sugar, purpose flour, and unsalted butter.
- Perfect for Chocolate Lovers: With melty chocolate chips in every bite, it’s an irresistible treat for chocoholics.

The Story and Culture Behind the Dish
Banana bread has a fascinating history that’s deeply rooted in resourcefulness and resilience, a true testament to the ingenuity of home cooks. Its origins can be traced back to the Great Depression in the 1930s, a time when wasting food was simply not an option. Overripe bananas—often dismissed as inedible due to their soft texture and brown skin—found new life in baked goods. Families stretched their budgets by using every last ingredient creatively, and thus, banana bread was born. This quick bread became an emblem of thrifty cooking, turning what many saw as food waste into a comforting treat.
The introduction of leavening agents like baking soda and baking powder in the early 20th century made banana bread even more accessible. These ingredients allowed home bakers to achieve a light, tender texture without the need for yeast, which was often scarce during tough economic times. The rise of banana bread coincided with the growing availability of bananas in American grocery stores, thanks to expanded trade routes. What began as a necessity quickly became a beloved staple in American kitchens.
Fast forward to today, and banana bread is more than a symbol of thrift—it’s a cherished recipe that carries nostalgia and warmth. Every family has its own spin on it, from classic versions to more indulgent adaptations, like this double chocolate banana bread. The addition of chocolate to banana bread is a nod to modern decadence, transforming the humble loaf into a rich, dessert-worthy treat.
This recipe amplifies the classic flavors by incorporating Dutch-process cocoa and melty chocolate chips inside and on top of the bread, making it a chocolate bread through and through. It’s the perfect blend of history and indulgence—staying true to its resourceful roots while embracing the chocolate lover's dream. Whether you’re baking it for family, gifting it to friends, or just indulging in a slice with coffee, this double chocolate banana bread is a delicious reminder of how creativity in the kitchen can turn the simplest ingredients into something extraordinary.
From its origins in the Great Depression to its place as a modern comfort food, banana bread continues to evolve, reflecting both cultural changes and the enduring appeal of making something truly special out of what you already have.

Equipment List
- Large Bowl: Essential for mixing the dry ingredients and banana mixture.
- Medium Bowl: Perfect for tossing chocolate chips with flour to prevent sinking.
- Potato Masher or Fork: Ideal for mashing bananas to the perfect consistency.
- 9×5 Loaf Pans: Two greased loaf pans ensure even baking and easy removal.
- Wire Rack: Crucial for cooling the bread completely and maintaining texture.
Ingredients You’ll Need for This Recipe
- Overripe Bananas: The browner, the better. These add natural sweetness and deep banana flavor.
- Dutch-Process Cocoa: Creates a richer, smoother chocolate taste compared to unsweetened natural cocoa powder.
- Dark Chocolate Chips: Choose high-quality chips for the best results. Reserve a cup for topping the loaf.
- Brown Sugar: Adds moisture and a hint of caramel-like sweetness.
- Vegetable Oil: Keeps the bread soft and prevents dryness. Coconut oil is a great substitute.
- Vanilla Extract: Enhances the banana and chocolate flavors for a balanced taste.

How to Make Double Chocolate Banana Bread
Prepare Your Pans and Oven: Preheat the oven to 350°F. Grease two 9-by-5-inch loaf pans with nonstick baking spray or line with parchment paper.

Mix the Dry Ingredients: In a large bowl, whisk together purpose flour, Dutch-process cocoa, baking soda, and a pinch of salt. Set aside.

Combine the Wet Ingredients: Mash bananas with a fork or potato masher until smooth. Stir in melted butter, vegetable oil, brown sugar, eggs, and vanilla extract until well blended.







Fold in the Chocolate Chips: Toss 2 cups of chocolate chips with a tablespoon of flour in a medium bowl to prevent them from sinking. Gently stir them into the banana mixture.





Pour and Bake: Divide the batter evenly between the prepared loaf pans. Bake for 50-65 minutes, checking for moist crumbs on a toothpick inserted in the center around 50 minutes.

Top with Chocolate: Immediately sprinkle the remaining cup of chocolate chips over the hot loaves. Spread the melted chocolate for a glossy finish.


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Chef Secrets & Tips
- For the Best Flavor: Always use overripe bananas that are deeply brown and heavily speckled. The riper they are, the more natural sweetness and concentrated banana flavor they bring to the bread. Overripe bananas also contribute to the moist texture that makes this bread irresistible. If your bananas aren’t quite there yet, you can speed up the ripening process by placing them in a paper bag with an apple or warming them in the oven at 300°F for 15-20 minutes.
- Avoid Overmixing: The key to tender, fluffy banana bread lies in the mixing. When combining the wet and dry ingredients, gently fold them together just until no streaks of flour remain. Overmixing activates the gluten in the flour, leading to a tough, dense texture. A light hand ensures your bread has a soft crumb and stays airy. A few small lumps in the batter are perfectly fine—think of them as flavor pockets waiting to shine.
- Test for Doneness: Banana bread can be tricky to bake perfectly because of its dense, moist nature. To avoid a gummy center, test the bread by inserting a toothpick into the middle. Look for moist crumbs clinging to it—this indicates the bread is fully baked while still retaining its rich, fudgy texture. Don’t worry if you see melted chocolate on the toothpick—that’s a sign of chocolaty goodness! Avoid removing the bread too early, as it will continue to bake slightly from residual heat after you take it out of the oven.
- Enhance the Banana Flavor: Want to take your banana bread to the next level? Add a pinch of ground cinnamon for warmth or a touch of espresso powder to intensify the chocolate. Both ingredients enhance the depth of flavors without overpowering the banana or chocolate. If you're feeling adventurous, a teaspoon of rum or bourbon can be added to the wet ingredients for a subtle hint of caramel-like complexity that pairs beautifully with the rich chocolate.
Serving Suggestions
Pair your double chocolate banana bread with these recipes from Jennifer Cooks:
- Beverage: A steaming cup of homemade hot chocolate or vanilla chai.
- Side: Fresh berries or a dollop of whipped cream for a touch of freshness.
- Dessert: Serve warm slices with vanilla ice cream for an indulgent treat.
Best Season or Occasion to Serve
This moist chocolate banana bread is perfect for any season. It’s comforting in the colder months but light enough for spring brunches or summer picnics. Serve it as a holiday breakfast, a quick snack for guests, or as part of a dessert spread at family gatherings.
Commonly Asked Questions
- Can I freeze this bread? Absolutely! Wrap the entire loaf in plastic wrap, then aluminum foil, and freeze for up to 1 month.
- Can I use unsweetened natural cocoa powder? Yes, but the flavor won’t be as rich as Dutch-process cocoa.
- Can I make this gluten-free? Substitute the purpose flour with a 1:1 gluten-free baking mix for best results.
Storage & Reheating Tips
- Counter Storage: Wrap the bread tightly in plastic wrap to keep it moist. Store for up to 4 days.
- Refrigeration: While not necessary, refrigeration can extend freshness. Warm slices slightly before serving.
- Freezing: Freeze individual slices wrapped in parchment paper and plastic wrap for quick, grab-and-go portions.
This double chocolate banana bread is the best banana bread recipe for any chocolate lover. Its rich chocolate flavors, moist texture, and melty chocolate chips make it a standout dessert or snack. So grab those extra bananas, and let’s get baking!

More Quick Bread Recipes
If you love the simplicity and versatility of quick breads, there’s a world of delicious recipes to explore! These no-yeast, easy-to-make treats are perfect for breakfast, dessert, or a midday snack.

Old-Fashioned Bran Muffins are wholesome and comforting, made with All Bran cereal, tangy buttermilk, and just the right amount of sweetness—a great way to start your day.

Almond Poppy Seed Bread offers a light, nutty flavor with a hint of citrus, making it an elegant treat for brunch or tea time.

Hawaiian Banana Nut Bread, a family favorite, brings tropical flair with hints of coconut and crushed pineapple paired with crunchy nuts.

French Breakfast Puffs are tender, muffin-like treats rolled in butter and cinnamon sugar, making them irresistibly sweet and buttery.

Amish Pumpkin Bread, another family favorite, is incredibly moist with warm spices and just the right amount of pumpkin flavor—perfect for autumn or anytime!

Cranberry Pumpkin Bread combines tart cranberries and spiced pumpkin for a festive, flavorful loaf that’s ideal for the holiday season.

Before You Get Started! If you whip up this recipe, I’d love to hear what you think! Leave a review and rating to let me know how it turned out. Your feedback helps keep the kitchen running and allows me to keep sharing free recipes with y’all!
Double Chocolate Banana Bread
Equipment
- Potato Masher or fork
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups Dutch process cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 6 large overripe bananas 3 cups mashed
- ½ cup salted butter melted and slightly cooled
- ½ cup vegetable oil
- 1 ½ cups light brown sugar packed
- 2 large eggs at room temperature
- 1 tablespoon vanilla bean paste
- 3 cups semisweet chocolate chips divided
Instructions
Prepare the Oven and Pans
- Preheat the oven to 350°F. Grease two 9-by-5-inch loaf pans with nonstick cooking spray and set aside.
Mix the Dry Ingredients
- Reserve 1 tablespoon of flour and set aside. In a large bowl, whisk together the remaining flour, cocoa powder, baking soda, and kosher salt. Set aside.
Mash and Combine Wet Ingredients
- In another large bowl, mash the ripe bananas with a fork until smooth. Add the melted butter and vegetable oil, stirring to combine. Stir in the brown sugar, eggs, and vanilla bean paste until the mixture is smooth.
Combine the Batter
Combine Wet and Dry Ingredients
- Gently stir the dry ingredient mixture into the wet ingredients. Mix until just combined; avoid overmixing.
Prepare and Add Chocolate Chips
- In a medium bowl, toss 2 cups of chocolate chips with the reserved 1 tablespoon of flour. Fold these floured chocolate chips into the batter, mixing gently.
Bake the Bread
Divide and Bake
- Pour the batter evenly into the prepared loaf pans. Bake for 50-65 minutes, checking for doneness at 50 minutes. The bread is done when a toothpick inserted in the center comes out mostly clean (melted chocolate on the toothpick is fine, but there should be no gooey batter). Adjust baking time as needed, as ovens vary.
Finishing Touches
Cool and Top with Chocolate
- Remove the pans from the oven and place on a wire cooling rack. Immediately sprinkle the remaining 1 cup of chocolate chips over the tops of the loaves. Let them melt, then spread the melted chocolate evenly over the tops.
Cool Completely
- Allow the bread to cool in the pans for 20 minutes. Run a knife around the edges of the bread, carefully remove from the pans, and transfer to the wire rack. Let cool completely before slicing and serving.
Storage Tips
Counter Storage
- Wrap the bread in plastic wrap and store it on the counter for up to 4 days.
Freezing Instructions
- Cool the bread completely, then wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost fully before slicing and serving.
Nutrition
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
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