If you’ve been craving something chocolatey and comforting, let me introduce you to the magic of Double Chocolate Banana Bread. Trust me, this recipe is like a cozy hug in loaf form. Whether you’re juggling work deadlines, kid pickups, or just want to treat yourself without spending hours in the kitchen, this banana bread delivers big chocolate flavor with minimal fuss.

Table of Contents

Why You’ll Love This Double Chocolate Banana Bread

It’s moist and decadent, thanks to bananas + cocoa + a bit of sour cream or yogurt.
It uses simple ingredients that are likely already in your pantry.
Versatile: bake as a full loaf, mini loaves, or even slices for breakfast or dessert.
Great for busy schedules, once mixed, it bakes while you tackle other things.

Double Chocolate Banana Bread

This moist and decadent Double Chocolate Banana Bread is packed with rich cocoa and melty chocolate chips, perfectly balanced by the natural sweetness of ripe bananas. It’s a cozy, crowd-pleasing loaf great for any time of day.

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 1 loaf

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

1 1/4 cups all-purpose flour
2/3 cup unsweetened natural cocoa powder not Dutch-process
1/2 tsp baking soda
1/4 tsp salt
1/2 cup granulated sugar plus extra if preferred
1/2 cup butter softened, room temperature
2 large eggs see eggless variation in notes
4 ripe bananas or 3 large, mashed
1/4 cup sour cream or plain yogurt
1 tsp vanilla extract
1/3 cup hot water for blooming cocoa
1 cup chocolate chips or chunks plus extra for topping, optional

Equipment

9×5-inch loaf pan
Mixing Bowls
Electric mixer (optional)

Method

Preheat oven to 350°F (175°C). Grease or line a 9×5 inch loaf pan with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs, mashed bananas, sour cream, and vanilla extract. Mix until well combined.
Pour hot water over the dry mixture and stir to bloom the cocoa. Mix until smooth.
Combine wet and dry mixtures. Stir gently until just combined. Fold in chocolate chips or chunks.
Pour batter into prepared loaf pan. Optionally, sprinkle extra chocolate chips on top. Bake for 50–60 minutes, until a toothpick comes out with moist crumbs.
Cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

For an eggless version, skip the eggs and add an extra 1/4 cup yogurt or 1 tbsp applesauce. You can freeze this bread for up to 2 months. Nuts, dried fruit, or different chocolate types can be folded in for variety.

Ingredients for Double Chocolate Banana Bread

1¼ cups all‑purpose flour (yes, it’s not much cocoa adds bulk)
⅔ cup unsweetened natural cocoa powder (not Dutch‑process)
½ teaspoon baking soda
¼ teaspoon salt
½ cup granulated sugar (plus a little extra if you like it sweeter)
½ cup softened butter (room temp, not melted)
2 large eggs (or skip see “Eggless variation” below)
4 medium ripe bananas (or 3 large) the riper, the better
¼ cup sour cream or plain yogurt (adds moisture)
1 teaspoon vanilla extract
⅓ cup hot water (helps cocoa bloom, or flavor bloom)
1 cup chocolate chips or chunks (dark or semisweet, your choice)

(Optional for double‑chocolate chunk version: a handful of extra chips to sprinkle on top before baking.)

How to Make It Step by Step

Preheat & Prep: Preheat your oven to 350°F (175 °C). Grease a 9×5 inch loaf pan (or line with parchment).
Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
Cream Butter & Sugar: In a large bowl, beat the softened butter and sugar until light and fluffy. This helps give you a nice rise.
Add Wet Ingredients: Crack in the eggs (if using), then stir in the mashed bananas, sour cream (or yogurt), and vanilla until blended.
Bloom the Cocoa: Pour the hot water over the dry cocoa‑flour mixture this helps release the cocoa’s flavor. Stir until you have a smooth, chocolatey batter.
Combine & Fold: Pour the cocoa mixture into the wet banana mixture. Stir gently until just combined. Fold in the chocolate chips or chunks.
Bake: Pour into the prepared loaf pan. (If you like, sprinkle a few extra chips on top for a pretty finish.) Bake about 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Cool & Enjoy: Let it cool in the pan for 10 min, then move to a wire rack. Slice and serve warm or at room temp maybe with a pat of butter or a scoop of ice cream 😉

Mini‑loaves or slices? Just divide batter into greased mini loaf pans (bake ~25–30 min) or pour into a muffin tin (bake ~20–25 min) for personal‑sized treats.

Tricks & Tips from My Grandma’s Kitchen

Butter should be room temperature but cool to the touch. If it’s too soft or melted, the texture goes off.
Bananas = flavor + moisture the riper and more spotted, the better. Frozen‑thawed bananas work great if that’s all you have.
Hot water is the secret for richer chocolate flavor. It helps “wake up” the cocoa powder so the bread tastes deeply chocolaty, not just light cocoa.
Don’t overmix after adding flour. Stir just until everything is combined. Overmixing can make the bread dense.
For extra gooey indulgence: press a few chocolate chunks into the top halfway through baking so they melt just under the crust it’s heavenly.

A Little Baking Memory 💛

I still remember the first time I baked this for a small book club gathering at my apartment. I pulled it out of the oven — warm, chocolaty, banana‑sweet, and the whole kitchen smelled like comfort. One of the ladies raised an eyebrow and said, “You sure that’s banana bread?” She took one bite… and by the end of the night, she asked me to email her the recipe. Some things never get old, and this double chocolate loaf is one of them.

FAQ All About Chocolate Banana Bread

Can I make this bread eggless?
Yes! Skip the eggs and add an extra ¼ cup of yogurt (or a tablespoon of applesauce) to keep it moist. Bake the same way you might need a few extra minutes.

What if I don’t have sour cream?
Plain yogurt works just fine. If you’re out of that, you can add a bit of milk, though the loaf may be slightly less rich.

Can I freeze it?
Absolutely. Wrap cooled slices tightly in plastic or foil, then place in a freezer bag. It freezes beautifully and thaws in minutes at room temperature or in the toaster.

Why natural cocoa powder not Dutch‑process?
Natural cocoa is acidic, which reacts best with baking soda for a nice rise and keeps the flavor balanced. Dutch‑process cocoa might give a flatter rise.

Can I add nuts or fruit?
Sure! Chopped walnuts, pecans, or even a handful of dried cranberries or cherries add nice texture and flavor — just fold them in with the chocolate chips.

This double chocolate banana bread is one of those recipes that bridges comfort food and indulgence perfect for breakfast, snack time, or dessert. Whether you’re making a full loaf or mini loaves for friends, I hope it brings warmth, joy, and a little chocolatey magic to your kitchen.

Happy baking, loves ❤️

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