Double Chocolate Banana Bread

Double Chocolate Banana Bread combines the rich, indulgent flavor of chocolate with the natural sweetness and moistness of ripe bananas, creating a treat that’s perfect for any time of day. With a deep chocolate flavor and pockets of melted chocolate chips, this banana bread is a decadent dessert or a luxurious breakfast option. The bananas make it super moist, and the extra cocoa powder and chocolate chips turn it into a chocolate lover’s dream. The loaf is easy to make and will fill your kitchen with an irresistible aroma as it bakes. You won’t be able to resist slicing into this delicious creation!

Ingredients (Makes one 9-inch loaf)

For the Banana Bread:

All-purpose flour – 240 g (2 cups)
Cocoa powder – 45 g (½ cup, unsweetened)
Baking soda – 1 tsp
Salt – ½ tsp
Ripe bananas – 3 medium (about 300 g mashed)
Granulated sugar – 150 g (¾ cup)
Light brown sugar – 100 g (½ cup)
Eggs – 2 large
Unsalted butter (melted) – 115 g (½ cup)
Vanilla extract – 1 tsp
Buttermilk – 120 g (½ cup)
Mini chocolate chips – 100 g (½ cup)
Chopped dark chocolate – 90 g (about 1/2 cup, optional for extra richness)

For the Topping (Optional):

Additional mini chocolate chips – 30 g (2 tbsp)
Chopped nuts – 50 g (¼ cup, optional)

Step-by-Step Instructions

Step 1: Preheat & Prepare the Pan

Preheat your oven to 175°C (350°F).
Grease and line a 9-inch loaf pan with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

Step 3: Prepare the Wet Ingredients

In a large bowl, mash the ripe bananas using a fork or potato masher until smooth.
Stir in the granulated sugar, light brown sugar, and melted butter until combined.
Add the eggs, one at a time, mixing well after each addition.
Stir in the vanilla extract and buttermilk.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
Fold in the mini chocolate chips and chopped dark chocolate (if using) for extra chocolatey goodness.

Step 5: Bake the Banana Bread

Pour the batter into the prepared loaf pan and spread it evenly.
Sprinkle the additional chocolate chips (and nuts, if using) over the top of the batter for a crunchy topping.
Bake at 175°C (350°F) for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

How to Serve Double Chocolate Banana Bread

✔ Serve with a Cup of Coffee or Tea – The richness of chocolate combined with the softness of banana makes this bread a perfect pairing for your favorite hot drink.
✔ Top with Nut Butter – Spread a little peanut butter or almond butter for an extra indulgent snack.
✔ Serve Warm with Ice Cream – Warm up a slice and top it with a scoop of vanilla ice cream or a drizzle of chocolate sauce for a true dessert experience.

Nutrition Information (Per Serving – Based on 12 Servings)

Calories: 340 kcal
Protein: 4 g
Fat: 18 g
Carbohydrates: 42 g
Sugar: 30 g
Fiber: 3 g
Sodium: 180 mg

Tips & Tricks for the Best Double Chocolate Banana Bread

✔ Use Overripe Bananas – The riper the bananas, the sweeter and moister your bread will be. Look for bananas with brown spots.
✔ Don’t Overmix the Batter – Mix just until the dry ingredients are combined to ensure the bread remains soft and tender.
✔ Let the Bread Cool Completely – For the best texture and flavor, let the bread cool completely before slicing.
✔ Use Quality Chocolate – For a richer flavor, use high-quality dark chocolate (preferably 70% cocoa) in your batter.
✔ Chill the Bread Before Slicing – If you want cleaner slices, let the banana bread cool in the pan for 15-20 minutes, then place it in the fridge for an hour before cutting.

Extra Additions for More Flavor

Nuts – Add 1/2 cup of chopped walnuts or pecans to the batter for a crunchy contrast to the softness of the banana bread.
Swirl in Nutella – Add a few tablespoons of Nutella and swirl it through the batter before baking for a hazelnut-chocolate flavor.
Spices – Add 1/2 teaspoon of cinnamon or nutmeg for an extra layer of warmth and depth in the flavor.
Coconut Flakes – Add 1/4 cup of shredded coconut for a tropical twist.

Make-Ahead & Storage Tips

Room Temperature: This banana bread stays moist for up to 3 days at room temperature when covered tightly.
Refrigerate: If you want it to last a little longer, refrigerate it for up to 5 days in an airtight container.
Freeze: Wrap the cooled bread tightly in plastic wrap and foil to freeze for up to 2 months. Thaw in the refrigerator overnight before serving.