Double Chocolate Banana Bread

This rich and moist double chocolate banana bread is perfect for breakfast or an indulgent snack. It combines ripe bananas and cocoa powder with melty chocolate chips throughout, creating a loaf that feels comforting and decadent without much fuss.

I first baked this when I wanted a chocolate version of my usual banana bread, and it immediately became a hit with everyone. Now it’s a go-to whenever I crave something chocolaty but wholesome.

Ingredients

• Mashed banana: one and a quarter cups from about three medium overripe bananas, key for natural sweetness and moisture, look for lots of brown spots for best flavor
• Full-fat buttermilk: two thirds cup, adds tanginess and tender crumb, if unavailable you can whisk milk with a little vinegar as a substitute
• Avocado oil, vegetable oil, or canola oil: one third cup, provides moisture without overpowering the banana taste, use a neutral oil for best results
• One large egg: binds all the ingredients together and adds richness
• Pure vanilla extract: half a tablespoon, enhances the sweet flavors and chocolate notes
• Packed light brown sugar: three quarters cup, adds caramel undertones and moisture
• All-purpose flour: one cup, forms the structure for the bread
• Cocoa powder: half a cup, use unsweetened for deep chocolate flavor, Dutch-processed works especially well if you have it
• Baking soda: three quarters teaspoon, leavening agent for rise and lightness
• Salt: half a teaspoon, balances the sweetness and deepens flavor
• Instant espresso powder: quarter teaspoon optional, amplifies the chocolate flavor without making it taste like coffee
• Semi-sweet chocolate chips: one cup divided into three quarters cup and one quarter cup portions, these melt beautifully and create gooey chocolate bursts throughout and on top

Step-by-Step Instructions

Preheat the oven and prepare the pan:

Set your oven to 350 degrees Fahrenheit or 175 Celsius. Prepare an 8.5 by 4.5-inch loaf pan by either buttering and flouring it or lining it with parchment paper that hangs over all four sides. The parchment method makes it easier to lift the bread out after baking.

Mix the wet ingredients:

In a medium bowl, whisk together the mashed bananas, buttermilk, oil, egg, vanilla extract, and brown sugar until everything is fully combined and smooth. This mixture will be rich and fragrant.

Combine the dry ingredients:

In a larger bowl, whisk together the flour, cocoa powder, baking soda, salt, and if you are using it, the instant espresso powder. Mixing these dry ingredients well ensures even flavor distribution.

Mix wet and dry:

Pour the wet banana mixture into the bowl with the dry ingredients. Stir gently with a spatula just until everything comes together. Do not overmix or the bread can become dense. Fold in three quarters cup of the chocolate chips carefully.

Transfer and smooth the batter:

Pour the batter evenly into your prepared loaf pan. Use a spatula to smooth out the top so the bread bakes evenly.

Bake:

Place the pan in your preheated oven and bake for 65 to 75 minutes. Check at around 65 minutes by inserting a toothpick into the center. It should come out clean or with just a few crumb bits attached and no wet batter.

Add chocolate chip topping:

Once out of the oven, immediately sprinkle the remaining quarter cup of chocolate chips on top. They will gently melt into the warm bread, creating a tempting chocolate crust.

Cool before slicing:

Let the bread cool completely in the pan before lifting it out using the parchment and slicing. This resting step helps the loaf set so the slices hold together well.

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Storage Tips

Once cooled, you can store the banana bread wrapped at room temperature for up to four days. For longer storage, refrigerate it in an airtight container where it will keep for up to a week. If you want to freeze it, wrap the whole loaf tightly in foil or slice it and wrap individual portions, then place everything in a freezer bag. This way you can enjoy a slice anytime and just thaw it at room temperature.

Ingredient Substitutions

If you don’t have buttermilk, mix regular milk with a teaspoon of vinegar or lemon juice and let it sit for five minutes before using. Vegetable oil can replace avocado or canola oil without much flavor difference. For a gluten-free version, try a 1-to-1 baking flour that includes xanthan gum and adjust liquid slightly if needed. Feel free to swap semi-sweet chocolate chips for dark or milk chocolate based on your preference.

Serving Suggestions

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Serve slices warm with a pat of butter or a drizzle of honey to enhance the sweet chocolate and banana flavors. This bread is excellent alongside a cup of coffee or hot chocolate, making it a perfect afternoon treat. Try topping with peanut butter or a spread of cream cheese for a richer snack.

Frequently Asked Questions

→ What bananas work best?

Overripe bananas with brown spots are ideal as they provide natural sweetness and moisture enhancing the loaf's texture.

→ Can I substitute the oil?

Yes, avocado oil, vegetable oil, or canola oil work well to keep the loaf moist without overpowering flavors.

→ Why add espresso powder?

Espresso powder is optional but it enhances the chocolate flavor by adding depth and subtle bitterness.

→ How to tell when the loaf is done?

Insert a toothpick into the center; it should come out clean, indicating thorough baking without overmoist batter.

→ What’s the best way to store leftovers?

Wrap cooled slices or the whole loaf tightly at room temperature for up to 4 days or refrigerate up to 1 week; can also be frozen.

→ Can I use different chocolate chips?

Semi-sweet chips balance sweetness well, but dark or milk chocolate chips can be used depending on preference.