This Double Chocolate Banana Bread is an irresistible treat that’s incredibly moist, tender, and filled with the rich flavor of Dutch cocoa and melty chocolate chips. Perfect for breakfast, dessert, or an afternoon snack, it’s a one-bowl recipe that you can quickly put together and enjoy for days.
Why You’ll Love This Recipe
This banana bread is the perfect combination of soft, flavorful banana bread and indulgent double chocolate goodness. The banana base keeps the bread moist for days, while the cocoa powder and chocolate chips add an extra dose of sweetness. It’s quick to make, and the best part? It stays moist for up to four days! Whether you’re having a slice for breakfast or dessert, this is a chocolate lover’s dream come true.
Ingredients
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1 cup all-purpose flour
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1 teaspoon baking soda
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½ cup cocoa powder (Dutch processed)
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½ teaspoon kosher salt
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1 ½ cups mashed ripe bananas (about 3 bananas)
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1 teaspoon vanilla extract
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1 large egg
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¼ cup unsalted butter, melted
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⅓ cup brown sugar
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⅓ cup granulated sugar
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½ cup Greek yogurt
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1 cup chocolate chips (plus more for topping)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat the Oven – Preheat the oven to 350°F (180°C). Line a loaf pan with parchment paper for easy release.
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Mash the Bananas – In a large mixing bowl, mash the ripe bananas into a pudding-like consistency using a fork or a potato masher.
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Combine Wet Ingredients – Add the melted butter, egg, brown sugar, granulated sugar, vanilla extract, and Greek yogurt to the mashed bananas. Whisk until well combined.
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Sift Dry Ingredients – Sift the flour, cocoa powder, kosher salt, and baking soda into the wet mixture. Stir gently until just combined (do not overmix).
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Add Chocolate Chips – Fold in the chocolate chips gently until evenly distributed in the batter.
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Bake the Bread – Pour the batter into the prepared loaf pan and top with extra chocolate chips. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
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Cool – Let the banana bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool for at least 30 minutes before slicing. This helps the bread set and prevents it from crumbling.
Servings and Timing
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Servings: 10 slices
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Preparation Time: 15 minutes
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Cooking Time: 1 hour
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Total Time: 1 hour 45 minutes
Variations
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Nutty Banana Bread – Add ½ cup of chopped walnuts or pecans for an extra crunch.
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Dairy-Free Option – Replace Greek yogurt with a dairy-free yogurt and use plant-based butter.
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Add Spices – Spice it up with ½ teaspoon cinnamon or nutmeg for a warming, spiced version.
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Peanut Butter Swirl – Swirl ¼ cup of peanut butter into the batter before baking for a delicious peanut butter and chocolate combination.
Storage/Reheating
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Storing Leftovers – Store the banana bread in an airtight container at room temperature for up to 4 days.
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Freezing – You can also freeze this banana bread for up to 3 months. Slice it and wrap the pieces individually in plastic wrap before freezing for easy portioning.
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Reheating – To reheat, simply microwave a slice for 15-20 seconds or warm it in the oven at 350°F for 10 minutes.
FAQs
Can I use regular cocoa powder instead of Dutch cocoa?
Yes, you can use regular cocoa powder, though Dutch cocoa will give the bread a richer flavor and darker color.
Can I substitute the Greek yogurt?
You can substitute Greek yogurt with sour cream, buttermilk, or a dairy-free yogurt if you prefer.
How ripe should the bananas be?
The riper, the better! Choose bananas with plenty of brown spots for a sweeter, moister banana bread.
Can I use all brown sugar instead of a mix of brown and granulated sugar?
Yes, you can use all brown sugar, but the bread will have a richer, more caramel-like flavor.
Can I make this bread without the chocolate chips?
Yes, if you prefer, you can leave out the chocolate chips or replace them with dried fruit like raisins or cranberries for a different twist.
How do I know when the banana bread is done?
Insert a toothpick or cake tester into the center of the bread. If it comes out clean or with just a few crumbs attached, it’s done. If it comes out wet, continue baking for a few more minutes.
Can I make this recipe in a muffin tin?
Yes! You can make muffins instead of a loaf. Bake at 350°F for 20-25 minutes or until a toothpick comes out clean.
Can I use frozen bananas for this recipe?
Yes, thaw frozen bananas and mash them for use in this recipe.
How should I measure the flour?
Make sure to spoon the flour into the measuring cup and level it off with the back of a knife. This will prevent using too much flour, which could make the bread dense.
Can I reduce the sugar in this recipe?
You can reduce the sugar slightly, but the bread might not be as sweet or as moist. Consider using a sugar substitute if you’d like to make a healthier version.
Conclusion
This Double Chocolate Banana Bread is a dreamy treat for anyone who loves the combination of bananas and chocolate. It’s easy to make, stays moist for days, and is full of rich, chocolatey flavor. Whether you enjoy it for breakfast, as a snack, or dessert, this banana bread is sure to become a household favorite!
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Double Chocolate Banana Bread Recipe (Moist For 4 Days!)
- Total Time: 1 hour 45 minutes
- Yield: 10 slices
- Diet: Vegetarian
Description
This Double Chocolate Banana Bread is a decadent treat that combines the rich flavors of chocolate and ripe bananas. Moist and tender, this one-bowl banana bread is filled with Dutch cocoa powder and chocolate chips, making it the perfect indulgent breakfast or snack. Best of all, it stays moist for up to 4 days, ensuring you can enjoy it for longer!
Ingredients
1 cup flour
1 teaspoon baking soda
½ cup cocoa powder
½ teaspoon kosher salt
1 ½ cups mashed bananas
1 teaspoon vanilla extract
1 egg
¼ cup unsalted butter, melted
⅓ cup brown sugar
⅓ cup granulated sugar
½ cup Greek yogurt
1 cup chocolate chips (plus more for topping)
Instructions
Preheat the Oven: Preheat the oven to 350°F (180°C). Line a loaf pan with parchment paper for easy removal after baking.
Mash the Bananas: In a large mixing bowl, mash the ripe bananas with a fork or potato masher until they reach a pudding-like consistency.
Add Wet Ingredients: To the mashed bananas, add melted butter, egg, granulated sugar, brown sugar, vanilla extract, and Greek yogurt. Whisk together until fully combined.
Sift Dry Ingredients: Sift the flour, cocoa powder, kosher salt, and baking soda into the wet mixture. Mix until just combined.
Add Chocolate Chips: Gently fold in the chocolate chips until evenly distributed. Be careful not to overmix.
Pour the Batter: Pour the batter into the prepared loaf pan and top with extra chocolate chips for an added touch.
Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the banana bread to cool for at least 30 minutes before removing it from the pan to ensure it firms up and doesn’t crumble.
Notes
Room Temperature Ingredients: Be sure to use room-temperature eggs and butter for a smoother batter and even bake.
Measuring Flour: Avoid scooping the flour directly with the measuring cup. Instead, spoon it into the cup and level it off with the back of a knife for the most accurate measurement.
Don’t Open the Oven: Avoid opening the oven door during baking, as this can cause the bread to sink in the middle. Check the bread 5 minutes before the baking time ends to ensure it’s done.
Mixing: Be careful not to overmix the batter. Overmixing can develop gluten and result in a dense, dry loaf.
Parchment Paper: Line your loaf pan with parchment paper to help the bread bake evenly and ensure it releases easily from the pan.
Cooling: Let the loaf cool for at least 30 minutes before slicing. This helps the bread set and prevents it from crumbling.
Use Ripe Bananas: Ripe bananas are sweeter and easier to mash, which helps to create a moist, flavorful banana bread.
- Prep Time: 15 minutes
- Chilling Time:: 30 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Mixing, Baking
- Cuisine: American
