Double Chocolate Loaf

Last week I stashed bananas behind the cereal boxes where no one would find them. I was so eager to whip up this chocolate banana bread again that I turned into a fruit hoarder! That's what happens when something tastes this amazing.

My teenage kid who always said he "couldn't stand" banana bread wolfed down three pieces before asking what he was eating. When I spilled the beans, he just shrugged and grabbed slice number four. That's the kind of treat we've got here – it wins over even the doubters.

Ingredients You'll Want

• Really ripe bananas: Go for brown and spotted ones! Pretty yellow ones won't give enough sweetness or dampness.
• Dutch process cocoa: Try to get this specific type for deep chocolate flavor. Regular works too but isn't quite as rich.
• Brown sugar: Don't swap in white sugar - the molasses content in brown adds moisture and richness you can't skip.
• Oil AND butter: Looks odd, tastes amazing. Butter brings flavor while oil keeps everything soft.
• Chocolate chips: I grab semi-sweet, but dark chocolate chunks work wonderfully if you prefer less sweetness.
• Sea salt: Those tiny salty bits make chocolate flavors stand out incredibly.

Pin it

Baking Steps

Banana Mashing

I squash my bananas using a fork but leave tiny lumps for texture. You want exactly 1½ cups mashed – too few and you've just got chocolate bread, too many and it won't cook right.

Combining Ingredients

Start with wet stuff first, then gently add dry ingredients until just blended. Don't mix too much or your bread gets tough. I stop once the flour disappears. Then add most chocolate chips, keeping some for the top.

Baking It Right

The toughest part is not sneaking a look inside the oven! I cook until a toothpick comes out nearly clean – around 55-60 minutes in my oven. If you hit chocolate, test another spot. The loaf keeps cooking a bit while cooling down.

Cooling Time

Let it sit in the pan for 15 minutes to firm up before moving to a rack. I've tried cutting too early (the smell is so tempting) and ended up with crumbs everywhere. Trust me, waiting pays off!

I created this bread during last year's lockdown baking craze, when bananas were one of the few fruits always in stock. My early attempts were okay but not amazing – too fluffy, not enough banana taste. After five tries (and tons of bananas), this version came out the clear favorite.

Ways To Enjoy

For breakfast, I toast a piece and slap on some peanut butter. For dessert, nothing tops a warm slice with vanilla ice cream melting all over it. When friends visit, I sometimes dust pieces with powdered sugar and toss on fresh berries for a fancy look that takes no effort.

Make It Your Own

Mix in a teaspoon of espresso powder to boost the chocolate flavor without tasting like coffee. Toss in chopped walnuts for some crunch. Swirl in a spoonful of peanut butter before baking for a candy bar feel. During Christmas, I add a bit of cinnamon and a tiny sprinkle of cayenne for a spicy chocolate kick.

Storage Tips

This bread stays good in a sealed container on the counter about 3 days, though it rarely hangs around that long at my place. To keep it longer, I cut the whole loaf, wrap each piece separately, and freeze them. Then I can grab single slices to warm up whenever I want one.

Pin it

Pro Tricks

• Put parchment paper in your pan with extra hanging over the sides for easy lifting
• Drop a few more chocolate chips on top before baking for that bakery look
• For extra luxury, brush the hot bread with a spoon of melted butter

I've sampled so many banana bread recipes through the years – my grandma's version, famous chef formulas, the one from that popular cookbook. This chocolate variation beats them all, no question. Something about how the flavors come together makes it impossible to resist. It's fancy enough for dessert but breakfast-friendly enough that you don't feel bad eating it in the morning. And isn't that exactly what we want banana bread to be?

Frequently Asked Questions

→ Is natural cocoa okay to use?

Sure, but Dutch process makes the flavor richer and deeper.

→ How soft do the bananas need to be?

Very soft with lots of brown or mostly brown spots for the best sweetness.

→ Can I store the bread in the freezer?

Yes! Wrap the cooled loaf tightly in foil and plastic, then freeze up to a month.

→ What oil works as a swap?

You can use vegetable oil, melted coconut oil, or applesauce for a lighter choice.

→ How do I check if it’s ready?

Stick a toothpick in the middle—it should come out clean or with melted chocolate, not wet batter.