Double Chocolate Banana Bread

If you crave a tender loaf that’s filled with deep chocolate flavor and sweet banana, this double chocolate banana bread is your answer. With a moist crumb, pools of melted chocolate chips, and a hint of espresso to amplify the cocoa, it makes the perfect breakfast, snack, or dessert for any banana bread lover in your home.

My family absolutely lights up every time I pull this out of the oven. I made it for a bake sale years ago and since then it is the most requested treat in our house.

Ingredients

• Mashed very ripe bananas: they keep the loaf moist and add natural sweetness look for bananas with plenty of brown spots
• Full fat buttermilk: contributes a richness and helps with a soft crumb if you can only find low fat buttermilk it still works
• Avocado oil or other mild oil: this keeps the bread extra tender use fresh oil for best flavor
• Large egg: gives structure and balances the bread remember to use one at room temperature
• Pure vanilla extract: enhances flavor try to find one without artificial additives
• Light brown sugar: has a hint of molasses that plays up the chocolate richness choose soft and fresh sugar with no clumps
• All purpose flour: gives perfect texture look for unbleached high quality flour
• Cocoa powder: provides deep chocolate flavor use Dutch process for a darker color and mellow taste
• Baking soda: makes the bread rise always check that your box is still active
• Salt: balances sweetness and sharpens flavor use fine sea salt
• Instant espresso powder: this is optional but a little goes a long way to make the chocolate pop
• Semi sweet chocolate chips: mix some in and sprinkle more on top for intense pockets of chocolate use good quality chips that taste great right out of the bag

Step-by-Step Instructions

Prepare Your Pan:

Get your loaf pan ready by either rubbing it with butter and dusting with flour or lining with parchment paper so the paper sticks over the sides. This ensures easy removal and clean corners once baked.

Mix Wet Ingredients:

In a medium bowl combine your mashed bananas with buttermilk oil egg vanilla and brown sugar. Use a whisk and blend until everything is smooth and evenly mixed. Be sure to mash out all the banana lumps for the silkiest batter.

Mix Dry Ingredients:

Take a large bowl and blend together flour cocoa powder baking soda salt and espresso powder if you are using. Whisk thoroughly to break up any clumps especially in the cocoa powder.

Combine Ingredients:

Pour the bowl of wet ingredients into your dry ingredients all at once. Using a sturdy silicone spatula or wooden spoon gently fold everything together until just combined. Mix only until no flour is visible so the bread stays soft and tender.

Add Chocolate Chips:

Stir in three fourths of your chocolate chips reserving the rest for topping. Make sure the chips are evenly distributed so every slice has chocolate in every bite.

Fill the Pan:

Spoon the thick batter into your prepared loaf pan and use the back of your spoon or an offset spatula to level it out as much as possible. The even surface means the bread will bake up with a nice shape.

Bake:

Set the pan in the center of a preheated oven at three hundred fifty degrees Fahrenheit. It will need sixty five to seventy five minutes. Start checking with a toothpick at the one hour mark. It should come out clean or with a few moist crumbs but not wet batter.

Add Topping and Cool:

Immediately after removing from the oven sprinkle the remaining chocolate chips on the hot loaf so they melt and create a shiny topping. Wait until the bread has cooled in the pan for fifteen minutes then lift it out using the parchment or gently sift a knife around the edges if you used butter and flour.

Slice and Serve:

Once entirely cooled slice into thick pieces with a sharp bread knife and enjoy for breakfast or dessert.

Save

You Must Know

My favorite part is the melted chocolate chips on top which create a glossy bakery finish. My daughter loves to eat the end piece while it is still a bit warm and the chocolate is gooey.

Storage Tips

Let your banana bread cool completely before wrapping in foil or storing in an airtight container. It keeps at room temperature up to four days but stays freshest in the refrigerator for a week. For longer storage slices or the whole loaf can be wrapped in foil and placed inside a freezer bag then frozen for up to two months. Thaw overnight at room temperature or for individual slices use the microwave for a quick treat.

Ingredient Substitutions

If you do not have buttermilk you can sour regular milk by adding a tablespoon of lemon juice or vinegar and letting it sit for five minutes. Applesauce works in place of oil for a lighter loaf but it may change the crumb slightly. Dark chocolate chunks can be swapped in for chocolate chips for bigger pockets of melted chocolate.

Save

Serving Suggestions

This bread is delicious served as is but a little swipe of salted butter or a spread of peanut butter takes it to another level. For a dessert twist top with whipped cream or a scoop of vanilla ice cream. Toast leftover slices for a warm snack that tastes just baked.

Cultural Context

Banana bread as we know it became popular in the United States during the Great Depression when inventive home cooks found ways to use otherwise wasted overripe bananas. The chocolate version takes inspiration from American bakery classics and coffee shop treats. Adding cocoa and chocolate chips transforms a breakfast standby into an indulgent yet approachable hybrid cake that appeals to all ages.

Recipe FAQs

→ Can I use frozen bananas?

Yes, thawed frozen bananas work well. Drain excess liquid and mash before measuring for best texture.

→ Which cocoa powder should I use?

Unsweetened natural or Dutch-process cocoa powder both work. Dutch-process deepens the chocolate flavor.

→ Is espresso powder necessary?

Espresso powder is optional but enhances the chocolate taste. Omit if you prefer a milder flavor.

→ How should I store it?

Once cool, wrap the loaf and keep at room temperature up to 4 days, or refrigerate for longer shelf life.

→ Can I freeze banana bread?

Yes, wrap the whole loaf or slices tightly and freeze for up to 3 months. Thaw at room temperature before serving.

→ What kind of chocolate chips are best?

Semi-sweet chocolate chips are ideal, but dark or milk chocolate chips may be used for a different flavor profile.