Double Chocolate Banana Bread

There’s something magical about the scent of double chocolate banana bread baking in the oven. It fills the house with a deep cocoa aroma, sweet banana warmth, and the unmistakable anticipation of a decadent treat to come. Growing up, this was the bread we’d bake on Sundays. Not because we needed a dessert—but because we needed comfort. And there’s no comfort quite like that first warm slice, fresh from the oven, studded with gooey chocolate chips.

Banana bread itself has a long tradition in home kitchens. Born from frugality—rescuing spotty bananas from the trash—it has become a beloved classic. But this double chocolate version? That’s a hug in baked form. Rich Dutch-process cocoa gives it depth, while a generous handful of chocolate chips adds little bursts of molten joy. My mother would often say, “This is what happiness smells like,” as she peeked into the oven.

Whether it’s a cozy winter afternoon or you’re simply looking to brighten an ordinary day, double chocolate banana bread brings joy in every bite. Let’s dive into what makes this loaf truly irresistible.

Why You’ll Love This Recipe

• One-bowl magic: No mixer needed—less mess, more joy.
• Super moist: Ripe bananas, Greek yogurt, and just the right balance of sugar keep this loaf tender for days.
• Double chocolate decadence: Rich cocoa and plenty of chocolate chips make this more like dessert—but still breakfast-appropriate.
• Customizable: Add nuts, swirl in peanut butter, or serve it warm with a pat of butter.
• Family-friendly: Kids love it. Adults sneak extra slices. Everyone wins.

INGREDIENTS YOU’LL NEED:

• 1 cup all-purpose flour (125 g)
• ½ cup Dutch-process cocoa powder (50 g)
• 1 tsp baking soda
• ½ tsp kosher salt
• 1½ cups mashed ripe bananas (about 3 large)
• ¼ cup melted unsalted butter (60 g)
• ⅓ cup brown sugar (70 g)
• ⅓ cup granulated sugar (67 g)
• ½ cup Greek yogurt, room temperature (120 g)
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips (170 g), plus extra for topping

How to Make Double Chocolate Banana Bread

A Cozy, Chocolatey Guide for the Home Baker

Making this banana bread is as much a soothing ritual as it is a recipe. It’s the kind of thing you can pull together on a quiet afternoon, with a cup of tea nearby and a little music playing in the background.

STEP-BY-STEP INSTRUCTIONS:

1. Preheat the oven: Set your oven to 350°F (180°C). Line a 9×5-inch loaf pan with parchment paper, letting some hang over the sides for easy lifting.
2. Mash the bananas: In a large mixing bowl, mash the bananas until smooth. If they’re very ripe, they’ll mash easily into a pudding-like consistency.
3. Mix in the wet ingredients: Stir in the melted butter, both sugars, the egg, vanilla, and Greek yogurt. Mix until fully combined.
4. Add the dry ingredients: Sift in the flour, cocoa powder, baking soda, and salt. Gently fold until just combined—don’t overmix or the bread may turn out dense.

1. Fold in chocolate chips: Stir in most of the chocolate chips, saving a few to sprinkle on top before baking.
2. Pour and bake: Transfer the batter to your prepared loaf pan. Smooth the top and scatter remaining chocolate chips over it. Bake for 50–60 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
3. Cool completely: Let the bread cool in the pan for 15 minutes, then lift it out and cool on a rack. It slices best once fully cooled—but warm slices are irresistible.

Helpful Tips

• Use the ripest bananas you can find. The more speckled, the better. They add moisture and natural sweetness.
• Room temperature ingredients (especially the egg and yogurt) help the batter mix evenly and rise well.
• Add-ins welcome! Try chopped walnuts, toasted pecans, or even dried cranberries for a twist.
• Don’t skip the parchment paper. It makes removing the bread so much easier.

Details

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (about 10 slices)
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Notes

• This bread keeps moist for days—store it in an airtight container at room temperature.
• You can double the recipe and freeze one loaf for later.
• For muffins, bake at 350°F for 20–25 minutes.

Nutritional Information (per slice)

• Calories: 280
• Carbohydrates: 46 g
• Fat: 11 g
• Protein: 4 g
• Sugar: 25 g
• Fiber: 3 g

Frequently Asked Questions

Can I use natural cocoa powder instead of Dutch-process?
Yes, but the flavor and color will be slightly different. Dutch-process is smoother and darker.

Can I make this dairy-free?
Yes—use dairy-free yogurt and plant-based butter.

Can I turn this into muffins?
Absolutely. Just adjust the bake time to about 20–25 minutes for standard-sized muffins.

How do I quickly ripen bananas?
Bake unpeeled bananas at 300°F for about 15 minutes or microwave peeled bananas in short bursts until soft.

Storage Instructions

• Room Temperature: Store in an airtight container for up to 4 days.
• Fridge: Can be kept chilled for up to 1 week. Warm slices before serving.
• Freezer: Wrap individual slices or the whole loaf in plastic wrap and freeze for up to 3 months.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cozy banana bakes:

• A Slice of Autumn: The Story Behind Healthy No Added Sugar Pumpkin Banana Bread
• Classic Cinnamon Swirl Banana Bread
• Peanut Butter Banana Cinnamon Rolls
• Salted Caramel Banana Bread

Conclusion

Baking double chocolate banana bread is about more than just mixing ingredients—it’s about crafting a warm memory in the kitchen. This loaf is a reminder that even the simplest ingredients—overripe bananas, cocoa, and a little love—can create something extraordinary. Whether you serve it at brunch, gift it to a friend, or enjoy it curled up with a book, it promises a slice of comfort every single time.

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