Double. Chocolate. Banana. Bread.

I went on a baking spree this past weekend and made all the things. One of those things was this double chocolate banana bread. I also made a skillet cookie – that’s coming soon – and a few other treats.

Now my kitchen is filled with baked goods and the kids are asking for sweets for breakfast, lunch, and dinner. Haha!

I had a ton of over-ripe bananas sitting on the counter and instead of just making plain, regular banana bread I thought… why not add chocolate and chocolate chips?

The kids love anything that is chocolate and has chocolate chips so I knew it would be a hit. Honestly, regular banana bread would have been a hit also but it just seemed more fun to make it chocolate.

What is Double Chocolate Chip Banana Bread?

Double Chocolate Chip Banana Bread is a richer spin on classic banana bread made with mashed over-ripe bananas, cocoa powder, and plenty of chocolate chips. It still has that soft, tender crumb and sweet banana flavor everyone expects, but the cocoa adds a deeper chocolate note that makes the whole loaf feel a little more special.

It is the kind of recipe that lands somewhere between breakfast and dessert, which is probably why it disappears so fast around here. You can slice it up with coffee in the morning, set it out for an afternoon snack, or warm up a piece after dinner and call it dessert without a second thought.

It is also a great way to use bananas that are past their prime. Once they get spotty and soft, they are exactly what you want here because they mash easily and bring plenty of natural sweetness and moisture to the batter.

Why You’ll Love this Recipe

• A fun twist on banana bread: It has all the comfort of traditional banana bread with extra chocolate worked into every bite.
• Super moist texture: The bananas, eggs, and melted butter keep the loaf soft and tender.
• Plenty of chocolate: Cocoa powder gives the bread a rich base, while chocolate chips melt into little pockets throughout the loaf.
• Great for over-ripe bananas: This is one of my favorite ways to save bananas that are getting a little too soft for snacking.
• Works for breakfast or dessert: It feels just as right with a cup of coffee as it does with a scoop of ice cream.
• Kid-approved: If your house gets excited about anything chocolate, this one is an easy win.

Ingredients

• Over-ripe bananas: These bring sweetness, moisture, and that classic banana bread flavor.
• Large eggs: Help bind the batter together and give the loaf structure.
• Unsalted butter, melted: Adds richness and keeps the bread moist.
• All-purpose flour: Gives the loaf its foundation.
• Granulated sugar: Sweetens the bread and balances the cocoa.
• Light brown sugar: Adds a little extra moisture and a subtle caramel note.
• Baking powder: Helps the loaf rise.
• Baking soda: Works with the bananas to create a tender crumb.
• Salt: Keeps the flavors balanced and brings out both the banana and chocolate.
• Unsweetened cocoa powder: Adds that deep chocolate flavor that makes this loaf more than just regular banana bread.
• Semi-sweet chocolate chips: Melt throughout the bread and give you those rich chocolate bites in every slice.

Substitutions & Additions

If you want to change things up a bit, there is room to play here without losing the heart of the recipe.

• Try adding chopped walnuts or pecans for a little crunch.
• Swap part of the all-purpose flour for whole wheat flour if you want a slightly heartier loaf.
• Use dairy-free chocolate chips and a plant-based butter alternative if you need a dairy-free version.
• Cut the sugar down a bit if you prefer a less sweet loaf.
• Add a swirl of peanut butter to the batter if you want an extra rich flavor pairing.
• Stir in shredded coconut for a little texture and a different spin on the recipe.

How to Make this Recipe

Let’s get baking…

Start by preheating your over to 350° F and spraying a loaf pan with non-stick cooking spray. You could also spread it with a thin layer of butter and some flour or line with parchment but I’m lazy so I go the cooking spray route.

In a large mixing bowl, or a stand mixer, mash together over-ripe bananas (the more over-ripe the better), eggs, and melted butter.

Add your flour, brown sugar, regular sugar, baking powder, baking soda, salt, and cocoa powder and mxi to just combine the ingredients. Just combined means that you don’t see any more streaks of flour, sugar, or powders in there and everything is incorporated together.

Gently stir in the chocolate chips and pour the batter into your greased loaf pan. Bake at 350° F for about an hour and twenty minutes or until a knife or toothpick inserted into the center comes out mostly clean. A few crumbs are ok.

The loaf also won’t juggle too much when you shake the pan slightly.

Let it cool in the pan until you can touch it then turn it out onto a cooling rack to cool completely. Sprinkle with a little powdered sugar on top, if you want to, then slice and serve!

I usually serve it just slightly warm with a little powdered sugar for the kiddos. The chocolate chips are still slightly melted in the middle with that and they love it.

Of course, they get crumbs all over the floor and counter, but whatevs. They’re happy and quiet for a few minutes and it’s all worth it.

Cooking Tips & Tricks

• Use very ripe bananas: The softer and spottier they are, the more flavor and moisture they bring.
• Do not overmix the batter: Once the dry ingredients go in, mix only until combined so the loaf stays tender.
• Check doneness near the center: Because this is a thick loaf, the middle takes the longest to bake through.
• Let it cool before slicing: It will hold together better and the texture improves as it settles.
• Add mix-ins carefully: Nuts, coconut, or a peanut butter swirl can be great here, but do not overload the batter or the loaf can get too heavy.
• Dust with powdered sugar right before serving: It is a simple finish, but it makes the loaf feel a little extra special.

Serving Suggestions

This loaf is easy to serve because it works in so many situations.

• Serve a warm slice with coffee for breakfast or a mid-morning snack.
• Add a little powdered sugar on top for a simple finish.
• Pair it with tea in the afternoon when you want something cozy but easy.
• Warm up a slice and top it with vanilla ice cream if you want to lean fully into dessert territory.
• Pack slices into lunchboxes or keep them on the counter for grab-and-go snacking.

Storage Suggestions

• Room temperature: Wrap the loaf tightly in plastic wrap or foil and keep it at room temperature for several days.
• Refrigerator: If you want it to last longer, store it in the fridge and bring slices to room temperature or warm them slightly before serving.
• Freezer: Freeze individual slices or the whole loaf, wrapped well, for longer storage. Thaw before serving.

Recipe FAQ

Can I use regular cocoa instead of unsweetened cocoa powder? Yes, but it will make the loaf a bit sweeter.

Can I use frozen bananas? Yes. Just thaw them first and drain off any excess liquid before mixing them into the batter.

Can I make this as muffins instead of a loaf? Absolutely. Divide the batter into muffin tins and reduce the baking time to about 20 to 25 minutes.

Can I reduce the sugar? Yes. You can cut it back some if you want a loaf that is a little less sweet.

Can I add peanut butter to the batter? Yes. A swirl of peanut butter would work really well with the banana and chocolate flavors.

If you have over-ripe bananas on the counter and want something a little more fun than standard banana bread, this recipe is such a good one to make. It is rich, moist, easy to pull together, and full of chocolate in the best way.

It has that familiar homemade feel you want from banana bread, but the cocoa and chocolate chips give it a little extra personality. Bake it for breakfast, snack on it in the afternoon, or warm up a slice after dinner and call it a win.