Double Chocolate Banana Bread (Decadent & Moist) (original) (raw)

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I'm convinced this delicious, moist and rich Chocolate Banana Bread is the best way to use overripe bananas. Packed with deep chocolate flavor and melty chocolate chips, it’s an easy one-bowl recipe the whole family will love.

Chocolate Banana Bread is the reason I buy too many bananas.

I don't discriminate when it comes to quick breads–but Chocolate Banana Bread is next level! And all you need to make it is a few pantry staples, one mixing bowl, and my favorite metal loaf pan. I adapted this banana bread from my Healthy Banana Bread recipe, so, like that one, this chocolate banana bread has less sugar and fat (and no oil) than traditional banana bread recipes. It feel indulgent enough for dessert, but still wholesome enough to enjoy as an afternoon snack or breakfast treat.

If you love this recipe, make sure to try our classic Banana Bread, Protein Banana Bread, Healthy Banana Muffins, or Banana Bread Brownies!

How to make Chocolate Banana Bread:

Make Batter: Mash the bananas in a mixing bowl (I love to use my meat chopper), then mix in the egg, vanilla, sugars, and cinnamon. In a separate bowl, use a dough hook or whisk to combine flour, cocoa powder, baking powder, baking soda, and salt, then stir into the banana mixture. Add melted butter and ¾ cup chocolate chips, stirring gently to combine. Pour batter into the prepared loaf pan and sprinkle remaining ¼ cup of chocolate chips on top.

Bake at 350°F for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 5–10 minutes, then remove and transfer to a wire cooling rack to cool completely.

• Meat Chopper , I love to use it to mash the bananas

• ▢ 3 large overripe bananas, (about 1 ¼ cups), mashed (310g)

• ▢ 1 large egg

• ▢ 1 Tablespoon vanilla extract, (15 ml)

• ▢ 1/4 cup light brown sugar, (50g)

• ▢ 1/4 cup granulated sugar, (50g)

• ▢ 1 teaspoon ground cinnamon

• ▢ 1 cup all-purpose flour, , or white-whole wheat (125g)

• ▢ ½ cup unsweetened cocoa powder, (42g)

• ▢ 1 teaspoon baking powder

• ▢ 1 teaspoon baking soda

• ▢ 1/2 teaspoon salt

• ▢ 2 Tablespoons unsalted butter, , melted (or substitute applesauce) (28g)

• ▢ 1 cup semi-sweet chocolate chips, , divided (170g)

• Preheat oven to 350 degrees F. Line a loaf pan with parchment paper and spray lightly with non-stick cooking spray.

• Mash bananas in a mixing bowl. Add egg, vanilla, brown sugar, granulated sugar, and cinnamon and stir well to combine.
  3 large overripe bananas, 1 large egg, 1 Tablespoon vanilla extract, ¼ cup light brown sugar, ¼ cup granulated sugar, 1 teaspoon ground cinnamon

• In a separate small bowl, stir together flour, cocoa, baking powder, baking soda and salt. Add to banana mixture and stir to combine.
  1 cup all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt

• Gently stir in melted butter and ¾ cup chocolate chips. Pour batter into prepared pan and sprinkle remaining ¼ cup chocolate chips over the top.
  2 Tablespoons unsalted butter, 1 cup semi-sweet chocolate chips

• Bake at 350 degrees F for 55-65 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5-10 minutes before inverting onto a wire cooling rack.

Storage Instructions: This moist chocolate banana bread will keep at room temperature for 3-5 days.

Freezing Instructions: Allow the bread to cool completely and then store in an airtight container or freezer safe bag for up to 3 months. Allow to thaw to room temperature before serving.

Chocolate Banana Bread Muffins: Divide batter evenly among greased muffin tins or liners and bake at 350 degrees for 18-25 minutes.

Calories: 267kcal, Carbohydrates: 42g, Protein: 4g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 23mg, Sodium: 280mg, Potassium: 344mg, Fiber: 5g, Sugar: 22g, Vitamin A: 130IU, Vitamin C: 4mg, Calcium: 54mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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I originally shared this recipe August 2023. Updated July 2025.

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Published July 27, 2025

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.