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If you love chocolate and bananas together, you’re going to love this recipe for double chocolate chip banana bread! It is a dark chocolate lovers dream. Rich cocoa, perfectly sweet bananas, and semi-sweet morsels come together for a moist and delicious dessert-style quick bread.
Do you need a delicious banana bread recipe that is going to WOW your friends and family? Look no further! This double chocolate chip banana bread is sure to do the trick. It uses unsweetened cocoa powder, ripe bananas, a little light brown sugar, and semi-sweet chocolate chips, creating a rich-chocolatey banana delight. I am sure it will become one of your favorite recipes!
why you’ll love this Chocolate Chip banana bread
- Chocolate. Need I say more? This double chocolate chip banana bread is LOADED with rich and delicious cocoa flavor. It’s the perfect dessert for any chocolate lover!
- Bananas. Who doesn’t love a good banana? Ripe bananas are mashed and combined with cocoa powder, light brown sugar, and semi-sweet chocolate chips to create a moist and flavorful quick bread.
- Semi-sweet chocolate chips. What’s a double chocolate chip banana bread without the chocolate chips? These little morsels of deliciousness take this quick bread to the next level.
- It can be eaten as a snack, after dinner dessert, or even as an indulgent breakfast. This bread is perfect for any time of day!
ingredients to make chocolate banana bread
- Over-ripe bananas: Add natural sweetness, moisture, and flavor to the bread.
- Unsweetened cocoa powder: Creates a rich chocolate flavor without being too sweet.
- Light brown sugar: Helps to sweeten the bread and add a slight molasses flavor.
- Semi-Sweet Chocolate Chips: Add texture and intensify the chocolate flavor.
- Greek yogurt: Using yogurt instead of oil makes the bread more moist and cuts out unnecessary fats.
- Egg: Helps to bind the ingredients together and add richness.
- All-purpose flour: Gives structure to the bread.
- Vanilla extract: Helps amplify the other flavors in the bread.
- Baking soda, and salt: Support the structure of the bread and add a little leavening.
How to make chocolate banana bread
- Beat the eggs with a hand mixer in a large bowl. Add the mashed bananas, Greek yogurt, sugar and vanilla extract.
- Beat until well combined.
- Transfer the dry ingredients on top of the wet ingredients and mix until no streaks remain.
- Fold in the chocolate chips.
- Pour the batter into the prepared pan and bake.
- Bake until the edges pull away from the pan and a toothpick inserted in the middle comes out clean.
tips for making homemade banana bread
- Use overripe bananas. The riper the bananas, the sweeter and more flavorful the bread will be.
- Use a good quality cocoa powder. This is what gives the bread its deep dark chocolate flavor. Don’t skimp out on the cocoa powder!
- Let the bread cool completely before slicing. This will help it to stay together when slicing. And trust me, it’s worth the wait! I will sometimes even wait an hour.
- Do not overmix the batter. Overmixing can result in a tough loaf of banana bread.
popular substitutions
- Use Whole Wheat or Gluten-Free Flour. You can easily substitute whole wheat or 1:1 gluten-free flour for the all-purpose flour called for in this recipe.
- Add nuts or dried fruit. Feel free to add in some chopped nuts or dried fruit to the batter if you’d like. Just be sure to keep the additions to ¼ cup or less so that the bread doesn’t get too heavy.
- Use a different type of chocolate chip. If you’re not into semi-sweet chocolate chips, try using milk chocolate chips, dark chocolate chips, or white chocolate chips instead.
- Replace the greek yogurt with sour cream. Sour cream can be used in place of the Greek yogurt if that’s what you have on hand.
how to store chocolate banana bread
You can store this chocolate banana bread at room temperature for up to three days or in the fridge for up to a week.
If you want to freeze it, wrap the bread tightly in aluminum foil or plastic wrap and place it in a freezer-safe bag. It will keep frozen for up to two months.
Frequently Asked Questions
As everyone’s ovens can differ in temperature, it is best to start checking your bread about 10 minutes before you expect it to be done (1 hour). The bread will be ready to remove from the oven when a toothpick inserted in the center comes out clean.
Once the chocolate banana bread has cooled to room temperature, it should be kept either tightly wrapped in foil or plastic wrap, or in an airtight container to keep it from drying out. If stored tightly wrapped in the fridge, you can extend its life for up to a week.
There are a few reasons why your banana bread might be dense. You didn’t use enough leavening. Make sure you are using the correct amount of baking soda and/or baking powder. Too much or too little can result in a dense loaf of bread. You overmixed the batter. Overmixing the batter can result in a tough loaf of banana bread.
There’s nothing quite like the smell of fresh banana bread baking in the oven, especially when that banana bread is loaded with rich and chocolatey goodness! This double chocolate chip banana bread recipe is sure to please everyone, whether they are a fan of bananas or not. It’s moist, delicious, and perfect for a quick snack or dessert.
For more quick breads:
- Cinnamon Chocolate Banana Bread
- Lemon Blueberry Bread
- Chocolate Chip Zucchini Bread
- Chocolate Peanut Butter Banana Bread
- Easy Chocolate Chip Banana Bread
If you’ve tried this healthy-ish feel good Chocolate Banana Bread recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
This Chocolate Banana Bread recipe was originally published on February 19, 2017. It has been updated slightly and now includes step-by-step photos.
Double Chocolate Banana Bread
Ingredients
- 1 ½ cup all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- 3 large bananas mashed
- ½ cup greek yogurt
- ½ cup packed light brown sugar packed
- 1 teaspoon vanilla extract
- ½ cup chocolate chips
Instructions
- Preheat oven to 350°F and line a loaf pan with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
- In another large bowl beat the eggs with a hand mixer. Add the mashed bananas, Greek yogurt, sugar and vanilla extract and beat until combined.
- Transfer the dry ingredients on top of the wet ingredients and mix until no streaks remain. Fold in the chocolate chips.
- Pour the batter into the prepared pan and bake for 50-55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. If necessary, tent the pan with foil after 40 minutes of baking to prevent the top from browning too much.
- Remove from the oven and allow the bread to cool completely in the pan set on a wire rack before slicing.
Notes
- Instead of Greek yogurt, you can use sour cream, butter, or any neutral oils like vegetable oil or coconut oil.
- Instead of light brown sugar, you can use maple syrup or honey.
- Instead of all purpose flour, you can use whole wheat white flour.
- To make this gluten-free, use an all-purpose 1:1 gluten-free flour mix. Do not substitute only almond flour or only coconut flour.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
This is almost my recipe for chocolate banana bread but minus the butter. So I added a bit more salt to balance the cocoa. Cut back cocoa to 1/4 cup. I add 1/2 cup sour cream. Also, baking on the middle rack helps with the top getting over baked. I needed to baked for about an hour 10 minutes. It’s a nice healthier version for sure
So glad you liked it! Thank you for the helpful tips and suggestions!
Can I use whole milk plain yogurt?
Instead of Greek yogurt, you can use sour cream, butter, or any neutral oils like vegetable oil or coconut oil.
Yum!
So. I completely thought this was a flop, I thought my good run of fgf recipes was done, mine didn’t resemble a batter, it resembled cookie dough and I panicked, however, I cooked it for the time suggested and it’s delicious. I didn’t have Greek yoghurt so used coconut oil. Uk 🇬🇧
So glad you trusted the process and enjoyed!
I doubted my measurements not your recipe, it’s so yummy, thanks again
Loved how moist this was! A yummy healthy treat for everyone:)
So glad you enjoyed! Yay!!
Can i leave out the agave? 3 bananas is sweet enough for me. Or will it ruin the recipe?
You can definitely leave out the agave if the three bananas will be sweet enough.
One of the healthiest desserts I’ve ever had! Love everything about it. Especially with extra strawberries, yum!
Yay! I’m so glad to hear it! Thanks so much for the feedback!
I think that will work, but I’ve never tried it!
Your recipes are just amaziiiiiiing !!! Keep up the good work !
Can you please use “grams (g)” as unity of measurement instead of “cup” cause I’m always confused
Thank yuuuu
Thank you so much! I’m going to try to find a way to add them automatically if possible. I haven’t found a good way to do it yet.
Made this last week and I loved it! It has such a special “texture”… sorry, may not be the best choice of words , hahaha… but I just need to say it’s AWESOME!!! Loved it! I’m obsessed with your recipes! Every single one turns out delicious! Thanks for sharing! ?
Thank you so much Gaby!! SO glad that you enjoyed it!! 🙂
Can I use regular whole wheat flour instead of the pastry flour?
Yes, actually I’ll update the ingredient list to say that. Thank you!