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A double chocolate banana bread in a metal loaf pan
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5 from 7 votes

Double Chocolate Banana Bread

Deliciously moist and fluffy banana bread that is loaded with chocolate flavour, and stuffed full of chocolate chunks!
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Bread
Cuisine: American
Servings: 10 slices
Calories: 404kcal
Author: Julie Evink


  • 1 c. all-purpose flour
  • 1/2 c. cocoa powder
  • 1 tsp baking soda
  • 3/4 c. brown sugar packed
  • 1/2 tsp salt
  • 1 large egg room temperature
  • 3 large bananas mashed
  • 2 tsp vanilla extract
  • 1/4 c. vegetable oil
  • 1/4 c. butter melted and slightly cooled
  • 1 cup chocolate chips OR chunks 175g


  • Preheat the oven to 350 degrees Grease a 9x5-inch loaf pan, and set aside.
  • Whisk together the flour, cocoa powder, baking soda, brown sugar and salt. Set aside.
  • Whisk together the egg, banana, vanilla, vegetable oil, and butter. Pour the wet ingredients into the dry ingredients, and mix until just combined. The batter will be quite thick. Stir in 3/4 c. chocolate chips or chunks until combined.
  • Pour the batter into the prepared pan and spread out evenly. Top with remaining chocolate chips or chocolate chunks.
  • Bake for 50 - 60 minutes, or until a toothpick inserted into the center comes out clean. Cover loosely with aluminium foil halfway through baking to prevent the bread from browning too much. Leave to cool completely in the pan on a wire rack.
  • Allow to cool completely in the pan on a wire rack before slicing and serving.


Optional Stir-Ins
  • Chopped Peanut Butter Cups
  • White Chocolate Chips
  • Chopped Walnuts
  • Chopped Oreos
You can keep in an airtight container at room temperature or in the fridge for up to 5 days. You can also freeze it for up to 3 months! Whenever I crave a slice or two, I like to warm mine up in the microwave for a few seconds... warm, melt-y chocolate perfection.
Expert Tips!
  • To ripen bananas quickly place bananas in brown paper bag and loosely seal.
  • Brown sugar keeps the butter moist because of the molasses content in it so make sure to use it instead of granulated sugar.
  • Grease and flour your pan.
  • Don't overmix. If you do the bread will be dense and chewy.Fold the wet/dry mixtures together until just combined.
  • Don't over bake the bread. An easy way to test bread for being done is to insert a toothpick into the middle of the loaf. If it comes out clean it's done. Remember if you hit a chocolate chip there will be melted chocolate on the toothpick. Don't let that trick you into thinking it's not done.
  • Cover loosely with aluminium foil halfway through baking if the bread begins to brown to much.
  • Check at the 45-50 minute mark when baking to make sure it doesn't over bake.
  • Let the bread cool completely before slicing it or it will be a crumbly mess. 


Calories: 404kcal | Carbohydrates: 63g | Protein: 7g | Fat: 17g | Saturated Fat: 12g | Cholesterol: 32mg | Sodium: 295mg | Potassium: 362mg | Fiber: 6g | Sugar: 33g | Vitamin A: 235IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 3mg