The best Double Chocolate Banana Bread! This delicious bread is moist and tender with the perfect balance of banana and chocolate flavors. Not only does it taste incredible, this banana bread is also gluten free and made with just a few simple ingredients. You’ll love it!
We all know and love banana bread but, I have to admit, there is just something special about double chocolate banana bread. It’s like a brownie and banana bread had a baby and I mean…what could be better?!
This delicious and moist double chocolate banana bread is made with a few simple ingredients (you probably already have them all!) and only takes a few minutes to whip up and get in the oven. It’s loaded with cocoa powder and chocolate chips, and it has the perfect balance of sweet but not too sweet.
Enjoy a slice of this homemade bread warm, fresh out of the oven, or make a loaf to freeze and reheat at a later date. It’s perfect as a treat or quick snack. I know you will love this recipe!
Bananas: be sure to choose sweet ripe bananas for this recipe! You’ll need three to four ripe bananas plus one more for the top of the banana bread.
Eggs: you’ll need two large eggs to make this banana bread recipe.
Dark Brown Sugar: this adds the perfect touch of sweetness.
Vanilla Extract: you literally cannot have banana bread without vanilla extract, ok?
Melted Butter: I love the rich flavor that melted butter gives this bread. However, I include some substitutions below if you need them!
Cinnamon: the touch of ground cinnamon works well with both the banana and chocolate flavors in this bread.
Flour: this recipe calls for regular all-purpose. If you need a gluten free substitution I’ve included that below.
Cocoa Powder: this adds the most delicious rich chocolate flavor to banana bread.
Baking Soda: you’ll need a bit of baking soda to work as a leavening agent and give the bread some lift.
Mini Chocolate Chips: because the bread is already rich in chocolate flavor, I like to use mini chocolate chips instead larger standard sized chocolate chips.
Ingredient Variations
Butter – need to keep this recipe dairy free? swap the butter melted coconut oil or unsweetened plain apple sauce.
Flour – you can swap the all-purpose flour for a 1:1 gluten free all purpose flour such as Cup 4 Cup gluten free flour. Substituting almond flour or coconut flour for all purpose flour in this recipe will not work.
Brown Sugar – if you prefer you can swap the brown sugar for coconut sugar. I don’t recommend using a liquid sweetener in place of the brown sugar in this recipe. Something like honey or maple syrup will change the texture of the bread.
Mix-Ins – if you prefer, you can leave out the dark chocolate chips altogether, swap them for milk chocolate, or add in some chopped nuts like walnuts or chopped pecans.
Step One: Mash those bananas! You want them to be a liquified as possible.
Step Two: Add the melted butter, mashed banana, vanilla extract, brown sugar, and eggs to a large mixing bowl. Stir until all of the ingredients are well combined.
Step Three: Next, add the gluten-free flour, cocoa powder, baking soda, and cinnamon to the mixing bowl. Stir until everything is well combined and the batter is well mixed.
Step Four: Now, fold in your mini dark chocolate chips. You could also use dark chocolate chunks or regular sized chips if you prefer.
Step Five: Transfer the batter to a loaf pan that has been lined with parchment paper. You can bake the loaf as is or, if you prefer, sprinkle on a few extra chocolate chips. You can also slice a banana in half and press it into the top of the bread, like I have done in the picture below.
Step Six: Bake the banana bread at 350 degrees for sixty to seventy minutes or until a skewer inserted into the center of the bread comes out clean. Let the bread cool slightly before transferring it to a wire rack to slice.
Tips and Tricks for the Best Chocolate Banana Bread
Use overripe bananas for the best results. Overripe bananas are the sweetest, easiest to mash, and the best to use for baking. Let your bananas ripen on the counter until they have plenty of brown spots on them before using.
I have found that the easiest way to mash bananas is with a potato masher!
This recipe calls for half a teaspoon of cinnamon but feel free to add up to a tablespoon of if you really love the flavor.
Feel free to add in walnuts or other chopped nuts if you like!
I like to turn the bread halfway through cooking to ensure that it cooks evenly.
You can insert a wooden skewer into the center of the bread to check on its doneness. Once it comes out clean the bread should be done.
To ensure that your bread does not stick, line the loaf pan with parchment paper. This will make it very easy to remove the bread from the loaf once it has cooled.
I love to reheat heat a slice of banana bread in the oven. The bread becomes just a little toasted and delicious!
How to Store
You can store your bread on the counter, tightly wrapped, for 3-4 days. If you need it to keep for a bit longer, I recommend storing the bread in an air-tight container in the fridge for up to a week.
Can I Freeze Banana Bread?
Yes! You can either freeze the entire loaf of bread or slice it before freezing. I recommend slicing the bread before freezing unless you know you are going to serve and eat the entire loaf at one time.
To freeze the bread, wrap it tightly in plastic wrap and place the wrapped bread in a freezer safe storage bag. When you are ready to eat, remove a slice of bread, or the entire loaf, from the freezer and let it thaw on the counter top.
I hope you give this Double Chocolate Banana Bread a try! It’s easy to make and delicious! If you do give this recipe a try, let me know!
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1/2 cup mini dark chocolate chips (plus more for the top)
Method
In a large mixing bowl add the melted butter, mashed banana, dark brown sugar, eggs, and vanilla extract. Stir until well combined.
Next, add the gluten free flour, cocoa powder, baking soda, cinnamon, and salt to the bowl. Stir until well combined.
Transfer the batter to a prepared 9×5 loaf pan. If you would like, sprinkle extra chocolate chips on top of the bread or press a sliced banana into the top.
Bake the banana bread at 350 degrees for 60-70 minutes or until a toothpick inserted into the center comes out clean.
Let the bread cool slightly before removing it from the pan and onto a wire rack for slicing. Enjoy!
One word for this banana bread: divine. It’s rich and chocolatey in all the right ways with a light texture that keeps it from being too much. Pair it with a cup of coffee and you have yourself a match made in heaven.
I saw Ashlea’s post on insta with the photo of this banana bread and happened to have overripe bananas on the counter and couldn’t resist trying the recipe! It was super moist and delicious! I only had regular sized chocolate chips and wish I added a little bit more. I liked this even more than standard banana bread and will keep in my rotation whenever I have overripe bananas again!
This recipe is INSANE. Firstly, it came together super easily with ingredients that one would pretty typically have on hand. Secondly, it made my house smell INCREDIBLE while it baked. Thirdly, it’s freaking delicious. I used regular flour and added some chopped raspberries that were about to go bad; it is *chef’s kiss*. This recipe is worth letting your bananas get a little questionable on the counter for. I will have to make another batch so I can share with loved ones, because this loaf is all mine. Thanks Ashlea!
This bread is SO good! I was looking for a new use for my very ripe banana (the other recipe I used was getting old!) and this recipe is just perfect! It comes together very easy and the flavor is excellent! Make this ASAP!
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One word for this banana bread: divine. It’s rich and chocolatey in all the right ways with a light texture that keeps it from being too much. Pair it with a cup of coffee and you have yourself a match made in heaven.
★★★★★
I saw Ashlea’s post on insta with the photo of this banana bread and happened to have overripe bananas on the counter and couldn’t resist trying the recipe! It was super moist and delicious! I only had regular sized chocolate chips and wish I added a little bit more. I liked this even more than standard banana bread and will keep in my rotation whenever I have overripe bananas again!
★★★★★
so happy you loved the recipe, Leandra!!
This recipe is INSANE. Firstly, it came together super easily with ingredients that one would pretty typically have on hand. Secondly, it made my house smell INCREDIBLE while it baked. Thirdly, it’s freaking delicious. I used regular flour and added some chopped raspberries that were about to go bad; it is *chef’s kiss*. This recipe is worth letting your bananas get a little questionable on the counter for. I will have to make another batch so I can share with loved ones, because this loaf is all mine. Thanks Ashlea!
★★★★★
My house smells so good right now. This is a wonderful recipe
★★★★★
Yay! I hope you loved it! Thanks for taking the time to leave a review, Kaydence!
Such a good recipe! We gobbled it up in just a day – the perfect blend of a light cake with a rich hit of chocolate from the cocoa powder.
I didn’t have enough butter on hand so replaced half with unsweetened applesauce and it worked perfectly. Thank you!
★★★★★
This was amazing!! I made it as muffins instead of a loaf and substituted 1/2 c honey for the sugar. Definitely a new favorite muffin recipe!
★★★★★
This bread is SO good! I was looking for a new use for my very ripe banana (the other recipe I used was getting old!) and this recipe is just perfect! It comes together very easy and the flavor is excellent! Make this ASAP!
★★★★★
I’m so glad you liked it, Lindsay! Thank you for taking the time to leave a review!