Double Chocolate Chip Banana Bread


Total Time:

1 hour 10 minutes



Double Chocolate Chip Banana Bread!! Get ready – you guys are going to be obsessed.

Double Chocolate Chip Banana Bread from (@whatsgabycookin)

We’ve been baking a LOT these days so let’s get down to business shall we. This double chocolate chip banana bread is fantastic. It’s made in 1 bowl, so super quick and easy. It’s moist and chocolate-y and works for breakfast, snacks and dessert. And it’s obviously stuffed with plenty of chocolate chips because that’s the only smart way to eat banana bread. Then it’s just into a loaf pan and into the oven for about an hour and voila! Easy right? It’s genius if you ask me. 

It’s worth noting here (although it’s noted in the recipe) that it’s best to use SUPER ripe bananas for this recipe. So ripe that there are black spots all over the usually yellow banana peels. That means the bananas are going to be sweet and mushy and easy to incorporate into the banana bread.

If you don’t have overly ripe bananas, but you do have yellow bananas on hand, I like to pop them into the freezer for a day to turn them brown. Then just take them out, thaw them out and use for the banana bread as needed!

Double Chocolate Chip Banana Bread from (@whatsgabycookin)

Double Chocolate Chip Banana Bread

Super moist Double Chocolate Chip Banana Bread that makes for the best breakfast, snack, lunch or dessert
5 from 14 votes
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Breakfast
Cuisine American
Servings 8 people


  • 4 overripe bananas I like to stick ripe bananas in the freezer and then let them thaw before making banana bread so I always have overripe bananas on hand
  • 1/2 cup unsalted butter, melted
  • 3/4 cup white sugar
  • 1 large egg
  • 1 teaspoon chocolate extract, vanilla extract works too
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup cocoa powder
  • 1 cup semi-sweet chocolate chips


  • Preheat oven to 350°F.
  • Spray a 9×5-inch loaf pan with a nonstick baking spray.
  • In a large stand mixer, combine the butter and sugar and whip for 2 minutes until combined. Add the egg, scraping down the sides of the bowl to make sure everything is evenly combined. Add the extract and the bananas and mix for 30 seconds. The batter will look a little curdled, this is normal.
  • Add the flour, cocoa powder, baking soda and salt and mix for a few seconds until the flour is evenly combines. Add the chocolate chips and give it all a quick stir.
  • Pour into the prepared loaf pan and bake for 55 to 65 minutes. Let cool for at least 30 minutes before running a knife around the perimeter of the loaf pan and inverting the banana bread and transferring the loaf onto a cooling rack. Slice and serve as needed.

Photo by Matt Armendariz / Food Styling by Marian Cooper Cains / Recipe from What’s Gaby Cooking

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Recipe Rating


  1. sher

    there was no giveaway ;listed anywhere except in the title of the email for today!

    • Gaby

      haven’t tried it but keep us posted if it works!

  2. sher

    Double Chocolate Chip Banana Bread and a MAJOR $1000 All-Clad giveaway!! Get ready – you guys are going to be obsessed. […]

    What did I miss?

  3. Sarah Lang

    5 stars
    This is This is one of my kids favorite breads. Always a hit!

    • Gaby

      can’t say for sure that it will work – I haven’t tested it with coconut flour

    • Kathy

      Please let us know if coconut flour works. It’s the only type available near me. Haven’t been able to find regular flour in weeks! Thx!

    • Gaby

      I haven’t tried it so I can’t say for sure but I’m working on finding an online resource where we can order flour!! Stay tuned! Will announce on my podcast as soon as we figure it out!

  4. Sonia Thacher

    I don’t have a stand mixer–can I try making this anyway?

  5. Erin

    5 stars
    This was Amazing! So easy, moist and absolutely perfect. Will make again and again.❤❤

  6. Kelsey

    5 stars
    Omg I NEED to make this!! Would a Bundt pan work if I don’t have a loaf pan? Or could I make it in an 8x8in square pan?

    • Gaby

      yes it’ll work the baking time just might differ so keep your eyes on it!

  7. Haleh

    I don’t usually post after I try recipes, but this one is the exception!! It is so moist and chocolatey! My daughter is gluten free so I subbed in the same amount of GF flour and it was yummy….didn’t affect the texture or taste!! The whole family loves this and I’ve made it 3 times already!! Plus I cut the sugar back alittle and it still was delicious!! Thank you for such a wonderful recipe

  8. L

    5 stars
    Oh my gosh, this is soooo good! I usually suck at baking, but was able to make this without any issues. I substituted gluten-free all purpose flour, enjoy life mini chocolate chips, and some apple sauce since I only had 3 overripe bananas on hand. Turned out great!

  9. RK

    5 stars
    Sooooo so good! The chocolate comes through so well with the subtle (delicious) taste of banana. My whole family absolutely loved it!

  10. Zita Berger

    If I don’t have cocoa powder can I make it without it? Do I need to increase the flour? Sorry if this was already asked and answered (tried paging through the comments already)

  11. Vena

    5 stars
    “Obsessed” is the right word, Gaby!! Made this for the first time today and WOW. I will never go back to plain banana bread again!

  12. Jennifer Melroy

    Don’t faint but I have a kid that doesn’t eat chocolate. Just leave out the chips & use the vanilla extract = reg banana bread?

    • Jennifer Melroy

      Whoops, maybe I missed the cocoa powder in the directions… Maybe I’ll just search here for some reg banana bread.

  13. nancy hatfield

    5 stars
    After making and devouring two loaves of your chocolate chocolate chip zucchini bread, I figured I would try out this recipe as I had 4 very ripe bananas. I was out of butter, but substituted @sciabicasoliveoil and it came out perfect!! Thanks for all of your great recipes!
    And congrats on the baby❤️

  14. Tasha

    5 stars
    Having made this recipe at least 7 times, I can confidently say that the recipe needs about an additional 1/4 cup of flour to create a less wet product, although it’s amazing either way. The original feels like it’s a bit undercooked (even though it isn’t). My astrophysicist friend from Paris insists this is THE BEST desert he’s ever had, which um, as a foodie Parisian, is kind of a big deal.

  15. Dr.Jon

    5 stars
    Love this recipe. Initially, made it with vanilla extract and it was good. But, chocolate extract really brings out the chocolate flavor. Had to get the chocolate extract online. But, now that I have that ingredient I almost always have what I need at home to make it on a whim. Last time I added about 1/2 cup of chopped walnuts and that was great too! Definitely My go to recipe for double chocolate banana bread.

  16. Sandra

    I made this and it was a disaster. Had to throw it away. I don’t know what happened. It looked great when I took it out but then fell. Was totally gummy inside. I followed the directions exactly. I did use frozen bananas. Could this be the reason?

  17. Mary Ann Scanlon

    I have made this recipe so many times! My family is obsessed with it and now I am NOT obsessed when the bananas linger to long on the counter. I pop them in the freezer and I am ready to go the next time we need a simple and delicious treat.