Double Chocolate Banana Bread

Jump to Recipe

Regular Banana Bread is amazing – but Double Chocolate Banana Bread is NEXT LEVEL!! Get ready – you guys are going to be obsessed.

Double Chocolate Banana Bread from (@whatsgabycookin)

We’ve been baking a LOT these days so let’s get down to business shall we. This double chocolate 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. 

Chocolate Banana Bread Ingredients

  • Overripe Bananas 
  • Unsalted Butter
  • White Sugar
  • Egg
  • Chocolate Extract or Vanilla Extract
  • All-Purpose Flour
  • Baking Soda
  • Kosher Salt
  • Cocoa Powder
  • Semi-Sweet Chocolate Chips

How to make Chocolate Banana Bread

Start by preheating your oven to 350°F. Next, spray a 9×5-inch metal loaf pan with a nonstick baking spray.

Then in a large stand mixer, beat the butter and sugar until combined. Add the egg, scraping down the sides of the bowl to make sure everything is evenly incorporated. Add the extract and the bananas and mix for 30 seconds. The batter will look a little curdled, this is normal. Add the dry ingredients: flour, cocoa powder, baking soda and salt. Mix for a few seconds until the flour is evenly combined and stir in the chocolate chips. 

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 Chocolate Banana Bread loaf and transferring the loaf onto a cooling rack. Slice and serve as needed.

Variations and Substitutions

Chocolate Extract – if you can’t find this at the store, vanilla extract will work just as well in this recipe

All-Purpose Flour – if you want to make gluten-free banana bread substitute the all-purpose flour for a gluten-free cup for cup flour substitute. I haven’t tried coconut flour or almond flour with this Chocolate Banana Bread recipe so I can’t say if it will work.

Double Chocolate Banana Bread from (@whatsgabycookin)

Tips & Tricks

It’s worth noting here (although it’s noted in the recipe) that it’s best to use SUPER ripe bananas for this Chocolate Banana Bread 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 batter.

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 and use for Chocolate Banana Bread as needed!


Why is my banana bread so moist?

Make sure you measure your flour out correctly. This recipe was developed by scooping and leveling the flour, so if you spoon and level your flour you’re not going to end up with the right amount.

Can I substitute all-purpose flour with almond flour?

Almond flour is not a 1:1 ratio swap. If you’re looking for gluten-free substitution to all-purpose flour the closest swap is a cup for cup gluten-free flour.

How to store banana bread?

Once your banana bread has completely cooled, store in a container with a fitted lid or one covered tightly with plastic wrap. These containers are my absolute favorite Glass Tupperware containers for storing leftovers. Keep the banana bread in the fridge until you’re ready to reheat the leftovers.

Can you freeze banana bread?

You can 100% freeze banana bread. In fact, I usually make a double batch with this banana bread recipe so I can save a loaf or two in the freezer. When we freeze our banana bread, we usually store tit in a ziplock freezer bag. There have been many times when I will be going through our freezer and come across a loaf that I had forgotten about, and its like the best surprise ever because I know what I will be having for breakfast or dessert for the next couple of days.

How long does banana bread last? 

This is a hard question because we usually eat it so fast that is gone after two days. However if you do not devour it right away, banana bread lasts 4 days on the counter and up to a week when stored in the fridge. If you are going to freeze it then you can save it for about 4 months when stored in a ziplock freezer back or airtight container.

Similar Recipes to Chocolate Banana Bread:

Tools used to make this

Double Chocolate Banana Bread

4.8 from 37 votes
Super moist Double Chocolate Banana Bread that makes for the best breakfast, snack, lunch or dessert
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.


If you like to stash bananas in the freezer to make recipes like this, be sure and peel them first. When frozen, the peels stick to them like crazy.

Nutrition Information

Calories: 436kcal | Carbohydrates: 59g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 55mg | Sodium: 297mg | Potassium: 450mg | Fiber: 6g | Sugar: 34g | Vitamin A: 438IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 3mg

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


  1. What a fun giveaway! I think I would use it to make meatballs and of course all my baking favorites. Fingers crossed, would love to win this!

  2. Wow!!! I’ve never seen anything like this!!! What would I make ? ……. hmmmmm one in each category!!! Love to cook and bake!!! I’d start with that delicious soup! Onto steamed fish with rice!!! All of n the same pit!!! Amazing!! And the delicious banana bread!!! Endless possibilities!!! Thanks for the chance to win one!!!

  3. I would definitely make breads! Every single bread I’ve tried for your blog has been an instant hit! Someone asked if your chocolate chip banana bread was a family family recipe. Wish I could take credit for that! 😉

  4. What IS this sorcery!? I think I’d use use a combo of the soup, slow cooker and blender functions. It would be so nice to come back to a smooth and creamy soup!

  5. As a legally blind professional Baker, I would love to simplify my time in the kitchen with a Prep&Cook of my very own to aid in making pastries and desserts. I’m obsessed with kitchen gadgets that will make my time in the kitchen productive with the aid of advanced technology. Being legally blind and working in the kitchen as a profession can be challenging. But, with the right kitchen tools and appliances, I am able to breeze through recipes as well as create amazing desserts. I’d love the chance at winning one of these beauties for my very own.

  6. I’m a working single guy, I need one! I love banana bread but meatloaf would be the first thing I would try to make..

  7. I would make indian naan bread and a lot lentil soups !! I need this machine in my life it is like a second chef in the kitchen !

  8. I still remember the day my husband brought me home one of the very first food processors. Didn’t know what it was but went to work on figuring it out…still laugh when I recall turning that poor onion almost instantly into water! Quickly found out why the Pulse Switch was such an asset. Lol

  9. Wow! That looks amazing. I’d go with breads – sweet and savory – and probably lots of veggie soups.

  10. Hmm, so many possibilities! I’d really like to try making some soups and also some breads to start with, though. 🙂 Thanks for doing this awesome giveaway. Fingers crossed!

  11. I think I would try rye bread, I think that machine is top notch and your chocolate banana bread looks luscious. I would have to put a batch of that to a test in there.

    1. do you have a little oven thermometer that you can use to see if you oven is running true to temp?

  12. Hi gabby! Love your recipe especially on the choc chip banana bread! Would it be possible to add 4 tsp on milk to this recipe just like the choc chip banana bread recipe?

  13. How much banana in cups do you use. I think my four bananas were a bit too big and my bread is a little too dense. Still tastes amazing!!

  14. wow very nice banana chocolate cake recipe its looking so good and yummy thank you for shearing keep it up.

  15. Gabby! You had a second but for those of us without the machine that got lost after the site updated could you pop that back on here please

  16. 5 stars
    This bread (re: cake with bananas in it) is so delicious! I didn’t have chocolate chips #quarantinelife so I just omitted and it turned out excellent. I also used Bob’s Red Mill 1:1 gluten free flour and it subbed perfectly. This is definitely going to be a repeat recipe.

  17. 5 stars
    Say whaaaat? I didn’t think anything could be better than your banana bread – but this might be it!!!

  18. 5 stars
    Amazingly decadent!! Who doesn’t love a dense chocolate treat!?! I feel the banana makes it more healthy – yay for me!!

  19. 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?

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

    2. 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!

    3. 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!

  20. 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?

  21. 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

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating