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. 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!

  2. 5 stars
    Sooooo so good! The chocolate comes through so well with the subtle (delicious) taste of banana. My whole family absolutely loved it!

  3. 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)

  4. 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!

  5. 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?

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

  6. 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❤️

  7. 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.

  8. 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.

  9. 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?

  10. 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.

  11. 5 stars
    I am new at your website and also receiving your emails. I made your recipe yesterday for the Double Chocolate Chip Banana Bread. Loved it and will be making it often. I just have a question for you… why is there no baking powder in your recipe?

  12. 5 stars
    Oh. My. God. This is phenomenal! Very chocolatey yet I can still appreciate the beautiful banana flavors underneath. Yum to the max!!

  13. 5 stars
    My favorite banana bread recipe!! I’ve made multiple times. Always a crowd pleaser when I make it.. but I usually don’t have much extra to share.

    I was thinking about trying with almond flour instead of all purpose flower. Would this work?

  14. 5 stars
    Excellent and easy and delicious. Made as directed used vanilla extract since I don’t have chocolate. My chips were 63% cacao as I tend to buy dark chocolate.

  15. 5 stars
    After saving this recipe for year, finally, I could made this! Very very and very soft and moist cake than I expected. I thought it would be more firm. I couldn’t resist and ate 2 pieces, lol! Thanks for wonderful recipe! I will also try Chocolate chip banana bread mentioned above:)

  16. 5 stars
    This is 2nd time I baked. Brought for gathering and my friends loved, too:)
    This is the best chocolate banana bread!!! Soooooooooooooooooo soft texture!
    I will try chocolate chip banana bread too… Thanks for great recipes, always:-)

  17. 5 stars
    I made this Saturday morning before my kids woke up as a fun weekend treat and let me just tell you I have been sneaking bites all weekend this stuff is so delicious!!! Will absolutely be a staple recipe for us! Thank you so much Gaby!

  18. 5 stars
    I’m eating one right out of the oven and it is delicious!! Hopefully I don’t scarf them all down before my daughter gets a chance to try them. Thank you for yet another yummy recipe!

Leave a Reply

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

Recipe Rating