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:

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today

Double Chocolate Banana Bread

Author: Gaby Dalkin
4.9 from 54 votes
Super moist Double Chocolate Banana Bread that makes for the best breakfast, snack, lunch or dessert
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
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
  • ½ cup unsalted butter, melted
  • ¾ cup white sugar
  • 1 large egg
  • 1 teaspoon chocolate extract, vanilla extract works too
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ 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
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

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


  1. 5 stars
    We love this recipe! I make it anytime I’m asked to bring a dessert anywhere. I am a terrible baker (Really- I can’t even make chocolate chip cookies) and this recipe is fool-proof. I always get compliments on it!

  2. 5 stars
    The detailed instructions and beautiful accompanying photos make me feel confident that I can recreate this dish at home. I can't wait to try it out for myself! Thank you for sharing this fantastic recipe.

  3. 5 stars
    OMG. Divided the batter into a 12-muffin tin, baked for 25 minutes, cooled for 30 minutes, they are PERFECT. Also used Bob’s Red Mill 1:1 swap GF flour and would not be able to tell the difference. Can’t wait to share with my family!

  4. 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!

  5. 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!

  6. 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:-)

  7. 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:)

  8. 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.

  9. 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?

  10. 5 stars
    Oh. My. God. This is phenomenal! Very chocolatey yet I can still appreciate the beautiful banana flavors underneath. Yum to the max!!

  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?

Leave a Reply

Your email address will not be published.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

Recipe Rating