Double Chocolate Banana Bread is a rich, moist, and deeply flavored twist on classic banana bread. It is a wonderful way to use very ripe bananas, including bananas that have been stored in the freezer and thawed before baking. The natural sweetness and soft texture of the bananas blend beautifully with cocoa powder and melted bittersweet chocolate, creating a loaf that feels comforting, homemade, and just indulgent enough.
This chocolate banana bread is especially good when you want a simple baked treat that tastes like dessert but still has the familiar warmth of traditional banana bread. The batter comes together easily with everyday ingredients, and the only extra step is melting the bittersweet chocolate. That small step is worth it because it gives the loaf a deeper chocolate flavor and a tender, moist crumb.
As it bakes, the kitchen fills with the aroma of bananas, cocoa, and warm chocolate. Once cooled, a light dusting of powdered sugar makes the loaf look pretty and finished without adding too much sweetness. Serve it as an afternoon snack, a lunchbox treat, a casual dessert, or a cozy slice with coffee or milk. It is a delicious homemade banana bread recipe for chocolate lovers and a great choice when you want to turn overripe bananas into something special.
Double Chocolate Banana Bread
Ingredients:
- 2 cups flour
- ¾ cup white sugar
- ¼ cup cocoa powder
- 1 ½ tsp baking powder
- 1 tsp kosher salt
- ½ cup unsalted butter, softened
- 4 oz bittersweet chocolate, melted
- 2 large eggs, room temperature
- 3 very ripe bananas, thawed if frozen
- 1 tsp vanilla extract
- Powdered sugar, for dusting the cooled loaf
How to Make Double Chocolate Banana Bread
Preheat the oven to 350°F. Coat a loaf pan with cooking spray so the bread releases easily after baking.
Place a small amount of water in a pot and warm it over medium heat. Set a heat-safe glass bowl over the pot to create a simple double boiler, making sure the bowl does not sit directly in the water. Add the bittersweet chocolate pieces and stir often until the chocolate is just melted and smooth. Remove the bowl from the heat and set the melted chocolate aside to cool slightly.
In a large bowl, whisk together the flour, white sugar, cocoa powder, baking powder, and kosher salt. Mixing the dry ingredients first helps distribute the cocoa and leavening evenly throughout the batter.
In a separate bowl, beat the softened butter with a hand mixer or stand mixer until smooth. Beat in the melted chocolate, then add the eggs, ripe bananas, and vanilla extract. Continue mixing until the bananas are mostly blended into the mixture. A few small banana pieces are fine and will add moisture and flavor to the finished loaf.
Add the dry ingredients to the wet ingredients and stir gently until just combined. Do not overmix the batter, because overmixing can make banana bread dense instead of soft and tender.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a tester inserted into the center of the bread comes out almost clean. Because this is a moist chocolate banana bread, a few soft crumbs on the tester are fine, but there should not be wet batter.
Remove the loaf pan from the oven and allow the bread to cool in the pan for at least 15 minutes. Carefully remove the loaf from the pan and place it on a wire cooling rack. Let it cool completely before adding the powdered sugar. Once cooled, dust the top lightly with powdered sugar, slice, and serve.
This Double Chocolate Banana Bread is best enjoyed once it has had time to cool and set. The chocolate flavor becomes rich and balanced, while the bananas keep every slice moist. It is a satisfying recipe for anyone who loves homemade banana bread with a deep chocolate flavor.
Double Chocolate Banana Bread
Equipment
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Loaf pan
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Hand mixer or stand mixer
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Wire cooling rack
Ingredients
- 2 cups flour
- ¾ cup white sugar
- ¼ cup cocoa powder
- 1½ tsp baking powder
- 1 tsp kosher salt
- ½ cup unsalted butter, softened
- 4 oz bittersweet chocolate, melted
- 2 large eggs, room temperature
- 3 very ripe bananas, thawed if frozen
- 1 tsp vanilla extract
- Powdered sugar, for dusting
Instructions
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Preheat the oven to 350°F. Coat a loaf pan with cooking spray.
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Melt the bittersweet chocolate in a heat-safe bowl set over a pot of gently heated water. Stir until smooth, then remove from the heat and set aside.
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In a large bowl, mix the flour, sugar, cocoa powder, baking powder, and salt.
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Beat the softened butter, then mix in the melted chocolate, eggs, bananas, and vanilla extract.
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Stir the dry ingredients into the wet ingredients until just combined. Do not overmix.
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Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a tester inserted into the center comes out almost clean.
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Cool the bread in the pan for at least 15 minutes, then transfer it to a wire cooling rack to cool completely.
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Dust the cooled loaf with powdered sugar, slice, and serve.