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Sliced chocolate banana bread on a wooden board with chocolate chips

Decadent Double Chocolate Banana Bread

Decadent Double Chocolate Banana Bread, fudgy, and irresistibly chocolatey, this banana loaf is perfect for cozy mornings or a sweet snack.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 15 minutes
Servings: 3
Course: Breakfast, Snack
Cuisine: American, Bakery
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 and ¼ cups 156g all-purpose flour (spooned and leveled for even measurement)
  • ½ cup 41g natural unsweetened cocoa powder not Dutch-processed adds deep chocolate flavor
  • 1 teaspoon baking soda leavening agent for light texture
  • ½ teaspoon salt enhances flavor
  • ¾ cup 135g semi-sweet chocolate chips plus extra 2 Tbsp/22g for topping for chocolate bursts
  • ½ cup 113g unsalted butter softened to room temperature for creaming
  • ¾ cup 150g granulated sugar sweetens and tenderizes
  • 2 large eggs room temperature helps emulsify batter
  • ¼ cup 60g plain yogurt or sour cream room temperature adds moisture and slight tang
  • 1 and ½ cups 345g mashed ripe bananas (about 4 medium bananas ensures natural sweetness)
  • 1 teaspoon pure vanilla extract adds aromatic depth
  • 2 tablespoons 30ml hot water loosens batter slightly for mixing

Method
 

  1. Preheat your oven to 350°F (177°C) and lightly grease a 9×5-inch loaf pan.
  2. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined. Fold in ¾ cup (135g) chocolate chips.
  3. Using a stand or hand mixer with a paddle attachment, cream the butter and sugar together on high speed until smooth and fluffy, about 3 minutes.
  4. With the mixer on medium, add the eggs one at a time, beating well after each addition. Then mix in the yogurt, mashed bananas, and vanilla extract until fully incorporated.
  5. Gradually add the dry ingredients and hot water, mixing on low speed until just combined. Do not overmix; the batter should be thick.
  6. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining chocolate chips evenly over the center.
  7. Bake for 60–65 minutes, loosely covering with aluminum foil halfway through if the top browns too quickly. Check doneness by inserting a toothpick in the center—it should come out with a few moist crumbs.
  8. Remove the loaf from the oven and let it cool in the pan on a wire rack for 1 to 2 hours before slicing and serving.
  9. Store at room temperature for up to 5 days or refrigerate for up to 1 week. Flavors are best on day 2 after resting.

Nutrition

Serving: 1 servingCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 180mgPotassium: 250mgFiber: 4gSugar: 25gVitamin A: 400IUVitamin C: 3mgCalcium: 40mgIron: 2mg

Notes

This chocolate banana loaf is pure comfort in every slice! Perfect for cozy mornings, afternoon treats, or gifting to loved ones. Store properly to let the flavors develop for maximum indulgence.

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