Packed with a double dose of rich chocolate and impossibly soft, this double chocolate banana bread will satisfy any chocolate craving!
Let’s get straight the point > chocolate in the form of banana bread for breakfast. It’s pretty much THE way to start the day.
Not only that but DOUBLE the amount of chocolate which means we’ve got a rich chocolate base + gooey chocolate chips studded in every bite.
Breakfast just can’t get any better than this.
The real beauty of this loaf is how easy it is to pull together! I’m talking a minimal ingredient list and only a few minutes to mix up before sending it to the oven for awhile.
And holy cow, don’t even get me started on the amazing chocolate smells that are going to fill your home.
This Banana Bread features…
- A soft and moist texture
- Sweet ripe bananas
- A rich chocolate base with gooey chocolate chips
Making the Banana Bread
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Bananas
- Brown sugar
- Vegetable oil
- Eggs
- Greek yogurt
- Vanilla extract
- All-purpose flour
- Cocoa powder
- Baking soda
- Kosher salt
- Chocolate chips
Tips for Perfect Banana Bread
- Mash bananas well – use a potato masher or a fork to finely mash bananas until only a few very small chunks remain.
- Spoon and level flour – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
- Gently fold batter – overmixing will lead to a dry bread so use a gentle hand when folding batter.
- Use a toothpick to test bread – insert a toothpick in the center of bread. The bread is done when toothpick comes out clean.
- Cool bread completely before cutting – don’t be tempted to cut into the bread while it’s still warm. Allowing the bread to cool will strengthen its structure and make for neat slices.
Recipe Variations
Try these ideas for a different twist on this banana bread.
- Add nuts – fold 1/2 cup toasted chopped pecans or walnuts into the batter.
- Use a different chocolate – try milk, dark, or white chocolate.
- Top with a glaze – try a simple powdered sugar glaze, additional melted chocolate, or caramel sauce.
Storing and Freezing Bread
Allow bread to cool completely, then store in an airtight container at room temperature up to 4 days. For best results, I recommend reheating individual slices before serving.
To freeze bread, allow to cool completely, then wrap well and freeze up to 2 months. Thaw bread completely at room temperature and store up to 4 days.
This bread slices up beautifully, so feel free to wrap up a few slices to take to work, stash in the kids lunchboxes, hide on the top shelf for a midnight snack, ect.
Two slices of this bread though? It’s nonnegotiable.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on with #wholeandheavenlyoven.
More banana bread you need in your life!
Double Chocolate Banana Bread
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Ingredients
- 4 medium ripe bananas, mashed
- 1 cup packed light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/4 cup plain Greek yogurt
- 1-1/2 teaspoons vanilla extract
- 2 cups all-purpose flour (spooned and leveled)
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3/4 cup semisweet chocolate chips
Instructions
- Preheat oven to 350F. Line a 9×5 loaf pan with parchment paper and set aside.
- In a large bowl, whisk mashed bananas, sugar, oil, eggs, yogurt, and vanilla until smooth. In a separate medium bowl, whisk flour, cocoa, baking soda, and salt.
- Add flour mixture and chocolate chips to liquid mixture, gently folding until batter is just combined.
- Spread batter evenly in prepared pan. Optionally, top bread with a halved small banana and additional chocolate chips. Bake banana bread at 350F 55-60 minutes until a toothpick inserted in center comes out clean.
- Cool banana bread completely on a wire cooling rack. Remove bread from pan and cut into slices for serving. Enjoy!
Notes
Nutrition
This post was updated with new recipe adjustments and photos on 9/16/25.
Kristine says
Hi, can i use all purpose flour instead of whole wheat flour?
Sarah says
Yes you can, Kristine! You might have to use a little additional AP flour though. Just make sure the batter is slightly thick!
Como Fazer Linguiça de Frango says
Great recipe. I really want to do it at home. OMG, thank you so much for sharing !!