Double Chocolate Banana Bread

By Sarah On September 19, 2014 | Updated: September 18, 2025

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!

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