Published: August 25, 2026

This Double Chocolate Banana Bread is rich, chocolatey and slightly fudgy in the center. It's incredibly moist and indulgent, with plenty of chocolate flavor in every bite. Perfect for when you're craving something cozy, chocolatey and seriously delicious.

WHY YOU’LL LOVE THIS RECIPE

🤎Rich and chocolatey - Every bite is packed with deep chocolate flavor, making this banana bread perfect for any chocolate lover.

🤎Soft and moist - The bananas help create an incredibly soft and moist texture that stays tender for days.

🤎Slightly fudgy center - The middle has that deliciously fudgy texture that makes this banana bread extra indulgent.

🤎Double the chocolate - With chocolate in the batter and chocolate throughout, there's plenty of chocolate in every bite.

🤎A great way to use ripe bananas - Have a few overripe bananas sitting on your counter? This is the perfect excuse to turn them into something delicious.

🤎Easy to make - This recipe comes together simply without any complicated techniques or special equipment.

Tools

Mixing bowls
Kitchen scale
Whisk
Spatula
10x20 cm loaf pan

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Notes, Tips & Tricks

→ Use a kitchen scale - For the most accurate and consistent results, I highly recommend using a kitchen scale for this recipe.

→ Do not overbake the banana bread - The key to keeping this banana bread soft, moist and slightly fudgy is to avoid overbaking it. When you insert a toothpick into the center, it should come out with a few moist crumbs rather than completely clean and dry. The banana bread will continue to bake slightly from the residual heat as it cools, so don't worry if the center still looks a little moist when you take it out of the oven.

→ Do not overmix once you add the flour - Once the flour and other dry ingredients are added, mix the batter just until everything is combined. Overmixing can develop too much gluten, which can result in a cakey, chewy or tough banana bread instead of the soft and slightly fudgy texture we're looking for.

→ Let the melted butter cool completely - Make sure your melted butter has cooled completely before adding it to the batter. If the butter is still hot or very warm, it can affect the temperature of the batter and may partially cook the eggs when combined.

→ Use extra-ripe bananas - The riper your bananas, the better! Look for bananas with plenty of brown spots, as they are naturally sweeter, softer and more flavorful.

→ Cover the banana bread around the 45-minute mark - This banana bread needs around 65 minutes to bake, but the top can become quite dark before the center is fully cooked. Around the 45-minute mark, loosely cover the loaf with aluminum foil to protect the top from browning too much or burning while allowing the center to continue baking.

→ Store it properly - Once completely cooled, wrap the banana bread tightly in plastic wrap and store it at room temperature for up to 4 days. While it will stay delicious for several days, I personally think it's best enjoyed within the first 2 days when the texture is at its softest and freshest.

→ Serve it warm or cold - This banana bread is delicious both ways. For a simple serving option, warm up a slice and spread it with butter, then finish it with a little flaky sea salt. You can also enjoy it cold straight from the counter. If you're a serious chocolate lover, drizzle some chocolate ganache over the top for an extra rich and indulgent finish.

Ingredients You Will Need For This Recipe

Ripe bananas: The main source of natural sweetness and moisture in the banana bread. Using very ripe, spotty bananas gives the loaf a deeper banana flavor and helps create that soft, moist, slightly fudgy texture. Make sure you measure the bananas after peeling, as the amount can vary depending on their size.
Dark brown sugar: Adds sweetness while also bringing a deeper, caramel-like flavor to the banana bread. Light brown sugar can also be used if that’s what you have at home.
Granulated sugar: Caster sugar also works.
Large eggs: Provide structure, richness, and moisture while helping bind the ingredients together.
Vanilla extract: Vanilla bean paste can be used instead.
Unsalted butter: Salted butter can be used, but reduce the added salt slightly.
Full-fat plain yogurt: Helps create an incredibly soft and moist crumb while adding a slight tang that balances the sweetness and richness of the chocolate. Greek yogurt or sour cream can be used.
All-purpose flour: Provides the structure needed for the banana bread.
Dutch-processed cocoa powder: Gives the banana bread its deep chocolate color and smooth, rich chocolate flavor.
Salt: Enhances the chocolate and banana flavors while balancing the sweetness of the sugars. Fine sea salt or regular table salt can be used.
Baking powder & baking soda: Work together to help the banana bread rise and create a soft, tender texture.
Milk chocolate chips: Add creamy, sweet pockets of melted chocolate throughout the loaf.
Semi-sweet chocolate chips: Add a deeper chocolate flavor without making the banana bread overly sweet.

Step By Step Instructions With Photos

1. Preheat the oven to 180°C and line a 10x20 cm loaf tin with parchment paper. Set aside.

2. In medium sized bowl, combine the flour, baking powder, baking soda, salt and cocoa powder. Set aside.

3. In another bowl, mash the bananas, then mix them with the brown sugar and granulated sugar.

4. Add the eggs, melted butter, vanilla extract and yogurt. Mix until everything is fully combined.

5. Next, add the dry ingredients and gently fold everything together until just combined.

6. Lastly, fold in the chocolate chips.

7. Transfer the batter into your prepared loaf tin and top with more chocolate chips.

8. Bake in the preheated oven for about 65 minutes. You can cover it with foil around the 45-50 minute mark to prevent the top from getting too brown.

9. Once ready, take it out of the oven and let it cool in the tin for about 15 minutes.

10. Then transfer it to a wire rack and let it cool for another 10-15 minutes before slicing.

11. Enjoy!

Yield: One Loaf

Author: Angie