Double Chocolate Banana Bread

Double Chocolate Banana Bread! Banana bread with a chocolaty twist is sure to be a crowd-pleaser! Studded with chocolate chips, this quick and easy bread might become a reason to let bananas go overripe on purpose!

Note: This recipe was originally posted on May 10, 2013 and updated on April 29, 2020. 

Who doesn't love banana bread? From being almost foolproof to promoting less food waste {I'm looking at you, sad bananas!}, banana bread is a quick bake that's hard to beat.

Except maybe if you add CHOCOLATE. That's right. This double chocolate banana bread is just the cure for a sweet tooth craving that cocoa flavor! Not only is the bread base filled with rich cocoa powder, but the bread itself is also studded with your favorite type of chocolate chips -- semi-sweet, dark, or milk, there's no right or wrong choice!

Ingredients for Double Chocolate Banana Bread

• All-purpose flour {although you can sub out gluten-free one-to-one flour if desired}
• Cocoa powder {I used to make this with dark chocolate cocoa powder and it was fantastic}
• Baking powder
• Baking soda
• Salt
• Ripe bananas {duh}
• Eggs
• Granulated sugar
• Coconut oil {in liquid form} or vegetable oil
• Greek yogurt
• Chocolate chips

Tips for Baking Banana Bread

I shared my favorite tips for baking quick breads like banana bread in this post for Banana Coconut Bread with Lime Glaze, but here are a few more handy tips that might help while making this recipe:

1. Spray or grease only the bottom of the pan. I know that sounds a little strange, but have you ever made a quick bread that had crispy, high outer edges? Oiling the sides of a pan can contribute to this issue because the batter has nothing to "cling" to on the sides if the sides of the pan are greased. Even if the bread sticks on the sides a bit, a butter knife can help you release the edges and the greased bottom should allow the bread to slide right out. Regardless of how it looks, it will most likely still be delicious, but if you want a "perfect" loaf, then keep the greasing to the bottom of the pan.
2. Avoid over-baking. Because of the high moisture content of many quick breads, the outside often starts to deeply brown before the inside is anywhere near done. In chocolate banana bread, it'll be hard to tell if the bread is over-browning. To be safe, simply tent the loaf  {just lay it on top lightly, no need to crimp the edges} with a sheet of foil ½ to ¾ of the way through the baking time. This will allow the inside to continue to bake through without creating an unpleasantly hard outside.
3. On the same note, be mindful of the pan you choose to bake with as glass or dark colored pans tend to absorb more heat. If you're using a glass or dark colored loaf pan, reduce the oven temperature by 25 degrees and keep an eye on the bake time.

Variations on this Recipe

There are tons of ways to add a little pizzazz to this delicious loaf! Give these versions a try:

• Chocolate-Orange Banana Bread. Add the zest of one orange to the batter before baking.
• Chocolate-Walnut Banana Bread. Add ¾ cups chopped walnuts in addition to the chocolate chips.
• Chocolate-Peanut Butter Banana Bread. Add ½ cup peanut butter chips in addition to the chocolate chips. Swirl 2 tablespoons of peanut butter into the top before baking.
• Chocolate-Hazelnut Banana Bread. Add ¾ cups chopped hazelnuts to the batter. Swirl 2 tablespoons of chocolate hazelnut spread into the top before baking.
• Chocolate-Raspberry Banana Bread. Swirl ¼ cup of raspberry jam into the top before baking. {Jam will scorch quickly so keep an eye on it and be sure to cover the bread about half way through baking.}

More Banana Bread Recipes

Don't stop at this loaf! Keep the banana goodness going and try out some of these other spectacular banana bread recipes!

{Gluten-Free!} Almond Butter Swirl Banana Bread Squares

Banana Blueberry Muffins

Eggless Banana Bread

The Best Sour Cream Banana Bread

Original Photos & Content from 2013: 

There are lots of things you can inherit from your mother: Physical characteristics, personality traits, and habits. In my case, my mom passed down her love of organization and order... her strong work ethic... her unfailing resolve {ahem... hard-headedness}... and most of all, her sweet tooth.

My mom has always LOVED chocolate. It's kind of her thing. As a child, my broad understanding of her as a person was that she was fun and caring, that she loved books and reading, and that you didn't mess with her chocolate. {Or ice cream, for that matter.}

She shared her appreciation for Mint Chocolate Chip Ice Cream and gourmet hot chocolate with my sisters and me, and inadvertently turned me into the baker I am today; you can blame her for the abundance of sweet treats I feel the need to share on this blog.

Anyway, some mom's feel honored when they're given a trip to the spa on their special day. Some feel like a queen when they're showered in jewelry or bouquets of pretty flowers. But my mom? The way to show my mom you love her is in the form of chocolatey goodness. That's when you really see her eyes light up.

So, when choosing a Brunch Week recipe to say, "I love you, Mom", it became clear that Eggs Benedict and French Toast wasn't going to cut it. But this Dark Chocolate-Orange & Walnut Banana Bread just might.

One of my mom's favorite flavor combos is chocolate and orange... another thing she happened to pass down to me. Adding a complex twist to plain banana bread, this recipe combines the two flavors in a rich, orange-scented delight. California Walnuts studded throughout the bread give a it little crunch, and chocolate chips create pockets of melty sweetness throughout. This easy to make quick bread comes together quickly in a brunch treat that's almost more dessert than brunch.

And that's just the way Mom likes it.

Happy Mother's Day to all of you, and especially to the woman who honed my palate when it comes to sweet treats... my Mom