This post may contain affiliate links, view our disclosure.
If you’ve been looking for the perfect moist chocolate banana bread with chocolate chips, then this is the recipe for you! It’s easy to make, and a great way to transform three overripe bananas into a rich and decadent, yet breakfast-worthy treat.
I absolutely love banana bread. It’s the type of thing that you can slice off for breakfast or to enjoy as a mid-morning or mid-afternoon snack. And it’s nostalgic for me!
Growing up, one of our neighbors was an absolutely phenomenal baker. She made all manner of pastries, including everything from Kołaczki (Polish filled cookies), to Éclair cake, to Almond Puff, and just about anything in between. She really loved to bake and she was amazing at it!
And she always made a fabulous banana bread. Instead of going heavy-handed with the cinnamon, she opted for a whisper of cinnamon and a splash of almond extract along with the vanilla. Oh boy was it good. Sometimes she’d frost it with an almond-scented buttercream too. Over-the-top amazing.
And then she started making a chocolate version. First she just added chocolate chips. Then she a few loaves later she went all-in and made a chocolate chocolate chip banana bread! I came up with this recipe in honor of her. I hope wherever she is, she’s still baking!
Why You’ll Love This Recipe
- It’s easy to whip up. And it’s the perfect bread for those 3 bananas that have been ripening on the countertop for just a little bit too long.
- Chocolate lovers are sure to get their fix! Cocoa powder adds deep chocolate flavor to the batter. Plus this bread is studded with chocolate chips and sprinkled with more chips as soon as it’s out of the oven, so they get all melty and decadent.
- It blurs the lines between breakfast and dessert. And it’s equally great for snacking on!
- You can freeze it as a whole loaf or in slices. I like to thaw it in the fridge overnight and then briefly reheat it in the toaster oven, air fryer, or microwave so the chocolate melts just a touch.
Chocolate Banana Bread with Chocolate Chips Ingredients and Substitutions
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
- Mashed banana – We need 1 1/4 cups mashed banana for this bread, which is about 3 medium bananas.
- Full-fat buttermilk – Buttermilk adds tangy flavor and richness, and helps make our loaf moist and flavorful.
- Avocado oil – Or you can use vegetable oil or canola oil. Using oil in quick breads like this one help make sure the end result is fluffy and moist.
- Egg – Egg acts as a binder in this recipe. I give substitution ideas below if you want to make an eggless chocolate banana bread.
- Vanilla extract – Vanilla adds flavor and aroma.
- Light brown sugar – Make sure to pack the brown sugar (i.e., press it firmly into the measuring cup) for this recipe. If you have a kitchen scale, 1 cup of packed brown sugar weighs around 215 to 220 grams.
- Flour – Use regular all-purpose flour here.
- Cocoa powder – Use unsweetened natural cocoa powder (not Dutch-processed cocoa powder) for this recipe. This is the secret ingredient that makes this cocoa banana bread super rich and chocolatey!
- Baking soda – Baking soda is the leavening agent in this recipe. We use baking soda instead of baking powder because of the addition of acidic ingredients; here, buttermilk, molasses in brown sugar, and natural cocoa powder are all acidic.
- Salt – Salt is a natural flavor enhancer that pulls out the flavor nuances of everything else.
- Instant espresso powder – This is optional. You won’t be able to distinguish the flavor of coffee here; rather, the espresso helps bring out chocolate’s natural flavor notes. Coffee makes the chocolate flavor deeper!
- Semi-sweet chocolate chips – I call this a double chocolate loaf, but it’s actually triple chocolate! Cocoa powder makes the batter chocolate. Additionally, we stir chocolate chips into the batter so they’re all through the loaf. Lastly, we sprinkle even more chocolate chips on top as soon as it’s out of the oven so they melt on top.
Instructions
Step 1: Prep
Preheat the oven to 350F. Get out an 8.5 by 4.5-inch loaf pan (a 9 by 5-inch loaf pan will also work, but the bake time might change a little). Either butter and flour the pan, or line it with 2 pieces of parchment paper so the paper hangs over all 4 sides.
Step 2: Make the Batter
For the sweetest, most intense flavor, let your bananas ripen on the counter until they have brown spots. Mash the bananas.
Add the mashed banana, buttermilk, oil, egg, vanilla, and brown sugar to a medium bowl and whisk well to combine.
To a large bowl, add the flour, cocoa powder, baking soda, salt, and instant espresso powder; whisk to combine.
Add the wet ingredients to the dry all at once and stir just to combine, being careful not to over-mix. Fold in 3/4 cup chocolate chips.
Transfer the batter to the prepared pan and spread it out evenly.
Step 3: Bake
Bake until a toothpick inserted in the center comes out clean, about 65 to 75 minutes.
Step 4: Top with Chocolate
As soon as it’s out of the oven, sprinkle the remaining 1/4 cup chocolate chips evenly across the top (they’ll melt on there perfectly).
Cool, and then slice and serve.
Tips
- You can swap out the mashed banana for pumpkin puree in this recipe! If you do so, add 2 tablespoons of regular sugar along with the brown sugar.
- Instead of semi-sweet chocolate chips, you can use milk or white chocolate.
- If you prefer a pretty drizzle on top instead of just letting the chocolate chips melt because of the bread’s heat, you can let the bread cool and then drizzle melted chocolate chips on top.
- If you like banana bread with nuts, add up to 3/4 cup of chopped walnuts, pecans, hazelnuts, almonds, or any kind of nuts you like.
Storage
Once it’s cool, you can wrap this loaf and store it for up to 4 days at room temperature or up to 1 week in the fridge.
Banana bread freezes well too! You can store it as a whole loaf or pre-sliced.
If you’re storing it as a whole loaf, wrap it in heavy-duty foil and then put it in a zip-top freezer bag. If you want to freeze slices, let the bread cool, slice it, wrap each slice in foil, and pop the slices into a freezer bag.
Make sure to squeeze out as much air as possible from the bag before sealing. Also, don’t forget to label the bag with the date and contents because once food is frozen it can be really hard to tell what’s inside.
Double Chocolate Banana Bread Recipe FAQs
Can I Make This Eggless?
Yes! You have a few different options to make eggless banana bread.
If you want to omit the egg from this recipe, simply replace it with one of the following:
- Flax egg – To make a flax egg, all you need is 1 tablespoon ground flaxseed meal (I prefer golden flaxseed) + 3 tablespoons water. Mix it up, let it sit for 5 minutes to thicken, and then use it.
- More mashed banana – Add an extra 1/4 cup of mashed banana.
- Unsweetened applesauce – Use 1/4 cup of unsweetened applesauce instead of an egg.
- Mayonnaise – Use 3 tablespoons of mayo mixed with 1 tablespoon water to replace 1 egg. Just make sure your mayonnaise doesn’t have savory flavors, such as garlic! (If you think mayo in a sweet bread is weird, remember Chocolate Mayonnaise Cake? Yum!)
Can I Make Vegan Banana Bread?
Yes! This recipe is very easy to make vegan. To do so:
- Omit the buttermilk. Add 9 tablespoons (9 tablespoons is 1/2 cup + 1 tablespoon) canned unsweetened light coconut milk and 1 tablespoon + 2 teaspoons fresh lemon juice.
- Use your favorite egg replacement. A flax egg (3 tablespoons water + 1 tablespoon flaxseed meal), 1/4 cup unsweetened applesauce, or an additional 1/4 cup mashed banana will all work.
- Make sure your chocolate chips are vegan. You could go with Enjoy Life or Pascha. And now mainstream brands (including Nestle and Ghirardelli) also offer vegan, non-dairy, or plant-based chocolate chips.
More Quick Bread Recipes to Make
Let’s Connect
Did you make this recipe? Please rate it and leave a comment below. You can also tag @anediblemosaic on social media.
To stay up-to-date, follow me on Facebook, Instagram, Pinterest, and Twitter!
Double Chocolate Banana Bread Recipe
Email This Recipe
Get this recipe link emailed straight to your inbox!
Equipment
Ingredients
- 1 1/4 cups mashed banana you’ll need about 3 medium bananas; for best flavor, let them over-ripen and get some brown spots
- 2/3 cup full-fat buttermilk
- 1/3 cup avocado oil or vegetable oil or canola oil
- 1 large egg
- 1/2 tablespoon pure vanilla extract
- 3/4 cup light brown sugar packed
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon instant espresso powder optional
- 1 cup semi-sweet chocolate chips divided into 3/4 cup + 1/4 cup
Instructions
- Preheat the oven to 350F. Get out an 8.5 by 4.5-inch loaf pan (a 9 by 5-inch loaf pan will also work, but the bake time might change a little). Either butter and flour the pan, or line it with 2 pieces of parchment paper so the paper hangs over all 4 sides.
- Add the mashed banana, buttermilk, oil, egg, vanilla, and brown sugar to a medium bowl and whisk well to combine.
- Add the flour, cocoa powder, baking soda, salt, and instant espresso powder to a large bowl, and whisk to combine.
- Add the wet ingredients to the dry all at once and stir just to combine, being careful not to over-mix. Fold in 3/4 cup chocolate chips.
- Transfer the batter to the prepared pan and spread it out evenly.
- Bake until a toothpick inserted in the center comes out clean, about 65 to 75 minutes.
- As soon as it’s out of the oven, sprinkle the remaining 1/4 cup chocolate chips evenly across the top (they’ll melt on there perfectly).
- Cool, and then slice and serve.
Notes
- Recipe Yield and Serving Size: This recipe yields 1 (8.5 by 4.5-inch) loaf of bread. Slice it into 12 slices, and each serving is 1 slice.
- Storage: Once it’s cool, you can wrap this loaf and store it for up to 4 days at room temperature or up to 1 week in the fridge.
- Freezing: Banana bread freezes well too! You can store it as a whole loaf or pre-sliced. If you’re storing it as a whole loaf, wrap it in heavy-duty foil and then put it in a zip-top freezer bag. If you want to freeze slices, let the bread cool, slice it, wrap each slice in foil, and pop the slices into a freezer bag. Make sure to squeeze out as much air as possible from the bag before sealing. Also, don’t forget to label the bag with the date and contents because once food is frozen it can be really hard to tell what’s inside.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
Share it with me on Instagram and leave a comment to let me know your thoughts!
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
Free Bonus
