Double chocolate banana bread rich, moist, and easy to make with ripe bananas, cocoa powder, and chocolate chips.

double chocolate banana bread slices on a table with moist crumb

This double chocolate banana bread is my favorite way to turn ripe bananas into a soft, rich loaf with deep chocolate flavor.

Made with cocoa powder and chocolate chips, this chocolate banana bread stays moist for days and works well for breakfast, snack, or dessert.

Why you’ll love it

Rich chocolate flavor from cocoa powder and chocolate chips
Soft and moist crumb with plenty of banana flavor
Easy homemade loaf perfect for snack or dessert

Ingredient You Need

Bananas: Very ripe, mashed (brown spots for best flavor)
Butter: Unsalted, softened or melted and cooled
Sugar: Granulated sugar
Eggs: Room temperature
Buttermilk: Or substitute with milk, yogurt, or sour cream
Flour: All-purpose
Cocoa powder: Unsweetened (regular or Dutch-processed)
Baking powder & baking soda
Vanilla & salt
Chocolate chips: Mini chips or chopped dark chocolate

slice of moist double chocolate banana bread with chocolate chips

Tips before you start

Use very ripe bananas for a sweeter, more flavorful loaf
Bring eggs and butter to room temperature for a smooth batter
Do not overmix once flour is added to keep the bread soft
Use good quality cocoa powder for a deeper chocolate flavor
Line your loaf pan for easy release
Check doneness early to avoid overbaking

How to Make Double Chocolate Banana Bread

This is my classic banana bread recipe with a rich cocoa twist.

Mash the bananas in a bowl with a fork until mostly smooth with a few small lumps.

Mix butter and sugar until smooth, then add eggs and vanilla and beat for 1 minute to combine.

mixing butter and eggs for chocolate banana bread batter

Mix in bananas and buttermilk until fully incorporated

Fold in dry ingredients (flour, cocoa powder, baking powder, baking soda, salt) with a spatula until just combined

bowl with dry ingredients for double chocolate banana bread

Add chocolate chips and gently fold into the batter

chocolate banana bread batter with cocoa powder and chocolate chips

Preheat oven to 350°F / 180°C and line or grease a loaf pan

Pour the batter into the pan and sprinkle extra chocolate chips on top

loaf pan filled with double chocolate banana bread batter before baking

Bake for 50–60 minutes until a toothpick comes out clean or with a few crumbs

Cool in the pan, then transfer to a rack before slicing

Slice and serve warm or at room temperature

baked double chocolate banana bread in loaf pan

Serving suggestions

Serve this double chocolate banana bread warm with butter or ice cream.

Add a drizzle of chocolate glaze for an extra rich and indulgent finish.

Storage

Store in an airtight container at room temperature for 3–4 days or refrigerate up to 1 week.

Recipe variations

Add chopped walnuts or pecans for crunch
Swap chocolate chips for dark chocolate chunks
Add espresso powder to enhance chocolate flavor
Use yogurt instead of buttermilk
Make it gluten-free with a flour blend

For a classic version, try my chocolate chip banana bread made without cocoa powder.

Recipe Question

Can I make it without buttermilk?

Yes, use milk with a little lemon juice or yogurt.

How do I keep it moist?

Use ripe bananas and avoid overmixing or overbaking.

Can I freeze it?

Yes, slice and freeze up to 3 months.

Can I use frozen bananas?

Yes, thaw and drain excess liquid before using.

slice of moist chocolate banana bread with rich cocoa flavor

More Banana Bread Recipes

I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!