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Double Chocolate Banana Bread

Double chocolate banana bread with a brownie-like, fudgy crumb made from cocoa batter and melted chocolate chips pooling on top. A crackled, dark loaf bakes to a set center with just a few moist crumbs on a toothpick.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Banana base
  • 3 bananas Mash until mostly smooth with a few small lumps.
  • 0.5 cup butter Melted and slightly cooled before mixing.
  • 0.75 cup sugar Use granulated sugar.
  • 2 eggs Large eggs, at room temperature if possible.
  • 1 tsp vanilla extract
Dry ingredients
  • 1.5 cup all-purpose flour
  • 0.33 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
Chocolate
  • 1 cup semi-sweet or dark chocolate chips Divide: 3/4 cup folded in, remaining 1/4 cup scattered on top.

Equipment

  • 1 sheet pan

Method
 

Preheat and prepare pan
  1. Preheat the oven to 350°F, then grease a 9x5 loaf pan.
  2. Shake off excess grease so the loaf can climb and release cleanly.
Mix wet ingredients
  1. Whisk the melted butter, sugar, eggs, and vanilla into the mashed bananas until smooth.
Combine dry and wet
  1. Sift the flour, cocoa powder, baking soda, and salt together, then fold into the banana mixture until just combined.
Add chocolate chips
  1. Fold in 3/4 cup of chocolate chips, then pour the batter into the prepared pan and scatter the remaining chips across the top.
Bake
  1. Bake at 350°F for 60–70 minutes until a toothpick comes out with just a few moist crumbs, with a very dark top that should not look wet.
Cool and slice
  1. Cool in the pan for 15 minutes before turning out.
  2. Do not slice until fully cooled to keep the fudgy center intact.

Notes

For the most brownie-like texture, use very ripe bananas and avoid overmixing once the flour is added; the batter should look thick and dark. Store tightly wrapped at room temperature for up to 2 days or refrigerated for up to 5 days; freeze slices for up to 2 months. For a dietary swap, you can use dairy-free butter in the same 1/2-cup amount for a dairy-free version.