decadent double chocolate banana bread recipe

We’re pretty picky about bananas in our house. Most of us like them when they’re perfectly yellow – no green, no brown. Since “perfect yellow” only lasts a day or two, we end up with ripe bananas regularly. This is our favorite banana bread recipe, but when we really want something decadent and dessert like, I make this easy chocolate banana bread recipe. You’ll think you’ve died and gone to heaven when you try this stuff.


It’s super rich and chocolate-y with a mild banana flavor – and it’s incredibly moist. You can bake the recipe as one standard sized loaf or in three small loaf pans, and the smaller loaves are perfect for giving away.


They key with this bread, as with all quick breads, is to be careful about the cooking time. It’s tempting to take it out early – in a full sized loaf it needs to cook just over an hour, which seems like a really long time. But if it comes out too early it will sink in the middle, and undercooked bread isn’t nearly as tasty as, say, undercooked cookies. When it’s done the top will be cracked (like you can see in the photo above) and when you gently press down on it with your finger it will spring back up instead of staying depressed. If it sinks a tiny bit as it cools, don’t worry too much, it will still taste good. When I bake it in 3 smaller loaf pans the cook time is generally somewhere between 40 and 50 minutes, but again, you’ll just need to watch it the first time since loaf pan size and oven temps vary a bit. I find letting it rest in the pan for at least 10 minutes after removing from the oven makes it easier to get out.


This bread is delicious warm, but it’s even better completely cooled – the banana and chocolate flavors both intensify as it sits. I actually really love it refrigerated with a cold glass of milk.

Click here for the printable recipe card.

decadent double chocolate banana bread recipe - perfect for gifting!


This looks SO GOOD! This double chocolate banana bread recipe is easy to make and turns out absolutely amazing. Perfect for breakfast or dessert or giving as a gift!


  1. 2

    SHIRLEY says

    My bananas are perfect for this right now. Too bad I don’t have cocoa and chocolate chips. I think this will make a great treat for this weekend.

  2. 4

    arielle says

    Darn it! I had planned on being good then I get on Pinterest and see this. Now I’m going to have to make it and eat most of it. If I didn’t like you so much I’d be mad at you.

  3. 7

    Lisa Y. says

    I’ve got this in the oven right now. But for some reason it was just asking to baked in a bundt cake pan! Maybe because that reminds me more of dessert! Thanks for the recipe…can’t wait for it to come out of the oven!

  4. 8

    Lauren says

    Would you happen to have any idea how many bananas make up 1 1/4 cups of mashed banana? It would be easier if I knew how many bananas I need versus how many cups of bananas I need 🙂

  5. 10

    nyzeth says

    I baked it 1 hr at 350 & I had to lower it to 300 to let it bake longer for another 20 minutes. Even like this it burned around the edges

    • 11

      autumn says

      So sorry! I’ve never had this happen. If you do want to try it again, you could bake in muffin cups or mini loaf pans to make sure it bakes through in the middle without burning on the edges.

  6. 14

    Amber says

    Looks delish. My Albertsons sometimes has bags of bananas for $.99, because they have brown spots or are the lonley ones off a bunch. Going to try this and add it to my christmas goodie gifts. Thankyou.

  7. 16

    JoAnn says

    My husband was just diagnosed with diabetes. I prefer to make goodies where i control the ingredients. I subbed splenda, applesauce for the oil and used egg whites. I used 1/2 c mini chocolate chips and it turned out beautifully!

    • 17

      Edna Siu says

      Wow, it is good to have it more healthier, I always struggle with sugar, I like this one, it goes without butter, that is what I love to have it all the time, without felling guilty. Would you share how you substitute the applesauce and egg whites?

  8. 19


    Have this baking in the oven right now and my house smells DELICIOUS! My little one helped with the mixing and preparing and decided to add craisins…Can’t wait to taste. Thanks for sharing!

  9. 20

    Cathy says

    I made this last night, (found it on Pinterest!) it’s delicious and moist, great recipe thanks! Next time I might add some walnuts or pecans too in one loaf, It made 2 regular sized loaves.

  10. 21


    Going to make this right now! I was going to make plain banana bread this afternoon and literally just sat down with the kids and their movie for a second, opened Pinterest and saw this yummy chocolaty goodness. It was meant to be! Can’t wait to try it 🙂

  11. 24

    Gloria says

    this looked sooo good had to try it….i sat the laptop on the table and since my 18 year old daughter had been begging to bake a bread all by herself told her to have at it. it turned out great. in all honesty, it did get a little over done around the edges by the time the center was done but we attribute that to maybe our oven just got a little warmer so when we make it again,….AND WE WILL…..we will lower the temp just a little bit. thanks for sharing.

  12. 27

    Anne says

    Made this today and put in three small loaf pans. They turned out really moist with a rich chocolate flavor. Used Penzy’s Dutch chocolate and the semi-sweet chips. You could even add some walnuts or pecans and it would be even better. Will definitely be making again. Small loaves make great unexpected neighbor gifts wrapped in parchment and tied w/string.

  13. 28

    Sharon Followill says

    is there a way to make this without using regular flour? (I’m super sensitive to wheat flour) Like a rice flour or better yet, coconut flour… And could I use applesauce instead of oil? It looks delicious and I really want to make this! Any suggestions?

  14. 29

    Dave says

    Just put this in the oven. I also substituted Spleda for the sugar. Plus the only cocoa powder I had was the special dark, so it was really dark going into the oven. I also added some chopped pecans. Will let you know how it turns out.

  15. 31

    SWFIVe0 says

    I’ve made this recipe twice (just to be sure) and it’s been a disappointment twice. 🙁 This recipe is meant for someone who really digs a “dark chocolate” experience. It’s beautiful when out of the oven, and it makes the house smell delicious – I just wouldn’t give this to my sweet-tooth hubby.

  16. 32

    Patsy says

    i made this today and it my family loved it! Yummy! I followed the recipe exactly. I think next time I’ll add some coarsely chopped pecans.

  17. 34

    Alexandra says

    I’m about to make this yummy-looking loaf and am sad to find I have only 3/4cup of banana when mashed. Can you suggest how to modify your recipe so it still turns out moist with less banana?

  18. 39

    Jessica says

    Could this be put in the freezer once I bake it? I want to make a couple of batches for my church bake sale and would love to be able to bake them ahead of time!

  19. 43

    Tracey says

    This is a keeper! We subbed unsweetened applesauce for the oil and coconut sugar for the white sugar…and it is delicious! We made 15 muffins out of this recipe and baked for 27 min at 350.


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