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Double Chocolate Banana Bread

Double chocolate banana bread with a fudgy, brownie-like crumb and a crackled, glistening top. Cocoa batter is baked until moist crumbs cling to a toothpick, with melted chocolate chips pooling on the surface.
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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
Ingredients Equipment Method Notes

Ingredients
  

Banana bread batter
  • 3 ripe bananas Mash until smooth.
  • 0.5 cup butter Melted.
  • 0.75 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 0.33 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 cup semi-sweet or dark chocolate chips Divided.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prep the loaf pan
  1. Preheat the oven to 350°F, then grease a 9x5 loaf pan to prevent sticking.
  2. Pour no batter yet—use the pan prep time to set up for mixing.
Mix wet ingredients
  1. Whisk the melted butter, sugar, eggs, and vanilla into the mashed bananas until smooth and glossy.
Combine dry and wet
  1. Sift the flour, cocoa powder, baking soda, and salt together, then fold into the banana mixture until just combined with no dry streaks.
Add chips and bake
  1. Fold in 3/4 cup of chocolate chips, pour the batter into the prepared pan, and scatter the remaining chips across the top.
  2. Bake at 350°F for 60–70 minutes, until a toothpick comes out with just a few moist crumbs; the top should look very dark but not wet.
Cool before slicing
  1. Cool the loaf in the pan for 15 minutes, then turn it out and cool fully before slicing to keep the crumb fudgy.

Notes

Pro tip: for the most brownie-like texture, bake until you get a few moist crumbs (not wet batter) and avoid slicing early. Store covered at room temperature for up to 3 days or refrigerate for up to 5 days; freeze up to 2 months, thawing overnight in the fridge. For a dairy swap, use plant-based butter in the same amount to keep the batter silky.