
Moist, chocolate-rich banana loaf studded with semi-sweet chips — a comforting twist on a classic that’s perfect for breakfast, snack time, or dessert.

This double chocolate banana loaf is one of those recipes I reach for when ripe bananas are waiting on the counter and I want something that feels both indulgent and familiar. I first developed this version during a rainy weekend brunch when I had three overripe bananas and a craving for chocolate. The results were better than I imagined: a tender, deeply chocolate crumb flecked with melty semi-sweet chips and a crackly top that kept everyone coming back for another slice. Over the years it has become my go-to when friends stop by unexpectedly and when I want to send a warm, fragrant loaf to a new neighbor.
What makes this loaf special is the balance between banana sweetness and unsweetened cocoa, plus the texture contrast from the chocolate chips. The crumb stays moist thanks to a bit of yogurt or sour cream and plenty of ripe banana, while the butter and sugar give the crust a pleasant caramelized finish. I always wait at least an hour before slicing; letting the loaf rest helps the flavors settle and the crumb finish cooling, which results in clean slices that hold their shape. This recipe is forgiving, approachable for bakers of any level, and a dependable crowd-pleaser for breakfast, afternoon tea, or a simple dessert.
Family members always ask when I’ll make it again. One memorable afternoon, I brought a loaf to a small gathering and watched it disappear within an hour. People commented on the molasses-like depth from the cocoa paired with the banana’s natural sweetness, and several friends requested the recipe. It’s become my favorite thing to share because it feels both indulgent and homey at the same time.
My favorite aspect is how forgiving the batter is. I’ve swapped yogurt for sour cream, replaced part of the sugar with brown sugar for a caramel note, and folded in walnuts for crunch. Each change yields a slightly different but equally satisfying loaf. Bringing a warm slice to a neighbor or packing it for a picnic invariably results in compliments and requests for the recipe.
Store the cooled loaf wrapped tightly in plastic wrap or in a resealable container at room temperature for up to five days. For longer keeping, refrigerate for up to one week; bring slices to room temperature or gently reheat in the microwave for 10 to 15 seconds. For the freezer, portion the loaf into individual slices, wrap each in plastic, then place in a freezer bag to prevent freezer burn; slices thaw quickly at room temperature or can be warmed straight from frozen in a toaster oven. Use airtight glass containers or heavy-duty foil to prevent drying and flavor loss.
If you need dairy-free options, substitute the butter with an equal amount of dairy-free spread and use a non-dairy yogurt such as coconut or almond yogurt. For a lower-sugar version, reduce sugar by 25 percent and add a tablespoon of honey or maple syrup if desired for depth. To make it nut-free, simply omit add-ins like walnuts. Whole wheat pastry flour can replace half the all-purpose flour for a nuttier note, but expect a slightly denser crumb. Avoid Dutch-process cocoa in this recipe because it will affect the rise and flavor balance.
Serve warm slices with a pat of butter or a smear of whipped cream for dessert. For breakfast pair with plain Greek yogurt and fresh berries to balance richness. It also works well toasted and topped with a thin spread of cream cheese or almond butter. For a festive presentation, dust lightly with powdered sugar, drizzle warm chocolate ganache, or serve alongside a scoop of vanilla ice cream for an easy dessert. This loaf also travels well for picnics and potlucks when sliced and arranged on a platter.
In fall, fold in 1/2 teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg to complement the chocolate. For winter gatherings, add 1/4 cup orange zest or a teaspoon of espresso powder to enhance chocolate depth. In summer, lighten the loaf by folding in 1/2 cup chopped strawberries or using fewer chocolate chips for a fresher profile. For holiday gifting, wrap slices in parchment and tie with twine, adding a handwritten note with reheating instructions.
Make the loaf up to two days ahead and store at room temperature wrapped tightly; slices will taste even better after flavors meld. For individual breakfasts, slice and vacuum-seal or freeze single portions; pop into the toaster oven to warm. If you want to prep batter ahead, combine wet and dry ingredients separately and refrigerate the wet mix for up to 24 hours; bring to room temperature and fold together with the dry mix before baking. Use a digital scale for repeatable results if you plan to make this often.
One of my readers told me she used this recipe to welcome a new neighbor and later received an invitation to a dinner party because the loaf had made such an impression. Another friend swapped in chopped toasted pecans and orange zest and served it at a baby shower where guests raved about the moistness. These small victories remind me that simple bakes like this loaf create connections and comfort much more than elaborate desserts ever do.
There is something inherently joyful about sharing a warm loaf straight from the oven. Whether you make it to use up ripe bananas or to impress a guest, this loaf delivers on texture, flavor, and comfort. I hope you enjoy making it as much as I do.
Use very ripe bananas for the best natural sweetness and flavor depth.
Do not overmix once the dry ingredients are added; stop when no streaks of flour remain to avoid a tough crumb.
Coat chocolate chips in a little flour before folding to prevent sinking.
This nourishing double chocolate banana bread recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Freeze fully cooled slices wrapped in plastic and foil for up to 3 months. Thaw overnight in the fridge or at room temperature.
Use very ripe bananas with brown spots for maximum sweetness and flavor. Avoid underripe bananas which will result in a less flavorful loaf.
This Double Chocolate Banana Bread recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 350°F and grease a 9x5-inch loaf pan with nonstick spray or butter. Optionally line with parchment for easy release.
Whisk together flour, cocoa powder, baking soda, and salt. Stir in 3/4 cup chocolate chips so they are distributed evenly through the dry mix.
Beat softened butter and granulated sugar on high speed until light and creamy, about 3 minutes. Proper creaming traps air and aids rise.
With mixer on medium, add eggs one at a time, then beat in yogurt, mashed bananas, and vanilla until combined.
Add the dry ingredients and 2 tablespoons hot water, folding on low speed until just combined. Batter will be thick; avoid overmixing.
Pour batter into prepared pan, sprinkle remaining chips on top, and bake 60 to 65 minutes, loosely covering with foil halfway through. Cool in pan on a wire rack 1 to 2 hours before slicing.
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This recipe looks amazing! Can't wait to try it.
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