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.

Ingredients

• All-purpose flour: Use 1 and 1/4 cups. Spoon into the measuring cup and level with a knife for accuracy. A well-measured flour gives structure without making the loaf dry; King Arthur or similar brands work consistently.
• Unsweetened natural cocoa powder: Use 1/2 cup. Natural cocoa gives a bright chocolate flavor and reacts with baking soda. Do not use Dutch-processed cocoa, which will alter rising.
• Baking soda and salt: One teaspoon baking soda and 1/2 teaspoon salt to balance sweetness and help rise. Ensure your baking soda is fresh for best lift.
• Semi-sweet chocolate chips: 3/4 cup folded into the batter and 2 tablespoons reserved for the top. Ghirardelli or Guittard chips give great melt and flavor.
• Unsalted butter: 1/2 cup (1 stick), softened to room temperature. Room temperature butter creams with sugar to create structure and a glossy crumb.
• Granulated sugar: 3/4 cup to sweeten and aid the crust. For deeper flavor you can use light brown sugar in place of half the granulated.
• Eggs: Two large, at room temperature to help emulsify the batter and provide lift.
• Plain yogurt or sour cream: 1/4 cup adds moisture and tenderness — use full-fat for the best texture.
• Mashed ripe bananas: 1 and 1/2 cups, about 3 large or 4 medium very ripe bananas. The riper, the sweeter and more flavorful.
• Pure vanilla extract: One teaspoon to round the chocolate and banana flavors.
• Hot water: Two tablespoons to bloom the cocoa and deepen the chocolate flavor for a richer loaf.

Instructions

Prepare the pan and oven: Preheat the oven to 350°F. Grease a 9x5-inch loaf pan with nonstick spray or butter and line with parchment for easy removal. Proper pan prep ensures even baking and a clean release. Combine dry ingredients: In a large bowl whisk together 1 and 1/4 cups flour, 1/2 cup unsweetened natural cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt until evenly blended. Stir in 3/4 cup semi-sweet chocolate chips so they are coated and distributed through the dry mixture to prevent sinking. Cream butter and sugar: In the bowl of a stand mixer or with a handheld mixer, beat 1/2 cup softened unsalted butter and 3/4 cup granulated sugar on high until light and creamy, about 3 minutes. Proper creaming incorporates air, improving texture and rise. Add eggs and dairy: With the mixer on medium, add the eggs one at a time, beating until each is fully incorporated. Mix in 1/4 cup plain yogurt or sour cream, 1 and 1/2 cups mashed bananas, and 1 teaspoon vanilla extract until combined. These wet ingredients make the batter moist and tender. Combine wet and dry: Pour the dry ingredients into the wet mixture, add 2 tablespoons hot water, and fold on low speed just until combined. The batter will be thick; stop as soon as no streaks of flour remain to avoid developing gluten and toughening the loaf. Bake: Pour the batter into the prepared pan, smooth the top, and sprinkle the remaining 2 tablespoons chocolate chips down the center. Bake for 60 to 65 minutes, loosely covering with foil halfway through to prevent the top from over-browning. Check at 60 minutes with a toothpick; it should come out clean with a few moist crumbs. Cool and serve: Allow the loaf to cool in the pan on a wire rack for 1 to 2 hours before removing and slicing. Cooling lets the crumb set so slices are clean and moist.

Storage Tips

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.

Ingredient Substitutions

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.

Serving Suggestions

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.

Seasonal Adaptations

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.

Meal Prep Tips

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.

Success Stories

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.