Double Chocolate Banana Bread

This Double Chocolate Banana Bread is a great way to use up ripe bananas and turn them into a sweet, homemade treat. This easy recipe has been a go to in my kitchen for years when I want something the whole family will enjoy. It is a family friendly loaf that is perfect for breakfast as well as an afternoon snack or packed in lunches.

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This post was originally posted on 7/18/2020 and updated on 2/4/2026.

I bring decades of hands on cooking and baking experience from working in restaurant kitchens and testing recipes at home for my family. Every recipe I share is carefully developed, baked multiple times, and adjusted until it works well in a real home kitchen. My kids are my taste testers, and this bread has been a favorite with them again and again. My goal is always to create dependable, from scratch recipes that families can feel confident making and enjoying together.

Chocolate Banana Bread Recipe Ingredients

• Salted Butter
• Unsweetened Cocoa Powder
• Brown sugar
• White Sugar
• Large Eggs
• Pure Vanilla Extract
• Baking Soda
• Instant Coffee
• Salt
• Whole Wheat Flour
• Ripe Bananas
• Milk
• Semi-Sweet Chocolate Chips

How to Make Double Chocolate Banana Bread

1. First, preheat the oven to 350°F and either grease a 9x5 loaf pan well with nonstick cooking spray or line with parchment paper (see tip below!).
2. Next, in a stand mixer fitted with paddle attachment or using a hand beater and large bowl, beat together the softened butter, cocoa powder, brown sugar and granulated sugar until thoroughly combined.

3. Now add the egg and vanilla extract. Beat until fully combined and creamy.
4. Then add the dry ingredients: baking soda, instant coffee granules, salt and whole wheat flour. Mix on low just until combined.

5. Add the mashed bananas and mix just until incorporated.
6. Then add the milk and mix until incorporated and the batter is smooth and creamy.

7. Finally, stir in chocolate chips.
8. Now evenly spread the batter into prepared loaf pan. Sprinkle a few extra chocolate chips on top to make it look extra pretty!

9. Bake the bread for 60-70 minutes or until a long toothpick inserted in the center comes out clean.
10. Let the bread cool for about 15-20 minutes in pan then carefully remove the bread, place on wire rack to cool completely.

How Long to Bake Chocolate Banana Bread in Mini Loaf Pans

Mini Loaf Pans: Grease the mini loaf pan generously with non-stick cooking spray. Fill the pans ¾ full and bake at 350°F for 20-25 minutes or until a toothpick inserted in the center of a min loaf comes out clean or with just a few crumbs.

Muffins: Fill the muffin cups at least ¾ full. Use a large scoop or a ¼ cupful to make muffins all the same size. Bake the muffins for 18-20 minutes. Let the muffins cool in pans for 5 minutes before removing.

Mini Muffins: Use a small scoop or heaping tablespoon to fill mini muffin pan. Use paper liners or a well greased mini muffin pan. Bake at 350°F for 12-15 minutes.

Serving Double Chocolate Banana Bread

Serve this yummy bread simply as is or with some soft butter or peanut butter. You can also serve it as a sandwich with peanut butter and sliced bananas.

This chocolate banana bread is great served for breakfast, brunch or as an afternoon snack. The family also loves it when its packed in their lunch boxes.

Storing Chocolate Banana Bread

Storing: Place the cooled loaf in a zip top bag or wrap in plastic wrap and keep on counter or in bread box. Bread will last 3-4 days on counter. You can also store the bread in an airtight container on the counter as well. The chocolate banana bread can be stored in the fridge to extend it’s life a few more days, however, I feel it gets dried out in the fridge.

Freezing: This is a great recipe for freezing. Wrap entire loaf or individual slices of bread in a double layer of plastic wrap. Then place in a freezer safe air tight container or zip top freezer bag. Label and date, then store in freezer up to 4 months.

Thawing: Simply thaw on the counter for a few hours and then enjoy!

Tips for the Chocolate Banana Bread

• Always fluff your flour, then spoon it into the measuring cup and level off. That way you won't add to much flour and you'll end up with fluffy bread slices rather than dry and crumbly ones.
• Do NOT over mix the batter, this will make the bread very tough and not fluffy. Lumpy batter is good batter.
• Line the pan with parchment paper, leaving an overhang so it is simple to pull the bread out of the pan. Use some clothespins to hold the paper out of the way while placing batter in the pan. Then, spray the parchment paper and sides of pan with non stick spray. When it is time to remove the bread, use a butter knife and run it along the sides with no paper, then using the overhang of the paper pull the bread out. Works like a charm and is so easy!
• Make sure the bananas are overripe. They should be yellow and at least half covered with black spots. Overripe bananas give the most flavor and sweetness to the bread.
• Do NOT skimp on the chocolate chips. You can add a little extra on top of the bread before baking to make it have an extra pretty presentation.

More Quick Bread Recipes:

• Cranberry Walnut Bread
• Cinnamon Swirl Zucchini Bread
• Classic Zucchini Bread
• Apple Fritter Loaf
• Easy Pumpkin Bread
• Chocolate Chip Zucchini Bread
• Blueberry Sweet Bread
• Cranberry Pumpkin Bread