Double Chocolate Banana Bread

This easy double chocolate banana bread is rich, moist, and full of chocolate chips — the perfect chocolate banana bread recipe for using overripe bananas.

If you are like me and have overripe bananas sitting on your counter and wondering what to do with them, this double chocolate banana bread is the most delicious way to use them. Rich, moist, and loaded with cocoa powder and melty chocolate chips, this easy banana bread recipe is soft, tender, with rich chocolate in every bite. It’s the perfect combination of classic banana bread and decadent chocolate cake — all in one simple loaf.

What makes this chocolate banana bread so special? It is a mix of ingredients — butter, oil, ripe bananas, buttermilk, and sour cream. We are covering all the bases to give you the moistest double-chocolate banana bread recipe.

If you want more inspiration for what to do with ripe bananas, I have got you covered! Keep scrolling and you will find a list of banana recipes towards the bottom of the page.

Why you’ll love this recipe:

• Super moist thanks to sour cream + buttermilk
• Deep, rich chocolate flavor (not dry or cakey)
• Easy, no-fuss recipe and no mixer is required!

Ingredients for Chocolate Banana Bread:

• All-purpose flour – spoon & level for accuracy
• Cocoa powder – use unsweetened for rich flavor. My favorite is Dutch process cocoa powder.
• Baking soda – helps rise + tenderness
• Baking powder – adds lift
• Salt – balances sweetness
• Butter (softened) – adds richness
• Oil – keeps it ultra moist (neutral oil works best)
• Sugar + Brown Sugar – adds moisture + depth
• Eggs – room temperature preferred
• Ripe bananas – the spottier, the better
• Vanilla extract
• Buttermilk – adds tenderness
• Sour cream – key for moisture
• Chocolate chips (plus more for topping)

Here is the USA 10×5 loaf pan that I used. It is slightly larger than a traditional 9×5 loaf pan to help prevent the loaf from overflowing.

How to make Moist Double Chocolate Banana Bread:

I love how easy it is to make double chocolate banana bread! Made in a few bowls, this banana bread can be prepped in 15 minutes.

1. Preheat your oven to 350°F. Grease or line a 10×5-inch loaf pan with parchment paper or nonstick spray.
2. Mash Bananas. In a bowl, mash 2 large, very ripe bananas until mostly smooth.
3. Combine Wet Ingredients. In a large mixing bowl, cream together the softened butter, oil, granulated sugar, and brown sugar for 3–4 minutes, scraping down the sides halfway through. Add the eggs, one at a time, mixing well after each addition. Stir in the mashed bananas, sour cream, buttermilk, and vanilla extract until fully combined.
4. Mix Dry Ingredients. In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
5. Combine Wet & Dry. Add the dry ingredients into the wet mixture and gently stir until just combined. Fold in the chocolate chips, being careful not to overmix.
6. Bake. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with additional chocolate chips. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (not wet batter).
7. If the top begins to brown too quickly, loosely tent with foil halfway through baking.
8. Cool & Slice. Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely. Run a knife along the edges to help release, if needed before removing from the pan.

How to keep banana bread from sinking?

If your banana bread looks perfect in the oven but sinks as it cools, you are not alone. A sinking center is one of the most common baking issues — and it usually comes down to a few key factors.

The #1 cause of sinking is undercooked batter in the center. The edges bake faster than the middle. If you pull it out too soon, the center collapses as it cools. Make sure to insert a toothpick into the center. It should come out with just a few moist crumbs, not wet batter.

If your banana bread is getting too dark on top before the center is fully baked, don’t worry—this is very common, especially with chocolate banana bread. One of the easiest ways to fix this is to loosely tent the loaf with foil partway through baking. Once the top is set and nicely browned, loosely place a piece of foil over the top. Continue baking until fully cooked in the center. This allows the middle to finish baking without the top overbrowning or burning.

What are some tips for making the best banana bread?

Use very ripe bananas (very spotted = best flavor)

Don’t skip the resting step! It makes a difference in the texture.

Slightly underbake for a fudgier texture.

Use a mix of butter + oil for a perfect moist balance.

Sprinkle chocolate chips on top for that bakery look.

Frequently Asked Questions (FAQ’s):

What are some mix-ins to add to chocolate banana bread?

There are so many ingredients that you can add to homemade banana bread. 

Chocolate: white chocolate chips, milk chocolate chips, mini chocolate chips, chocolate chunks

Nuts: walnuts, pecans, hazelnuts, sliced almonds

Flavor: espresso powder, cinnamon, orange zest, vanilla bean paste

Storage:

Room Temperature:
Store in an airtight container for up to 4 days

Fridge:
Up to 1 week (warm before serving)

Freezer:
Wrap slices individually, freeze up to 2 months.

Banana Recipes:

Banana Pudding with Chessmen Cookies

Easy Banana Cream Pie

Best Banana Bars

Jeff’s BEST Banana Cake Recipe

What are some other banana bread recipes?

Flour Bakery Banana Bread

Chocolate Chip Banana Bread

Best Ever Banana Bread

Banana Bread