Double Chocolate Banana Bread 

I’ve been loving banana bakes lately, mainly because I always seem to have a few overripe bananas sitting on the kitchen counter waiting to be used up. Rather than making the same classic banana bread every time, I wanted to create something a little more indulgent.

This Double Chocolate Banana Bread is exactly that—rich, moist, and packed with chocolate flavour in every bite. The sweetness of ripe bananas pairs perfectly with cocoa and chocolate chips, creating a loaf that feels like a real treat without being overly sweet. It’s the kind of bake that wouldn’t look out of place at an afternoon tea, served alongside a cup of coffee or tea and shared with friends and family.

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Key Ingredients in this Double Chocolate Banana Bread

Before we get into making the banana bread, I want to talk you through some of the key ingredients, as the type you use can make a big difference to the final result.

Bananas: Use ripe bananas—the riper, the better. As bananas ripen, they become naturally sweeter and softer, which adds plenty of flavour and moisture to the loaf. Those spotty, overripe bananas that are too soft to eat are perfect for this recipe.

Greek Yoghurt: Greek yoghurt helps create a wonderfully moist texture and keeps the banana bread soft for days after baking. It also slightly contributes to balancing the sweetness.

Light Brown Sugar: I prefer using light brown sugar as it adds a subtle caramel flavour and extra moisture compared to white sugar.

Cocoa Powder: A good-quality cocoa powder will give the loaf a deeper chocolate flavour. Since chocolate is the star of the show, it’s worth using one you enjoy. I like lidl’s cocoa powder its a lot darker in colour compared to others I have tried.

Chocolate Chips: Don’t be shy with the chocolate chips! They melt throughout the loaf, creating pockets of chocolate in every slice. I like using a mixture of milk and dark chocolate chips for the best flavour.

The Loaf Tin I Used For this Banana Bread

My favourite loaf tin (9×5 inch tin): This is the one I always reach for. It bakes the banana bread evenly and gives that perfect rise without it spilling over. If I had to recommend just one thing to get, it’s a good-quality non-stick loaf tin like this.

Print Recipe

Double Chocolate Banana Bread 

Author: sabsbakes Courses: Cakes

Description

A super quick and easy chocolate loaf cake recipe, perfect for when you have overly ripe bananas leftover.

Ingredients

Servings

• 270 g Banana (2-4bananas)
• 110 g Baking Spread/Butter (Melted)
• 80 g Greek Yoghurt
• 1 tsp Vanilla
• 2 Eggs
• 145 g Light Brown Sugar
• 175 g Plain Flour
• 30 g Cocoa Powder
• ¹⁄₄ tsp Salt
• ¹⁄₂ tsp Bicarbonate of Soda
• 1 tsp Baking Powder
• ¹⁄₂ tsp Cinnamon
• 140 g Chocolate Chips

Instructions

1. Preheat your oven to 180°C (160°C fan) / 350°F. Grease and line a loaf tin with baking paper.
2. In a large mixing bowl, mash the bananas until smooth. Add the melted butter, Greek yoghurt, vanilla extract, eggs, and light brown sugar. Whisk until well combined.
3. In a separate bowl, combine the plain flour, cocoa powder, salt, bicarbonate of soda, baking powder, and cinnamon.
4. Add the dry ingredients to the wet ingredients and gently fold together until just combined. Be careful not to over-mix.
5. Fold in most of the chocolate chips, reserving a handful for the top.
6. Pour the batter into the prepared loaf tin and smooth the surface. Sprinkle the remaining chocolate chips over the top.
7. Bake for 55–65 minutes, or until a skewer inserted into the centre comes out with a few moist crumbs attached.
8. Allow the banana bread to cool in the tin for at least 10–15 minutes before transferring to a wire rack to cool completely.
9. Slice and enjoy!

Keywords: banana recipes, easy recipe, baking recipes, chocolate banana cake, loaf cake, chocolate recipes