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 (9x5 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.