This is the yummiest Mega Moist Double Chocolate Banana Bread that’s loaded with bananas, cocoa powder, vanilla and finished with a sprinkling of chocolate chips (mini or regular).
I can never have too many banana recipes and I hope you feel the same!
I refer to this banana bread as ‘bread’, ‘loaf cake’ and/or just ‘cake’ throughout this post. Banana bread is such a funny name because if we were to make this with another fruit, such as apples, it would be called an ‘apple cake’ or an ‘apple loaf’.
Wait, I stand corrected. I just googled it and there are a ton of results lol. Do you ever call it apple bread?
I have no idea where I’m going with this other than to say, please don’t get confused when you see it referred to it as a cake, a loaf and bread! 😘
If you want some more easy, one bowl recipes, check out all of my One Bowl Recipes and don’t miss my favorite Lemon Olive Oil Cake or my Chocolate Chip Banana Skillet Cake.
More Banana Stuff
Some of my other favorite banana recipes include this The Best Banana Skillet Cake with Chocolate Chips, Fluffy Banana Oat Snacking Cake (which is SO popular), these tender Banana Chocolate Chip Muffins, this Banana Espresso Cake that is a reader favorite or my Easy Everyday Banana Bread that will knock your socks off. Really.
Both The Cake Book and The Cookie Book have banana-based recipes such as my Overnight Banana Bread Cookies. Resting the cookie dough overnight really brings out the rich banana flavor.
And I have the yummiest Banana Bread and Banana Rum Bundt Cake in The Cake Book. I hope you’ll check them out!
Why You Should Bake
This Mega Moist Double Chocolate Banana Bread
- It is MEGA MOIST ;) like the name implies (sorry anti-moist people😉)
- Soft, rich, tender crumb
- Rich chocolate flavor without overpowering the banana flavor (I love that)
- A simple, one-bowl recipe that’s mixed in under 10 minutes
- Loaded with banana flavor, so you can taste it in every bite
- Perfect as a snack or topped with vanilla bean ice cream for an easy dessert
- Can be made with or without a mixer
If you have extra bananas lying around, I hope you’ll give this baby a try!
The Baker’s Guide to Measuring Flour
One of the biggest (and most common) mistakes in baking is how we measure flour. If you find yourself without a scale, see my top tips on how to properly measure flour for the perfect amount every time!
Perfect Bananas for Banana Bread
I recommend using bananas that are sugar spotted. Those brown spots on your bananas are called ‘sugar spots.’ As your bananas ripen and get more of those spots, your bananas get sweeter (love).
Thus making them perfect for banana bread, muffins and other baked goods.
When your bananas are speckled with sugar spots and yield to the touch (and are no longer firm), that’s when they are perfect for baking.
If they are completely dark (the spots have blended together) and your bananas are mushy, then they are no longer ideal to bake with, in my humble opinion.
How to Get Bananas to Ripen Quickly
To expedite ripening bananas (if yours are green-ish and firm), you can roast them in a 300°F (149°C) oven for one hour on a parchment-lined baking sheet. I’ve tried this before and I loved it.
Whilst the bananas will turn black, they don’t have the same off flavor that naturally over-ripe bananas have (again, in my humble opinion). See more details here (this link goes to The Kitchn)!
If you’ve been using black or dark brown bananas for years and love it, then you do you! This is just my preference from recipe testing! :)
How To Make Delicious Chocolate Banana Bread
Below are step-by-step photos (with captions) to make THE BEST Double Chocolate Banana Bread perfect every time! My biggest tips are:
- Use Ripe Bananas: As mentioned above, look for bananas that are soft (not mushy) to the touch and covered in brown sugar spots (not fully black or brown). These bananas have the best flavor and texture!
- Let Your Batter Rest If You Have Time: It’s just a short 20 minute rest while your oven preheats. This rest time lets the flour absorb some moisture and results in a puffier loaf cake crown (LOVE).
- Don’t Overmix Your Batter: Use a light hand when mixing your banana bread batter, mixing the flour and the hot water until *just* combined. This will yield a light, tender crumb.
Just made this today, it is amazing, thanks for a fabulous recipe, I also left the mixture for 20 mins before putting in the oven like you suggest and the rise and crack on the top was wonderful!
—SUE
Choosing Chocolate for
Your Mega Moist Double Chocolate Banana Bread
Dutch-Process Cocoa Powder
Double chocolate (both chips and unsweetened cocoa powder) mean this chocolate banana bread (loaf cake?) has mega flavor.
I love this Hershey’s Dark as it’s easy to find and yields beautiful flavor + color; you can however use any unsweetened cocoa powder you have on hand.
Sometimes I use this King Arthur Flour unsweetened cocoa powder which is a gorgeous color and flavor (and definitely a splurge!).
Dark Chocolate Chips
I used mini dark chocolate chips for the top of this cake. I love mini chocolate chips whenever I can use them. However, regular-sized dark chocolate (or semi-sweet chocolate or bittersweet chocolate) chips will all work fine.
If you like a more subtle chocolate experience, omit the chocolate chips over the top of the loaf cake. Conversely, if you like big chocolate flavors, you could add an additional 1/3 cup (57 g) chocolate chips to the banana bread batter.
Just note that the more chocolate you add, the less pronounced the banana flavor will be.
Shop This Banana Bread Recipe
My absolute favorite tools for making this moist chocolate banana bread are:
My favorite whisk and nesting glass bowls that I really need everyone to own.
My trusty scale for precision.
I love this spatula set!
Picking Your Loaf Pan
This is my favorite NordicWare Loaf Pan to bake banana bread in. I find loaf pan sizing vexing, to be honest. This one states that it’s 6 x 9.7 x 2.75-inches (15 x 25 x 7-cm).
I have other loaf pans whose packaging lists the dimensions as 9 x 5-inches (23 x 13-cm) but each varies significantly size-wise from one another (some are bigger, some are smaller).
For this recipe, I list the appropriate size as 9 x 5-inches (23 x 13-cm) as that is what most everyone owns. However, your loaf pan may be slightly larger or smaller than this.
The best rule of thumb is to fill your loaf pan no more than 3/4s full. And if you have any doubts as to whether it is filled too full, place a rimmed baking sheet underneath to catch any cake/bread batter that may overflow.
*IF* after filling your pan 3/4s full you have leftover banana bread batter, you can fill up a muffin tin and bake it in there (about 15 to 18 minutes bake time at the same temperature as the banana bread).
For more fun shopping, check out my Shop (aka my favorite things!).
If You Love This Banana Banana Bread, You’ll Also Love
Check out these other banana-based recipes: Fluffy Banana Oat Snacking Cake, these Banana Chocolate Chip Muffins, this Easy Everyday Banana Bread (that you’ll love!) and this heavenly Banana Espresso Cake (with espresso buttercream!).
You can find all of my banana recipes here.
Want more cake tips, ideas & recipes?! Check out my 10 Favorite Easy Tips for Perfect Cakes!
This is such a yummy cake (bread? idk), I hope you enjoy your Mega Moist Chocolate Chocolate Banana Bread!
Mega Moist Double Chocolate Banana Bread
Ingredients
For the Banana Bread
- 8 tablespoons (113 g) unsalted butter ( room temperature)
- ½ cup (110 g) light brown sugar (packed)
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon real vanilla extract
- 2 large eggs (room temperature)
- ½ cup (43 g) unsweetened Dutch-process cocoa powder
- 1 cup (227 g) ripe bananas (about 3 medium bananas; mashed)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 3/4 cups (237 g) all-purpose flour (how to measure flour)
- ¾ cup (168 g) hot water
To Garnish
- 1/3 cup (57 g) dark chocolate chips
Instructions
- In the bowl of an electric stand mixer* fitted with the paddle attachment cream butter, brown sugar, sugar and vanilla and medium speed until light and fluffy, about 4 to 5 minutes. Scrape down the sides and bottom of the bowl. Add in the eggs and mix for 1 minute more or until well combined. Then the cocoa powder, mixing until smooth. Add in the mashed bananas, baking powder, baking soda and salt and mix on low until completely blended.
- If using a mixer, take the bowl out and gently fold in the flour until barely combined. Dump in the hot water and whisk to combine. Scrape the sides and bottom of the bowl to make sure the banana bread batter is well combined. Set aside for 10 to 20 minutes while you preheat your oven.
- Preheat your oven to 350℉ (177℃). Grease a 9 x 5-inches (23 x 13-cm) loaf pan (see loaf pan notes above the recipe) and line with parchment paper letting the excess fall over the two longer sides of the pan.
- Pour the banana bread batter into the prepared pan, sprinkle with chocolate chips and bake in the center of the oven for 60 minutes or until the edges are set and the middle of the cake is puffed up and (probably) cracked.
- Let sit for 10 minutes on a cooling rack and then use the parchment overhang to pull the bread out of the pan and let finish cooling on the rack. I think it's most delicious slightly warm or at room temperature (not hot).
Hi Rebecca I just made your chocolate banana bread and I doubled the recipe and it looked amazing and tasted very chocolatey!! Thank you
Hi Marisa! I’m so happy you loved it! xo
What is the oven temperature??!
Hi! You can see it on Step 3, it’s 350F (177C). Let me know if you have any other questions! xo
Thanks! 350 seemed a bit low. I raised it to 360 and it was perfect!
Glad it worked it! xo
Just made this and it’s baking in the oven – I added mini eggs for Easter!
Hi Nicole! Let me know how it is with the mini eggs and Happy Easter! xox
I made this recipe for the first time last night, SO GOOD!!! I followed the recipe exactly and found that it wasn’t too sweet and the cake came out super moist and yummy.
What does resting your batter do? I’d love to know.
Hi Jada!
I’m so glad you liked it! Resting the cake batter allows the gluten to relax (tender crumb) and it allows the flour to absorb moisture, resulting in a puffy cake crown. It’s one of my favorite cake/muffin tips! Enjoy your banana bread! xoxo
Hi. I’m about to make this at 6500 feet above sea level. Any tricks?
Hi! I am not a high-elevation baker, so I can’t really help you out with tips!
King Arthur Baking is such a good resource, they have a high altitude baking guide that I would recommend:
https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
Let me know how it goes! xo
Came out great. 3 large legs with a little extra chocolate powder. Set oven to 360 and it took almost 50 minutes. Thank you!!
I’m so happy to hear that; thank youfor the high elevation recipe edits, they’re so helpful for others!! Enjoy your banana bread! xo
I have had it in at 350 for an hr and it isn’t even cooked inside
Hi Cyndy,
It should definitely be baked through. Did you weigh your ingredients or use cups? Because this sounds like either not enough flour or too much liquid got into the banana bread.
Also, are there moist crumbs when checked with a toothpick or is it thick with batter?
R
Just mixed and waiting to put in the oven.. I added walnuts to mine so can’t wait to try it
I hope you love it! xo
Just tried this recipe. Waiting now to take it out of the oven. I substituted Splenda sugars since I’m diabetic. The aroma from the oven is fantastic! Thank you!
Hi Rebecca! Let me know how it worked with the Splenda, I’d love to hear! Enjoy your chocolate banana bread!! xox
I made this once, it was so yummy! I got another one in the oven to take to my mother’s tomorrow. Ty for this wonderful recipe.
Hi Tahani! I’m so happy you like it! I hope your mom loves her banana bread!! xoxo
Just made this today, it is amazing, thanks for a fabulous recipe, I also left the mixture for 20 mins before putting in the oven like you suggest and the rise and crack on the top was wonderful!
Hi Sue! I’m so happy you loved it!! xoxo
OMG so moist!
This is by far the best I tried! Thanks for this recipe and i will try more of yours!
Ah I’m so happy you liked it!!!! Enjoy!! xo
Sooo good and moist !! I’ve never made a bread so moist before! Letting it sit before going into the oven does wonders!! Thank you for their recipe! Will be making it again and again.
Love letting cake batter sit before the oven — it does so much!!
So happy you enjoyed it! xo
I have made a chocolate banana bread recipe for many years but never this one. All I can say is wow! The best ever by far. This recipe I am saving! Light and rich at the same time! And easy to make great without being anal about measuring the flour perfectly! I am a big fan!
So happy you loved it! xo
Hello, I haven’t tried this yet plan on it today. I was wondering have you ever added nuts like pistachios maybe a 1/2 C and chia seeds? just to boost protein and crunch? toasted almond slivers?
Hi Lisa!
I haven’t made it with additions, but the batter is thick so I think it would work great.
Since add ins increase the volume, make sure you don’t fill the loaf pan more than 3/4s full. You can make muffins with any excess batter. Let me know if you make it this way! xo
This looks absolutely delicious!!!! I’ve made every single one of your banana bread recipes so this one is up next!! I’m sure it’s the BOMB like all the rest!
I promise you will love it!! I was eating it today like a feral animal ;)
So cool! Two food groups – fruit and chocolate. Can’t beat that.
Ha ha! You know it!! xox