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My favorite Double Chocolate Banana Bread. Made all in one bowl, quick to mix up, warming, and SO delicious. It’s the perfect loaf to bake this weekend. Rich cocoa powder and melty chocolate chunks give this classic banana bread double the chocolate goodness. Perfect for an afternoon snack or even as an after-dinner dessert.
Finally, a really good double chocolate banana bread! I’m so excited to share this recipe with you. I’ve wanted to create a double chocolate version ever since I shared my original banana bread back in 2019.
I put it off for a long time, mostly because every loaf kept coming out a little dry and I couldn’t quite figure out why. So I moved on, knowing the recipe had to be really good before sharing it here. I love banana bread so much just as is, which made this one especially tricky to get just right.
But I finally cracked it this year. The problem? Too much flour, not enough cocoa, and trying to use butter instead of coconut oil—which is what I use in all of my banana bread recipes.
I’m not sure why I kept pushing butter here, since I usually prefer coconut oil for banana bread. This recipe works perfectly with coconut oil, a touch of honey to sweeten it up, and of course, double the chocolate.
I use both unsweetened cocoa powder and dark chocolate chunks. It’s basically like a banana chocolate cake – how could we not enjoy it?
Here are the details
The Ingredients
-
overly ripe bananas
-
coconut oil
-
honey or granulated sugar – I prefer honey though
-
eggs
-
vanilla extract
-
all-purpose flour
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unsweetened cocoa powder
-
baking soda
-
chocolate chunks
What you’ll need from the kitchen
You’ll only need a few basic kitchen tools for this one. Grab a large mixing bowl (everything comes together in one bowl), a fork or potato masher for the bananas, and a whisk or sturdy spoon for mixing. You’ll also need a 9×5-inch loaf pan, parchment paper to line it, and a rubber spatula to scrape out every last bit of batter. That’s it—simple, low-effort, and exactly how banana bread should be.
The Steps
Step 1: Mash the bananas
Start with four very ripe bananas—I’m talking soft and nearly black. If they’re too ripe to eat, they’re perfect for banana bread. Mash the bananas, then stir in the melted coconut oil, honey, eggs, and vanilla until smooth and well combined.
Step 2: Add the dry ingredients
Add the flour, cocoa powder, baking soda, and salt. Gently mix until just combined, being careful not to overmix.
Overmixing is the quickest way to end up with dry banana bread—you want the batter just mixed, with no streaks of flour.
Step 3: Stir in the chocolate
Fold in plenty of dark chocolate chips or chunks.
Pour the batter into your prepared pan, then sprinkle a little finely chopped dark chocolate over the top if you’d like. It melts into the loaf and makes it extra pretty.
Step 4: Bake and finish
Bake until the loaf is set in the center and a toothpick comes out mostly clean with a few moist crumbs. Let the bread cool slightly before slicing—though I love it just warm enough to melt the chocolate.
To serve, salted butter is extra delicious on a warm slice. I like to whip softened butter with sea salt and a touch of vanilla until light and creamy. Trust me on the butter—it’s a little extra, but so worth it.
Looking for other sweet winter recipes? Here are a few ideas:
Chocolate Chunk Rye Banana Bread
5 Minute Chocolate Chunk Banana Bread Mug Cake
Baked Chocolate Fudge Glazed Doughnuts
Lastly, if you make this Double Chocolate Banana Bread, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you guys and always do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Double Chocolate Banana Bread
Servings: 1 loaf (12 slices)
Calories Per Serving: 174 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 medium overly ripe bananas mashed (about 1 1/4 cup mashed)
- 1/4 cup melted coconut oil
- 1/2 cup honey or granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup chopped chocolate chunks/chunks, plus more for topping
Instructions
- 1. Preheat the oven to 350°F. Line a 9×5-inch loaf pan with parchment paper.2. In a large bowl, stir together the mashed bananas, coconut oil, honey, eggs, and vanilla. Add the flour, cocoa powder, baking soda, and salt, mixing until just combined. Fold in the chocolate.3. Pour the batter into the prepared pan. Bake for 50–55 minutes, or until the center is just set. Remove from the oven. Top with extra chocolate chunks (if desired). Let set for 1 hour. Slice and enjoy.
This post was originally published on February 6, 2026
Can you substitute flour for almond flour ?
Hi Mirabel,
So sorry, I have not tested that with this recipe. I would try a gluten free flour blend for best results.
Please let me know if I can help in any other way!
DELICIOUS- my guys loved it!!
Hey Tina,
Fantastic! I appreciate your feedback, thanks for trying the recipe! So glad it was enjoyed!
Just made this! I subbed raw cacao powder for cocoa and canola oil for the coconut because I didn’t have any. Used one cup of semi-sweet chocolate chips. Sadly, I added some walnuts that I think were expired so I may need to throw this away. But it tasted delicious otherwise and has a good texture. My loaf was done at 45 minutes.
I’ll be making this again sans expired nuts!
Hey Amber,
Fantastic! So glad you enjoyed this banana bread, thanks for making it and your comment!
Delicious!! Definitely a keeper! I used honey in lieu of sugar.
Thanks so much, Leslie!!
This was a win in my household! Both my 6 year old and my 3 year old love it. They think they’re eating brownies
Hey Jennifer,
Awesome! Love to hear you enjoyed this recipe, thanks so much for making it and your comment!
I love chocolate! So when I saw this recipe I had to try it. It’s delicious! I made it exactly as instructed and it turned out well. I actually thought I might have over mixed it but it was moist and not overly dry. Will totally make it again. Thanks for this yummy recipe!
Thanks so much, Margo! Love to hear you enjoyed this banana bread, I appreciate you making it!
I don’t know what people are doing to make this turn out wrong haha. Mine was perfect. Easily one of the best chocolate banana loaves I’ve ever had 10/10.
Thanks so much, Debbie:) I appreciate your feedback and making this recipe! So glad it was enjoyed!
I really enjoyed this! After reading the reviews I decided to reduce the cocoa powder to 1/4 cup that way we could still taste the bananas. It was perfect! Also, my managed to be ready in 50 minutes on the dot. That is not normal for me when I make banana bread! Thanks for offering a yummy treat that hit the spot!
Thanks so much, Tina! I appreciate you making this banana bread and sharing what worked well for you! Have a great Sunday!
Not banana flavor at all and very dense.
Thanks for your feedback, Alix. Sorry to hear you did not enjoy this banana bread!
I had some super ripe bananas & happened to see this recipe. WOW-moist, delicious, a bit of banana flavor & chocolatey. I totally recommend this one. Thank you❤️
Hey Zann,
Perfect! So glad to hear this recipe turned out well for you, thanks for making it!
Happy Sunday!
Could chopped walnuts be added to this?
Hey Linda,
Sure, that would work nicely for you! I hope you love this recipe, please let me know if you give it a try!
I tried this recipe and it didn’t turn out well. The loaf was dense and heavy, and the center took forever to bake. There’s barely any liquid in the batter, so it feels dry and unbalanced, especially with all the cocoa and chocolate. The chocolate overpowers the banana completely, so it barely tastes like banana bread at all. It looked nice while baking, but the texture and flavor were disappointing.
Hi Ashley,
Thanks for trying this recipe and sharing your feedback, sorry to hear it was not enjoyed!
I feel like this recipe is missing eggs?
Hi Jordan,
Yes, the recipe calls for 2 eggs in step 2. Please let me know if you have any other questions!
I made a couple of changes. I used maple syrup instead of honey, liquid coconut oil instead of melting the solid (I was out!), and 62% dark chocolate chips. I did not find that it took extra time to bake, but I did pierce chocolate chips with the first couple of toothpicks so that could trick you into thinking it wasn’t ready. The finished loaf was moist and dense and very tasty. I gave it 4 stars because I did not get very much banana flavor and it is a banana bread. Overall the family gave it a firm approval. Thanks so much for the recipe!
Hey Tracey,
Thank you so much for giving this recipe a try and sharing your thoughts—so happy it worked for you!
Have a nice weekend!
Is there a substitute for coconut oil?
Hi Su,
You could try another neutral oil, but coconut oil worked best for me:) Please let me know if you have any other questions!
Can you substitute melted butter for the coconut oil?
Hi Stephanie,
No, I would not recommend that for this recipe, I tested it quite a bit and coconut oil works best.
Please let me know if you have any other questions!
Honey is a liquid and sugar a powder – what adjustments do we need to make if we sub honey?
Hi Erica,
I have tested the recipe both ways, no adjustments need to be made:)
I hope you love this banana bread!
Can you substitute maple syrup for the honey or sugar?
Hey Tonka,
Yes, maple syrup should also work nicely for you here! Let me know if you give this banana bread a try, I hope you love it!
Happy Friday!
If you love chocolate, this is for you! Very moist and delicious flavor (use very ripe bananas)! Will make again!
Thanks so much, Pam! Glad to hear you enjoyed this banana bread!