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Double Chocolate Banana Bread

Double chocolate banana bread that’s more brownie than bread, with a crackled, glistening cocoa top. Melted chocolate chips pool at the surface for fudgy banana loaf slices with moist cocoa crumbs.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Bananas
  • 3 ripe bananas, mashed
Butter
  • 0.5 cup butter, melted
Sugar
  • 0.75 cup sugar
Eggs
  • 2 large eggs
Vanilla
  • 1 tsp vanilla extract
Flour
  • 1.5 cup all-purpose flour
Cocoa
  • 0.33 cup unsweetened cocoa powder
Leavening and salt
  • 1 tsp baking soda
  • 0.5 tsp salt
Chocolate chips
  • 1 cup semi-sweet or dark chocolate chips, divided

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan, making sure the corners are coated. Visual cue: the pan should look lightly glossy with no dry patches.
Mix the batter
  1. Whisk melted butter, sugar, eggs, and vanilla into the mashed bananas until smooth. Visual cue: the mixture should look thick and uniform with no egg streaks.
  2. Sift all-purpose flour, cocoa powder, baking soda, and salt together, then fold into the banana mixture until just combined. Visual cue: stop as soon as no dry flour pockets remain.
  3. Fold in 3/4 cup of the chocolate chips, pour batter into the prepared pan, and scatter the remaining chips across the top. Visual cue: chips should be partially embedded, with some sitting up on the surface.
Bake and cool
  1. Bake for 60–70 minutes at 350°F until a toothpick comes out with just a few moist crumbs. Visual cue: the top will look very dark and crackled but should not look wet or underbaked in the center.
  2. Cool in the pan for 15 minutes before turning out, and do not slice until fully cooled. Visual cue: the loaf should feel set and sturdy when lifted from the pan.

Notes

Pro tip: use very ripe bananas so the loaf stays fudgy without tasting overly banana; if your bananas are less ripe, mash a little extra and mix until smooth. Store airtight at room temperature for up to 3 days or in the fridge for up to 5 days; freeze slices wrapped well for up to 2 months. For a lighter option, swap half the butter for an equal amount of neutral oil (texture stays moist but the flavor shifts slightly).