Double Chocolate Banana Bread (Moist For 4 Days!)

Name: Double Chocolate Banana Bread (Moist For 4 Days!)
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1 1/2 cups Bananas (mashed); 1/4 cup Butter (melted, unslated); 1/2 cup Cocoa powder; 1/2 tsp Kosher salt; 1 tsp Vanilla extract; 1 Egg; 1/3 cup Brown sugar; 1/3 cup Granulated sugar; 1/2 cup Greek yogurt; 1 cup Chocolate chips ((plus more for topping)); 1 tsp Baking soda; 1 cup Flour (AP, plain flour)

This one-bowl double chocolate banana bread is ultra-moist, tender, and packed with rich Dutch cocoa powder and melty chocolate chips.

Double chocolate banana bread sliced on a brown parchment paper.

Made with the natural sweetness of ripe bananas, this recipe is as simple as it gets, requiring just a single mixing bowl for minimal cleanup.

Thanks to the bananas' natural moisture and a secret boost of Greek yogurt, the crumb stays exceptionally soft and rich.

Hundreds of readers have made this a staple in their kitchens because it delivers massive chocolate flavor without any dry spots.

One reader, Relene, commented: “I have made this recipe now about six times and it’s a winner every time. Moist and delish ★★★★★”

One reader, Ree, commented: “Omg this banana bread recipe is the best I’ve had thus far! I followed every step of the recipe as written and my gosh, it came out so chocolaty and moist! I also love how it’s not super sweet! ★★★★★”

One reader, Bronwyn, commented: “Thank you so much for this delicious recipe. It’s light and moist and full of flavour. ★★★★★”

For more banana bread recipes, check out my chocolate chip banana bread, tahini banana bread, Biscoff banana bread, and almond flour banana bread.

Jump to:

Why this recipe works
Ingredients
Instructions
Expert Tips
Troubleshooting
Frequently Asked Questions
Storing
Freezing
Substitutions
Variations
Serving tips
Scaling This Recipe
Equipment
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💬 Comments

Why this recipe works

Melt-in-Your-Mouth Texture: Ripe bananas and Greek yogurt create an extremely soft, tender crumb that pairs perfectly with melty chocolate chips.
Intense Chocolate Profile: Combining Dutch-process cocoa powder in the batter with chocolate chips ensures a deep, double-chocolate punch in every bite.
One-Bowl Convenience: Mixing everything in a single bowl cuts down on cleanup time.
Reliable & Reader-Approved: Tested and loved by hundreds of bakers for its foolproof texture and balance of sweetness.

Stack of 3 slices of double chocolate banana bread.

Ingredients

For the most accurate baking results, weigh your ingredients in grams using a digital kitchen scale. Exact measurements are on the recipe card at the bottom of this post.

Ripe Bananas: Must be heavily spotted or overripe. They provide natural sweetness, moisture, and mash easily into a pudding-like consistency. (Tip: If yours aren't ripe, bake regular bananas at 200°C / 400°F for 10 minutes to soften them).

All-Purpose Flour: Provides the core structure. (Self-rising or cake flour also work).

Dutch-Process Cocoa Powder: Delivers a deep, rich chocolate taste. Natural cocoa powder works as well.

Greek Yogurt: Room temperature. Adds moisture and tenderness to the crumb. (Any fat percentage works). Can be replaced with sour cream.

Melted Butter: Unsalted butter, melted and cooled slightly for rich flavor and moisture. If using salted butter, remove the salt from this recipe.

Granulated & Brown Sugar: A mix of both adds sweetness, moisture, and a rich, caramel undertone. I used light brown sugar, but dark brown sugar works too.

Large Egg: Room temperature to bind the batter properly.

Baking Soda: The leavening agent that helps the dense chocolate loaf rise.

Vanilla Extract: Adds a delicious flavor.

Kosher Salt: Balances the sweetness and amplifies the chocolate notes.

Chocolate Chips: Dark, semi-sweet, or milk chocolate chips folded into the batter and sprinkled on top.

Instructions

Preheat your oven to 180°C (350°F) and line a loaf pan with parchment paper.

In a large mixing bowl, mash the ripe bananas thoroughly with a fork or potato masher until smooth.

Add the melted butter, egg, granulated sugar, brown sugar, vanilla extract, and Greek yogurt. Whisk vigorously until smooth and well combined.

Double chocolate banana bread process shots.

Sift the all-purpose flour, Dutch cocoa powder, kosher salt, and baking soda directly into the wet mixture. Mix with a spatula until almost combined.

Add the chocolate chips and gently fold the batter just until combined without overmixing. Pour the batter into the prepared loaf pan, smoothing the top, and sprinkle extra chocolate chips across the surface.

Bake at 180°C (350°F) for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

Let the banana bread cool in the pan for at least 30 minutes before slicing so it sets and doesn't crumble.

Expert Tips

Use Room-Temperature Ingredients: Ensure your egg and yogurt are at room temperature so they blend smoothly into the batter without seizing the melted butter.
Measure Your Flour Correctly: Fluff your flour with a spoon, scoop it gently into your measuring cup, and level it off with a knife to avoid a dense, dry loaf.
Do Not Open the Oven Door Early: Opening the oven mid-bake can cause the center to sink. Check doneness right around the 50-minute mark.
Let It Cool Before Slicing: It is tempting to eat it warm, but letting it rest for 30 minutes lets the crumb firm up for clean, sliceable pieces.

Troubleshooting

Why did my banana bread sink in the middle?

Sinking is usually caused by opening the oven door too early, which lets cool air rush in before the crumb has fully set, or by underbaking the loaf.

Why did my chocolate chips sink to the bottom?

While thick banana bread batter usually suspends chips well, tossing your chocolate chips in a spoonful of flour before folding them into the batter will coat them and keep them evenly distributed throughout the loaf.

Why is my banana bread dry or dense?

Dryness is typically caused by overmeasuring your flour, overmixing the batter (which develops excess gluten), or baking the loaf past the 60-minute mark. Always check doneness with a toothpick early.

Slice double chocolate banana bread on a cutting board.

Frequently Asked Questions

What size loaf pan should I use?

I recommend a standard 9x5-inch loaf pan. If using a smaller pan, you may need to divide the batter into two pans to prevent overflow.

How do I know when the banana bread is fully baked?

Insert a toothpick or wooden skewer into the center of the loaf. It should come out clean or with a few moist crumbs attached, but with no wet batter.

Can I use frozen bananas for this recipe?

Yes! Thaw your frozen bananas completely at room temperature and drain off any excess watery liquid before mashing them into the batter.

Storing

Store the cooled banana bread in an airtight container at room temperature for up to 4 days to maintain its moisture.

Freezing

Wrap the completely cooled loaf tightly in plastic wrap, followed by a layer of aluminum foil or a freezer-safe bag, for up to 3 months. Thaw at room temperature before serving.

Substitutions

Gluten-Free: Swap the all-purpose flour 1:1 with a measure-for-measure gluten-free baking flour blend containing xanthan gum.

Dairy-Free: Replace the melted butter with an equal amount of melted vegan butter or refined coconut oil. Swap the Greek yogurt for an equal amount of plain, unsweetened dairy-free yogurt (such as almond milk or coconut yogurt), and use certified dairy-free chocolate chips.

Double chocolate banana bread on a wooden board.

Variations

Nutty Crunch: Fold ½ cup of chopped walnuts or pecans into the batter alongside the chocolate chips.

Citrus Twist: Add 1 tablespoon of fresh orange zest to the wet ingredients for a classic chocolate-orange flavor combination.

Serving tips

Nut Butter Spread: Spread a warm slice with peanut butter, almond butter, or pecan butter.

Fresh Berries: Top with fresh raspberries or strawberries for a bright contrast to the rich chocolate.

Scaling This Recipe

8x4-Inch Loaf Pan: Bake at 180°C (350°F) for 60–65 minutes. Ensure your pan is at least 2.5 inches deep to prevent overflow, since the batter will rise higher.
Standard Muffin Tin (12 Muffins): Fill the cups about ¾ full and bake at 180°C (350°F) for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Mini Loaf Pans (4 Small Loaves): Bake at 180°C (350°F) for 25–30 minutes.
8x8-Inch Square Baking Pan: Bake at 180°C (350°F) for 30–35 minutes for a thick, cake-like texture that is easy to cut into squares.
9x13-Inch Pan (Sheet Cake Style): Double the entire recipe to fill the pan properly, and bake at 180°C (350°F) for 25–30 minutes.

Equipment

Loaf pan
Digital kitchen scale
Mixing bowls & wire whisk
Rubber spatula
Potato masher

More banana desserts

Banana Pudding Cupcakes- Light banana cupcakes filled with pudding and topped with stabilized whipped cream.

Banana Coffee Cake- Soft cinnamon banana cake featuring a cinnamon swirl, crumble topping, and glaze.

Banana Chocolate Chip Cake- An ultra-moist sheet cake loaded with chocolate chips and rich chocolate frosting.

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