Double Chocolate Banana Bread

This double chocolate banana bread recipe is a chocolate lover’s dream come true. Loaded with fresh banana flavor and chocolate chunks, every bite tastes incredible. Plus, it’s vegan and gluten-free!

Looking for more banana quick bread recipes? Try blueberry banana bread, cinnamon crunch bread, and banana pecan bread.

This double chocolate banana bread is my family’s favorite use of overripe bananas that also satisfies the chocolate cravings too. It’s sneakily wholesome enough for breakfast or something to end the night with.

Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make double chocolate banana bread
4. Recipe tips and variations
5. Storage instructions
6. More tasty recipes for using up bananas
7. Double Chocolate Banana Bread (Recipe Card)

Why I love this recipe

• Naturally vegan and gluten-free. I don’t use any dairy, eggs, or gluten-derived ingredients in this recipe, so you can rest easy knowing this bread is diet-friendly. 
• Chocolate flavor in every bite. Like my double chocolate chip muffins and vegan double chocolate cookies, I use two different types of chocolate in this recipe, infusing every bite with rich chocolatey goodness. 
• The perfect texture. The bread turns out slightly crisp on the outside but full of gooey half-melted chocolate chips and a delicate, moist crumb texture.

Ingredients needed

Aside from some brown bananas, the rest of the ingredients you’ll need are all simple baking staples. Here’s exactly what you’ll need:

• Rolled oats. A more nutritious alternative to white flour. For this recipe, I used homemade oat flour, but you could use store-bought ones if you prefer. Use certified gluten-free oats if required. 
• Cocoa powder. I used Dutch-process cocoa powder with no added sugar or fillers.
• Sugar. I used white sugar, but you could also use brown sugar or a sugar-free sweetener if you prefer. 
• Baking powder. To help the bread rise. 
• Salt. Just a dash to amplify the rest of the ingredients.
• Mashed bananas. Use the brownest, most overripe bananas you have, as these are the sweetest. 
• Milk. I used unsweetened oat milk, but any dairy or non-dairy milk will work. 
• Vanilla extract. A must for any good baking recipe!
• Coconut oil. Melted to add richness and moisture to the bread. If not vegan, use unsalted butter.
• Chocolate chips. I like to use milk chocolate chips, but you could use semi-sweet chocolate chips if you prefer, or a mixture of both.

How to make double chocolate banana bread

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Prep work. Preheat the oven to 350F/180C and line a loaf pan with parchment paper.

Step 2- Make oat flour. In a high-speed blender or food processor, add your rolled oats and blend until they reach a very fine consistency.

Step 3- Combine dry and wet ingredients. In a large bowl or the bowl of a stand mixer, whisk together the oat flour, cocoa powder, sugar, salt, and baking powder. Add the rest of the ingredients (except for the chocolate chips) to the dry ingredients and stir until a smooth batter forms. Fold in the chocolate chips. 

Step 4- Bake. Transfer the batter to the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Remove the bread from the oven and let it cool in the pan for 10 minutes, then use a knife to release the sides of the bread and transfer it to a wire rack to cool completely.

Recipe tips and variations

• Avoid overmixing the batter. The more you mix, the denser and chewier the bread will become. Make sure to only mix until a cohesive batter forms. 
• Use frozen bananas. If you’re like me, you probably have a freezer full of frozen bananas. Luckily, you can use them in this recipe. Just make sure to let them thaw completely and remove any excess moisture before incorporating them into the batter.
• Add mix-ins. Play around with adding some chopped nuts (like walnuts or pecans) or peanut butter chips to the batter.

Storage instructions

To store: Leftover banana bread can be kept at room temperature, covered, for at least 3 days. If you’d like the bread to keep longer, store it in the refrigerator for up to 1 week. 

To freeze: Place slices of the bread in a freezer-safe bag and store it in the freezer for up to 6 months. Let the bread thaw overnight before enjoying it. 

More tasty recipes for using up bananas

• Banana bars– A cross between banana bread and oatmeal breakfast bars. 
• Banana protein bars– The ultimate no-bake snack with over 8 grams of protein per serving. 
• Banana blondies– No-bake blondies made with 4 ingredients.
• Banana pudding– Smooth, creamy, and deceptively healthy.
• Banana cake– My family’s favorite layered cake recipe.