Double Chocolate Banana Bread

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5 from 80 votes
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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!

double chocolate banana bread.

We enjoy our fair share of banana bread in our house. 

Not only is it the perfect recipe for using leftover ripe bananas, but there are literally endless flavor combinations. Lately, we’ve been making a lot of blueberry banana bread, banana pecan bread, and this double chocolate banana bread. 

Not only does this recipe satisfy your sweet tooth, but it more than satisfies your chocolate craving. I mean, you can never have too much chocolate, right?

Table of Contents
  1. Recipe highlights
  2. Ingredients needed
  3. How to make double chocolate chip banana bread
  4. Recipe tips and variations
  5. Storage instructions
  6. Frequently asked questions
  7. More tasty recipes for using up bananas
  8. Double Chocolate Banana Bread (Recipe Card)

Recipe highlights

  • 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 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.

If you make this banana bread, I guarantee no one will be able to resist. It’s one of my favorite sweet breads to bring to get-togethers, and it’s usually gone in minutes. Even those of us not on a gluten-free or vegan diet won’t be able to keep away.

chocolate banana bread.

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 made my own, but you could use store-bought oat flour 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 used milk chocolate chips, but you could use semi-sweet chocolate chips if you prefer, or a mixture of both.

Find the printable recipe with measurements below.

How to make double chocolate chip banana bread

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.

how to make double chocolate banana bread.

Food processor method

Save yourself an extra dish and make the banana bread batter in your food processor. Simply add all of the ingredients (except the chocolate chips) and blend until smooth. Fold in the chocolate chips, then transfer the batter to the prepared pan and bake. 

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. 

flourless chocolate banana bread with chocolate chips.

Frequently asked questions

What do I do if my banana bread is too dry?

If your banana bread comes out of the oven and is too dry, I’d suggest serving it with melted butter or chopping it up and serving it with ice cream. In the future, the banana bread was likely too dry because there was too much flour or because the bread was overbaked. 

How do you keep banana bread moist after baking?

The best way I’ve found to keep banana bread moist is to wrap it up in plastic wrap or foil and store it in an airtight container at room temperature. 

More tasty recipes for using up bananas

double chocolate banana bread

Double Chocolate Banana Bread

5 from 80 votes
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!
Servings: 12 Slices
Prep: 5 minutes
Cook: 45 minutes
Total: 50 minutes

Ingredients  

Instructions 

  • Preheat the oven to 180C/350F. Line a loaf pan with parchment paper and set aside.
  • In a high-speed blender or food processor, add your rolled oats and blend until a very fine consistency.
  • In a large mixing bowl, add your blended oats, cocoa powder, sugar of choice, salt and baking powder and mix well. Add the rest of your ingredients, except for your chocolate chips, and mix until fully incorporated and smooth. Fold through your chocolate chips.
  • Transfer your chocolate banana bread batter into the lined pan and bake for 50-60 minutes, or until a skewer comes out 'just' clean from the center.
  • Remove from the oven and let cool in the pan completely, before slicing up.

Blender/Food Processor method

  • Preheat the oven to 180C/350F. Line a loaf pan with parchment paper and set aside.
  • In a blender or food processor, add all your ingredients, except for the chocolate chips, and blend until smooth and combined. Fold through your chocolate chips.
  • Transfer into the baking pan and bake for 50-60 minutes, or until a skewer comes out 'just' clean from the center.
  • Remove from the oven and let cool in the pan completely, before slicing up.

Notes

* Alternatively, you can use pre-made oat flour (Scant 2 1/4 cups).
** White sugar, brown sugar, coconut sugar, or keep it sugar free, by using monk fruit sweetener 
*** The 1/4 cup is the melted amount
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. 

Nutrition

Serving: 1SliceCalories: 124kcalCarbohydrates: 17gProtein: 3gFat: 6gSodium: 138mgPotassium: 177mgFiber: 3gVitamin A: 12IUVitamin C: 2mgCalcium: 65mgIron: 1mgNET CARBS: 14g
Course: Breakfast
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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  1. Hi Arman, I couldn’t find the recipe quantities for ingredients.
    Could you please let me know where they are?
    Regards