This double chocolate banana bread is rich in flavour, irresistibly moist, tender and made with cocoa powder and chocolate chips.

Why you will love this recipe

Firstly it quick and easy to make- The beauty of this double chocolate chip banana bread recipe is you don’t need a fancy mixer! It is made with ingredients that can be found in the kitchen cupboard and comes together in just over an hour with only a bowl, fork and whisk. I

Secondly, it is bursting with flavour! This banana bread is a delightful blend of overripe bananas, warm cinnamon, fragrant nutmeg, rich vanilla extract and brown sugar. The flavour is amped by the combination of cocoa powder and chocolate chunks, making every bite a truly indulgent treat.

Finally it is incredibly moist for days- this banana bread remains soft and fresh long after baking.

Ingredients

Eggs- The protein in eggs helps bind the ingredients, and when whisked, eggs can trap air, contributing to the rise and fluffiness of the cake. They also create a smooth batter and add moisture and richness, ensuring the cake remains soft and flavourful.

Brown sugar- It adds sweetness to the bread and contributes to browning. The molasses in the sugar adds flavour and moisture, resulting in a soft bread texture.

Bananas– Soft, overripe bananas with brown spots are essential, adding natural sweetness and ensuring a tender, moist texture.

Yoghurt– adds moisture to the banana bread. Combined with baking soda, it produces carbon dioxide, helping the bread rise. If you don’t have Greek yoghurt, sour cream will also work.

Butter– Melted unsalted butter enhances the bread’s richness and depth of flavour. It creates a tender, moist texture by coating the flour’s proteins and limiting gluten formation. I have experimented with melted butter and oil in banana bread and found that a balanced mix of both yields the best results. The butter adds rich flavour, while the vegetable oil enhances moisture for a perfectly tender texture. If using oil use a neutral oil like vegetable or sunflower oil.

Vanilla extract-it enhances flavour and adds a depth flavour to the banana bread

Flour– Flour provides structure and stability to the bread. When mixed with water, its proteins develop gluten, creating a stretchy, elastic network that traps air bubbles. During baking, these bubbles expand, giving cakes a light texture. For this recipe, you can use either plain or self-raising flour. If you opt for self-raising flour, be sure to omit the baking powder and baking soda.

Cocoa Powder-Gives the cake it’s chocolate flavour. My favourite cocoa powder is Barry Amber Cocoa Powder Extra Brute .

Baking powder– It contains baking soda, acid and starch, and it is activated when mixed with liquid and again when heated. It lightens the texture of the bread by enlarging air bubbles within the batter.

Baking soda– It is a chemical leavening agent that reacts immediately when combined with an acid like lemon juice, vinegar or yoghurt) producing carbon dioxide gas that expands when heated causing the bread to rise.

Ground Cinnamon and nutmeg– infuse the bread with a sweet and warm flavour.

Salt– Balances the sweetness of the bread and enhances the flavour of the bread.

Chocolate chips– I used semi-sweet chocolate chips in this recipe, but you can substitute them with milk or dark chocolate based on your preference.

Make the Banana Batter

Preheat oven to 160°C Fan/180°C/350°F. Grease and line a 9×5 loaf panwith greaseproof or parchment paper, ensuring the paper hangs over two sides.
In a large mixing bowl, whisk together the sugar and eggs until well combined.

Mash the bananas with a fork. Add the mashed bananas, buttermilk, vanilla extract, oil and melted butter to the sugar mixture. Mix well to combine.
In a separate medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt

.Gently fold the dry ingredients into the wet mixture until just combined (do not overmix).
Fold in the chocolate chips.

Pour the batter into your prepared loaf pan, smoothing the top. Sprinkle with extra chocolate chips on top if desired.
Bake for about 55 to 60 minutes, or until a toothpick inserted into the centre comes out with only a few moist crumbs.

Leave to cool in the pan on a wire rack for 10 minutes, then lift out using the parchment paper overhang. Allow it to cool completely before slicing and serving.

How to store leftover double chocolate banana bread

Let the banana bread cool completely before storing to keep it fresh and moist. Here are three ways to store it:

At Room Temperature: Wrap the cooled bread in cling film (plastic wrap) and place it in an airtight container. It will stay moist and fresh for up to 5 days.

In the Fridge (for Warm Climates): Wrap the bread in cling film (plastic wrap), then place it in a zip-lock bag before refrigerating. To enjoy, microwave a slice for 10–15 seconds.

In the Freezer: For longer storage, freeze the banana bread for up to 3 months. Wrap the cooled loaf tightly in cling film (plastic wrap) and place it in a zip-lock bag. When ready to enjoy, thaw it at room temperature overnight before serving

Tips for making this double chocolate banana bread

Use a kitchen scale. For consistent and accurate results, weigh your ingredients instead of measuring by volume. Incorrectly measured dry ingredients, like flour, can lead to dry, unevenly baked goods.
Use room temperature ingredients. Allow yogurt and eggs to reach room temperature before baking. This helps the batter mix evenly and ensures a perfectly baked cake.
Avoid overmixing the batter. Overmixing develops gluten, which can make the bread dense and rubbery. Mix just until combined.
Preheat your oven. Ensuring the oven reaches the correct temperature before baking helps achieve even cooking and the best texture.

For more banana bread recipes, check these out

Chocolate Chip Banana Bread
Snickerdoodle Banana Bread
Biscoff Banana Bread
Moist Banana Bread
Nutella & Banana Swirl Muffins