Double Chocolate Banana Bread

A loaf of chocolate banana bread with chocolate chips sits on brown parchment paper, with one slice cut and placed in front of the loaf.

This double chocolate banana bread combines ripe mashed bananas, Dutch-process cocoa, Greek yogurt, and semi-sweet chocolate chips into a rich, moist, deeply chocolatey loaf ready in about an hour.

Prep Time10

Cook Time50

Servings:

Calories: 425kcal

Equipment

Loaf Pan

Ingredients

1.5 cups mashed very ripe bananas about 3 medium bananas
1 large egg room temperature
1/4 cup unsalted butter melted and slightly cooled
1/2 cup plain Greek yogurt
1/2 cup light brown sugar packed
1 teaspoon vanilla extract
1.25 cups all-purpose flour or 1:1 gluten-free flour
1/2 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/4 teaspoon fine sea salt
3/4 cup semi-sweet chocolate chips plus more for topping if desired

Instructions

Preheat the oven to 350°F. Line a 9x5-inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal.
In a large mixing bowl, mash the bananas until mostly smooth. Add the egg, melted butter, Greek yogurt, brown sugar, and vanilla extract. Stir until well combined.
Add the flour, cocoa powder, baking soda, and salt. Gently stir just until the flour is incorporated. Be careful not to overmix, as this can make the banana bread dense.
Gently fold in the chocolate chips, reserving a few to sprinkle over the top if desired.
Pour the batter into the prepared loaf pan and spread into an even layer. Sprinkle with additional chocolate chips, if desired. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking, as the bread will continue to set as it cools.
Let the banana bread cool in the pan for about 15 minutes, then use the parchment paper to lift it out and transfer it to a cooling rack. Allow it to cool completely before slicing.

Notes

Use very ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be.
Don't overmix: Once you add the flour, mix only until combined for a soft, tender loaf.
Dutch-process cocoa: This gives the bread a deeper chocolate color and flavor. Natural unsweetened cocoa powder can also be used if that's what you have.
Greek yogurt: Full-fat or 2% Greek yogurt works best. Plain yogurt can also be substituted.
Chocolate chips: Semi-sweet chocolate chips provide a nice balance, but milk or dark chocolate chips work too.

Nutrition