This double chocolate banana bread is the sort of loaf I reach for when I want something quick, comforting, and a little indulgent. Ripe bananas add natural sweetness and moisture, while cocoa and dark chocolate drops pull the whole thing into serious dessert territory without being overpowering. It bakes into a tight, tender crumb with pockets of melty chocolate—perfect for breakfast with coffee or as an afternoon pick-me-up.
The formula is straightforward, and the technique is forgiving. You don’t need a stand mixer. You just mix the dry ingredients, mash the bananas, fold things together, and bake. That simplicity means this loaf is a reliable everyday recipe that still feels special when visitors drop by.
Below you’ll find the ingredients, step-by-step instructions exactly as written in the recipe, and practical notes to make the loaf consistently excellent. Read the method, gather your gear, and you’ll have a loaf out of the oven in under an hour and a half, start to finish.
Gather These Ingredients
Everything you need fits on one counter. I list each ingredient below with a short note about its role so you can understand why it’s there and what to watch for.
Ingredients
- 120 grams flour 1 cup — provides the structure for the loaf; measure accurately for consistent texture.
- 3 Tablespoons cocoa — gives the chocolate backbone and deep color; sift if lumpy.
- 1 teaspoon cinnamon — adds warmth and balances the chocolate.
- 250 g banana approximately 3 ripe medium — the primary sweetener and moisture source; use ripe bananas with brown spots.
- 1 teaspoon vanilla extract — lifts flavors and rounds bitterness from cocoa.
- 120 ml mild olive oil ½ cup — keeps the crumb moist and tender; mild olive oil avoids an olive flavor.
- 110 grams brown sugar ¾ cup — adds sweetness and a hint of caramel; packs moisture and depth.
- 1 teaspoon baking soda — the leavening that helps the loaf rise and keeps it soft.
- 2 Tablespoons hot water — activates the baking soda when dissolved; don’t skip the step.
- 70 g dark chocolate drops ½ cup — pockets of molten chocolate; fold in gently so they distribute evenly.
The Method for Double Chocolate Banana Bread
- Preheat the oven to 180°C. Grease or line a loaf tin.
- In a bowl, whisk together the flour, cocoa, and cinnamon until evenly combined.
- In a separate bowl, mash the bananas until mostly smooth.
- Add the mild olive oil, vanilla extract, and brown sugar to the mashed bananas and mix until combined.
- Stir the baking soda into the 2 tablespoons of hot water until dissolved, then add this to the wet mixture and stir well.
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined.
- Fold in the dark chocolate drops until evenly distributed through the batter.
- Spoon the batter into the prepared loaf tin and smooth the top.
- Bake at 180°C for 40 minutes, or until the loaf has risen and a skewer inserted into the centre comes out clean.
- Cool the loaf on a rack before removing it from the tin.
Why This Recipe Belongs in Your Rotation
This loaf hits a rare sweet spot: easy, quick, and reliable. The method uses basic steps and pantry-friendly ingredients, yet it produces a loaf that’s rich and satisfying. You can make it with minimal equipment and with very little hands-on time.
It’s forgiving on banana ripeness and mixing. Overmixed batters can get gummy, but this one tolerates a light fold because the oil and mashed bananas keep the crumb tender. If you bake routinely, this recipe is a useful base—swap chocolate for nuts or seeds, and you’ll still have a dependable loaf.
It also travels well. Sliced, wrapped, and stored, it’s excellent for lunchboxes, breakfast on the go, or a simple dessert. The dark chocolate drops mean you don’t need a glaze or frosting to feel indulgent.
International Equivalents
Ovens and measuring systems differ, so here are quick conversions and notes to keep the results consistent.
- Oven temperature: 180°C ≈ 350°F. Use the middle rack and avoid opening the door frequently during baking.
- Flour: the recipe lists 120 grams (1 cup). If you weigh, use 120 g. If you cup-measure, spoon the flour into the cup and level it rather than scooping, to avoid packing.
- Oil and liquids: 120 ml = ½ cup. For smaller metric differences, a kitchen scale or measuring cup will keep things accurate.
- Chocolate drops: 70 g ≈ ½ cup. If using chips or chopped chocolate, the weight is more reliable than the volume.
What You’ll Need (Gear)
- Loaf tin (standard 8.5 x 4.5 inch or similar).
- Mixing bowls (one for dry, one for wet).
- Wooden spoon or spatula for folding.
- Skewer or cake tester to check doneness.
- Wire rack for cooling.
- Measuring spoons, a liquid measuring cup, and a kitchen scale if you have one.
Slip-Ups to Skip
Here are the common mistakes I see and how to avoid them.
- Overmixing the batter — fold only until the flour streaks disappear. Overmixing creates a dense, chewy loaf.
- Using underripe bananas — if they’re not soft and sweet, the loaf will lack moisture and flavor. Aim for bananas with brown spots.
- Skipping the hot water step — dissolving the baking soda in 2 tablespoons of hot water is crucial for even activation and better rise.
- Opening the oven too early — wait until at least 30 minutes before checking. Opening the door early can make the loaf sink.
- Not cooling before removing — cool the loaf on a rack, then remove. Removing while hot can cause it to break apart.
Tailor It to Your Diet
This recipe is a solid platform for modest tweaks without changing the structure. A few practical adjustments:
- Lower the sugar: reduce the 110 grams brown sugar slightly if you prefer a less sweet loaf; the bananas already add sugar.
- Dairy-free: the recipe contains no dairy ingredients as written, so it’s already suitable for dairy-free diets.
- Vegan considerations: the recipe as given has no eggs or dairy, so it’s compatible with a vegan diet provided your vanilla and chocolate drops are vegan-friendly.
Insider Tips
These small habits make the difference between a good loaf and a great one.
- Use very ripe bananas. The more speckled they are, the better the banana flavor and moisture.
- Room temperature ingredients aren’t required here, but make sure your bananas aren’t icy cold as that can slow the batter’s cohesion.
- Distribute the chocolate drops by tossing them in a tablespoon of flour before folding in—this helps prevent them sinking to the bottom. If you prefer not to add flour, fold gently and evenly to get a good spread.
- Let the loaf cool for at least 15–20 minutes in the tin before attempting to remove it. It firms up and releases more cleanly.
- If the top browns too quickly, tent a piece of foil over the tin for the last 10–15 minutes of baking.
Shelf Life & Storage
Store the cooled loaf wrapped tightly at room temperature for up to 3 days. For longer storage, slice and freeze individual pieces for up to 2 months; thaw in the fridge or at room temperature and refresh in a warm oven or toaster if you like melted chocolate.
If you need to refrigerate because of a warm climate, wrap the loaf well to prevent drying and return to room temperature before serving. Refrigeration can firm the crumb, so a short reheat (10–15 seconds in the microwave) brings back softness.
Double Chocolate Banana Bread Q&A
Q: My loaf was underbaked in the center. What happened?
A: If the skewer comes out wet, you likely need more time in the oven. Check at 5–10 minute intervals. Also confirm your oven heats accurately—an oven thermometer helps. Using a darker or smaller loaf tin can change bake time.
Q: The center sank after baking. Why?
A: This usually means the loaf rose too quickly and then collapsed. Avoid opening the oven early, make sure the baking soda was properly dissolved in the 2 tablespoons of hot water, and ensure you measured baking soda correctly.
Q: Can I use melted butter instead of the mild olive oil?
A: The recipe lists 120 ml mild olive oil ½ cup. Swapping to melted butter will change flavor and texture slightly but is possible—no extra liquid changes are listed here because the source ingredients specify the oil. If you try butter, reduce if it seems too heavy and monitor baking time.
Q: Can I add nuts or fruit?
A: You can fold in extras, but don’t overload the batter. The method and quantities were crafted for the ingredients listed above; adding large amounts of additional mix-ins can affect texture and bake time. If adding, fold them in at step 7 with the chocolate drops.
That’s a Wrap
Double Chocolate Banana Bread is one of those dependable recipes that rewards care but doesn’t demand precision. Follow the method, measure the ingredients, and fold gently. Let the loaf cool properly, and you’ll be rewarded with a moist, chocolatey bread that’s as good for a quick breakfast as it is for dessert.
Make it for a weekday treat or for a casual weekend bake. Either way, you’ll find this loaf returns to your oven again and again.
Double Chocolate Banana Bread
Ingredients
Ingredients
- ?120 gramsflour1 cup
- ?3 Tablespoonscocoa
- ?1 teaspooncinnamon
- ?250 gbananaapproximately 3 ripe medium
- ?1 teaspoonvanilla extract
- ?120 mlmild olive oil1/2 cup
- ?110 gramsbrown sugar3/4 cup
- ?1 teaspoonbaking soda
- ?2 Tablespoonshot water
- ?70 gdark chocolate drops1/2 cup
Instructions
Instructions
- Preheat the oven to 180°C. Grease or line a loaf tin.
- In a bowl, whisk together the flour, cocoa, and cinnamon until evenly combined.
- In a separate bowl, mash the bananas until mostly smooth.
- Add the mild olive oil, vanilla extract, and brown sugar to the mashed bananas and mix until combined.
- Stir the baking soda into the 2 tablespoons of hot water until dissolved, then add this to the wet mixture and stir well.
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined.
- Fold in the dark chocolate drops until evenly distributed through the batter.
- Spoon the batter into the prepared loaf tin and smooth the top.
- Bake at 180°C for 40 minutes, or until the loaf has risen and a skewer inserted into the centre comes out clean.
- Cool the loaf on a rack before removing it from the tin.
Equipment
- Loaf tin
- Mixing Bowl
- Whisk
- Spatula
Notes
Wrap in cling film or place in an airtight container and freeze for up to four months.
Cinnamon: This can be left out
Ripe bananas: Very ripe bananas are the key, if your bananas aren't super ripe the banana bread won't be nice and sweet.
Mild olive oil: Be sure to use a mild flavoured oil, coconut oil or rice bran oil would work too. You can also substitute for melted butter if you don't need this recipe to be vegan.
Brown sugar: I love the flavour brown sugar adds to banana bread, but white sugar will work just fine too.
Dark chocolate drops: Most dark chocolate drops and chips are dairy free, but always check the label. Or if you don't need this recipe to be dairy free you can use your favourite chocolate drops (milk, dark or white)
