Let Me Tell You About Double Chocolate Banana Bread…

Sometimes you just need a loaf of something seriously chocolatey to make a rainy Sunday feel like a cozy adventure. I still remember the first time I made this Double Chocolate Banana Bread: I was, no joke, trying to use up those sad bananas lurking in the fruit bowl (the ones even the kids refused to touch) and, frankly, I wanted chocolate. A lot of chocolate. Anyway, my first try was more of a brick than a bread, but hey—I ate it with extra butter and pretended it was by design. These days it comes out just right most of the time, but I still get a thrill watching the glossy, chocolatey swirl as I mix the batter (I know, sounds dramatic, but baking is my therapy).

Why I Keep Making This…

I make this bread whenever I hear the words “Mum, we forgot about the bananas.” My family goes absolutely bonkers for it, and honestly—I do too (I mean, it’s chocolate for breakfast). Sometimes I throw in a handful of chocolate chips just because nothing says love like extra chocolate hiding in every bite. Oh, and when my neighbour stops by for tea, this is my secret weapon—it’s impossible to be grumpy with a slab of this on your plate. The only real frustration? Waiting for it to cool enough to slice without completely wrecking it. Patience is not my strong suit!

Here’s What I Throw In…

3 or 4 ripe bananas—super spotty ones are perfect (in a pinch, I’ve used two big ones… not ideal, but it works)
2 eggs (if you’re out, I once tried a splash of yogurt in place of one egg—came out pretty moist actually)
1/2 cup (120ml) melted butter—I swear by salted, but use what you’ve got (my granny was fiercely loyal to Kerrygold, but honestly, I’m not picky)
1 cup (200g) brown sugar—or half brown, half regular white if you’re running low
1 tsp vanilla extract (sometimes I’m heavy-handed, but who’s judging?)
1 cup (125g) all-purpose flour (swapped for spelt once by accident… not terrible)
1/2 cup (50g) cocoa powder—Dutch-process tastes richer, but I grab whatever is in the cupboard
1 tsp baking soda
Pinch salt (don’t skip the salt, trust me)
3/4 cup (120g-ish) chocolate chips, or just chop up a good chocolate bar if that’s what you have

How I Make It (More or Less…)

Preheat the oven to 350°F (175°C). Grab a loaf pan, I usually just grease it with the butter wrapper—no need to be fancy. Line it with parchment if you’re a clean-up hater like me.
Mash your bananas in a big bowl. Really mash them; lumps are fine. (This is the part my youngest loves, though somehow ends up with banana in their hair. Every. Time.)
Crack in the eggs, pour in the melted butter, sugar, and vanilla. Give it all a good whirlwind whisk. It might look a bit odd, kind of gloopy—that’s perfect.
In a separate bowl, stir together the flour, cocoa, baking soda, and salt. (I’m usually balancing a mug of tea at this point, so if a bit of cocoa spills—consider it extra flavor.)
Tip the dry stuff into the banana mixture and fold gently. Don’t overdo it. This is where I sneak a taste (not for the faint of heart, but hey).
Stir in the chocolate chips, or chunks—even if you’re just using bits and bobs from the baking tin.
Pour the batter into the loaf pan. Level it out, kind of, but don’t worry if it’s rustic. Sometimes I sprinkle a few extra chips on top for, you know, dramatic effect.
Bake for about 55-65 minutes, or until a toothpick comes out with just a few moist crumbs. If your oven runs hot, check it at 50 mins.
Let it cool in the pan for 10-15 minutes. If you try to pop it out too soon (ask me how I know), it’ll fall apart. So—be strong.

Stuff I Figured Out the Hard Way

If you use bananas that aren’t really ripe, it won’t be as sweet. Maybe add extra sugar. Or don’t, just accept a less sweet loaf (one time, I used greenish bananas and regretted it).
The bread tastes even chocolatier the next day (if it makes it that long—usually it’s half-gone by bedtime).
Freeze overripe bananas and thaw them for this; they get kind of slimy, but it honestly works out fine.
Nuts? I’ve tried walnuts and pecans, my partner prefers walnuts but honestly I’m not fussed either way.

Some Variations I’ve Messed With

Add a swirl of peanut butter before baking—so good, especially warm.
Chucked in a handful of shredded coconut once—it was a bit much, but my friend liked it, so there we go.
Cinnamon chips: didn’t like it, tasted weird with the banana/chocolate combo. But live and learn!
Mini loaves or muffins: just bake for less time, maybe 20-25 mins.

When You Don’t Have All the Right Gear

You need a loaf pan for this (mine is about 9×5 inches), but I’ve used a square tin in a pinch and just baked it for a bit less time—it was a little flatter but tasted fab. Don’t have parchment? Butter and flour the pan extra well. If you don’t own a whisk, use a fork and a bit of determination. I once even mashed the bananas in a Ziploc bag. Not my finest hour, but no one complained.

How I Store It (or Don’t, Honestly)

This keeps wrapped up on the counter for a couple of days (I like to wrap it in a clean tea towel or aluminum foil), and it freezes beautifully if you want to stash slices individually. Though in my house, by the second day, it’s usually vanished—so that’s more theory than practice.

If You’re Wondering How to Serve It…

I love it warm with a little pat of salted butter. My kids like theirs with a glass of cold milk, preferably while watching cartoons in their pajamas. Sometimes for dessert I top slices with a scoop of vanilla ice cream and a sprinkle of flaky salt; it’s the kind of treat that disappears faster than you’d think.

Stuff I Learned the Hard Way (aka Pro Tips)

Don’t rush the mixing—overmixing makes for dry, sad bread (I learned that after one very rubbery loaf). Be gentle!
Let the bread cool completely if you want tidy slices. Or, just accept the mess and eat it with your hands. I’m not judging.
Test doneness with a toothpick in a few spots—sometimes the chocolate chips can trick you, acting like wet batter when it’s just melty chocolate.

Your Questions, Answered (For Real)

Can I use frozen bananas?
Absolutely, just thaw and drain off any extra liquid. Sometimes I forget to drain, and it’s a softer loaf, but still tasty.
What if I don’t have cocoa powder?
I tried subbing hot chocolate powder once—it was ok, a bit sweeter, but didn’t taste as rich. Just use what you’ve got.
Can I make it dairy-free?
Yeah! Swap the butter for coconut oil or even a neutral veggie oil. Texture is slightly different—kinda lighter, but not worse.
Do I really need sugar if my bananas are super ripe?
Maybe not as much. I’ve cut it down before, but then the bread was more ‘snack’ than ‘treat.’ Depends what you’re after really.
Why does my bread sink?
Honestly, could be a handful of things—too much banana, not enough flour, overmixing, underbaking. Or maybe just the baking gods aren’t smiling that day; it happens!

(Total side note: Last time I made this, I got distracted by my cat trying to jump up on the counter, so I completely forgot the vanilla—which, weirdly, didn’t make a huge difference. Maybe I’ll skip it on purpose one of these days just to be wild. Anyway, hope you enjoy this as much as we do!)

Double Chocolate Banana Bread