Banana bread is a beloved classic, especially when bananas start to overripe and brown. If you’ve ever had those brown bananas sitting on your counter, you might be looking for the perfect way to transform them into something delicious. That’s where this Double Chocolate Banana Bread recipe comes in. Not only does it use up those overripe bananas, but it also turns them into a rich, chocolatey treat that’s sure to satisfy any sweet tooth. With the addition of chocolate chips and a hint of cocoa powder, this banana bread is transformed into a decadent dessert or snack that’s perfect for any time of day.

The best part? It’s simple to make and can be customized with sourdough discard if you’re looking to use up some extra starter!

Ingredients for Double Chocolate Banana Bread

To make this delicious double chocolate banana bread, you’ll need a few basic ingredients, many of which you probably already have in your pantry. Here’s what you’ll need:

2 to 3 ripe bananas: The main ingredient that adds moisture and sweetness to the bread.
¼ cup melted butter: Adds richness and flavor to the banana bread.
¼ cup vegetable oil: Helps keep the bread moist and tender.
1 egg: Provides structure to the bread.
3/4 Cup Brown Sugar: Optional, if you’d like some extra sweetness
1 teaspoon vanilla extract: Enhances the flavor of the banana and chocolate.
1 cup all-purpose flour: The base of the bread.
½ cup cocoa powder: Gives the banana bread its rich chocolate flavor.
1 teaspoon baking soda: Helps the bread rise.
½ teaspoon salt: Balances the sweetness of the bread.
1 cup chocolate chips: Adds delicious pockets of melted chocolate throughout the bread.
1 cup sourdough discard (optional): A great way to use up any sourdough discard you may have on hand, giving the bread a unique flavor and texture.

With these simple ingredients, you can create a moist and rich banana bread that’s packed with chocolatey goodness.

Instructions for Baking Double Chocolate Banana Bread

Making this double chocolate banana bread is quick and easy. Here’s how to do it:

Preheat your oven to 350°F: Start by preheating your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper for easy removal.
Mash the bananas: In a medium bowl or the bowl of your stand mixer, mash the ripe bananas until smooth. The riper the bananas, the better! They’ll provide a sweeter and more flavorful base for the bread.
Mix in the wet ingredients: Add the melted butter, vegetable oil, brown sugar, egg, and vanilla extract to the mashed bananas. Mix until well combined. The melted butter and oil will add richness to the bread, while the egg helps bind everything together.
Add the dry ingredients: In the same bowl, add the flour, cocoa powder, baking soda, and salt. Stir until just combined. Be careful not to overmix, as this can result in a dense loaf.
Fold in the chocolate chips: Gently fold in ¾ cup of chocolate chips, ensuring they are evenly distributed throughout the batter. The chocolate chips will melt as the bread bakes, creating pockets of gooey chocolate goodness.
Prepare the loaf pan: Pour the batter into your prepared loaf pan and smooth the top. Sprinkle the remaining chocolate chips on top of the batter for an extra layer of chocolate.
Bake: Place the loaf pan in the preheated oven and bake for 60 to 75 minutes, or until a fork or toothpick inserted in the center of the bread comes out clean. Keep in mind that you may have some melted chocolate chips on the fork, which is perfectly fine! The exact baking time may vary depending on your oven, so be sure to check for doneness.
Cool and serve: Once the bread is baked, remove it from the oven and place it on a wire rack to cool. Let it cool for a few minutes before transferring it to the rack. This banana bread is delicious warm, but it also keeps well for a few days.

Why You Should Make Double Chocolate Banana Bread

If you’re a fan of both banana bread and chocolate, this recipe is the perfect combination of the two. The bananas provide natural sweetness and moisture, while the cocoa powder and chocolate chips bring an indulgent chocolatey flavor. It’s a treat that can easily be enjoyed as breakfast, a snack, or even dessert. Plus, it’s an excellent way to use up overripe bananas that might otherwise go to waste.

Another benefit of this recipe is that it’s sourdough discard friendly. If you’re a sourdough baker and you have extra starter lying around, adding 1 cup of sourdough discard to the batter will give the bread a slightly tangy flavor and extra moistness. It’s a great way to avoid food waste while making a delicious treat!

Recipe Tips and Variations

Use ripe bananas: The riper the bananas, the better! Overripe bananas are sweeter and more flavorful, making them the perfect choice for banana bread.
Add nuts: If you like a bit of crunch in your banana bread, feel free to add chopped walnuts, pecans, or almonds to the batter.
Make it dairy-free: Swap the butter for dairy-free margarine or coconut oil and use a non-dairy milk to make this recipe dairy-free.
Add different spices: Experiment with adding a pinch of cinnamon, nutmeg, or allspice for a spiced banana bread twist.

Your turn!

This Double Chocolate Banana Bread is the perfect way to use up overripe bananas and create a decadent treat that’s sure to satisfy your sweet tooth. With its rich chocolate flavor and moist texture, it’s the ideal combination of banana bread and chocolate cake. Plus, it’s an excellent way to use up sourdough discard, making it a sustainable option for sourdough bakers. Whether you enjoy it warm from the oven or as a delicious snack throughout the week, this banana bread is sure to become a new favorite in your baking repertoire.

This Recipe is in my Cookbook, From Scratch!

I’m excited to share my cookbook with you, created with sustainability and flavor in mind! From Scratch is packed with delicious, eco-conscious recipes designed to nourish both you and the planet. Every dish is carefully crafted to use fresh, local ingredients, and focuses on minimizing waste while maximizing taste.

From wholesome breakfasts to hearty dinners, my cookbook offers a variety of plant-based meals that are easy to prepare and full of nutrients. Whether you’re looking to reduce your carbon footprint or simply enjoy meals that are better for you and the Earth, this cookbook is your guide to eating in a way that’s both kind to the planet and satisfying to your taste buds. You can grab your copy here:

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Check Out The Pantry Labels

In 2024, I released a set of Pantry Labels with recipes that are dishwasher-safe and fit the lids of mason jars perfectly.

Each labels has the recipe to refill the dry mix jar, as well as the recipe to make the item if applicable.

Pantry Labels

Double Chocolate Banana Bread

Maria Watkins, LivingPlanetFriendly

The best recipe to use up those brown bananas.

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Course Dessert

Ingredients

2 to 3 brown bananas
¼ cup melted butter
3/4 cup brown sugar
¼ cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 cup all purpose flour
½ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup chocolate chips
1 cup sourdough discard optional

Instructions

Preheat your oven to 350°F. Grease a loaf pan or prepare with parchment paper,
In a medium bowl or the bowl of your stand mixer, mash the bananas. Add melted butter and oil and mix until combined.
Mix in the brown sugar, egg, and vanilla extract. Mix until smooth.
Add the flour, cocoa powder, baking soda and salt. Mix until combined. Fold in ¾ cup of chocolate chips.
Pour the batter into the prepared pan. Add the remaining chocolate chips to the top of the loaf.
Bake for 60 to 75 minutes, or until a fork inserted in the center of the bread comes out clean. You may have some melted chocolate chips on the fork, that’s fine. Oven times will vary.
Remove the pan from the oven and set on a wire cooling rack. Let the bread cool before serving.

Notes

This recipe is sourdough discard friendly, if you have some discard to use up.