Let’s Make Double Chocolate Banana Bread—Trust Me, It’s Worth It

Alright, so you know how there are recipes you make way too often? This double chocolate banana bread is that for me. Actually, funny story: the first time I made it, I forgot the baking powder and ended up with chocolate banana pancake (which my brother still jokes about; thanks, Tom). But I stuck with it, tweaked it, and now it’s the only banana bread that disappears in my house faster than leftover pizza. Also, there’s just something comforting about the smell of bananas and chocolate mingling in the kitchen—it’s like a warm hug, or that feeling when you find a tenner in last year’s coat pocket.

Why You’ll Love This (I Think You Will, Anyway)

I make this whenever I’ve got bananas doing their best impression of a leopard (super spotty, basically). My family goes nuts for it—honestly, I thought they’d get tired of it, but nope! The double chocolate part is what seals the deal; it’s chocolatey enough to feel a bit decadent but not so sweet that you regret having it for breakfast. (I may or may not have eaten a slice for breakfast and called it “banana” so it counts as fruit.) Also, this bread doesn’t judge if you smother it in butter. Only you do. Oh, and I’ve finally stopped worrying when the batter looks like a hot mess—just trust the process.

Stuff You’ll Need (And a Few Swaps That Work Fine)

3 very ripe bananas (the more brown spots, the better—seriously, fresher bananas just don’t cut it. I tried. Once.)
1/2 cup melted butter—sometimes I use coconut oil if I’m out of butter. My gran swore by Kerrygold, but supermarket own-brand works too.
3/4 cup brown sugar. White sugar works, though I’ve even used a mix of honey and sugar in a pinch. (Honey makes it a bit stickier, FYI.)
1 large egg—room temp, though I’ve used one straight form the fridge and didn’t notice much difference.
1 teaspoon vanilla extract—I’ve used the cheap stuff, but if you’ve got the real deal, go for it.
1 cup plain flour (all-purpose). Whole wheat flour works, but makes it a little more… hearty? Not bad, just different.
1/2 cup cocoa powder—I like Dutch-process but any unsweetened kind is fine.
1 teaspoon baking soda. (I once used baking powder instead—nope. Doesn’t work the same.)
1/4 teaspoon salt
1/2 cup chocolate chips or chunks (sometimes I just hack up a bar of dark chocolate—kitchen chaos, but so good)
Optional: A handful of walnuts or pecans. My kids pick them out, but I love the crunch.

How I Make It (And Where I Usually Sneak a Taste)

Preheat your oven to 350°F (about 180°C). Grease a standard loaf tin. Or line it with baking paper if you can’t be bothered with washing up later.
Mash the bananas in a big bowl. I use a fork, but if you’ve got a potato masher, go wild. Lumps are fine here. Actually, I find it works better if I leave it a bit chunky.
Add the melted butter and give it a good stir. Then throw in the sugar, egg, and vanilla. Mix until mostly combined—don’t fret if it’s not completely smooth.
In a separate bowl (or just dump it on top, honestly), mix the flour, cocoa, baking soda, and salt. Stir until just combined—overmix and it goes tough. This is where I usually sneak a taste. For science.
Fold in those chocolate chips and nuts if you’re using them. But don’t panic if you forget the nuts; it’s still delicious.
Pour (or plop, let’s be real) the batter into your loaf tin. It’ll look thick and sort of messy. That’s perfect.
Bake for 55-65 minutes. Start checking at 50; a skewer should come out with a few moist crumbs, but not goopy. Don’t worry if the top cracks—that’s part of its charm.
Let it cool in the tin for 10-20 minutes, then turn it out onto a wire rack. And try to resist slicing into it immediately. Good luck with that.

Notes I’ve Picked Up (Usually the Hard Way)

If your bananas aren’t ripe enough, microwave them (skin on) for 30 seconds. Not as good as naturally overripe, but better than nothing.
I once used self-raising flour by mistake—the loaf puffed up like a balloon and then collapsed. Not recommended unless you like banana bread pancakes.
Chocolate chips on top look fancy but sometimes burn. I just stick to stirring them in.

Variations I’ve Tried (And One That Flopped)

Swapped out some cocoa powder for espresso powder—makes it taste like a fancy café treat.
Tried peanut butter chips instead of chocolate; pretty good, but a bit sweet for my liking.
Once added fresh raspberries, but oops, they made the whole thing soggy. Live and learn.

What If You Don’t Have a Loaf Tin?

Honestly, I once used a cake tin (round) and just watched the time—came out fine, just a bit flatter. Muffin tins work too, just bake for 20ish minutes instead. Or, if you’re really stuck, any ovenproof dish will do. Line it well, though, or you’ll be scraping banana bread out with a spoon. Not the worst thing, now that I think about it!

How to Store It (If You Have Any Left)

Wrap leftovers in foil or pop in an airtight container at room temp. Stays good for about three days, but honestly, in my house it never lasts more than a day! It also freezes surprisingly well—just slice first and freeze with baking paper between.

How I Like to Serve It

My favorite way: slightly warm, with a pat of salted butter melting on top. My youngest insists on adding a scoop of vanilla ice cream. (Some mornings, I’m not above that either.) Sometimes I drizzle a little honey or peanut butter. For guests, I’ll dust a bit of icing sugar on top—makes it look just a bit fancy.

Pro Tips I Learned the Hard Way

Let your bananas get as ripe as possible. I once tried fresh bananas and it tasted, well, a bit sad and bland.
I once rushed the cooling step and tried slicing while hot. Big mistake—crumbs everywhere. So, just wait a bit. The flavor actually settles as it cools.
Don’t overbake—one time I got distracted and it turned out dry. Set a timer, even if you think you’ll remember.

FAQs—Straight From My Inbox (and WhatsApp, Actually)

Q: Can I make this dairy free?: A: Yep! Use coconut oil or vegan butter, and dairy-free chocolate chips. Tastes just as good, honestly.
Q: What if I’m out of eggs?: A: You can use a flax egg (1 tbsp ground flax + 3 tbsp water, let it sit). Or just leave it out—the bread is a bit denser but still tasty.
Q: Can I double this recipe?: A: Sure, but bake in two tins—otherwise the middle won’t cook. Trust me, I learned the hard way.
Q: How do I get it extra chocolatey?: A: Add more chocolate chips, or use a mix of milk and dark chocolate. Oh, and a sprinkle of sea salt on top is wild.
Q: Does it really freeze well?: A: Absolutely. I’ve frozen slices for up to two months. Just zap in the microwave or toast to reheat.
Q: Any good resources for banana bread tips?: A: I like King Arthur Baking’s banana bread guide and this Sally’s Baking Addiction recipe for more ideas. Both are top notch.

On a totally unrelated note, did you know you can use overripe bananas to polish silverware? Learned that during a kitchen clearout—wild, right? Anyway, back to the chocolate bread.

If you give this a go, let me know how it turns out—unless it’s a disaster, in which case, blame the oven. Or the weather. Or just say you meant to make it that way. Enjoy!