Bread | Sweets

Double Chocolate Banana Bread

August 7, 2017
chocolate banana bread

My banana bread recipe has been a huge success, thank you to everyone that has pinned it, shared it, and made it. So… I thought I would make another banana bread recipe. This time it had to include chocolate, not once but two times.

This recipe is almost cake like so I’m not sure if it should be called banana bread or banana cake, or just plain good, hmmm? You be the judge. It is light and a little crumbly like a cake. I put this in the fridge and it stuck together better. I was able to eat it like a slice of bread. If you don’t put it in the fridge then you might want a fork.

chocolate banana bread

This bread/cake you can eat for breakfast, dessert, snack. I stored it in a plastic bag on my counter for a day and then put it in the refrigerator. I liked it better cold.

I was going to put walnuts in the batter but I forgot (gotta love mommy brain!), so I decided to make a crumb topping. I think it worked, it added a bit of a crunch and lots of goodness.

chocolate banana bread


chocolate banana bread
4 from 1 vote

Double Chocolate Banana Bread

Author Allison


  • 1 1/2 cup flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 eggs
  • 1/2 cup oil
  • 2 tsp vanilla extract
  • 3 ripe bananas, mashed
  • 1 cup semi sweet chocolate chips
  • 2 Tbsp butter
  • 1/2 cup walnuts, chopped
  • 2 Tbsp flour
  • 2 Tbsp brown sugar
  • 1/4 tsp salt


  1. Preheat oven to 350° F

  2. Make crumb topping. Place all ingredients in a small bowl. With a fork cut in the butter. Set aside

  3. In a mixing bowl beat together eggs, oil, vanilla, bananas, and sugars.

  4. Add in flour, cocoa powder, salt, baking soda, and baking powder. Mix until just combined. Stir in chocolate chips.

  5. Pour batter into a greased 9x5 loaf pan and top with crumb topping. Bake 55-60 minutes or until toothpick  comes out clean when tested. Store in an airtight container on the counter for 3 days or in the refrigerator for a week.

    *When you take the bread out of the pan some of the topping will come off.

You may also like my Perfect Banana Bread recipe.

This recipe is part of the link up party on the Country Cook. Check them out, there are great recipes you won’t want to miss.


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