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An overhead shot of Double Chocolate Banana Bread studded with chocolate chunks in a loaf pan.

Double Chocolate Banana Bread

Deliciously moist and fluffy banana bread that is loaded with chocolate flavour, and stuffed full of chocolate chunks. This is the ultimate banana bread for chocolate lovers!
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Servings: 10 slices

Ingredients

  • 2 ½ cups (312g) plain/all-purpose flour
  • ½ cup (50g) cocoa powder
  • ¾ cup (150g) caster/granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (175g) chocolate chips
  • 1 large egg room temperature
  • 3 large bananas mashed
  • 2 teaspoons vanilla extract
  • ⅓ cup (80ml) vegetable oil
  • 1 cup (240g) Greek-style yogurt

Instructions

  • Preheat the oven to 180C/350F/Gas 4. Grease a 9x5-inch loaf pan, line with parchment paper or foil, and set aside.
  • Whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Toss in the chocolate chips. Set aside.
  • Whisk together the egg, banana, vanilla, vegetable oil, and yogurt. Pour the wet ingredients into the dry ingredients, and mix until just combined. The batter will be quite thick. Pour the batter into the prepared pan and spread out evenly.
  • Bake for 50 - 60 minutes, or until a toothpick inserted into the centre comes out clean. Cover loosely with aluminium foil halfway through baking to prevent the bread from browning too much. Leave to cool completely in the pan on a wire rack.
  • Allow to cool completely in the pan on a wire rack before slicing and serving.

Notes

Bread stays fresh in an air-tight container at room temperature or in the fridge for up to 5 days. It also freezes well for up to 3 months. Thaw overnight in the fridge.