Double Chocolate Banana Bread

  • Prep Time: 20
  • Cook Time: 45
  • Total Time: 65
  • Yield: 1 1x


a fluffy and moist banana bread with a rich chocolate flavour



  • 250g flour (2 cups)
  • 25g cocoa, sifted (1/3 cup)
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3 large, very ripe bananas
  • 110g butter, softened (1 stick)
  • 100g brown sugar (1/2 cup)
  • 100g white sugar (1/2 cup)
  • 1 teaspoon vanilla
  • 2 large eggs, room temperature
  • 180ml buttermilk (3/4 cup)
  • semi-sweet chocolate chips


  1. Preheat your oven to 180°C or 350°F and coat a bread pan with non stick spray.
  2. Combine the first 5 ingredients in a bowl and stir with a whisk.
  3. In a small bowl, mash the bananas and set aside.
  4. In a separate bowl, cream together the butter, sugar and vanilla until light and fluffy, about 2 minutes.
  5. Then add in the eggs, one at a time mixing well after each addition. Slowly pour in the buttermilk and continue mixing. Lastly fold in the mashed bananas
  6. Pour the dry mixture into the wet and gently stir with a wooden spoon until no flour specs remain. Be careful not to over mix!
  7. Pour the mixture into your prepared pan and sprinkle with chocolate chips. Bake for 45 minutes or until a toothpick inserted comes out clean. Check the banana bread after 40 minutes and then every 5 minutes to avoid over baking as oven times may vary.


  • Eat on the second day for a more intense flavour.
  • Store in an airtight container for up to 2 days at room temperature, or 4 days in the fridge.