This rich and ultra-moist Double Chocolate Chip Banana Bread is the perfect treat for when you have overripe bananas at home. It’s a deep chocolatey twist on the classic banana bread perfectly tender inside, slightly crisp on top, and loaded with melty chocolate chips. I bake this at least once every two weeks because it stays soft and delicious for days, making it great for breakfast, snacks, or even dessert.
Why You’ll Love This Recipe
-
Deep chocolate flavor: The addition of coffee enhances the cocoa and makes the chocolate taste richer.
-
Perfect texture: Cream cheese adds moisture without making the loaf dense.
-
Great for make-ahead: Stays soft for up to 5 days at room temperature.
-
Beginner-friendly: Simple, one-bowl steps with clear mixing guidance.
Ingredients
Wet Ingredients:
-
310g mashed ripe bananas (about 3 medium)
-
75g cream cheese or Greek yogurt (I used Philadelphia Milka cream cheese, but plain works perfectly too)
-
110g melted butter
-
150g granulated sugar
-
2 large eggs
-
2 tsp vanilla extract
-
2 tbsp hot water mixed with 4 tsp instant coffee (optional but highly recommended)
Dry Ingredients:
-
170g all-purpose flour
-
45g unsweetened cocoa powder
-
1 tsp baking soda
-
½ tsp salt
For topping:
-
50g chocolate chips
Instructions
Step 1: Prepare the oven and loaf pan
-
Preheat your oven to 180°C (fan).
-
Line a loaf pan (8×4 inch or similar) with parchment paper or lightly grease and flour it to prevent sticking.
Step 2: Mix the banana base
-
In a bowl, mash your ripe bananas until mostly smooth.
-
Add the cream cheese (or Greek yogurt) and mix until well combined. This step ensures a creamy, moist base.
Step 3: Combine the wet ingredients
-
In a large bowl, whisk together melted butter, sugar, eggs, and vanilla extract until smooth and slightly glossy.
-
Add in the banana mixture and whisk again until fully incorporated.
-
Stir in the hot coffee mixture, this deepens the chocolate flavor.
Step 4: Add the dry ingredients
-
In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt to evenly distribute.
-
Add the dry ingredients to the wet mixture in two additions.
-
Gently fold until just combined and do not overmix, as this can make the bread dense.
Step 5: Bake
-
Pour the batter into your prepared loaf pan and smooth out the top.
-
Sprinkle the chocolate chips on top.
-
Bake for 60–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
-
If the top browns too quickly, loosely cover with foil halfway through baking.
Step 6: Cool completely
-
Allow the bread to rest in the pan for 15 minutes, then remove and cool completely on a wire rack before slicing.
Notes & Baking Tips
-
Ripe bananas are key: Use bananas with lots of brown spots the riper they are, the sweeter and softer your loaf will be.
-
Cream cheese vs. Greek yogurt: Both work beautifully; cream cheese makes it slightly richer, while Greek yogurt adds a tangy note.
-
Don’t skip the coffee: It doesn’t make the bread taste like coffee it just intensifies the chocolate flavor.
-
Room temperature ingredients: Make sure your eggs and cream cheese are at room temperature to help the batter mix smoothly.
-
Check for doneness properly: Every oven varies. Insert a skewer in the center if it comes out clean or with a few moist crumbs, it’s done.
-
Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 6 days. It tastes even better the next day.
Double Chocolate Chip Banana Bread
Ingredients
Wet Ingredients:
- 310 g mashed ripe bananas about 3 medium
- 75 g cream cheese or Greek yogurt I used Philadelphia Milka cream cheese, but plain works perfectly too
- 110 g melted butter
- 150 g granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 tbsp hot water mixed with 4 tsp instant coffee optional but highly recommended
Dry Ingredients:
- 170 g all-purpose flour
- 45 g unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 50 g chocolate chips
Instructions
- Preheat your oven to 180°C (fan).
- Line a loaf pan (8x4 inch or similar) with parchment paper or lightly grease and flour it to prevent sticking.
- In a bowl, mash your ripe bananas until mostly smooth.
- Add the cream cheese (or Greek yogurt) and mix until well combined. This step ensures a creamy, moist base.
- In a large bowl, whisk together melted butter, sugar, eggs, and vanilla extract until smooth and slightly glossy.
- Add in the banana mixture and whisk again until fully incorporated.
- Stir in the hot coffee mixture, this deepens the chocolate flavor.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt to evenly distribute.
- Add the dry ingredients to the wet mixture in two additions.
- Gently fold until just combined, do not overmix, as this can make the bread dense.
- Pour the batter into your prepared loaf pan and smooth out the top.
- Sprinkle the chocolate chips on top.
- Bake for 60–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- If the top browns too quickly, loosely cover with foil halfway through baking.
- Allow the bread to rest in the pan for 15 minutes, then remove and cool completely on a wire rack before slicing.
Nutrition
Frequently Asked Questions (FAQ)
Q. Can I make this recipe without coffee?
Yes, you can skip it entirely or replace it with warm water but adding coffee really enhances the chocolate flavor.
Q. Can I use oil instead of butter?
Yes, replace melted butter with the same amount of neutral oil (like canola or sunflower). The texture will be slightly softer and moister.
Q. Can I add nuts or chocolate chunks?
Absolutely! Chopped walnuts, pecans, or extra dark chocolate chunks add great texture and flavor.
Q. How do I make this dairy-free?
Use a plant-based yogurt instead of cream cheese, and substitute butter with coconut oil or vegan butter.
