Double Chocolate Banana Bread

Banana bread is one of life's great pleasures. I love everything about this simple little loaf cake, the intoxicating fug it creates while baking is enough to make me weak at the knees.  I'm guilty of buying bananas with the sole purpose of allowing them to go black and gooey, just so I can mash em up and bake them into my absolute favorite cake. There's a reason we rarely serve up a banana bread in Pet Lamb, it's because I'll eat it all. No lie!

Double Chocolate Banana Bread, the best way to use up over ripe bananas.

There are so many versions of this cake all over the internet, it's amazing how versatile banana bread can be. This double chocolate version is so totally indulgent and rich that I only try to bake it on special occasions, I seriously have no control when it comes to this baby. 

Double Chocolate Banana Bread, the best way to use up over ripe bananas.

This particular loaf was whipped up so I could have an extra naughty birthday breakfast of dippy eggs followed by a slab of double chocolate banana bread, heated up in the oven of course.  Get that chocolate all nice and melty, it's no fun unless you get it all over your chops.  The perfect fuel for a busy day.

If you're a banana bread addict like me, check out my other favorite incarnation Hazelnut Chocolate Chip Banana Bread. It's a more sophisticated take on this loaf but equally as delicious!

Double Chocolate Banana Bread, the best way to use up over ripe bananas.

Double Chocolate Banana Bread

  • 50g (1/4cup) Butter, melted and cooled slightly
  • 60ml (1/4cup) Sunflower oil
  • 3 Over ripe bananas, mashed with a fork
  • 150g (3/4cup) Light brown sugar
  • 1 Large, free range egg
  • 1tsp Vanilla extract
  • 125g (1cup) Self raising flour
  • 60g (1/2cup) Cocoa powder
  • 1tsp Baking powder
  • 1/2tsp Salt
  • 150g (1cup) Chocolate Chips
Cooking Directions
  1. Preheat your oven to 175C and grease a loaf tin and line with baking parchment.
  2. In a large bowl mix together your mashed bananas, melted butter, oil, sugar, egg and vanilla extract until combined. Sift your flour, cocoa powder, baking powder and salt over the wet ingredients and stir until just combined. Stir through 3/4 of the chocolate chips and pour the batter into the prepared tin. Sprinkle over the remaining chocolate chips and bake for 60 minutes until a skewer inserted into the center of the cake comes out mostly clean. Remember there are chocolate chips in there so you may have to test the cake in a few places to ensure you're not just hitting melted chocolate.
  3. Allow to cool in the pan for 20 minutes before removing from the tin and placing on a wire rack to finish cooling. Slice while still warm and sticky, enjoy and try not to eat the whole thing.
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  1. At what stage does the egg go in?

  2. I make it in a bundt pan and never frost it as it is perfect just the way it is!

    Thanks for sharing a great recipe.


Thank you for your comments :)

Katie xo

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