Can you put chocolate in banana bread?

Absolutely! Chocolate pairs beautifully with banana. In fact, adding cocoa powder and chocolate chips transforms standard banana bread into these decadent double chocolate banana bread bars. The result is richer, more indulgent, and still moist and satisfying.

What is the secret to super moist banana bread?

The secret lies in using very ripe bananas, not overmixing the batter, and adding ingredients like oil, Greek yogurt, or sour cream. These elements lock in moisture without making the bars greasy. Baking just until done is also key—overbaking dries them out.

Does chocolate go well with bananas?

Yes—chocolate and banana are a classic flavor duo. The natural sweetness of banana enhances the richness of cocoa, making recipes like double chocolate banana bread incredibly balanced and crave-worthy.

What is the number one mistake when making banana bread?

Using too much banana. It sounds harmless, but excess banana can make your bread dense, heavy, or even undercooked in the center. Always measure mashed banana accurately—about 1 cup is the sweet spot for most recipes.

What happens when you put too much banana in banana bread?

Too much banana leads to a gummy, wet texture that doesn’t bake through properly. It also overwhelms other flavors. Stick to the recommended amount to maintain that soft, fluffy structure.

What spices go well in banana bread?

Cinnamon, nutmeg, cardamom, and even a hint of clove work well. For double chocolate banana bread bars, cinnamon adds warmth, while espresso powder enhances the chocolate depth.

Double Chocolate Banana Bread Bars – 7 Tips for Perfection

Description

Moist, fudgy, and packed with chocolate—these double chocolate banana bread bars are the perfect sweet treat. Easy to make, even easier to eat!

Ingredients

Scale

3 ripe bananas, mashed
1/2 cup oil (or melted butter)
2 eggs
1/2 cup brown sugar
1 tsp vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder
1 tsp baking soda
1/4 tsp salt
1/2 cup Greek yogurt or sour cream
1/2 cup chocolate chips (plus extra for topping)

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Instructions

Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment.
In a large bowl, mash bananas. Stir in oil, eggs, sugar, and vanilla until smooth.
Sift in flour, cocoa powder, baking soda, and salt. Stir until just combined.
Fold in Greek yogurt and chocolate chips.
Pour batter into pan. Smooth the top and sprinkle with extra chips.
Bake for 25–30 minutes or until a toothpick comes out with moist crumbs.
Cool in pan for 10 minutes. Then lift out and cool fully on a wire rack.
Slice into bars and serve warm or at room temperature.

Notes

For a vegan version, replace eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg).

You can use almond or oat flour for a gluten-free option.

Bars taste even better the next day after storing overnight.

Prep Time: 10 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 180 kcal
Sugar: 12g
Sodium: 150mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 3g
Cholesterol: 25mg