This double-chocolate, eggless banana bread is irresistibly moist and full of chocolate pockets. It’s a richer twist on a classic eggless banana loaf, with cocoa in the batter and plenty of dark chocolate chunks throughout. Olive oil keeps the crumb tender and flavorful, while overripe bananas add natural sweetness and a pronounced banana note. It’s simple to make and improves after resting — don’t worry if you can’t finish it in one sitting!
I tested this recipe several times to get the balance just right. The result is a loaf where neither chocolate nor banana overpowers the other: deep cocoa notes and fruity banana work together, making it perfect for dessert, afternoon tea or a special breakfast. Use very ripe — ideally overripe — bananas for the best flavor and natural sweetness.
Allow the loaf to cool completely before slicing. Warm slices are likely to break and the flavors develop further as the bread rests. I often refrigerate slices and enjoy them chilled — the loaf remains moist and the taste becomes more pronounced. For best results, choose bananas that are very soft and spotted; they contribute both flavor and sweetness that firmer bananas won’t provide.
Large chocolate chunks create gooey pockets in every bite. I prefer chopped chocolate to chips for a more satisfying texture, but chips work well too if that’s what you have. The combination of dark chocolate and ripe banana is comforting and indulgent without being overly sweet.
Try this loaf and see how you like it — it’s a great recipe to keep on hand for ripe bananas and chocolate cravings alike. Happy baking!
Double Chocolate Banana Bread (Eggless)
15 mins
50 mins
1 hr 5 mins
10 slices
Ingredients
- 4 medium-sized overripe bananas (400 to 500 gms)
- 3/4 cup brown sugar, light or dark (160 gms)
- 1 tsp vanilla extract
- 1/3 cup extra virgin olive oil (80 ml; vegetable oil works too)
- 1/2 cup whole milk (125 ml, room temperature)
- 1 1/2 cups all-purpose flour (180 gms)
- 1/4 cup cocoa powder (20 gms)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 115 gms dark chocolate (55% cocoa), coarsely chopped (or 1 cup chocolate chips)
Instructions
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Preheat the oven to 175°C. Line a 9×5 inch loaf tin with non-stick baking paper, leaving an overhang for easy removal. Set aside.
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In a mixing bowl, mash the bananas very well. Add the brown sugar, vanilla and olive oil. Whisk until smooth and combined.
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Pour in the milk and whisk to combine. Sift in the flour, cocoa, baking soda, baking powder and salt. Fold gently with a spatula until you have a smooth, pourable but not runny batter. If small lumps remain, briefly whisk to break them up, but avoid overmixing.
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Stir in the chopped chocolate, reserving about 1/4 cup to scatter on top.
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Pour the batter into the prepared pan, smooth the top and scatter the remaining chocolate chunks evenly.
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Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs but no wet batter. Let the loaf cool in the tin for 30 minutes, then lift it out using the paper overhang and transfer to a wire rack to cool completely.
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Slice into 8–10 generous slices and enjoy. The loaf tastes even better the next day. Store in an airtight tin at room temperature for up to 2 days, then refrigerate for up to a week. In very hot or humid weather, refrigerate from day one.
Notes
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