Double Chocolate Banana Bread with Streusel Topping

If you love banana bread but also can’t resist a chocolatey treat, this Double Chocolate Banana Bread is about to become your new favorite. The base is rich and moist thanks to ripe bananas, Greek yogurt, and melted butter, while cocoa powder and chunks of chocolate take it to the next level. Every bite is fudgy, sweet, and just the right amount of decadent without being over the top.

To make it even better, this loaf gets a buttery streusel topping that bakes into a golden, crunchy layer. It’s the perfect contrast to the soft, chocolate-packed crumb inside. Slice it up for breakfast, a mid-afternoon pick-me-up, or dessert.

Double Chocolate Banana Bread with Streusel Topping

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Yield: 8-10

Author: Courtney Lay

Prep time: 15 MinCook time: 55 MinTotal time: 1 H & 10 M

This double chocolate banana bread with a buttery streusel topping is rich, moist, and perfectly sweet—an irresistible twist on the classic banana bread recipe.

Ingredients

Banana Bread

• 4 very ripe bananas
• 6 tbsp butter, melted
• 1/3 cup Greek yogurt
• 1 cup brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup chopped semi-sweet chocolate

Streusel Topping

• 7 tbsp all-purpose flour
• 2 tbsp + 2 tsp brown sugar
• 1 tbsp + 1 1/2 tsp granulated sugar
• Generous pinch of salt
• 2 tbsp melted butter

Instructions

1. Preheat your oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan with parchment paper.
2. In a large bowl, mash the bananas until smooth. Stir in melted butter, Greek yogurt, brown sugar, eggs, and vanilla until well combined.
3. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
4. Fold in the chopped chocolate. Pour the batter into the prepared loaf pan and smooth the top.
5. Make the streusel: combine flour, both sugars, and salt in a small bowl. Stir in melted butter until the mixture forms coarse crumbs. Sprinkle evenly over the batter.
6. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
7. Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Slice and enjoy!

Notes

You’ll know the bread is ready when the edges pull slightly away from the pan and a toothpick inserted in the center comes out with just a few moist crumbs attached