Just when you thought banana bread couldn’t get any better! This double chocolate banana bread is rich, moist and delicious, and perfect for all those chocoholics!
Chocolate Chocolate Chip Banana Bread Recipe
A good banana bread is one of my favorite loaves to make, and this double chocolate version is so good!
It’s perfectly moist and rich in flavor, whether you enjoy it for breakfast, dessert or an afternoon treat with a cup of coffee, you are going to love this!
Be sure to check out my Easy Chocolate Pudding and Chocolate Pound Cake too!
Why You’ll Love this Double Chocolate Banana Bread Recipe:
- Easy: It only takes about 15 minutes to make this loaf before it gets baked in the oven.
- Simple ingredients: There’s nothing fancy you need to make this chocolate delight, and you’ll have most things to hand already.
- Make ahead: Banana bread has a great shelf life and is freezer friendly too, so be sure to make a couple!
How to Make Double Chocolate Chip Banana Bread
Be sure to see the recipe card below for full ingredients & instructions!
- Whisk together the dry ingredients.
- Combine the wet ingredients in another bowl.
- Mix together the dry and wet ingredients and fold in the chocolate chips.
- Pour into a prepared pan and bake.
Whenever possible, it’s always best to use overripe bananas to make bread. If I’m planning to make a loaf, I’ll buy bananas several days ahead of time and let them ripen on the countertop. The darker the better! Overripe bananas are naturally sweeter and have a bolder flavor. They also contain more antioxidants than unripe ones, so you can feel good about that! To quickly ripen a banana, pierce the peel with a fork, wrap it in a paper towel, and microwave on low power in 30-second increments for up to 2 minutes.
While you can use any unsweetened cocoa powder you prefer, I like to use natural cocoa powder here because the baking soda helps to neutralize the acidity of natural cocoa powder, letting its rich flavor shine.
Once your double chocolate banana bread has fully cooled, keep it in an airtight container. I prefer to keep it at room temperature and it will keep well for around 3 days like this, or you can keep it in the refrigerator for up to 1 week. It will still be good to east a few days after this, but it start to dry out a little.
Yes! This quick bread keeps really well frozen, and will stay fresh for up to 4 months. Wrap it well in foil or plastic wrap and place in a bag or container to prevent freezer burn. You can thaw the frozen banana bread at room temperature.
Recipe Tips and Tricks
- Don’t over mix the batter when you add the flour. The dry ingredients should be just combined.
- Be sure to grease your tin well before adding the batter and baking. You can also use parchment for super easy removal.
- The double chocolate banana bread is fully baked when an inserted toothpick comes out clean.
This double chocolate banana bread is the real deal! It’s so perfect to enjoy with a cup of tea in the afternoon, and every bite is truly yummy!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Double Chocolate Banana Bread Recipe
Ingredients
- 1 cup all-purpose flour 120 grams
- ½ cup brown sugar 107 grams
- ½ cup unsweetened cocoa powder 42 grams
- 1 teaspoon baking soda 6 grams
- 1 teaspoon baking powder 4 grams
- ½ teaspoon kosher salt
- 3 ripe bananas 300-360 grams, mashed
- 2 large eggs 100 grams, room temperature
- ½ cup unsalted butter 113 grams, melted (1 stick)
- ½ cup applesauce 114 grams, see note
- 1 teaspoon vanilla extract 4 grams
- ¾ cup chocolate chips 128 grams, divided
Equipment
- Kitchen Scale (optional)
Instructions
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan with nonstick spray. Set aside.
- In a medium bowl, whisk the flour, brown sugar, cocoa powder, baking soda, baking powder, and salt together.1 cup all-purpose flour, ½ cup brown sugar, ½ cup unsweetened cocoa powder, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon kosher salt
- In a separate large bowl, combine the bananas, eggs, butter, applesauce, and vanilla.3 ripe bananas, 2 large eggs, ½ cup unsalted butter, ½ cup applesauce, 1 teaspoon vanilla extract
- Add the dry ingredients to the wet ingredients and stir together until just mixed.
- Fold in ½ cup chocolate chips.¾ cup chocolate chips
- Pour the batter into the prepared loaf pan. Add the remaining ¼ cup of chocolate chips over the top of the bread.
- Bake for 45-50 minutes, or until a toothpick comes out clean from the center of the bread.
Notes
- Applesauce: You can substitute with an equal amount of milk if you don’t have any applesauce.
- Don’t over mix the batter when you add the flour. The dry ingredients should be just combined.
- Be sure to grease your tin well before adding the batter and baking. You can also use parchment for super easy removal.
When do you add the milk? You have it listed as an ingredient but it’s not in the directions. Either is the baking powder. But I obviously figured that out. I’m assuming I add the milk in with the bananas? I’m hoping bc I’m making rn LOL We will see!!!