Double Chocolate Banana Bread – Moist and Chocolatey
This easy Double Chocolate Banana Bread is rich, moist, and intensely chocolatey, made with ripe bananas, cocoa powder, and chocolate chips for a soft bakery-style loaf.
Ingredients
- 3 very ripe bananas mashed
- 1½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- ½ cup unsalted butter melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
- Place the ripe bananas in a large mixing bowl and mash them with a fork until mostly smooth. A few small pieces of banana are fine.
- Add the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract to the mashed bananas. Whisk until everything is smooth and well combined.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until evenly combined.
- Gradually add the dry ingredients to the wet ingredients. Stir gently with a spatula just until combined. Do not overmix. Fold in most of the chocolate chips, reserving some for the top.
- Pour the batter into the prepared loaf pan and smooth the surface with a spatula. Sprinkle the reserved chocolate chips evenly over the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Avoid overbaking to keep the banana bread soft and moist.
- Cool and Slice: Let the bread cool in the pan for 10–15 minutes. Transfer it to a wire rack and allow it to cool before slicing.. Serve warm or at room temperature.
Notes
- Use very ripe, brown-spotted bananas for the sweetest and most flavorful bread.
- Do not overmix the batter after adding the flour. Mix just until the dry ingredients disappear.
- Reserve some chocolate chips for the top for a more attractive, bakery-style loaf.
- Let the bread cool before slicing so the crumb has time to set.
- Store leftovers in an airtight container at room temperature for up to 3 days, refrigerate for up to 5 days, or freeze for up to 3 months.
- For an extra-indulgent serving, warm a slice and top it with vanilla ice cream or a drizzle of melted chocolate.
Nutrition Facts
- Calories: 330 kcal
- Carbohydrates: 48 g
- Protein: 5 g
- Fat: 15 g
- Saturated Fat: 8 g
- Cholesterol: 65 mg
- Sodium: 250 mg
- Potassium: 245 mg
- Fiber: 4 g
- Sugar: 26 g