Banana bread—already a beloved classic—just got a chocolatey upgrade! This Double Chocolate Banana Bread is the kind of treat you’ll want to bake over and over again. Picture this: moist, fluffy banana bread packed with rich cocoa and melting chocolate chips in every bite. It’s the perfect balance of sweet, decadent, and comforting, all in one loaf. Trust me, this will become your new go-to recipe for those overripe bananas sitting on your counter. Plus, who doesn’t love the combination of banana and chocolate? This one’s a winner!
Why You’ll Love Double Chocolate Banana Bread
This recipe isn’t just about ingredients; it’s about taking a simple classic and making it even better. Here’s why it’s a favorite:
Versatile: Perfect for breakfast, snack time, or dessert. This banana bread is great for just about any occasion, and it’s even better when you pair it with a cup of coffee or tea.
Budget-Friendly: Made with pantry staples like bananas, cocoa powder, and chocolate chips, you can create something totally decadent without spending much. It’s the ideal budget-friendly bake!
Quick and Easy: No complicated steps—just mix, bake, and enjoy. It’s perfect for beginner bakers, but seasoned pros will love it too.
Customizable: Want to switch things up? Add a handful of chopped nuts or a swirl of peanut butter. You can also use dairy-free chocolate for a vegan-friendly version.
Crowd-Pleasing: Everyone loves banana bread, and this double chocolate version is a guaranteed hit with kids and adults alike. It’s the ultimate crowd-pleaser!
Ingredients in Double Chocolate Banana Bread
Here’s the magic of this banana bread—it’s made with simple ingredients, but the result is a chocolatey masterpiece. Let’s break it down:
Ripe Bananas: The star of the show. Ripe bananas are naturally sweet and add moisture to the bread, making it soft and tender.
Cocoa Powder: This is where the double chocolate magic happens! Unsweetened cocoa powder deepens the flavor, giving the bread a rich, chocolatey taste.
Chocolate Chips: Semi-sweet or milk chocolate chips melt beautifully into the bread, creating pockets of chocolate goodness throughout.
All-Purpose Flour: The foundation of any good banana bread. It gives the bread structure while letting the bananas and chocolate shine.
Baking Soda: Helps the bread rise perfectly while keeping it light and fluffy.
Eggs: Add richness and help bind everything together for that perfect texture.
Butter or Oil: For moisture and that melt-in-your-mouth texture. You can use either, but both will keep the bread soft and tender.
Sugar: A little sweetness goes a long way, balancing the natural sugars in the bananas and the bitterness of the cocoa powder.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this mouthwatering banana bread:
Preheat the Oven: Start by preheating your oven to 350°F (175°C). This will ensure even baking and help your banana bread rise beautifully.
Prepare the Loaf Pan: Grease a loaf pan with butter or line it with parchment paper to prevent sticking. This small step will make cleanup easier later.
Mash the Bananas: In a large bowl, mash the ripe bananas with a fork or potato masher until smooth. The riper the bananas, the sweeter and more flavorful your bread will be.
Mix Wet Ingredients: In the same bowl, add eggs, melted butter (or oil), and sugar. Stir everything together until smooth.
Combine Dry Ingredients: In another bowl, whisk together flour, cocoa powder, and baking soda. Then, gradually add the dry ingredients into the wet mixture, mixing just until combined. Be careful not to overmix.
Add the Chocolate Chips: Fold in the chocolate chips gently. The more chips, the better—these will melt into gooey pockets of chocolate throughout the bread.
Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top. Bake for about 60-70 minutes, or until a toothpick comes out clean when inserted into the center.
Cool and Slice: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. Once fully cooled, slice and enjoy the chocolaty goodness!
Serve and Enjoy: Slice this banana bread into thick pieces and serve it on its own or with a dollop of whipped cream or a scoop of ice cream for an extra treat.
How to Serve Double Chocolate Banana Bread
This banana bread is delicious on its own, but here are some fun ideas for serving it:
With a Dollop of Whipped Cream: Serve a slice of banana bread with a dollop of whipped cream for a rich, decadent treat.
As a Breakfast Treat: Toast a slice of the banana bread and add a smear of peanut butter or Nutella for an extra boost of flavor.
With Ice Cream: Make it even more indulgent by pairing it with a scoop of vanilla or chocolate ice cream. The warm banana bread with the cold ice cream is an irresistible combination.
For Gifting: Wrap slices in parchment paper or place the loaf in a cute gift box—perfect for gifting to friends and family!
Presentation: For a beautiful presentation, dust the top with powdered sugar or drizzle it with a little melted chocolate before serving.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
Ripe Bananas Are Key: The riper the bananas, the sweeter and more flavorful your bread will be. Don’t be afraid of those brown spots!
Don’t Overmix the Batter: Stir until the dry ingredients are just combined. Overmixing can make the bread dense and tough.
Add a Pinch of Salt: A pinch of salt balances out the sweetness and enhances the chocolate flavor.
Storage Tips: Store leftover banana bread in an airtight container at room temperature for up to 3-4 days. You can also freeze slices for up to 3 months.
FAQ Section
Q1: Can I use frozen bananas?
A1: Yes! If you have frozen bananas, simply thaw them and drain any excess liquid before mashing. They’ll work perfectly in this recipe.
Q2: Can I use whole wheat flour instead of all-purpose flour?
A2: You can! Whole wheat flour will add a slightly denser texture, but it will still taste delicious.
Q3: Can I make this recipe vegan?
A3: Absolutely! Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) and plant-based butter or oil for a vegan version.
Q4: Can I make this ahead of time?
A4: Yes! You can bake this banana bread a day or two ahead of time. Store it in an airtight container to keep it fresh.
Q5: How do I store leftovers?
A5: Store banana bread in an airtight container at room temperature for up to 3-4 days. If you need to store it longer, pop it in the fridge or freeze it.
Q6: Can I add nuts to this banana bread?
A6: Definitely! Walnuts or pecans would add a nice crunch to the bread. Just fold them in along with the chocolate chips.
Q7: How do I keep the bread from getting too dry?
A7: Make sure you don’t overbake it! Check for doneness by inserting a toothpick—if it comes out clean or with a few crumbs, it’s ready.
Q8: Can I double the recipe?
A8: Yes! Simply double all of the ingredients and divide the batter between two loaf pans.
Q9: Can I use other types of chocolate chips?
A9: Of course! Feel free to use milk chocolate, dark chocolate, or even white chocolate chips, depending on your preference.
Q10: How do I reheat slices of banana bread?
A10: To reheat, pop a slice in the microwave for about 20 seconds or toast it lightly for a warm, fresh taste.
Conclusion
Double Chocolate Banana Bread is the ultimate combination of two classics—banana bread and chocolate! This easy, indulgent recipe is perfect for anyone who loves a moist, flavorful loaf. Whether you’re baking for a crowd or just treating yourself, this bread will quickly become a favorite in your recipe rotation. Enjoy each decadent bite!
Print
Double Chocolate Banana Bread
- Prep Time: 5 minutes
- Cook Time: 50 minutes (including roasting squash)
- Total Time: 55 minutes
- Yield: 1 loaf (9×5-inch pan) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Super moist and packed with double chocolatey goodness, this chocolate banana loaf is every chocolate lover’s dream! Perfect for a sweet breakfast or afternoon snack.
Ingredients
- 3 large bananas, peeled and mashed (about 1 1/2 cups mashed)
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/4 cup sour cream, at room temperature
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips, divided
Instructions
- Preheat the Oven:
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick baking spray and set aside. - Mix Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside. - Prepare Wet Ingredients:
In a large bowl, mash the ripe bananas with a fork. Add the sour cream and melted butter, stirring until combined. Stir in the brown sugar, white sugar, egg, and vanilla extract until smooth and combined. Be careful not to overmix. - Combine Wet and Dry Ingredients:
Stir the dry ingredients into the wet ingredients until just combined. Don’t overmix. Fold in ¾ cup of the chocolate chips. - Bake the Bread:
Pour the batter into the prepared pan and sprinkle the remaining ¼ cup of chocolate chips over the top. Bake for 50-60 minutes, or until a toothpick inserted comes out clean. (Do not overbake.) - Cool and Serve:
Remove the bread from the oven and set it on a wire cooling rack for 15 minutes. Run a sharp knife around the edges of the bread and carefully remove it from the pan. Let the bread cool completely or just slightly warm. Cut into slices and serve.
Notes
- Do not overmix the batter to keep the bread moist.
- Ensure the bread is baked thoroughly but avoid overbaking, as it will dry out.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3 g
- Cholesterol: 35mg