This Double Chocolate Banana Bread recipe is a super moist variation of the classic banana bread recipe. Loaded with chocolate chips, this is CRAZY good!!
Being a mom is a guessing game – one week all of the bananas I buy get eaten in the first two days, and other weeks they sit on the counter turning brown waiting to be turned into a yummy treat.
This week they waited around to see what I would turn them into. In the past I’ve turned them into Chocolate Peanut Butter Banana smoothies, Classic Banana Bread, Peanut Butter Banana Energy Bites, Shake-and-Go Peanut Butter Banana Overnight Oats and even Oatmeal Banana Muffins (recipe coming soon). Because I typically pair banana up with peanut butter, this week I thought I’d change things up and pair it with choocolate…. LOTS of CHOCOLATE!!
Chocolate Banana Bread is the perfect combination of chocolate and banana. The balance between the two flavours in my recipe is outstanding! It took me a few tries to get it quite right, because I either ended up with bread that tasted just like chocolate cake (not that that’s bad) OR a barely there chocolate flavour with too much banana. BUT I was able to find the perfect balance in this recipe that I am sharing today! Essentially it’s a DOUBLE Chocolate Banana Bread because I did add some chocolate chips…because why not?!
How To Make Double Chocolate Banana Bread
I have a formula down when it comes to making banana bread, and it has served me well. Today’s recipe is no different.
- I always use butter in my banana bread for flavor and texture. I also use a touch of oil – I like the slightly denser texture that butter gives the bread.
- While I use sliced bananas in my chocolate chip banana bread, which is my special trick, in this recipe, I mashed them. This is because the slices of bananas, would leave white “lumps” in the bread, and in contrast to the dark colour of this chocolate version it isn’t an entirely appetizing look.
- Adding extra chocolate chips really takes this to the next level. You can certainly omit them, but then we can’t be friends. Chocolate chips for the WIN!
How Do You Store Double Chocolate Banana Bread?
Ahhhh… that’s a good question! Like most breads, double chocolate banana bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.
What Else Can You Add To Chocolate Banana Bread?
I added chocolate chips to mine to really amp up the chocolate flavour, BUT you can get creative with this recipe! Add in:
- Chopped Peanut Butter Cups
- White Chips
- Candied Pecans
- Chopped Oreos
More Chocolate Recipes You Might Like
- Peanut Butter Banana Energy Bites
- Double Chocolate Biscotti
- Healthy Soft Baked Chocolate Chip Cookies
- White Chocolate Cranberry Almond Biscotti
- 1 cup all-purpose flour
- 1/2 cup Hershey's Unsweetened Cocoa Powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3 large brown bananas 1 1/2 cups mashed
- 1/4 cup unsalted butter melted and slightly cooled
- 1/4 cup canola vegetable oil, or melted coconut oil
- 3/4 cup packed light brown sugar
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup semisweet chocolate chips divided
- Heat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
- In a large bowl, mash the ripe bananas with a fork. Add the melted butter and oil and stir until combined. Stir in the brown sugar, egg, and vanilla extract. Stir until smooth.
- Stir the dry ingredients into the wet ingredients, don't overmix. Stir in 3/4 cup of the chocolate chips.
- Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 50-65 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don't want a lot of gooey batter. Check at 50 minutes, just to be safe. Oven times vary.
- Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
The bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.
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Nutrition Information:Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 221Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 21mgSodium: 164mgCarbohydrates: 29gFiber: 2gSugar: 18gProtein: 3g