Rich, moist, and flavorful double chocolate chip banana bread. This quick bread combines cocoa powder and chocolate chips to create one delicious chocolate forward treat!
When life gives you too many bananas, its only nature that you make banana bread! Banana bread never fails you. It is a reliable sweet and delicious treat.
As banana bread bakes, its scent fills every nook and cranny of the the kitchen. And, when you add chocolate into the mix, the aroma is absolutely intoxicating.
Double chocolate banana bread is a comforting hug that makes everything better! It’s
Ingredients and Substitutions
This banana bread uses all the usual ingredients with the exception of unsweetened cocoa powder and chocolate chips.
Use your favorite chocolate chips: semi-sweet, dark chocolate, milk chocolate, or even white chocolate chips! Or, roughly chop up your favorite chocolate bar.
When it comes to bananas, the riper the better! Be sure to use bananas with deep yellow skin spotted all over with dark freckles. Better yet, use bananas that have already turned brown all over.
The brown spots indicate sugar content has increased. More spots means sweeter banana. The riper the banana, the sweeter and more flavorful the banana bread.
This recipe uses melted unsalted butter. You may swap in your choice of neutral flavored oil. Oil will result in an even moister banana bread.
Chocolate chips are mixed into the batter. And then, additional chocolate chips are added to the top before baking. Hence, DOUBLE chocolate chip.
Tips for Slicing Quick Breads
For best results, use a serrated knife! Use a gentle sawing motion to slice the cake using a serrated knife. This produces clean slices.
Cool chocolate banana bread before slicing. Warm bread will easily tear and crumble. The interior needs time to regain its structure. Fully cool banana bread on wire rack before slicing!
Store leftover banana bread at room temperature in a covered container for up to three days. Keep in an airtight container in the fridge for longer storage (up to five days).
More Banana Recipes
- Banana Butterscotch Almond Tart
- Banana Rum Bread Pudding
- Tahini Chocolate Banana Cake
- Roasted Banana Bread
Double Chocolate Chip Banana Bread
Ingredients
- 1 ¼ cup all-purpose flour, (162 g)
- 1 tsp baking soda
- ½ tsp kosher salt
- ⅓ cup unsweetened cocoa powder, (30 g)
- ½ cup unsalted butter, (113 g), melted
- ¾ cup dark brown sugar, (150 g), packed
- 2 large eggs
- 2 tsp pure vanilla extract
- 2 very ripe medium bananas, (205 g), mashed
- 1 cup semisweet chocolate chips, (170 g), or roughly chopped chocolate, divided
Instructions
- Preheat oven to 350℉. Grease 9×5” loaf pan with butter or baking spray. Set aside.
- Whisk together flour, baking soda, salt and cocoa powder.
- In the bowl of a stand mixer, beat melted butter and brown sugar until well combined. Beat in the eggs and vanilla. Mix until combined.
- Add in mashed bananas. Mix until well combined. The mixture may look curdled after adding the banana.
- Add in dry ingredients and mix on low speed until almost combined. Add 3/4 cup chocolate chips and fold to combine.
- Transfer batter to the prepared loaf pan. Sprinkle remaining ¼ cup chocolate chips on top. Bake for 55-60 minutes until the toothpick inserted in the center of the bread comes out clean. Remove from the oven and let rest for 10-15 minutes before turning the bread out of the pan. Cool on a wire rack before serving.
Notes
- Use your choice of chocolate chips: semi-sweet, dark, milk, or white chocolate. Or, roughly chop your favorite chocolate bar.
- Substitute your choice of neutral flavored oil in place of melted butter.
- Cool to room temperature. Then, store in an airtight container at room temperature for up to three days.
- Freezer: Fully cool the bread. Wrap in plastic wrap and store inside a ziptop freezer bag. It will keep in the freezer for up to 3 months. Defrost overnight in the fridge or at room temperature for a few hours.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Hmmm…it seems like the salt information is missing from the recipe. I just had to wing it. Hopefully, it turns out ok!
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