Go Back
close up slices of chocolate chip banana bread on black cooling rack.
No ratings yet

Double Chocolate Chip Banana Bread

Rich, moist, and flavorful double chocolate chip banana bread. Chocolate chips are mixed in the batter and also sprinkled all over the top!
Yield: makes one 9x5'' loaf
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Course: Bread, Breakfast
Cuisine: American
Servings: 10
Calories: 347kcal
Author: Maryanne Cabrera

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

 Ingredients:
  • 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.
Storage:
  • 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

Calories: 347kcal, Carbohydrates: 44g, Protein: 5g, Fat: 18g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.4g, Cholesterol: 63mg, Sodium: 249mg, Potassium: 275mg, Fiber: 3g, Sugar: 25g, Vitamin A: 360IU, Vitamin C: 2mg, Calcium: 40mg, Iron: 3mg