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close up slices of chocolate chip banana bread on black cooling rack.
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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 Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Bread, Breakfast
Cuisine: American
Servings: 10
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