This Double Chocolate Banana Bread is an easy banana bread recipe that’s super soft, fluffy and loaded with chocolate chips. Easy to make, it is perfectly moist, intensely chocolatey and has an almost brownie-like texture.
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This banana bread recipe will be your favourite way of using up all those overripe bananas. Hints of cinnamon, unsweetened cocoa powder and vanilla sugar work together to make this bread warm and delicious, with layers of flavor in every bite.
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RECIPE INGREDIENTS
This recipe requires basic pantry ingredients so it is accessible and easy to make any day of the week! You will need:
- Flour – All-purpose flour is used as the base of the dry ingredients.
- Unsweetened Cocoa powder – Creates a rich chocolate flavor without being too sweet.
- Brown sugar – Although the bananas add some sweetness, this double chocolate banana bread recipe also calls for sugar. Using a brown sugar in this banana bread adds a touch of molasses to the mix. And we know the addition of molasses to any baked good translate to moisture.
- Chocolate chips – You can use any kind of chocolate chips for this banana bread, I like to use either semisweet or bittersweet chocolate chips.
- Bananas – Using ripe bananas will give you a sweeter taste with a moist texture. Mash them with a fork before using.
- Vegetable oil – The oil keeps the bread extra moist.
- Eggs- Help give the bread tender texture.
- Plus – baking powder, baking soda, vanilla sugar, cinnamon.
HOW TO MAKE DOUBLE CHOCOLATE BANANA BREAD
If you can, make sure your ingredients are at room temperature and your oven is well preheated before you start.
- Dry ingredients. In a medium size bowl, combine flour, baking soda, baking powder, cocoa powder, cinnamon and whisk to blend evenly.
- Wet Ingredients. In a large bowl, whisk together the oil and brown sugar until a thick paste forms. Next add in vanilla sugar, eggs, mashed bananas, stir until combined and the mixture is smooth. Slowly add the dry mixture and stir until combined. Then fold in the chocolate chips and mix together gently with a spatula until just combined. Do not over mix.
- Pour into pan. Pour the batter into the prepared loaf pan, and smooth the top with a rubber spatula. Sprinkle chocolate chips over the top.
- Bake. Transfer to the preheated oven and bake at 340°F for about 60 minutes, or until a toothpick inserted into the centre comes out mostly clean, without any moist batter.
- Cooldown. Remove the pan from the oven and allow it to cool on wire rack for 15 minutes. Then turn the loaf out of the pan to cool completely on the rack.
TIPS FOR THE BEST BANANA BREAD
- The secret to good banana bread: The secret to amazing banana bread is to use super ripe bananas. That means the bananas are going to be sweet and mushy and easy to incorporate into the banana bread.
- Use room temperature eggs. This is important because it helps the eggs mix well with the other ingredients.
- Sift dry ingredients. When you sift the dry ingredients, you have an even distribution of everything.
- Use a good quality cocoa powder. This is what gives the bread its deep dark chocolate flavor.
SUBSTITUTIONS
- Add nuts or dried fruits. Add in some chopped nuts or dried fruit to the batter if you’d like. Just be sure to keep the additions to 1/4 cup or less so that the bread doesn’t get too heavy.
- Use a different type of chocolate. If you’re not into semisweet or bittersweet chocolate chips, try using milk chocolate or dark chocolate chips or white chocolate chips instead.
- Instead of light brown sugar. You can use maple syrup or honey.
FREQUENTLY ASKED QUESTIONS
How to store chocolate banana bread?
You can store this banana bread at room temperature. Make sure that you store the banana bread in an airtight container so it won’t dry out.
Can you freeze banana bread?
Yes. Wrap banana bread with plastic wrap first and then use aluminum foil to prevent it from getting freezer burned. You may also store in an airtight container before placing it in the freezer. How long freeze banana bread? Banana bread will last up to 3 months in the freezer.
To thaw: place the cake in the refrigerator overnight or place it at room temperature for a few hours.
Can I add nuts to this banana bread? Yes! Banana bread and the banana flavor taste great with chopped toasted walnuts or pecans.
MORE RECIPES:
If you like this recipe, you may be interested in these other decadent dessert recipes:
- Dark Chocolate Chip Banana Bread
- Lemon Poppy Seed Muffins
- Chocolate Loaf Cake with Pears
- Lemon Poppy Seed Cake
- Lemon Crinkle Cookies
- Chocolate Crinkle Cookies
- Orange Chocolate Bundt Cake
KEEP IN TOUCH!
I hope you enjoy this Double Chocolate Banana Bread recipe as much as I do! If you make it, I’d love to hear how it turns out. Comment on the post if you have questions, other ideas for the recipe, or if you just enjoyed reading—I’d be happy to see your feedback! ❤️
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Happy Baking! -A
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*Nutritional information is automatically generated and should be considered as an estimate.
Double Chocolate Banana Bread
Equipment
- 11×5 Loaf Pan
Ingredients
- 200 g unbleached all-purpose flour
- 40 g unsweetened cocoa powder
- 160 g brown sugar light, packed
- 9 g vanilla sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder aluminum free
- 1 teaspoon ground cinnamon
- 3 large ripe banana mashed
- 2 large eggs room temperature
- 120 ml vegetable oil
- 50 g semisweet or bittersweet chocolate chips
- chocolate chips for topping (optional)
Instructions
- Preheat the oven to 340°F (171°C). Spray an 11×5 loaf pan with cooking spray or lightly butter it. For easy removal, I like to line the pan with parchment paper, leaving extra paper hanging over the sides.
- In a medium bowl, sift together the flour, baking soda, baking powder, cocoa powder, and cinnamon. Set aside.
- In a large bowl, whisk together the oil and brown sugar until a thick paste forms. Add the vanilla sugar, eggs, and mashed bananas. Stir until combined and the mixture is smooth.
- Transfer the dry ingredients to the bowl with the wet ingredients and mix until no streaks remain. Gently fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and sprinkle chocolate chips evenly over the top.
- Bake the banana bread for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Remove the bread from the oven and let it cool in the loaf pan for at least 10 minutes. Carefully transfer the loaf to a wire rack to cool completely before slicing. Use a serrated bread knife to slice and serve. Enjoy!
Notes
- Don’t overmix the batter. Mixing too much can lead to dense, dry banana bread. Stir just until combined for a light, moist loaf.
- Don’t overbake. Remove the bread from the oven when a toothpick inserted into the center comes out clean or with just a few crumbs.
- Let the bread cool completely before slicing. This ensures the bread holds together better and gives you clean, even slices.