Forget plain, boring banana bread, overripe bananas deserve to be turned into something incredible. Which is why today I’m sharing my Double Chocolate Banana Bread Recipe with you.
It’s ultra chocolatey, moist, and life-changing. Watch how easy it is to make:
How to Make Double Chocolate Banana Bread
Let’s start with chocolate, after all, it’s what makes the banana bread so magnificent. I use unsweetened cocoa powder and chocolate chips to stir into the batter, plus extra chips to sprinkle on top. AMAZING!
The second major ingredient is obviously bananas. You’ll want to make sure to use super ripe bananas.
Tip: The uglier the banana the tastier the bread.
If you don’t have any bananas hiding on the countertop you could use those frozen ones way back in your freezer. Allow them to defrost before mashing.
Is this Chocolate Banana Bread Healthy?
Enjoying fresh and real foods as well as your favorites (aka chocolate), no matter their “category” is a huge part of maintaining a healthy diet. Health is more about nourishing your body with proper food intake and lifestyle not depriving it of certain things that don’t meet society’s health criteria.
Trust me, you’ll live a much happier and balanced life especially if it includes this Chocolate Chip Banana Bread.
That being said, baking your own banana bread is much healthier and tastier than any prepackaged option. You know exactly what is going into the recipe and have control over which ingredients to use. To make this Chocolate Chip Banana healthier you could use melted coconut oil instead of butter and if your bananas are ripe enough, reduce the sugar by half. The riper the bananas the higher their sugar content and more sweet banana flavor.
What Makes This Double Chocolate Banana Bread The Best Ever?
Chocolate, of course! It also helps that the banana bread is already soft and moist, add melted chocolate bits and you’ll want a slice every morning from now on.
How Many Bananas Do You Need for Banana Bread?
You’ll want to make sure to use 1 cup of mashed bananas, this is about three large bananas. Any more and the banana bread will be a banana brick.
How to Make Chocolate Banana Bread Moist
Super ripe bananas and brown sugar are what keeps this bread soft and moist. Since we know that the riper the banana, the tastier the bread (or muffins!) I try to hide a bunch on top of the fridge to save them for this recipe. Worth it.
Brown sugar is also known to keep baked goods moist because of its high molasses content. Which is why you’ll find it in things like Chewy Chocolate Chip Cookies.
The last and final tip, be sure not to overbake this recipe. You’ll want to check the loaf at the 45 or 50 minutes mark. Once a toothpick comes out clean, it’s done and this is your queue to brew a cup of coffee as it cools.
After you’ve made this recipe a dozen times and need a few other ways to use that eternal supply of overripe bananas here are a few other recipes we’ve enjoyed:
Will Chocolate Banana Bread be your new favorite go-to treat? Tell me what you think!
Double Chocolate Banana Bread Recipe
- Prep Time: 15 mins
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf
- Category: breakfast
- Method: baking
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3 large brown bananas, (1 1/2 cups mashed)
- 1/2 cup unsalted butter, melted and slightly cooled
- 3/4 cup packed light brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup semisweet chocolate chips, divided
- Preheat oven to 350F and grease a 9-by-5-inch loaf pan.
- In a large bowl, mash the ripe bananas with a fork. Add the melted butter and stir until combined. Stir in the brown sugar, egg, and vanilla extract, stir until smooth.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Add the dry ingredients to the wet ingredients and mix. Add in 3/4 cup of chocolate chips and stir.
- Pour batter into the prepared pan and sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Remove the pan from the oven and allow it to cool down for about 15 minutes before running a knife around the edges to separate the bread. Remove the bread from the pan and allow it to cool on a wire cooling rack. Slice and serve.
- Serving Size: 1 slice
- Calories: 335
- Sugar: 27.6
- Sodium: 254.1mg
- Fat: 16.7g
- Saturated Fat: 9.9g
- Trans Fat: 0g
- Carbohydrates: 44.8g
- Fiber: 3.6g
- Protein: 4.8g
- Cholesterol: 43mg