Forget plain, boring banana bread; overripe bananas deserve to be turned into something incredible: this Double Chocolate Banana Bread Recipe.
Double Chocolate Chip Banana Bread
After baking my epic chocolate chip banana bread for years, it was time to make a more indulgent version for all the chocolate lovers out there by using chocolate chips and cocoa powder.
Baking your own banana bread is much healthier and tastier than any prepackaged option. You know exactly what goes into the recipe and can control which ingredients you use.
Ingredients
What makes this bread so moist and delicious is unsweetened cocoa powder, semi-sweet chocolate chips, and ripe bananas. Then, you’ll need all-purpose flour, baking soda to help the batter rise, butter, brown sugar, eggs to bind the ingredients, vanilla extract, and sea salt to enhance the flavors.
How to Make Double Chocolate Banana Bread
Here are the steps to make this banana bread, plus a video in the recipe card:
- Make the wet mixture.
Mash the ripe bananas and mix with the melted butter. Add the brown sugar, egg, and vanilla extract, and stir to combine. - Make the batter.
Whisk the flour with cocoa powder, baking soda, and sea salt in a separate bowl. Add the dry ingredients to the wet ingredients and combine. Fold in ¾ cup of the chocolate chips. - Bake.
Transfer the batter to a greased loaf pan and sprinkle the remaining chocolate chips on top. Bake at 350F for 50 minutes to an hour, or until a toothpick inserted in the center comes out with a few moist crumbs.
Laura’s Tips For Baking Banana Bread
Yes. 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.
To make this recipe healthier, you can use melted coconut oil instead of butter, and if your bananas are ripe enough, reduce the sugar in half. The riper the bananas, the higher their sugar content and the sweeter the banana flavor.
Super ripe bananas keep this bread soft and moist. 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. Finally, be sure not to overbake this recipe. You'll want to check the loaf at the 45 or 50-minute mark. Once a toothpick comes out clean, the bread is done.
The best way to indicate when your bread is finished baking is to insert a toothpick in the center. Once it comes out with a few moist crumbs, you can grab those oven mitts and remove the bread from the oven. Often, the top part of the banana bread will begin to brown before the center is fully cooked; if this happens, place a “tent” of aluminum foil over the loaf and bake as directed.
Banana bread holds up great in the freezer. Once the banana bread is at room temperature, cut it into 1-inch thick slices. Wrap each slice with plastic wrap and place them in freezer-safe zip bags (you can fit 2-3 pieces into one bag). Freeze the banana bread for 2-3 months, and when you're ready to eat, defrost the individual slices at room temperature or give them a quick warm-up in the microwave.
More Ways to Use Overripe Bananas
If you need a few other ways to use that eternal supply of overripe bananas, try these healthy banana oatmeal muffins, these breakfast cookies, this cinnamon roll smoothie, and these banana bread pancakes.
Double Chocolate Banana Bread Recipe
Watch how it’s made:
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 3 large brown bananas, (1 ½ cups mashed)
- ½ cup unsalted butter, melted and slightly cooled
- ¾ cup packed light brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup semisweet chocolate chips, divided
Instructions
- 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 ¾ cup of chocolate chips and stir.
- Pour batter into the prepared pan and sprinkle the remaining ¼ 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. If the top part of the banana bread begins to brown before the center is fully cooked, place a "tent" of aluminum foil over the loaf and bake as directed.
- 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.
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Janna says
Delicious!!!
Linda says
Absolutely delicious!! Instructions and tips were on point also. Texture and Taste (and i’ve never even reviewed anything before!!
Polly says
So yummy
D. says
10/10. This turned out SO well. I kept it in for 50 min and then 5 min after I turned the oven off – it’s the perfect texture.
Laura Fuentes says
Glad this banana bread is a winner!
Melinda Dohman says
I made this 2 days ago and it is delicious and gone! I am making another loaf now!
Laura Fuentes says
I’m so glad you and your family enjoyed the recipe, Melinda! I often make two loaves, freeze one in slices because it doesn’t last!
Karen Ritchie says
I make this recipe only I add in extra ground flax, AND I make them into muffins instead of a loaf. My kids LOVE them in their lunches at school each day. 🙂 .