Double Chocolate Banana Bread

Double Chocolate Banana Bread is topped with cocoa powder and chocolate chips for an authentic chocolate experience! If you love classic banana bread, you’re going to love this chocolate flavor!

We love good banana bread. In fact, we’ve been craving it! But sometimes we just want a little extra sweetness, and there’s nothing like adding chocolate to banana bread. In this recipe, we double down on your chocolate, using both cocoa powder and chocolate chips. Should we really be calling this bread any more? It’s delicious chocolate like cake! Either way, you’ll love it!

Can I make double chocolate banana bread into muffins?

You absolutely can! You can divide the dough 4 ways into Texas muffin tins and bake at 350 degrees Fahrenheit for 20 minutes. Divide dough in half to make 2 mini loaves. Bake at 350°F for 20 minutes. If you want to make muffins, line muffin pans with paper cups and fill each cup 2/3 full. Bake at 350°F for 12 minutes.

Chocolate Options:

You can use milk or semisweet chocolate chips in this recipe. It all depends on your own personal taste preferences. For a truly decadent experience, use half milk chocolate chips and half semisweet chocolate chips.

What if my bananas are not ripe enough?

You really want to use overripe bananas. If you haven’t already, just preheat the oven to 350 degrees Fahrenheit and place the bananas, peeled still, on a parchment-lined baking sheet. After preheating, put them in the oven and bake for 15-20 minutes. The outside of the bananas will start to have brown spots. Remove the bananas from the oven and let them rest on the baking sheet for 5-10 minutes. The bananas will turn completely brown. Once cool enough, peel the bananas and you’ll have a beautiful yellow mushy banana ready to use.

A loaf of chocolate banana bread in a loaf pan.

Storage Instructions:

Let your bread cool completely before storing it in an airtight container or zip-top bag. It should last about 5 days.

If you liked this recipe, you might be interested in these other delicious bread recipes:

Double Chocolate Banana Bread is topped with cocoa powder and chocolate chips for an authentic chocolate experience! If you love classic banana bread, you’re going to love this chocolate flavor!

Preparation time 10 minute

cooking time 1 Hour

total time 1 Hour 10 minute

raw material

4 Moderate banana very familiar
2 big egg
6 tablespoon salted butter melted
1/2 cup brown sugar
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cup white flour
1 cup chocolate chips milk or semisweet

instruct

Place an oven rack in the center and preheat the oven to 350 degrees Fahrenheit. Lightly grease a standard 8×4-inch loaf pan with nonstick spray and set aside.
In a large bowl, mash the bananas until almost smooth. Add the eggs and beat until combined, then stir in the salted butter.
Once combined, stir in the brown sugar, cocoa powder, and vanilla extract. Add the baking soda, baking powder, and salt and stir with a wooden spoon or rubber spatula until combined. Slowly add flour, stirring gently between each addition, being careful not to over mix. If using chocolate chips, add chocolate chips and fold in until fully combined.
Pour batter into prepared loaf pans and bake for 40 to 50 minutes, until a toothpick inserted in center comes out clean. Check the bread at about 40 minutes.
Remove from oven and let cool on a wire rack for about 20 minutes, then remove from pan and let cool completely before cutting.

notes

Bread keeps in an airtight container for up to 5 days in the refrigerator or up to 2 months in the freezer.