Double Chocolate Banana Bread

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This double chocolate banana bread is a decadent and ultra moist dark chocolate banana bread loaf studded with chocolate chips. Think more dessert than breakfast accessory, although I’d gladly eat it any time of day. Next time your bananas brown, use them to make a batch and freeze the extras for later (if you have any)!

Banana bread is always amazing, but when you add rich chocolate to the batter, plus chocolate chips, you get something much, much, more!

This double chocolate banana bread is decadent for breakfast, but it’s delicious and elegant enough to serve at a brunch, party, picnic, or sliced on a party platter.

It disappears in a hot minute whenever it shows up. Once you try it there’s no going back to basic banana bread!

How to Make Double Chocolate Banana Bread

This recipe is originally from Smitten Kitchen.

1. Pre-heat your oven to 350F.
2. Prepare a 9 x 5 inch loaf pan with butter or spray it with baking spray. I line mine with parchment paper as well to make it easier to remove. 
3. Mash bananas in the bottom of a large bowl.
4. Whisk in melted butter, add the brown sugar, egg, and vanilla.
5. Place baking soda, salt, flour and cocoa powder in a sifter and sift over wet ingredients.  
6. Stir dry and wet ingredients with a spoon until just combined do not over mix as you do not want to bread to be dry.  
7. Stir in chocolate chunks or chips.
8. Pour mixture in to prepared pan.
9. Bake for 55-65 minutes. Test for doneness with a toothpick or skewer that should come out clean and may have a smear of the chocolate chips.
10. Remove from oven and cool on a cooling rack.
11. Let cool for in pan for 15 minutes, then remove from pan and serve warm or cool completely.

Storage

Double chocolate banana bread will last for up to 4 days at room temperature when wrapped in aluminum foil. It can be refrigerated in an airtight container for about one week and frozen for one month.

More Quick Bread Recipes

• Reese’s Peanut Butter Egg Banana Bread
• Double Chocolate Chip Banana Bread
• Quadruple Chocolate Bread
• Pumpkin Bread with Chocolate Chunks
• Chocolate Loaf Cake

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Double Chocolate Banana Bread

This double chocolate banana bread is a decadent and ultra moist dark chocolate banana bread loaf studded with chocolate chips. Think more dessert than breakfast accessory, although I'd gladly eat it any time of day. Next time your bananas brown, use them to make a batch and freeze the extras for later (if you have any)!

Print Recipe

Ingredients

• 3 very ripe bananas
• 1/2 cup butter melted
• 3/4 cup brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract or paste
• 1 teaspoon baking soda
• 1/4 teaspoon table salt
• 1 cup all-purpose flour
• 1/2 cup Dutch-process cocoa powder
• 1 cup semisweet or bittersweet chocolate chunks or chips

Instructions

• Pre-heat your oven to 350F.
• Prepare a 9 x 5 inch loaf pan with butter or spray it with baking spray. I line mine with parchment paper as well to make it easier to remove.
• Mash bananas in the bottom of a large bowl.
• Whisk in melted butter, add the brown sugar, egg, and vanilla.
• Place baking soda, salt, flour and cocoa powder in a sifter and sift over wet ingredients.
• Stir dry and wet ingredients with a spoon until just combined do not over mix as you do not want to bread to be dry.
• Stir in chocolate chunks or chips.
• Pour mixture in to prepared pan.
• Bake for 55-65 minutes. Test for doneness with a toothpick or skewer that should come out clean and may have a smear of the chocolate chips.
• Remove from oven and cool on a cooling rack.
• Let cool for in pan for 15 minutes, then remove from pan and serve warm or cool completely.

Course: Breakfast, Dessert

Cuisine: American

Keyword: chocolate banana bread