Start your morning with this easy, delicious Double Chocolate Banana Bread! It's so decadent and chocolatey good! We couldn't get enough, so it's definitely a keeper recipe you'll want to hold on to. Perfect when you have ripe bananas on hand to use up, especially if you're a chocolate banana lover!
This chocolate banana bread is so delectably delicious and moist, you won't be able to resist! Loaded with rich chocolate flavor, this banana bread is totally rocking!
It's so easy to make, it doesn't even require a mixer!
Using a mixer would overmix the batter and one of the biggest tips when making a banana bread or most quick breads is to not overmix the batter. In case you've ever made banana bread in the past and wondered why it turned out so dense, that would be a major contributor to why! For more quick bread tips, be sure to check out my post on "Secret" Baking Confessions for Quick Breads!
When making banana bread, make sure you use over-ripened bananas.
The best bananas for banana bread aren't yellow. They should be black or streaked with black/brown, with just the barest hint of green at the stem. The darker the better, so there’s no such thing as a banana that's too ripe when you’re making banana bread.
You can even build up a stash of over-ripened bananas by freezing them whole in a zip-lock plastic bag! Just pull them out and let them thaw at room temperature before using. Simply slice off the tip and squeeze the soft banana into your measuring cup like you're squeezing a tube of toothpaste, liquid and all. You can also thaw them in the microwave (skin and all) for about 3 minutes to thaw four medium bananas.
Need your under-ripe bananas to get over-ripened quick? Place in a paper bag and loosely close. This will help speed up the ripening process, but will still take a day or two.
This is basically the ultimate double chocolate quick bread, using Dutch Processed Cocoa and semi-sweet chocolate chips or chunks! Have I got your attention?
As with any quick bread, the flavors will intensify the next day and after. Store any leftovers in an airtight container at room temperature and will keep for up to 4-5 days, if that's a realization? LOL! Usually not, because if math serves me correctly, a slice is perfect for breakfast, then a slice in the afternoon for a quick pick-me-up is always a nice treat, then in the evening after dinner! It goes fast and that's just for me. 🙂
More Chocolate Banana Options?
Easy Double Chocolate Banana Bread
- 3 large very ripe bananas mashed
- ½ cup unsalted butter melted (also can use ¼ cup melted butter/1/4 cup oil of choice or ½ cup oil of choice like canola, avocado or vegetable)
- ¾ cup brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup all-purpose flour
- ½ cup Dutch-process cocoa powder
- 1 cup semisweet or bittersweet chocolate chunks or chips
- Heat your oven to 350°F. Spray a 9×5-inch loaf pan with nonstick cooking spray. Can line with parchment paper for easy removal as well, but spray with non-stick cooking spray as well.
- Mash bananas in the bottom of a large bowl.
- Whisk in melted butter and mix. Add brown sugar, egg, and vanilla and mix.
- Place baking soda, salt, flour and cocoa powder in a sifter or fine-mesh strainer and sift over wet ingredients to get rid of any and all lumps.
- Stir dry and wet ingredients with a spoon until just combined. Stir in chocolate chunks or chips.
- Pour into prepared pan and bake 55 to 65 minutes, until a tester or toothpick inserted into the center of the cake comes out batter-free. Since you have melty chocolate chips/chunks, it may take several attempts, or just merely lightly touch the top of the banana bread with your finger tip and if it springs back without sinking into the bread, you're good to go!
- Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto a cooling rack. Serve warm or at room temperature.
- The banana bread will keep for up to 4-5 days at room temperature.