Start your morning with this easy, delicious Double Chocolate Banana Bread recipe! It's so decadent and chocolatey good! We couldn't get enough, so it's definitely a keeper banana bread 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!
You'll love this Super Easy Banana Bread Recipe too! Make both, right? YUM!
Our Chocolate Banana Bread is So Easy to Make, it Doesn't Even Require a Mixer!
Using a mixer would overmix the batter, so it's not recommended. One of the best 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!
With this easy-to-follow recipe, you will be able to whip up a tempting and flavorful treat in no time, guaranteed to satisfy even the most insatiable sweet tooth. Along the way, we will explore the unique components that make this banana bread stand out, the tips and tricks to perfect it and the mouth-watering results you can expect. So, let your oven do the work and get ready for a truly delicious experience!
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 to 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.
Freezing Bananas
You can even build up a stash of over-ripened bananas, chopped up, by freezing them in a ziplock plastic bag! Just pull them out and let them thaw at room temperature before using.
Other options for freezing is to freeze bananas whole and 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.
How to Ripen Bananas Quicker
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 Banana Bread has Double the Chocolate!
This is basically the ultimate double chocolate quick bread, using Dutch Processed Cocoa
As with any quick bread, the flavors will intensify the next day and after. Store any double chocolate banana bread 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. 🙂
Ingredients You Need
This chocolate banana bread recipe is so delectably delicious and moist, you won't be able to resist! Loaded with rich chocolate flavor, this banana bread is totally rocking!
- large very ripe bananas, mashed
- 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)
- brown sugar
- egg
- pure vanilla extract
- baking soda
- salt
- all-purpose flour
- Dutch-process cocoa powder
- semisweet or bittersweet chocolate chunks
or chips
How to Make Double Chocolate Banana Bread Recipe
- 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.
- Store any leftovers in an airtight container at room temperature and will keep for up to 4-5 days.
Chocolate Banana Recipes We Love!
- Chocolate Banana Dream Cake Loaf with Chocolate Walnut Frosting
- Banana Pound Cake & Milk Chocolate Glaze
- Double Dark Chocolate Banana Snack Cake (We can't stop eating it!)
- Perfect Banana Chocolate Chip Muffins! Fluffy & Moist!
- Perfect Banana Milk Chocolate Chip Cookies
This double chocolate banana bread recipe is a delicious way to combine the nostalgia of banana bread with the indulgence of chocolate. It's a treat that is easy to make and worth every bite.
In addition to being a simpler recipe, it produces a moist, flavorful, and not-too-sweet dessert. It's something everyone in the family can enjoy, or it can be shared as a special treat with friends. With this recipe, you can have the best of both worlds: the simplicity of banana bread, with the added richness of double chocolate. A delicious treat awaits!
More Banana Options!
- Pumpkin Banana Cinnamon Bread
- Frosted Banana Bars
- Banana Spiced Cupcakes
- 25 Delicious Ripe Banana Recipes
- Chocolate Swirl Peanut Butter Banana Bread
Easy Double Chocolate Banana Bread
Ingredients
- 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
Instructions
- 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.
Check out these Best No Chill Sugar Cookies and these Pumpkin Streusel Muffins! Total YUM!
Katherine | Love In My Oven says
Rich and delicious, Kim! This bread would definitely disappear quickly around our house (mostly due to me, I think). A great use for my ripe bananas!
Michelle says
Whoa, this is the banana bread of my chocolatey dreams!! It looks so luscious and decadent!
Laura says
Chocolate and Banana? Yes yes yes, please! Double the chocolate? most definitely! This looks so moist and decadent, Kim! I can't wait to give this a try next time i have leftover bananas, like, maybe a few days from now! Pinning this! Thanks!
Valentina says
These look amazing! And yes, I would love to start my morning (every day!) with one (or twelve) of them! 🙂 ~Valentina
Ben | Havocinthekitchen says
Yes you've got my attention, Kim! I love how this bread turned super moist and almost fudgy, but not too soggy / underbaked like a banana bread often tends to be. This one looks perfect! I'd have this for breakfast, for lunch, for after dinner dessert, and for just a quick snack in between 🙂