Description
Double chocolate banana bread is a moist, rich, and indulgent treat packed with ripe bananas, Dutch-process cocoa, and gooey chocolate chips. Perfect for breakfast, dessert, or gifting, this easy recipe is customizable, freezer-friendly, and loved by all ages.
Ingredients
Scale
- 2–3 very ripe bananas (about 1 cup mashed)
- ½ cup melted butter
- ¾ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ cup Dutch-process cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- ½ tsp cinnamon (optional)
- 1 cup semisweet or bittersweet chocolate chips
- Optional add-ins: chopped nuts, espresso powder, orange zest
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
- In a medium bowl, mash the bananas.
- Whisk in melted butter, brown sugar, egg, and vanilla extract until smooth.
- In another bowl, sift together flour, cocoa powder, baking soda, salt, and cinnamon (if using).
- Gently fold the dry ingredients into the wet mixture until just combined.
- Stir in chocolate chips.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes or until a toothpick inserted (avoiding chocolate chips) comes out clean.
- Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Notes
- Use very ripe bananas for best flavor and moisture.
- Don’t overmix to keep the loaf light and tender.
- Add espresso powder to enhance chocolate depth.
- Store at room temp for up to 4 days, or freeze slices for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: ~280
- Sugar: ~20g
- Sodium: ~200mg
- Fat: ~14g
- Saturated Fat: ~8g
- Unsaturated Fat: ~5g
- Trans Fat: 0g
- Carbohydrates: ~38g
- Fiber: ~3g
- Protein: ~4g
- Cholesterol: ~30mg