Double Chocolate Banana Bread

Regular Banana Bread is amazing - but Double Chocolate Banana Bread is NEXT LEVEL!! Get ready - you guys are going to be obsessed.

We've been baking a LOT these days so let’s get down to business shall we. This double chocolate banana bread is fantastic. It's made in 1 bowl, so super quick and easy. It's moist and chocolate-y and works for breakfast, snacks and dessert. And it's obviously stuffed with plenty of chocolate chips because that's the only smart way to eat banana bread. Then it’s just into a loaf pan and into the oven for about an hour and voila! Easy right? It’s genius if you ask me. 

Chocolate Banana Bread Ingredients

• Overripe Bananas 
• Unsalted Butter
• White Sugar
• Egg
• Chocolate Extract or Vanilla Extract
• All-Purpose Flour
• Baking Soda
• Kosher Salt
• Cocoa Powder
• Semi-Sweet Chocolate Chips

How to make Chocolate Banana Bread

Start by preheating your oven to 350°F. Next, spray a 9×5-inch metal loaf pan with a nonstick baking spray.

Then in a large stand mixer, beat the butter and sugar until combined. Add the egg, scraping down the sides of the bowl to make sure everything is evenly incorporated. Add the extract and the bananas and mix for 30 seconds. The batter will look a little curdled, this is normal. Add the dry ingredients: flour, cocoa powder, baking soda and salt. Mix for a few seconds until the flour is evenly combined and stir in the chocolate chips. 

Pour into the prepared loaf pan and bake for 55 to 65 minutes. Let cool for at least 30 minutes before running a knife around the perimeter of the loaf pan and inverting the Chocolate Banana Bread loaf and transferring the loaf onto a cooling rack. Slice and serve as needed.

Variations and Substitutions

Chocolate Extract - if you can't find this at the store, vanilla extract will work just as well in this recipe

All-Purpose Flour - if you want to make gluten-free banana bread substitute the all-purpose flour for a gluten-free cup for cup flour substitute. I haven't tried coconut flour or almond flour with this Chocolate Banana Bread recipe so I can't say if it will work.

Tips & Tricks

It's worth noting here (although it's noted in the recipe) that it's best to use SUPER ripe bananas for this Chocolate Banana Bread recipe. So ripe that there are black spots all over the usually yellow banana peels. That means the bananas are going to be sweet and mushy and easy to incorporate into the batter.

If you don't have overly ripe bananas, but you do have yellow bananas on hand, I like to pop them into the freezer for a day to turn them brown. Then just take them out, thaw them and use for Chocolate Banana Bread as needed!

FAQ's

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Double Chocolate Banana Bread

Author: Gaby Dalkin

4.9 from 57 votes

Super moist Double Chocolate Banana Bread that makes for the best breakfast, snack, lunch or dessert

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Breakfast

Cuisine American

Servings 8 people

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• ▢ 4 overripe bananas I like to stick ripe bananas in the freezer and then let them thaw before making banana bread so I always have overripe bananas on hand
• ▢ ½ cup unsalted butter, melted
• ▢ ¾ cup white sugar
• ▢ 1 large egg
• ▢ 1 teaspoon chocolate extract, vanilla extract works too
• ▢ 1 cup all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon kosher salt
• ▢ ½ cup cocoa powder
• ▢ 1 cup semi-sweet chocolate chips

Instructions

 

• Preheat oven to 350°F.
• Spray a 9×5-inch loaf pan with a nonstick baking spray.
• In a large stand mixer, combine the butter and sugar and whip for 2 minutes until combined. Add the egg, scraping down the sides of the bowl to make sure everything is evenly combined. Add the extract and the bananas and mix for 30 seconds. The batter will look a little curdled, this is normal.
• Add the flour, cocoa powder, baking soda and salt and mix for a few seconds until the flour is evenly combines. Add the chocolate chips and give it all a quick stir.
• Pour into the prepared loaf pan and bake for 55 to 65 minutes. Let cool for at least 30 minutes before running a knife around the perimeter of the loaf pan and inverting the banana bread and transferring the loaf onto a cooling rack. Slice and serve as needed.

Notes

If you like to stash bananas in the freezer to make recipes like this, be sure and peel them first. When frozen, the peels stick to them like crazy.

Nutrition Information

Calories: 436kcal | Carbohydrates: 59g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 55mg | Sodium: 297mg | Potassium: 450mg | Fiber: 6g | Sugar: 34g | Vitamin A: 438IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 3mg

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Photo by Matt Armendariz / Food Styling by Marian Cooper Cains / Recipe from What’s Gaby Cooking