Regular Banana Bread is amazing - but Double Chocolate Banana Bread is NEXT LEVEL!! Get ready - you guys are going to be obsessed.
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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
Why is my banana bread so moist?
Make sure you measure your flour out correctly. This recipe was developed by scooping and leveling the flour, so if you spoon and level your flour you're not going to end up with the right amount.
Can I substitute all-purpose flour with almond flour?
Almond flour is not a 1:1 ratio swap. If you're looking for gluten-free substitution to all-purpose flour the closest swap is a cup for cup gluten-free flour.
How to store banana bread?
Once your banana bread has completely cooled, store in a container with a fitted lid or one covered tightly with plastic wrap. These containers are my absolute favorite Glass Tupperware containers for storing leftovers. Keep the banana bread in the fridge until you’re ready to reheat the leftovers.
Can you freeze banana bread?
You can 100% freeze banana bread. In fact, I usually make a double batch with this banana bread recipe so I can save a loaf or two in the freezer. When we freeze our banana bread, we usually store tit in a ziplock freezer bag. There have been many times when I will be going through our freezer and come across a loaf that I had forgotten about, and its like the best surprise ever because I know what I will be having for breakfast or dessert for the next couple of days.
How long does banana bread last?
This is a hard question because we usually eat it so fast that is gone after two days. However if you do not devour it right away, banana bread lasts 4 days on the counter and up to a week when stored in the fridge. If you are going to freeze it then you can save it for about 4 months when stored in a ziplock freezer back or airtight container.
Similar Recipes to Chocolate Banana Bread:
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- Chocolate Chip Banana Bread
- Double Chocolate Chip Zucchini Bread
- Chocolate Chip Pumpkin Bread
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Double Chocolate Banana Bread
Ingredients
- 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
Nutrition Information
Photo by Matt Armendariz / Food Styling by Marian Cooper Cains / Recipe from What’s Gaby Cooking
I have made this recipe so many times! My family is obsessed with it and now I am NOT obsessed when the bananas linger to long on the counter. I pop them in the freezer and I am ready to go the next time we need a simple and delicious treat.
I made this and it was a disaster. Had to throw it away. I don’t know what happened. It looked great when I took it out but then fell. Was totally gummy inside. I followed the directions exactly. I did use frozen bananas. Could this be the reason?
Love this recipe. Initially, made it with vanilla extract and it was good. But, chocolate extract really brings out the chocolate flavor. Had to get the chocolate extract online. But, now that I have that ingredient I almost always have what I need at home to make it on a whim. Last time I added about 1/2 cup of chopped walnuts and that was great too! Definitely My go to recipe for double chocolate banana bread.
Having made this recipe at least 7 times, I can confidently say that the recipe needs about an additional 1/4 cup of flour to create a less wet product, although it’s amazing either way. The original feels like it’s a bit undercooked (even though it isn’t). My astrophysicist friend from Paris insists this is THE BEST desert he’s ever had, which um, as a foodie Parisian, is kind of a big deal.
After making and devouring two loaves of your chocolate chocolate chip zucchini bread, I figured I would try out this recipe as I had 4 very ripe bananas. I was out of butter, but substituted @sciabicasoliveoil and it came out perfect!! Thanks for all of your great recipes!
And congrats on the baby❤️
Don't faint but I have a kid that doesn't eat chocolate. Just leave out the chips & use the vanilla extract = reg banana bread?
Whoops, maybe I missed the cocoa powder in the directions... Maybe I'll just search here for some reg banana bread.
use my OG banana bread recipe instead!!
“Obsessed” is the right word, Gaby!! Made this for the first time today and WOW. I will never go back to plain banana bread again!
If I don't have cocoa powder can I make it without it? Do I need to increase the flour? Sorry if this was already asked and answered (tried paging through the comments already)
I would do this one instead!! https://whatsgabycooking.com/chocolate-chip-banana-bread/
Sooooo so good! The chocolate comes through so well with the subtle (delicious) taste of banana. My whole family absolutely loved it!
Oh my gosh, this is soooo good! I usually suck at baking, but was able to make this without any issues. I substituted gluten-free all purpose flour, enjoy life mini chocolate chips, and some apple sauce since I only had 3 overripe bananas on hand. Turned out great!
Love this recipe!
I don’t usually post after I try recipes, but this one is the exception!! It is so moist and chocolatey! My daughter is gluten free so I subbed in the same amount of GF flour and it was yummy....didn’t affect the texture or taste!! The whole family loves this and I’ve made it 3 times already!! Plus I cut the sugar back alittle and it still was delicious!! Thank you for such a wonderful recipe
Omg I NEED to make this!! Would a Bundt pan work if I don’t have a loaf pan? Or could I make it in an 8x8in square pan?
yes it'll work the baking time just might differ so keep your eyes on it!
This was Amazing! So easy, moist and absolutely perfect. Will make again and again.❤❤
I don't have a stand mixer--can I try making this anyway?
absolutely - doable by hand!