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Double Chocolate Banana Bread

An intensely moist and fudgy banana bread loaded with cocoa and chocolate chips. Perfect for using up ripe bananas and satisfying chocolate cravings.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • 3-4 large ripe bananas mashed (approx 1.5 cups)
  • 0.5 cup unsalted butter melted
  • 0.75 cup brown sugar packed
  • 1 large egg room temperature
  • 1 tsp vanilla extract
Dry Ingredients
  • 1.5 cups all-purpose flour
  • 0.5 cup cocoa powder Dutch-processed or regular
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
Mix-ins
  • 1 cup semi-sweet chocolate chips divided

Equipment

  • 9x5 Loaf Pan
  • Large mixing bowl
  • Medium mixing bowl
  • Wire cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line with parchment paper.
  2. In a large bowl, mash the bananas. Whisk in the melted butter, brown sugar, egg, and vanilla until smooth.
  3. In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
  4. Pour the dry ingredients into the wet mixture. Gently fold with a spatula until just combined and no flour streaks remain.
  5. Fold in 3/4 cup of the chocolate chips, reserving the rest for the topping.
  6. Pour batter into the prepared pan. Top with the remaining chocolate chips.
  7. Bake for 50-65 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
  8. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Store leftovers in an airtight container for up to 4 days.