Here’s a rich and moist Double Chocolate Banana Bread recipe—perfect for using overripe bananas and satisfying chocolate cravings.
Ingredients (1 loaf)
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted (or vegetable oil)
- 2/3 cup brown sugar (light or dark)
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup chocolate chips (milk or semi-sweet)
- Optional: 1/4 cup chopped walnuts or pecans
Instructions
1. Preheat Oven & Prepare Pan
- Preheat oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan or line with parchment paper.
2. Mix Dry Ingredients
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. Mix Wet Ingredients
- In a separate bowl, mash bananas thoroughly.
- Add melted butter, brown sugar, eggs, and vanilla; mix until combined.
4. Combine & Add Chocolate
- Gradually fold dry ingredients into wet ingredients until just combined.
- Gently fold in chocolate chips (and nuts if using).
5. Bake
- Pour batter into prepared loaf pan and smooth the top.
- Bake 50–60 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay).
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips
- Extra moist bread: Use very ripe bananas (the darker, the better).
- Chocolate boost: Sprinkle a few extra chocolate chips on top before baking.
- Storage: Wrap cooled loaf in plastic wrap or foil; keeps for 3–4 days at room temp, up to a week refrigerated.
If you want, I can also give a fudgy, one-bowl version that uses cocoa powder and melted chocolate together for an ultra-decadent chocolate banana bread.
Do you want me to provide that version?
