Double Chocolate Banana Bread

This double chocolate banana bread is moist, tender and packed with rich, intense chocolatey flavour. All done up with notes of cinnamon and vanilla, it has a deliciously smooth, fudgy texture reminiscent of your favourite birthday cake!

We are BIG banana bread lovers in this house and this one tops the charts. I’ve used two of my go-to baking ingredients in this recipe — lots of dark brown sugar to help keep it soft and moist and kosher salt to balance out the richness.

Here’s everything you’ll need to make this double chocolate banana bread

• 2 large bananas
• 2 large eggs
• Butter (sub dairy free)
• Vanilla
• Dark brown sugar
• Bread or all-purpose flour
• Black cocoa powder
• Baking powder
• Baking soda
• Cinnamon
• Kosher or fine sea salt
• 1 cup semi-sweet chocolate chips

Much like my favourite Chocolate Chip Banana Bread, this double chocolate banana bread recipe produces the perfect rise and is super easy to make. A simple, one-bowl recipe that you can mix together in 15 minutes, it’s then topped with even more chocolate chips to take its rich, chocolatey flavour to a whole other level.

This double chocolate banana bread is a chocolate lover’s dream, best enjoyed with a cup of hot tea or coffee for a (slightly) decadent dessert or late-night snack. It might also just be the best way to introduce chocolate into your breakfast routine (:

5 more delicious recipes to try

Maple Pecan Banana Bread

Lemon Blueberry Quick Bread

My Favourite Banana Bread

Chocolate Peanut Butter Krispie Bars

Bakery Style Monster Cookies

If you make this recipe, please tag me on Pinterest or Instagram so I can see! 

And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!

Double Chocolate Banana Bread

5 from 1 vote

Print Recipe Pin Recipe

Prep Time:15 minutes mins

Cook Time:1 hour hr

Total Time:1 hour hr 15 minutes mins

Course: Breakfast, Dessert, Snack

Keyword: baking, banana bread, chocolate

Servings: 10

Equipment

• Measuring set
• Whisk
• 4 Qt mixing bowl
• Parchment paper
• Bread loaf pan
• Wire cooling rack

Ingredients

• 2 large bananas mashed
• 2 large eggs room temperature
• 1/3 cup butter melted and cooled (sub dairy free)
• 2 teaspoons vanilla
• 1 cup dark brown sugar loosely packed
• 1¼ cups bread or all-purpose flour
• ½ cup black cocoa powder
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon kosher or fine sea salt
• 1 cup semi-sweet chocolate chips divided

US Customary – Metric

Instructions

• Preheat oven to 350°F (177ºC) and prepare parchment-lined 9×5-inch loaf pan.
• In a large bowl, mash bananas until they take on an almost liquid-like appearance. Whisk in eggs, melted butter, sugar and vanilla until smooth.
• Add flour, cocoa powder, baking powder, baking soda, cinnamon and salt and continue whisking until well combined. The batter should be uniform in both texture and rich, chocolatey colour. It will still be a little lumpy from the banana, but you want the dry ingredients to be mixed in well. Lastly, fold in chocolate chips reserving a small handful for the top.
• Pour batter into prepared loaf pan, spreading it out evenly with the back of a wooden spoon or a spatula if needed. Sprinkle remaining chocolate chips across the top.
• Bake for 55-60 minutes until a tester comes out clean. You’ll know your loaf is done when it springs back to the touch.
• Transfer banana bread to a wire cooling rack and let it cool completely before removing it from the pan. This will allow the chocolate chips to firm up. Once cooled, transfer to cutting surface, slice and serve!

Notes

Make it gluten free: Use an equal amount of your favourite, good quality 1:1 gluten free flour blend in place of the bread or all-purpose flour.

Want to change it up? Try adding shredded coconut, peanut butter chips or your favourite chopped nuts!

Storage: Leftover banana bread will stay nice and moist stored in a well-sealed container on the counter for up to 4 days, in the refrigerator for up to a week or frozen for up to 3 months.