Double Chocolate Banana Bread
This double chocolate banana bread is moist and tender with rich, intense flavour. All done up with notes of cinnamon and vanilla, it has a deliciously smooth, fudgy texture reminiscent of your favourite birthday cake!
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
Instructions
- Preheat oven to 350°F (177ºC) and prepare parchment-lined 9x5-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.