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Can’t decide between a brownie and banana bread? Why not have both? Double Chocolate Banana Bread is fast, easy to make and the ultimate box ticker dessert. A reader favourite since 2014 that you simply have to try!
A super fudgy and almost brownie-like Chocolate Banana Bread topped with melted chocolate chips for extra decadence, is the only way to use up your ripe bananas. Taking your banana bread and brownie cravings, smashing them together to create a gooey, rich Double Chocolate Banana Bread, this recipe will change your life.
DOUBLE CHOCOLATE BANANA BREAD
Okay, so you’ve tried our Fudgy Chocolate Brownies and our Banana Bread with Chocolate Chips, but now you can’t decide which one you’re craving? We’ve gone ahead and solved that problem for you!
A moist banana bread with a soft chocolate crumb is a chocaholics dream come true. Thanks to a couple of cheeky additions, this double chocolate banana bread is just as rich and decadent as it looks.
Double chocolate banana bread is right up there with Chocolate Cake, as one of our favourite chocolate recipes. Just as easy as regular banana bread, we have created a fool-proof recipe you can whip up without breaking a sweat.
If you love my fudgy brownies recipe, you will LOVE this one even more! If you don’t believe me, just read the reviews!
HOW TO MAKE DOUBLE CHOCOLATE BANANA BREAD
First, what makes this recipe different from most is we only use brown sugar in our bread to ensure it stays soft and moist with a fudge-like consistency. The next ingredient we use to achieve that soft crumb is a splash of cooking oil (canola or vegetable oil yield the best results).
Make sure you’re using over-ripe bananas. The darker, the sweeter and the better it comes out!
Move rack to the middle of your oven before preheating. Grease a loaf pan with nonstick spray. We use a 9×5 inch (or 23cm x 13cm) pan.
Then get started on your batter.
Mash bananas in a large bowl. You can use a fork, potato masher, OR electric beaters to save time. Mix in melted butter, oil, egg, vanilla and brown sugar.
Grab another bowl and whisk together flour, baking powder, baking soda, salt and cocoa powder. Using a whisk saves you from sifting your dry ingredients, although you can sift them if you prefer.
The batter alone is CRAZY GOOD!
Stir the dry ingredients into the wet until just combined. Don’t overmix the batter as it will make your bread chewy and dense.
Fold in half of the chocolate chips. You can use semi-sweet, dark OR milk chocolate. The choice is yours. Throw in some chopped nuts too if you like!
Pour batter into prepared pan and top with remaining chocolate chips.
Bake for 50-55 minutes, or until a toothpick inserted into the centre of the bread comes out mostly clean. Make sure to check your chocolate banana bread at around 45 minutes to make sure it doesn’t over bake – over-baking will yield a dry loaf.
Let cool in pan for 10 to 15 minutes before transferring to a wire rack to cool completely.
ADD-IN OPTIONS:
I throw in 1 cup of chocolate chips IN AND ON the bread (I use 45% cocoa chocolate), but you can also add:
- crushed nuts (peanuts, walnuts, cashews, pecans, almonds, etc)
- shredded coconut
- peanut butter chips
Start with 1/2 cup each add in, or 1 cup if using only one option.
HOW TO STORE DOUBLE CHOCOLATE BANANA BREAD
Double Chocolate Banana Bread is incredibly moist the next day and the day after, staying soft even after freezing or eating it cold, straight out of the refrigerator up to a week later. This one can be frozen for up to three months in an airtight container or freezer bag.
MORE BANANA RECIPES
Banana Bread French Toast
Whole Wheat Choc Chip Banana Bread Pancakes
Peanut Butter Chocolate Chip Banana Bread
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Double Chocolate Banana Bread
Ingredients
- 3 bananas very ripe
- 1/3 cup unsalted butter melted and cooled slightly
- 2 tablespoons cooking oil
- 1 large egg
- 2 teaspoons pure vanilla extract
- 3/4 cup light brown sugar packed
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup all-purpose flouR plain flour
- 1/2 cup unsweetened cocoa powder or dutch processed for a richer taste
- 1 cup semi sweet chocolate chips divided
Instructions
- Preheat oven to 350°F (176°C). Grease a 9x5-inch loaf pan with nonstick spray. Set aside.
- Mash bananas in a large bowl. Mix in melted butter and oil to combine. Whisk in the egg, vanilla and brown sugar until smooth.
- In another bowl, whisk together flour, baking powder, baking soda, salt and cocoa powder. Stir into the wet ingredients until just combined. Fold in half the chocolate chips.
- Pour batter into prepared pan and top with remaining chocolate chips. Bake for 50-55 minutes, or until a toothpick inserted into the centre of the bread comes out mostly clean.
- Let cool in pan for 10 to 15 minutes, then remove cake and place onto a wire rack to cool.
Notes
- Put chocolate chips both in and on your banana bread for extra chocolate.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve never been a fan of banana cake, I don’t like the flavour of overripe bananas. I thought the chocolate would disguise the taste but unfortunately not because otherwise the cake was fabulous, perfectly moist and fudgy. I only used half the amount of sugar and it was sweet enough. I’m going to try making it with tinned pears next time.
Best banana loaf i evermade..My son loved it..
Delicious and easy to make Thank you!
I’ve been making this for a while now and always, always get compliment how good it was!!!
Thank you for sharing your wonderful recipes. I keep coming back to your site and trying your recipes, they have never let me down. Thank you!!!
So good
We just made muffins and did 425° for 5 min and dropped the temp to 350 for an additional 18min.
I made this yesterday and my kids and I love it..it’s really really good! The only change was that I put 1/2 cup brown sugar instead of 3/4 cup.