Double Chocolate Banana Bread is fast and easy to make. A reader favourite since 2014!
A super fudgy and almost brownie-like Chocolate Banana Bread topped with melted chocolate chips for extra decadence will become your new favourite way to use up your ripe bananas!
Post has been updated with new photography.
DOUBLE CHOCOLATE BANANA BREAD
Chocolate + banana + brownie/bread = a chocaholics dream come true. A moist banana bread with a soft chocolate crumb thanks to a couple of additions that makes it deliciously rich and decadent. A definite upgrade from a chocolate chip banana bread!
HOW TO MAKE 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 fudge-like consistency. The next ingredient to guarantee a soft crumb is a splash of cooking oil (canola or vegetable oil yield the best results). Look familiar? We did the same in both of our brownie recipes!
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.
I throw in 1 cup of chocolate chips IN AND ON these (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.
Chocolate Banana Bread is incredibly moist the next day AND the day after that, 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 3 months in an airtight container or freezer bag.
MORE BANANA RECIPES
Double Chocolate Banana Bread
- 3 very ripe bananas
- 1/3 cup unsalted butter, melted and cooled slightly (3oz. | 90g)
- 2 tablespoons cooking oil, (30ml)
- 1 large egg
- 2 teaspoons pure vanilla extract
- 3/4 cup light brown sugar, packed (5.2oz. | 150g)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup all-purpose flour or plain flour, (5.2oz. | 150g)
- 1/2 cup unsweetened cocoa powder, (or dutch processed for a richer taste)
- 1 cup semi sweet chocolate chips, divided
- 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.