Double Chocolate Banana Bread

This moist and decadent Double Chocolate Banana Bread tastes so good and looks even better! Made with ripe bananas and garnished with chocolate chips, this sweet bread is perfect for breakfast, brunch or dessert.

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If you are a fan of banana bread then take a favorite recipe and make it even better by not only adding chocolate but double the chocolate! I am a firm believe that everything is better with chocolate and this recipe definitely proved me right.

Ingredients to Make Double Chocolate Banana Bread

• flour
• ripe bananas
• brown sugar
• butter
• eggs
• cocoa powder
• vanilla extract
• baking powder
• baking soda
• salt
• semi-sweet chocolate chips

How to Make Double Chocolate Banana Bread

Preheat the oven to 350 degrees. Mash the bananas in a large mixing bowl until smooth. Few chunks here and there is fine. Add sugar, butter, eggs one at a time and using a handheld mixer whisk on low until  combined. 

In a separate mixing bowl combine dry ingredients and add to wet ingredients. Stir in the chocolate chips with a spatula. Mix on low until everything combines. Pour into a 9 x 5 inch loaf tin (greased or lined with parchment paper). Make a small cut lengthwise about ½ inch deep in the center of the bread. Decorate with chocolate chips.

Bake for 1 hour and 30-40 minutes or until toothpick inserted into the center comes out clean or with a few breadcrumbs. Cool for 15 minutes in the baking dish and then transfer to a wire rack until cooled completely.

Notes & Tips

Substitutions

• Add in chopped walnuts or pecans to give the bread a satisfying crunch.
• Switch out the chocolate chips for a different flavored chip. Peanut butter, butterscotch, or cinnamon chips would all work great.

Expert Tips for Double Chocolate Banana Bread

• If your bananas aren’t quite ripe enough yet, simply place them unpeeled in the oven at 300 degrees Fahrenheit and bake for around 10-15 minutes.
• Avoid over mixing, as this will cause the bread to become chewy and dense.
• Natural unsweetened cocoa is needed for this recipe, not dutch-processed.
• Kept in an airtight container, this double chocolate banana bread will last up to 3 days at room temperature, or up to 5 days in the refrigerator.
• To freeze, let the bread cool completely. Wrap in plastic wrap and then foil. This bread will last up to 3 months in the freezer. Thaw overnight in the refrigerator and serve.

Double Chocolate Banana Bread

Course: Breakfast

Servings

12

servings

Prep time

30

minutes

Cooking time

40

minutes

Total time

1

hour 

10

minutes

This moist and decadent Double Chocolate Banana Bread tastes so good and looks even better! Made with ripe bananas and garnished with chocolate chips, this sweet bread is perfect for breakfast, brunch or dessert.

Ingredients

• 2 cups all purpose flour

• 4-5 ripe bananas, mashed

• ¾ cup brown sugar

• ½ cup butter, melted

• 2 large eggs

• ½ cup cocoa powder

• 1 teaspoon vanilla extract

• 2 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• ¾ cup semi-sweet chocolate chips

Directions

• Preheat the oven to 350 F.
• Mash the bananas in a large mixing bowl until smooth. Few chunks here and there is fine.
• Add sugar, butter, eggs one at a time and using a handheld mixer whisk on low until combined.
• In a separate mixing bowl combine dry ingredients and add to wet ingredients. Stir in the chocolate chips with a spatula. Mix on low until everything combines.
• Pour into a 9 x 5 inch loaf tin (greased or lined with parchment paper). Make a small cut lengthwise about ½ inch deep in the center of the bread. Decorate with chocolate chips.
• Bake for 1 hour and 30-40 minutes or until toothpick inserted into the center comes out clean or with a few breadcrumbs. Cool for 15 minutes in the baking dish and then transfer to a wire rack until cooled completely.

More Breakfast Recipes:

• Overnight French Toast Bake
• Banana Oatmeal Muffins
• Strawberry Lemon Scones

Did you make this recipe? Let me know what you thought with a comment below. You can also take a picture and tag me on Instagram @cinnamonandsagecoblog