Okay, so you know those overripe bananas sitting on your counter? Instead of pretending you’re going to make something super healthy, let’s make them into this fudgy double chocolate banana bread. This banana bread is rich, dark, cocoa-infused loaf that really hits those Nutella banana cravings.
This recipe is pretty forgiving, which is great. The blacker your bananas are, the sweeter and more banana-y your bread will be, which is where a lot of the natural sweetness comes from. But honestly, if they’re still a little yellow, that’s okay too. The main thing is you just use what you’ve got and throw in some chocolate.
I usually make a loaf of this on the weekend and then I can have a slice for breakfast during the week. And maybe a couple more for dessert, because bananas are fruit, right? It’s just a really comforting treat.
Why you’ll love this recipe
Deep chocolate flavour: This recipe uses Dutch cocoa powder for a rich, dark chocolate colour and a lovely chocolate taste.
Super moist texture: We use melted butter in this recipe, which makes for a really tender, moist crumb that stays soft for days.
Loads of chocolate chips: You get chocolate chips mixed all through the batter and sprinkled on top, so you get a little burst of chocolate in every bite.
Ingredients
- All-purpose flour
- Dutch unsweetened cocoa powder
- Baking powder
- Salt
- White sugar
- Large egg
- Unsalted butter, melted and slightly cooled
- Vanilla extract
- Large bananas, mashed
- Milk
- Semi-sweet chocolate chips
Tips for making double chocolate banana bread
- Pick the right bananas: For the best flavour and sweetness, use really overripe bananas. Look for ones with lots of black spots or even fully black peels, they’ll give you the best banana flavour.
- Don’t overmix the batter: Once you add the dry ingredients, stir just until you don’t see any more streaks of flour. Overworking the batter can develop the gluten too much and make your loaf tough instead of fudgy.
- Understanding the toothpick test: When you check for doneness, if your toothpick comes out with gooey, melted chocolate, that’s totally fine! You’re looking for no wet, raw batter clinging to it, just melted chocolate means it’s ready.
- Melted butter is key: Using melted butter helps keep this chocolate banana bread moist and tender, and it makes the whole process easier since you don’t need a mixer.
FAQ
Can I use regular cocoa powder instead of Dutch-processed? You can, but the flavour and colour will be a bit different. Dutch-processed cocoa powder is less acidic and gives a darker, more mellow chocolate flavour, which really helps make this a rich cocoa double chocolate chip banana bread.
How do I store leftover double chocolate banana bread? You can keep this banana bread at room temperature in an airtight container for up to 3-4 days. It actually tastes even better the next day once the flavours have had a chance to meld.
Can I freeze this banana bread? Yes, you definitely can! Once the loaf is completely cooled, wrap it tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw it at room temperature when you’re ready for a slice.
What if I don’t have a 9×5 inch loaf pan? A standard 8×4 inch loaf pan would also work, but your baking time might be a bit longer since the loaf will be taller. Just keep an eye on it and use the toothpick test.
Make sure to tag me @theflournook on social media and leave a review below if you make this double chocolate banana bread. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above.
Happy baking!
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Double Chocolate Banana Bread
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
Description
Ingredients
- 2 cups (240 grams) all-purpose flour
- 1/2 cup (48 grams) Dutch unsweetened cocoa powder
- 1 1/2 teaspoons (6 grams) baking powder
- 1/4 teaspoon (1.5 grams) salt
- 1/2 cup (100 grams) white sugar
- 1 large (50 grams) egg
- 1/2 cup (113 grams) unsalted butter, melted and slightly cooled
- 1 teaspoon (5 milliliters) vanilla extract
- 4 large bananas, mashed
- 1/2 cup (120 milliliters) milk
- 1 cup (170 grams) semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, leaving an overhang on the longer sides to easily lift the bread out. Alternatively, butter and flour the pan.
- In a small mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set this aside.
- In a large mixing bowl, whisk the egg and white sugar together until smooth and well combined.
- Pour the melted butter and vanilla extract into the egg mixture. Whisk until everything is fully incorporated.
- Add half of your dry ingredients to the wet mixture. Stir gently with a spatula or wooden spoon until just combined – try not to overmix!
- Fold in the mashed bananas.
- Add the remaining half of the dry ingredients and stir until just combined.
- Pour in the milk and mix until the batter is smooth.
- Fold in three-quarters (3/4) of the chocolate chips into the batter.
- Pour the banana bread batter into your prepared loaf pan. Sprinkle the remaining one-quarter (1/4) cup of chocolate chips evenly over the top.
- Bake for 1 hour, or until a toothpick inserted into the center comes out semi-clean.
- Let the banana bread cool in the pan for 15 minutes before carefully removing it and transferring it to a wire rack to cool completely.
Notes
- Don’t be afraid of really overripe bananas! The blacker the peel, the sweeter and more banana-y your bread will be. This is where all that lovely natural sweetness comes from.
- That toothpick test can be tricky with chocolate chips! If your toothpick comes out with gooey, melted chocolate, that’s okay. You’re looking for no wet, raw batter clinging to it. If it’s just melted chocolate, you’re good to go!
- The secret to a tender banana bread is not overmixing. Once you add the dry ingredients, mix just until no streaks of flour remain. Overworking the gluten can lead to a tough loaf, and we want fudgy!
- Prep Time: 30 mins
- Cook Time: 1 hour
- Category: Loaf
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