Double Chocolate Banana Bread is super moist, fudgy, and chocolaty, the best banana bread you will ever bake. This loaf is perfect for breakfast, snacks, holiday baking, or even kids' snack boxes.
Double chocolate banana bread
If you have overripe bananas on your kitchen counter, this is one bread I highly recommend you try. Ultra moist, loaded with chocolates, and you just can't stop eating one slice. This banan bread is also freezer-friendly, perfect for meal prep and holiday gifting.
Don't miss checking banana chocolate chip bread, the most loved banana nut bread, and zucchini chocolate bread.
Ingredients
Bananas: For optimal results, use overripe bananas.
Butter: Keeps the bread rich and moist.
Sugar: a sweetener for our bread.
Eggs: Binds everything together.
Flour: The base and the structure of the bread.
Cocoa powder: Adds a dark, chocolaty flavor and color to the bread.
Chocolate chips or chunks: This is the double part of chocolate in the bread, creating a gooey texture inside.
Baking soda: Helps bread rise.
Refer to the recipe card for the complete list of ingredients.
Step-by-step instructions
- Preheat the oven to 350°F. Line a loaf pan with parchment paper and keep it aside.
- In a mixing bowl, combine the butter, eggs, banana, vanilla extract, and sugar, and whisk until well incorporated.
- To this, add flour, cocoa powder, salt, and baking soda, and mix. Do not overmix.
- Fold in the chocolate chunks.
- Pour the batter into the prepared loaf pan and sprinkle some more chunks on top.
- Bake for 50 to 55 minutes or until a toothpick inserted comes out clean.
- Cool completely before slicing.
Tips
- For soft and moist, tender bread, don't overmix the batter.
- Use overripe bananas for the best results.
- Store the bread in a room temperature for 3 days, in the refrigerator for a week, and in the freezer tightly wrapped for up to 3 months. (Individual slice can be wrapped and frozen for a quick grab-and-go snack)
- Do not overbake the bread.
Serving suggestions
- Spread peanut butter and serve for a nutty flavor.
- Best for school snacks, potlucks, and picnics.
- Serve with a scoop of vanilla ice cream for dessert.
- This bread loaf is also one of the best homemade gifts for holidays.
More banana bread recipes
Recipe card
Double Chocolate Banana Bread Recipe
Ingredients
- ½ cup Butter softened
- 2 Eggs
- 1 ½ cups Bananas ripe, mashed
- 1 teaspoon Vanilla extract
- ¾ cup Sugar
- 1 ½ cups Flour
- ½ cup Cocoa powder
- ¾ teaspoon Salt
- 1 teaspoon Baking soda
- ½ cup Milk chocolate chunks or chips
- ½ cup Dark chocolate chunks or chips
Instructions
- Preheat the oven to 350°F. Line a loaf pan with parchment paper and keep it aside.
- In a mixing bowl, combine the butter, eggs, banana, vanilla extract, and sugar, and whisk until well incorporated.½ cup Butter, 2 Eggs, 1 ½ cups Bananas, 1 teaspoon Vanilla extract, ¾ cup Sugar
- To this, add flour, cocoa powder, salt, and baking soda, and mix. Do not overmix.1 ½ cups Flour, ½ cup Cocoa powder, ¾ teaspoon Salt, 1 teaspoon Baking soda
- Fold in the chocolate chunks.½ cup Milk chocolate, ½ cup Dark chocolate
- Pour the batter into the prepared loaf pan and sprinkle some more chunks on top.
- Bake for 50 to 55 minutes or until a toothpick inserted comes out clean.
- Cool completely before slicing.
Video
Notes
- For soft and moist, tender bread, don't overmix the batter.
- Use overripe bananas for the best results.
- Store the bread in a room temperature for 3 days, in the refrigerator for a week, and in the freezer tightly wrapped for up to 3 months. (Individual slice can be wrapped and frozen for a quick grab-and-go snack)
- Do not overbake the bread.
Nutrition
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