Double Chocolate Banana Bread
Melted morsels of chocolate mixed into this moist chocolate bread with soft notes of banana make this the best banana bread you can make. Double Chocolate Banana Bread is springy, soft, and oh, so chocolaty.
Servings: 12 Slices
- 1¼ cups All-Purpose Flour spoon and leveled
- 1/2 cup Cocoa Powder
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1¼ cup Overripe Bananas mashed (about 2 large bananas)
- 2 large Eggs
- 1/2 cup Brown Sugar packed
- 1/2 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 1/2 cup Unsalted Butter melted (1 stick)
- 3/4 cup Chocolate Chips
Preheat the oven to 350ºF (177ºC). Spray a 9x5 inch loaf pan with cooking spray and also line with parchment paper for easy removal.
In a large bowl whisk the flour, cocoa powder, baking soda, baking powder, and salt together until fully combined.
Using a fork mash the bananas until smooth and place in a medium-sized bowl. Whisk in the eggs until mixed and then add in the brown sugar, granulated sugar, vanilla extract, and butter. Mix well.
Stir the banana mixture into the dry ingredients making sure to keep stirring until there are no more pockets of flour showing. Gentley fold in the chocolate chips or morsels.
Pour the batter into the prepared loaf pan and sprinkle additional chocolate chips or morsels on top.
Bake for 50 to 60 minutes until the bread rises and a toothpick inserted in the center comes out clean. Oven cooking times will vary from different ovens. Let the loaf cool on a wire rack completely before removing the bread.
Freezing Instructions: Allow the bread to cool completely first. Using either aluminum foil or plastic wrap, tightly wrap the bread or sliced bread (individually wrap slices) with 2 layers. Then place the wrapped loaf into a freezer-friendly storage bag or container. Write the date on the bag/container and store it for 3 to 4 months. Before serving, place the loaf, either wrapped or unwrapped into the refrigerator or at room temperature, and allow it to thaw completely.
Chocolate Banana Bread Muffins: use this recipe to make 2 dozen chocolate banana bread muffins. Pour the batter into lined or greased muffin tins and bake for 5 minutes at 435ºF (218ºC). Keep the muffins in the oven and reduce the temperature to 350ºF (177ºC) and bake for an additional 15 to 17 minutes, or until a toothpick inserted into the center comes out clean. The total bake time is 21 to 23 minutes for the muffins.
Cocoa Powder: I prefer to use dark cocoa powder for a richer and more bold taste.
Use an oven thermometer to check the actual temperature of your oven. Adjust the temperature of the oven to get it to where it needs to be based on this reading.
The time listed above does not include cooling time.
Serving: 1slice | Calories: 281kcal | Carbohydrates: 43g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 53mg | Sodium: 119mg | Potassium: 210mg | Fiber: 2g | Sugar: 27g | Vitamin A: 322IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 2mg