Double Chocolate Banana Bread

Tender, fluffy banana bread loaded with chocolate! Got overripe bananas? Make this quick and easy Double Chocolate Banana Bread to use them up. Plus, make a second loaf and freeze it for later.

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Who else enjoys a slice or two of banana bread for breakfast, or maybe even for a snack? How about chocolate banana bread? Well, today I bring you just that – Double Chocolate Banana Bread! ♥

It’s loaded with flavor from both the bananas and chocolate. It is incredibly moist, and is a mix between fluffy and dense. Throw in some chocolate chips or chunks for the ultimate chocolate lover’s bread.

Seriously, if you love banana bread and chocolate, you are gonna LOVE this bread recipe.

Like I said it’s super quick and easy to throw together – no mixer required. Simply grab a couple of mixing bowls and a spatula, and you’re ready to go!

Why you should make it!

• Deliciously moist and fluffy
• So quick and easy to make
• Loaded with banana and chocolate flavor
• Stuffed full of chocolate chunks

Ingredients for Double Chocolate Banana Bread

• All-Purpose Flour
• Cocoa powder
• Baking soda
• Brown sugar
• Salt
• Egg
• Bananas
• Vanilla Extract
• Vegetable Oil
• Butter
• Chocolate Chips or Chunks

Simple, basic ingredients that you probably already have at home!

How to Make It

1. Whisk together the dry ingredients in one bowl, and the wet ingredients in another.
2. Combine the two mixtures together (avoid over-mixing). Then fold in chocolate chips or chunks into batter.
3. Next, pour into a loaf pan lined with parchment paper or foil. Top with extra chocolate chunks if desired!
4. Bake for about 50 – 60 minutes or until a toothpick inserted into the center comes out clean with a few moist crumbs. You may want to cover the loaf with foil halfway through baking to prevent it from browning too much.

Optional Stir-Ins

• Chopped Peanut Butter Cups
• White Chocolate Chips
• Chopped Walnuts
• Chopped Oreos

Leftovers

You can keep in an airtight container at room temperature or in the fridge for up to 5 days. You can also freeze it for up to 3 months! Whenever I crave a slice or two, I like to warm mine up in the microwave for a few seconds… warm, melt-y chocolate perfection.

Expert Tips!

• To ripen bananas quickly place bananas in brown paper bag and loosely seal.
• Brown sugar keeps the butter moist because of the molasses content in it so make sure to use it instead of granulated sugar.
• Grease and flour your pan.
• Don’t overmix. If you do the bread will be dense and chewy.Fold the wet/dry mixtures together until just combined.
• Don’t over bake the bread. An easy way to test bread for being done is to insert a toothpick into the middle of the loaf. If it comes out clean it’s done. Remember if you hit a chocolate chip there will be melted chocolate on the toothpick. Don’t let that trick you into thinking it’s not done.
• Cover loosely with aluminium foil halfway through baking if the bread begins to brown to much.
• Check at the 45-50 minute mark when baking to make sure it doesn’t over bake.
• Let the bread cool completely before slicing it or it will be a crumbly mess.

Try these delicious bread recipes next!

• Everyone needs a basic Banana Bread and this quick and easy one is the best!
• Love a little pumpkin in your life? This Pumpkin Chocolate Chip Bread is perfect for fall time!
• If you are a chocolate lover this Chocolate Chip Banana Bread is our easy banana bread leveled up with chocolate chips.

I hope you enjoy! 🙂

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

 

5 from 7 votes

Double Chocolate Banana Bread

Deliciously moist and fluffy banana bread that is loaded with chocolate flavour, and stuffed full of chocolate chunks!

Prep:15 minutes mins

Cook:50 minutes mins

Total:1 hour hr 5 minutes mins

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10

slices

Ingredients

• ▢ 1 c. all-purpose flour
• ▢ 1/2 c. cocoa powder
• ▢ 1 tsp baking soda
• ▢ 3/4 c. brown sugar packed
• ▢ 1/2 tsp salt
• ▢ 1 large egg room temperature
• ▢ 3 large bananas mashed
• ▢ 2 tsp vanilla extract
• ▢ 1/4 c. vegetable oil
• ▢ 1/4 c. butter melted and slightly cooled
• ▢ 1 cup chocolate chips OR chunks 175g

Instructions

• Preheat the oven to 350 degrees Grease a 9x5-inch loaf pan, and set aside.
• Whisk together the flour, cocoa powder, baking soda, brown sugar and salt. Set aside.
• Whisk together the egg, banana, vanilla, vegetable oil, and butter. Pour the wet ingredients into the dry ingredients, and mix until just combined. The batter will be quite thick. Stir in 3/4 c. chocolate chips or chunks until combined.
• Pour the batter into the prepared pan and spread out evenly. Top with remaining chocolate chips or chocolate chunks.
• Bake for 50 - 60 minutes, or until a toothpick inserted into the center comes out clean. Cover loosely with aluminium foil halfway through baking to prevent the bread from browning too much. Leave to cool completely in the pan on a wire rack.
• Allow to cool completely in the pan on a wire rack before slicing and serving.

Tips

Optional Stir-Ins

• Chopped Peanut Butter Cups
• White Chocolate Chips
• Chopped Walnuts
• Chopped Oreos

Leftovers

You can keep in an airtight container at room temperature or in the fridge for up to 5 days. You can also freeze it for up to 3 months! Whenever I crave a slice or two, I like to warm mine up in the microwave for a few seconds... warm, melt-y chocolate perfection.

Expert Tips!

• To ripen bananas quickly place bananas in brown paper bag and loosely seal.
• Brown sugar keeps the butter moist because of the molasses content in it so make sure to use it instead of granulated sugar.
• Grease and flour your pan.
• Don't overmix. If you do the bread will be dense and chewy.Fold the wet/dry mixtures together until just combined.
• Don't over bake the bread. An easy way to test bread for being done is to insert a toothpick into the middle of the loaf. If it comes out clean it's done. Remember if you hit a chocolate chip there will be melted chocolate on the toothpick. Don't let that trick you into thinking it's not done.
• Cover loosely with aluminium foil halfway through baking if the bread begins to brown to much.
• Check at the 45-50 minute mark when baking to make sure it doesn't over bake.
• Let the bread cool completely before slicing it or it will be a crumbly mess. 

Nutrition Information

Calories: 404kcal (20%), Carbohydrates: 63g (21%), Protein: 7g (14%), Fat: 17g (26%), Saturated Fat: 12g (75%), Cholesterol: 32mg (11%), Sodium: 295mg (13%), Potassium: 362mg (10%), Fiber: 6g (25%), Sugar: 33g (37%), Vitamin A: 235IU (5%), Vitamin C: 3mg (4%), Calcium: 60mg (6%), Iron: 3mg (17%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.