Print

Double Chocolate Banana Bread Recipe

Print Recipe

★★★★★

4.8 from 115 reviews

This Double Chocolate Banana Bread is a rich, moist, and decadent twist on the classic banana bread. Combining the natural sweetness of overripe bananas with Dutch process cocoa powder and semi-sweet chocolate chips, this loaf is perfect for chocolate lovers seeking a delightful homemade treat. With a tender crumb and deep chocolate flavor, it’s ideal for breakfast, dessert, or a cozy snack.

Ingredients

Scale

Wet Ingredients

  • 1/2 cup softened, unsalted butter
  • 1 1/4 cups granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup mashed overripe bananas (about 2–3 bananas)
  • 3/4 cup buttermilk

Dry Ingredients

  • 1 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup + 2 tbsp Dutch process cocoa powder

Add-ins

  • 3/4 cup semi-sweet chocolate chips
  • 3–4 tbsp semi-sweet chocolate chips for sprinkling on top (optional)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9 x 5 inch loaf pan and line it with parchment paper for easy removal.
  2. Mash Bananas: Place 2-3 large overripe bananas into a bowl and mash them thoroughly using an electric mixer or fork until smooth. Measure out 1 cup of the mashed bananas and set aside.
  3. Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer until light and fluffy.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract, mixing until fully combined.
  5. Incorporate Bananas: Mix in the mashed bananas thoroughly with the wet ingredients.
  6. Add Buttermilk: Pour in the buttermilk and mix well to blend all wet ingredients evenly.
  7. Combine Dry Ingredients: In a separate small bowl, whisk together all purpose flour, Dutch process cocoa powder, baking soda, and salt.
  8. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined; avoid overmixing to maintain a tender crumb.
  9. Add Chocolate Chips: Fold in the 3/4 cup semi-sweet chocolate chips evenly into the batter.
  10. Pour and Bake: Transfer the batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for 70 to 75 minutes or until a toothpick inserted into the center comes out clean.
  11. Cool and Garnish: Let the banana bread cool in the pan for 20 minutes, then transfer it onto a cooling rack to cool completely. Optionally, sprinkle extra chocolate chips on top for a decorative finish.
  12. Serve: Slice and serve your decadent double chocolate banana bread fresh or at room temperature.
  13. Store Leftovers: Store any leftovers in an airtight container for up to 4 days; refrigerate after the second day to maintain freshness.

Notes

  • Make sure bananas are very ripe for optimal sweetness and moisture.
  • Do not overmix batter once flour is added to prevent a dense loaf.
  • Using Dutch process cocoa powder gives a smoother, mellower chocolate flavor.
  • Check doneness with a toothpick inserted in the center; it should come out clean or with a few moist crumbs.
  • Letting the bread cool properly ensures easier slicing and better texture.
  • Extra chocolate chips on top add a beautiful finishing touch but are optional.
  • Store leftovers in an airtight container; refrigerate to prolong freshness if not consumed within two days.

Keywords: double chocolate banana bread, chocolate banana bread, chocolate chip banana bread, moist banana bread, easy chocolate banana loaf, homemade banana bread

Find it online: https://trendytasterecipes.com/double-chocolate-banana-bread-recipe/