Why not take boring banana bread up a notch with some good old chocolate?! This double chocolate banana bread ticks all the boxes! It’s moist, fluffy, and rich in chocolatey goodness. Wash it down with a cold glass of milk or enjoy it with a warm cup of coffee.
- All-Purpose Flour: You’ll need 200 g or around 1 ⅔ cup of unbleached all-purpose flour.
- Dutch-Processed Cocoa Powder: We use dutch-processed cocoa powder instead of regular cocoa powder. If you use regular cocoa powder, you may get a taller loaf that’s slightly more bitter.
- Baking Soda & Baking Powder: We use a combination of both in this recipe. The baking soda reacts with the acid in the buttermilk to lift the batter. The baking powder is there to give the bread extra height.
- Salt: Use ½ tsp to enhance the other flavors in the bread.
- Unsalted Butter: You’ll need 113 g or 1 stick of melted, unsalted butter. Be sure to let your butter slightly cool so it doesn’t cook your eggs in the batter.
- Light Brown Sugar: We like using brown sugar because the molasses in it gives the bread a deeper flavor.
- Overripe Bananas: Your bananas should be ripe enough to easily mash. Otherwise, you’ll get hard, unevenly mixed banana chunks in your batter.
- Eggs: You’ll need 2 large room temperature eggs. If you’re in a pinch, just place your eggs in a bowl of warm water for 5 minutes. This should get them to room temperature quickly.
- Vanilla Extract: You’ll need 1 tsp.
- Buttermilk: This adds moisture to your banana bread, as well as a slight tang.
- Dark Chocolate Chips: Dark chocolate works best in this recipe to balance out the sweetness. It also has a rich flavor, which pairs nicely with the deep flavor of brown sugar.
- Flaky Sea Salt (optional): Top your banana bread with a sprinkle of flaky salt to enhance the richness of the chocolate.
You can store it at room temperature for up to 4 days. Just be sure to wrap it in plastic wrap or foil to prevent it from drying out.
Use a toothpick or a cake tester and insert it into the center of the bread. If it comes out clean, your banana bread is done. Since this recipe has chocolate chips, you may need to poke a few spots. It might seem under baked, but you may have just poked a chocolate chip.
How to Make This Double Chocolate Banana Bread
- Step 1: Mix your dry ingredients together in a bowl and set aside for later.
- Step 2: Whisk the melted butter and brown sugar until it reaches a thick consistency. This should take 1-2 minutes.
- Step 3: Add the mashed bananas, buttermilk, eggs, and vanilla extract. Mix until fully combined.
- Step 4: Fold the dry ingredients into the wet, mixing until almost combined. Then, fold in ½ cup of the chocolate chips. Mix until just combined. Don’t over mix the batter or you could end up with dense, spongy banana bread.
- Step 5: Transfer the batter to a 9×5″ loaf pan and smooth out the top. Sprinkle the top with the remaining chocolate chips and bake for 50-60 minutes. Test for doneness by inserting a toothpick into the center. It should come out clean.
- Step 6: Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
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A Few Tips For This Double Chocolate Banana Bread
- Don’t over mix your batter. Mix until everything is just combined, otherwise you’ll end up with a dense banana bread.
- Properly measure your flour. If you’re measuring in grams, you should end up with the same result. However, using cups can lead to over packed flour. To prevent this from happening, fluff up your flour then spoon it into the cup. Then, level it off with a straight edge.
- When preparing your loaf pan, leave a few inches of parchment paper hanging off the sides. This makes it easier to lift the loaf out of the pan by creating a sling.
Ever wanted chocolate for breakfast? This fluffy double chocolate banana bread is made with cocoa powder and filled with dark chocolate chips. Top it with flaky sea salt for an extra scrumptious treat!
- 200 g (1 ⅔ cups) all-purpose flour
- 50 g (½ cup) dutch-processed cocoa powder
- ½ tsp baking soda
- 2 tsp baking powder
- ½ tsp salt
- 113 g (½ cup) unsalted butter, melted and slightly cooled
- 200 g (1 cup) light brown sugar, packed
- 330 g (1 ½ cups) mashed overripe bananas (3–4 bananas)
- 75 ml (⅓ cup) buttermilk, room temp
- 2 large eggs, room temp
- 1 tsp vanilla extract
- 135 g (¾ cup) dark chocolate chips, divided
- Flaky sea salt for sprinkling on top (optional)
- Preheat oven to 350°F (180°C). Grease a 9×5″ loaf pan and line with parchment paper, leaving a few inches of overhang. Set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a large bowl, whisk together the melted butter and brown sugar until fully combined. Add the mashed bananas, buttermilk, eggs, and vanilla extract. Mix until combined.
- Fold in the flour mixture with a flexible spatula until ALMOST combined. Fold in 90 g (½ cup) of the chocolate chips, mixing until just combined. Be careful not to over mix.
- Transfer the batter to the prepared loaf pan, evenly smoothing out the top. Sprinkle the remaining 45 g (¼ cup) of chocolate chips on top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Sprinkle with flaky sea salt and enjoy!
Be careful not to over mix your batter.
After cooling in the pan, remove the bread by lifting it up using the overhanging parchment paper. Before doing this, run a knife along the edges to loosen it from the pan.
- Serving Size: 1 slice
- Calories: 371
- Sugar: 29 g
- Sodium: 213.3 mg
- Fat: 16.5 g
- Carbohydrates: 53.9 g
- Protein: 5.8 g
- Cholesterol: 63.2 mg
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