Double Chocolate Banana Bread

5 from 1 vote

This Double Chocolate Banana Bread is the perfect recipe to use some ripened bananas. Rich and decadent with a fudgy batter and that is flavored with ripe bananas that is perfect for breakfast and brunch!

Prep Time20

Cook Time1 40

Total Time2

Course: Breakfast

Cuisine: American

Keyword: Double Chocolate Banana Bread

Servings: slices

Author: Jennie Duncan

Ingredients

2 cups mashed bananas (from 4-5 ripe bananas)
¾ cup brown sugar
½ cup unsalted butter (melted and slightly cooled)
1 teaspoon vanilla extract
2 large eggs (at room temperature)
2 cups all-purpose flour
½ cup cocoa powder
2 teaspoon baking powder
1/2 teaspoon baking soda
½ teaspoon salt
¾ cup semi sweet chocolate chips (optional: more for decoration the top of the bread)

Instructions

Preheat the oven to 350 F then prepare a 9 x 5 inch loaf tin with nonstick cooking spray or parchment paper.
Add mashed bananas to a large mixing bowl. Then add in sugar, butter, vanilla extract, and eggs one at a time and using a handheld mixer whisk on low until combined.
In a separate mixing bowl combine all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
Slowly add your dry ingredients to wet ingredients. Stir in the chocolate chips with a spatula.
Pour into prepared loaf tin. Then make a small cut lengthwise about ½ inch deep in the center of the bread. Optional: Add more chocolate chips to the top of your loaf tp decorate.
Bake for 1 hour and 30-40 minutes or until toothpick inserted into the center comes out clean.
Cool your bread in the pan for 10-15 minutes. Then you can transfer to a wire rack to be cooled completely.

Notes

Banana Bread Tips and FAQs:

For the best flavor, use ripe bananas full of black spots. The more ripe banana will result in a lot of banana flavor and give plenty of sweetness to the bread.

Flavor of this bread is moist with melted chocolate inside. I used semi-sweet chocolate chips which tasted delicious in combination with the dark banana bread.

I highly recommend using good quality ones so they don’t melt on top quickly. Semi sweet and dark chips are fine.

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