Double Chocolate Banana Bread
This ultra-moist and indulgent Double Chocolate Banana Bread is the best way to use up those over ripe bananas. It’s easy to make and take about 10 minutes to prepare before it’s in the oven ready to bake, slice and eat!
I don’t know why they call it bread. It’s baked in a loaf tin but it has a completely different texture. It’s tender, soft and moist. Also I think the obvious is that it’s sweet! And that’s because this recipe relies on over ripe bananas. It makes it so moist and perfectly sweet and indulgent.
By the way, I have an amazing Banana Bread recipe on the site here already, this is just the chocolate version. At some point I’ll add a chocolate chip version. But I want to add, my favorite thing about banana bread is freezing each slice in plastic wrap and taking it to the zoo with us. No waiting in line for snacks, we jump straight into our adventure with home made goodness!
Onto the recipe!
This Double Chocolate Banana Bread is MOIST!
There are a couple things about this delicious double chocolate banana bread that make it special.
- Chocolate! – first of all, let’s talk about the obvious, this chocolate banana bread is rich honey! This recipe uses cocoa powder for that really deep chocolate flavor and then chocolate chips for chocolate sweetness!
- This recipe is moist! – that’s because of a couple things but the main thing is those over ripe bananas. They give the cake sweetness but loads of moisture.
- Sweetness – this recipe get’s its sweetness from the bananas but it also uses dark brown sugar. In the ingredients breakdown I explain you can use light or dark brown sugar, but the dark brown sugar gives a deeper brown sugar flavor.
Couple notes about these simple ingredients
Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.
- All-purpose flour – also known as plain flour.
- Unsweetened cocoa powder. Any type will work. Dutch or natural.
- Baking powder – helps the cake rise.
- Bicarb soda – otherwise known as baking soda.
- Salt – I used fine salt.
- Dark chocolate chips – I used minis. Any will work, just make sure they’re for baking.
- Bananas – I used black ripe bananas. Super strong flavor but spotty bananas will also work. The goal is to use ripe ones which will be easy to mash and super sweet!
- Butter – make sure you let it cool slightly after melting.
- Canola oil – or vegetable oil.
- Egg – room temperature.
- Vanilla Extract – Always use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!
- Brown sugar – I used dark. Light will also work.
How to make the best Double Chocolate Banana Bread!
- Mash your ripe bananas up really finely. Using a fork is easiest!
- Mix the dry ingredients together.
- Add the chocolate chips and mix.
- Mix the wet ingredients together and mix.
- Add the wet to the dry and mix.
- Spray a loaf tin and line with baking paper. I used little metal clips to hold the paper in place
- Add the batter to the tin and bake! Once baked, let it cool down, slice and serve!
Tips and Tricks For Recipe Success!
- Make sure your bananas are really ripe. It makes the cake nice and sweet and mashes easier. I used really ripe bananas because they’re super sweet, but spotty ones will work too.
- Mash your ripe bananas up really finely. Using a fork is easiest! I like doing this because for some reason the bananas go purple when baked.
- Adding the chocolate chips to the dry ingredients before you add the wet stops them from sinking to the bottom when the banana bread bakes.
- I use little metal clips to help keep the baking paper I place when the cake is baking.
- Make sure you don’t overbake the bread. It won’t be as moist (go figure lol)
FAQ’s about Double Chocolate Banana Bread
How do I store this?
Wrap each slice in plastic wrap and chill for up to a week or freeze for up to 3 months. Thaw at room temperature before eating.
Can I substitute the chocolate chips with anything?
Yes!
- Coconut
- Chopped nuts like walnuts and pecans
- Peanut butter chips or white chocolate chips!
How do I make this gluten free?
I haven’t tried it, but you could technically use gluten free all-purpose flour to make this gluten free. If you try it, let me know how it went!
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Moist Double Chocolate Banana Bread
This ultra-moist Double Chocolate Banana Bread is the best way to use up overripe bananas. It’s rich, easy to make, and perfect for dessert or snacking.
Serves 8
Ingredients
Chocolate Banana Bread
- 150 g all-purpose flour, plain flour
- 100 g brown sugar
- 50 g Dutch processed cocoa powder, sieved (see notes)
- 2 tsp baking powder
- 1/2 tsp bicarb soda
- 1/2 tsp salt
- 200 g dark chocolate chips
- 3 ripe bananas, very ripe!, mashed
- 85 g unsalted butter, melted and cooled
- 40 g vegetable or canola oil
- 1 large egg, room temperature (55g)
- 7 g vanilla extract
- 20 g cold butter, cut into thin strips
Instructions
Chocolate Banana Bread
- Preheat a fan-forced oven to 200C / 400F (220C / 430F for no fan). Spray a 22cm x 13cm / 9 x 5-inch loaf tin with oil spray and line the bottom and sides with baking paper. Set aside.
- Combine dry ingredients – Into a large mixing bowl, sift together the flour, brown sugar, cocoa powder, baking powder, bicarb soda and salt. Mix using a whisk. Add 3/4 cup of the chocolate chips and mix to coat in the flour.
- Combine wet ingredients – In a separate large jug or bowl, add the mashed bananas (I like mashing mine a lot), melted butter, vegetable oil, egg and vanilla extract and whisk until well combined.
- Combine wet and dry – Add the wet ingredients to the dry ingredients and mix until no dry ingredients are showing. Some lumps are ok.
- Bake – Pour into the loaf tin. Line the butter strips across the top of the batter to get that nice split down the center as the bread bakes. Sprinkle with oats (optional). Bake for 15 minutes, then turn the temperature down to 150C / 300F (170C / 340F for no fan) and bake for another 25 minutes. Then gently take out of the oven and loosely cover with foil to prevent it from developing a crunch or burning. Bake for a final 40 min, or until a toothpick inserted into the center comes out clean.
Notes
Dutch processed cocoa powder – is an unsweetened cocoa powder which has been treated with alkaline and potassium carbonate to neutralize the acidity that is naturaly found in cocoa powder. It’s darker in color and strong in chocolate flavor.
Brown sugar – You can use light, regular or dark for this recipe. If you use dark, you will get a stronger brown sugar flavor but also a darker banana bread
Banana Ripeness – The riper the bananas, the sweeter and more flavorful your banana bread will be. Look for bananas with plenty of brown spots for the best results.
Butter Strips – Placing cold butter strips on top of the batter helps create that classic split down the center of the banana bread as it bakes, giving it a beautiful presentation. It’s optional but makes it look more bakery style!
Storage – Banana bread can be stored in an airtight container for up to three days.
Freezing your banana bread – To freeze, slice the banana bread and wrap each slice in plastic wrap, then place in an airtight container or freezer bag. Freeze for up to 3 months. Thaw at room temperature before serving.
Nutrition – is and approximate and is based on per slice.
A note on measurements – this recipe is offered in weight measurements. This is in an effort to offer the most accurate way to get the best results. Cup measurements simply aren’t accurate enough for a recipe that needs precise measurements and cup sizes differ depending on where you are in the world. Here is where you can learn more about how to measure ingredients using digital kitchen scales
Nutrition
Calories : 454kcal
Carbonhydrates: 55g
Protein: 7g
Fat: 25g
Saturated Fat: 16g
Polyunsaturated Fat: 4g
Monounsaturated Fat : 5g
Trans Fat : 0.5g
Cholesterol: 49mg
Sodium: 377mg
Potassium : 461mg
Fiber: 5g
Sugar : 26g
Vitamin A: 389IU
Vitamin C: 4mg
Calcium: 164mg
Iron: 2mg
Nutrition Disclosure
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1 comment
So excited for you guys to try this recipe out! SO moist! N x