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Double Chocolate Banana Bread
There’s something incredibly comforting about a warm slice of double chocolate banana bread. This recipe combines the sweetness of ripe bananas with rich cocoa and chocolate chips, making it a delightful treat for any time of day. Whether you’re enjoying it for breakfast or as an afternoon snack, this banana bread will surely become a favorite.
Why make this recipe
Double chocolate banana bread is a wonderful way to use overripe bananas, turning them into a moist, flavorful loaf that satisfies chocolate cravings. It’s simple to make and perfect for both novice and experienced bakers. Plus, the combination of bananas and chocolate makes for an indulgent treat that feels homey and warm.
Ingredients
- 2 ripe bananas
- 1/3 cup melted butter
- 1/2 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 cup chocolate chips
How to make it
- Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir in the melted butter.
- Mix in the sugar, egg, and vanilla extract.
- Sprinkle the baking soda and salt over the mixture and mix in.
- Stir in the flour and cocoa powder until just combined.
- Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan.
- Bake for about 60-65 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
How to serve it
This banana bread is delicious warm or at room temperature. Serve it plain, or add a spread of butter for extra richness. It pairs wonderfully with a cup of coffee or tea, making it a great addition to your morning routine or afternoon break.
How to store it
To keep your double chocolate banana bread fresh, wrap it tightly in plastic wrap or foil and store it at room temperature for up to 3 days. For longer storage, you can freeze it for up to 3 months. Just make sure to slice it before freezing, so you can enjoy it easily later.
Helpful tips
- Make sure your bananas are very ripe for the best flavor and sweetness.
- Don’t overmix the batter; mixing just until combined helps keep the bread moist.
- If the top of the bread is browning too quickly before the center is done, you can loosely cover it with foil during baking.
Optional variations
- For a nutty flavor, consider adding 1/2 cup of chopped walnuts or pecans to the batter.
- You can swap out the chocolate chips for white chocolate or peanut butter chips for a different taste.
- For a touch of spice, add 1/2 teaspoon of cinnamon to the dry ingredients.
Frequently asked questions
Can I use frozen bananas for this recipe?
Yes, you can use frozen bananas! Just thaw them first, and drain excess liquid before mashing.
Can I make this recipe without eggs?
Yes, you can substitute the egg with a flax egg by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for a few minutes until it thickens.
Why is my banana bread not rising?
Your baking soda may be old or expired. Ensure it’s fresh to help the banana bread rise properly. Also, make sure you mix the ingredients as directed and don’t skip any steps!
Double Chocolate Banana Bread
This double chocolate banana bread is a moist and flavorful loaf made with ripe bananas, rich cocoa, and chocolate chips, perfect for breakfast or an afternoon snack.
Ingredients
Batter Ingredients
- 2 pieces ripe bananas
- 1/3 cup melted butter
- 1/2 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 cup chocolate chips
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir in the melted butter.
- Mix in the sugar, egg, and vanilla extract.
- Sprinkle the baking soda and salt over the mixture and mix in.
- Stir in the flour and cocoa powder until just combined.
- Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan.
Baking
- Bake for about 60-65 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Notes
Serve warm or at room temperature. Great with butter and pairs well with coffee or tea. Store wrapped tightly at room temperature for up to 3 days, or freeze for up to 3 months. Use very ripe bananas for best flavor and don't overmix to keep the bread moist.
