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Double Chocolate Banana Bread

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Double Chocolate Banana Bread is an indulgent, moist treat that combines the sweetness of ripe bananas with rich cocoa powder and chocolate chips. A perfect dessert or snack, this banana bread offers a decadent chocolate twist on the classic recipe. With simple ingredients and easy preparation, it’s a great way to use up overripe bananas while satisfying your chocolate cravings.

Ingredients

3 ripe bananas, mashed

1 ½ cups all-purpose flour

½ cup unsweetened cocoa powder

1 tsp baking soda

½ tsp salt

½ cup unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

½ cup milk

1 cup chocolate chips

Instructions

  • Preheat the Oven & Prepare the Pan: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.

  • Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.

  • Mix Wet Ingredients: In a separate large bowl, mash the ripe bananas until smooth. Stir in the melted butter, sugar, eggs, and vanilla extract until well combined.

  • Combine Wet & Dry Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined, being careful not to overmix.

  • Add Chocolate Chips: Gently fold in the chocolate chips.

  • Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

  • Cool: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Notes

  • Storage: Store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months.

  • Reheating: Reheat slices in the microwave for 20-30 seconds or toast for a crispy exterior.