Double Chocolate Banana Bread is moist, delicious and packed with ripe bananas and chocolate chips. This simple quick bread recipe takes traditional banana bread to a whole new level!
Double Chocolate Banana Bread is my favorite way to eat banana bread. Everything is better with chocolate, right?! This is pretty much just a normal banana bread recipe with the addition of cocoa powder and chocolate chips, but adding the chocolate flavor with the bananas is a wonderful combination.
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Can Double Chocolate Banana Bread be made into muffins?
Quick bread recipes make great muffins! Simply use my recipe above, then spoon 3 tablespoons of batter into each greased or lined muffin cup. Bake for 20-23 minutes at 350°.
There are several benefits of making quick bread into muffins. First, I like that they cook faster! Where a full loaf of banana bread bakes for almost an hour, the muffins bake for about 20 minutes, which is a fraction of the time. There’s no need to slice muffins either and of course, they’re very portable, so it’s easy to take them to a party or get-together. They’re also easy to freeze! I like to bake a batch of muffins and then freeze them just in a layer in a large ziplock freezer bag. I pull them out one or two at a time for breakfast. You can let them thaw on the countertop, or you can microwave them or toast them to heat them up.
Ingredients in Double Chocolate Banana Bread
Flour – Regular all-purpose flour works perfectly in quick breads and that’s what I usually use in this recipe. You can use wheat flour instead or a combination of white and wheat. Because of the cocoa and chocolate chips in the bread, my kids can’t even tell when I sneak wheat flour in there!
Sugar
Cocoa – Unsweetened baking cocoa is what gives the bread a rich, chocolate flavor. Any variety is fine – sometimes I use a dark chocolate cocoa powder and it works great too.
Baking soda, salt, baking powder – For best results, make sure that none of these are expired. If your bread is flat or too dense, chances are your baking soda or baking powder are a little bit past their prime!
Bananas – Can’t forget the bananas! You will need about 2-3 medium sized bananas. I just take the peel off and then smash the bananas with the back of a fork. If the bananas are ripe enough, they should be very easy to mash.
Oil – Any kind of baking oil is fine. Vegetable oil, canola oil, even coconut oil works great! You can swap some or all of this out with applesauce – the consistency of the bread will be slightly different, but the taste will be pretty much the same.
Egg
Chocolate Chips – I prefer semi-sweet, but milk chocolate or dark chocolate chips are good too. Mini chocolate chips work great in this recipe as well.
How to make Double Chocolate Banana Bread
Preheat oven to 325°.
In a large bowl, combine the flour, sugar, cocoa, baking soda, salt and baking powder.
In a small bowl, combine the bananas, oil and egg. Add the banana mixture to the dry ingredients and stir with a spoon just until barely combined.
Fold in chocolate chips. Pour into a greased 9X5 bread pan. Add a few more chocolate chips on top if desired.
Bake for 55-60 minutes or until toothpick inserted in the middle comes out clean. Cool for about 20 minutes in the pan and then remove the bread from the pan and cool the rest of the way on a wire rack.
AVOID SUNKEN BREAD
The easiest and best way to avoid sunken bread is to use a cooking thermometer to check the inside of the loaf. Fully cooked bread will register 200°F on a thermometer. My all-time favorite thermometer is the Thermapen. It’s super fast and incredibly durable. Another great cooking thermometer is the ThermoPop which is a more basic version that works just as well!
DOUBLE CHOCOLATE BANANA BREAD
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/4 cup unsweetened baking cocoa
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1 1/3 cups mashed ripe bananas 2-3 medium bananas
- 1/3 cup oil
- 1 egg
- 1 cup semi-sweet chocolate chips regular or mini
Instructions
- In a large bowl, combine the flour, sugar, cocoa, baking soda, salt and baking powder.
- In a small bowl, combine the bananas, oil and egg. Add the banana mixture to the dry ingredients and stir with a spoon just until barely combined.
- Fold in chocolate chips. Pour into a greased 9X5 bread pan. Add a few more chocolate chips on top if desired.
- Bake for 55-60 minutes at 350° or until toothpick inserted in the middle comes out clean. Cool for about 20 minutes in the pan and then remove the bread from the pan and cool the rest of the way on a wire rack.
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Can Double Chocolate Banana bread be frozen?
I love freezing loaves of banana bread! How you prepare the bread for freezing really depends on how long you intent to keep it frozen. If you just want to freeze it for a week or two, I’d wrap it in plastic wrap or foil and place the loaf in a large freezer ziplock bag. Most often, when I bake bread to freeze it, I’ll bake mini loaves so that they fit in the ziplock bag easier. If you want to freeze it for 2-6 months, I’d wrap it more securely, making sure it’s airtight and wrapping it in a double layer of foil or plastic wrap, then place it in a ziplock bag.
More amazing quick bread recipes that we love:
- Easy Banana Bread
- Sweet Coconut Quick Bread
- Best Zucchini Bread recipe
- Easy Lemon Quick Bread
- Yogurt Banana Bread recipe
- Dutch Apple Quick Bread
- Pumpkin Chocolate Chip Quick Bread
- Caramel Banana Nut Bread
- Best Ever Pumpkin Bread
- Lemon Buttermilk Quick Bread
- Caramel Apple Quick Bread
- Cinnamon Raisin Quick Bread
- Peppermint Chocolate Quick Bread
- Cranberry Orange Quick Bread
- Cinnamon Roll Quick Bread
Double Chocolate Banana Bread is moist, delicious and packed with ripe bananas and chocolate chips. This simple quick bread recipe takes traditional banana bread to a whole new level!
Cecilia says
Maybe I missed it in here somewhere, but what temperature for the oven? I see it say 350 to make the cupcakes/muffins, but is it 350 as well for the bread?
Cecilia says
Nevermind, I reread it. 325.
Denay DeGuzman says
Oh my gosh, this recipe is incredible!!! I love traditional banana bread, but this delicious recipe ups the ante with chocolate. Next time around I’ll be doubling this recipe so there’s enough to last for two days.
Lisalia says
Did you publish this dessert just for me?? This is my dream banana bread! It’s SO good! And no, I’m not sharing with my husband. All for me.
Jeanne says
I’m sorry but I don’t see the oven temperature in the recipe–which would be far more convenient. Also, is it possible (for us novice bakers self isolating with the virus) to publish the times for both the mini and regular size loaf pans in the recipe.
Thanks so much. It sounds delicious!!!
Nellie says
Sorry the temperature wasn’t in there, but I just added it in and it should be at 350°. A regular loaf will bake for about 55-60 minutes but if you use smaller pans the time will be less. When I use 4 mini pans, the baking time is usually about 25-30 minutes, but definitely keep a close eye on it so you don’t overbake.
Terri says
I’ve made many banana bread recipes and this one is definitely one of my faves!
Alison says
Thank you so much Terri! It is a favorite of mine as well!
Camille says
Delicious! Very moist! I bake this in a muffin pan and keep the muffins in the refrigerator. My husband and I have to limit ourselves to one muffin at a time. Baking this as muffins helps us with portion control! Thank you for such a tasty recipe!! Glad my sister shared this on Facebook, that is where I found your recipe.
Nellie says
I love making muffins with quick bread recipes – they bake faster too!