Double Chocolate Banana Bread Recipe

If you've been looking for the perfect moist chocolate banana bread with chocolate chips, then this is the recipe for you! It's easy to make, and a great way to transform three overripe bananas into a rich and decadent, yet breakfast-worthy treat.

Course Bread, Breakfast, Snack

Cuisine American

Keyword 3 Banana Bread, Banana Bread with Cocoa Powder, Banana Chocolate Chip Loaf Recipe, Chocolate Banana Bread, Chocolate Banana Bread Recipe, Chocolate Chocolate Chip Banana Bread, Chocolate Chocolate Chip Banana Bread Recipe, Cocoa Banana Bread, Double Chocolate Banana Bread

Prep Time 10

Cook Time 1 10

Servings servings

Calories 275kcal

Author Faith Gorsky

Equipment

8.5 by 4.5-inch loaf pan

Ingredients

1 1/4 cups mashed banana you’ll need about 3 medium bananas; for best flavor, let them over-ripen and get some brown spots
2/3 cup full-fat buttermilk
1/3 cup avocado oil or vegetable oil or canola oil
1 large egg
1/2 tablespoon pure vanilla extract
3/4 cup light brown sugar packed
1 cup all-purpose flour
1/2 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon instant espresso powder optional
1 cup semi-sweet chocolate chips divided into 3/4 cup + 1/4 cup

US Customary - Metric

Instructions

Preheat the oven to 350F. Get out an 8.5 by 4.5-inch loaf pan (a 9 by 5-inch loaf pan will also work, but the bake time might change a little). Either butter and flour the pan, or line it with 2 pieces of parchment paper so the paper hangs over all 4 sides.
Add the mashed banana, buttermilk, oil, egg, vanilla, and brown sugar to a medium bowl and whisk well to combine.
Add the flour, cocoa powder, baking soda, salt, and instant espresso powder to a large bowl, and whisk to combine.
Add the wet ingredients to the dry all at once and stir just to combine, being careful not to over-mix. Fold in 3/4 cup chocolate chips.
Transfer the batter to the prepared pan and spread it out evenly.
Bake until a toothpick inserted in the center comes out clean, about 65 to 75 minutes.
As soon as it’s out of the oven, sprinkle the remaining 1/4 cup chocolate chips evenly across the top (they’ll melt on there perfectly).
Cool, and then slice and serve.

Notes

Recipe Yield and Serving Size: This recipe yields 1 (8.5 by 4.5-inch) loaf of bread. Slice it into 12 slices, and each serving is 1 slice.
Storage: Once it's cool, you can wrap this loaf and store it for up to 4 days at room temperature or up to 1 week in the fridge.
Freezing: Banana bread freezes well too! You can store it as a whole loaf or pre-sliced. If you're storing it as a whole loaf, wrap it in heavy-duty foil and then put it in a zip-top freezer bag. If you want to freeze slices, let the bread cool, slice it, wrap each slice in foil, and pop the slices into a freezer bag. Make sure to squeeze out as much air as possible from the bag before sealing. Also, don't forget to label the bag with the date and contents because once food is frozen it can be really hard to tell what's inside.

Nutrition