Double Chocolate Banana Bread Recipe
Indulge in the ultimate comfort food with this decadent Double Chocolate Banana Bread. Bursting with the natural sweetness of ripe bananas and deep cocoa flavor, this loaf is studded with chocolate chips throughout and sprinkled on top for an extra layer of richness. It's an irresistibly moist and tender treat perfect for breakfast, a snack, or even a delightful dessert.
Prep Time
15 minutes
Cook Time
50-60 minutes
Total Time
1 hour 15 minutes
Servings
8-10 servings
Keywords
Why This Recipe Delivers
- Deeply rich and intensely chocolatey flavor balanced by natural banana sweetness.
- Incredibly moist and tender crumb thanks to ripe bananas and melted butter.
- Easy to prepare with minimal fuss, perfect for bakers of all skill levels.
- Versatile as a breakfast treat, satisfying snack, or simple dessert.
- Packed with two types of chocolate for ultimate indulgence.
Ingredients
- 120 grams (1 cup) all-purpose flour
- 60 grams (1/2 cup) unsweetened cocoa powder
- 5 milliliters (1 teaspoon) baking soda
- 2.5 milliliters (1/2 teaspoon) sea salt
- 3 large ripe brown bananas, mashed (~360 grams or 1 1/2 cups mashed)
- 113 grams (1/2 cup) unsalted butter, melted and slightly cooled
- 150 grams (3/4 cup) packed light brown sugar
- 1 large egg, at room temperature
- 5 milliliters (1 teaspoon) pure vanilla extract
- 170 grams (1 cup) semisweet chocolate chips, divided (3/4 cup for batter, 1/4 cup for topping)
Instructions
- Preheat your oven to 175°C (350°F). Thoroughly grease a 23 x 13 cm (9-by-5-inch) loaf pan. You can lightly dust it with a little extra cocoa powder to prevent sticking and enhance the rich color of the bread.
- In a large mixing bowl, mash the ripe bananas with a fork or potato masher until mostly smooth with a few small lumps remaining for texture. Add the melted butter to the mashed bananas and stir until well combined. Next, stir in the light brown sugar, the room temperature egg, and the pure vanilla extract. Continue mixing until the wet ingredients are smooth and fully incorporated.
- In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and sea salt. This ensures all dry ingredients are evenly distributed. Gradually add the dry ingredient mixture to the wet ingredients, mixing gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few streaks of flour are acceptable. Fold in ¾ cup of the semisweet chocolate chips.
- Pour the prepared batter evenly into the greased loaf pan. Sprinkle the remaining ¼ cup of semisweet chocolate chips over the top of the bread for a beautiful finish. Bake for 50-60 minutes, or until a wooden toothpick inserted into the center of the bread comes out clean or with only a few moist crumbs attached.
- Once baked, remove the loaf pan from the oven and allow the bread to cool in the pan on a wire cooling rack for about 15 minutes. This cooling period helps the bread set. After 15 minutes, carefully run a knife around the edges of the bread to loosen it from the pan. Invert the bread onto the wire rack and allow it to cool completely before slicing and serving. Cooling completely ensures a cleaner slice and better texture.
Tools You’ll Need
- 9 x 5 inch (23 x 13 cm) loaf pan
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula or wooden spoon
- Measuring cups and spoons (or kitchen scale)
- Wire cooling rack
- Toothpick or skewer
Essential Success Tips
- Use very ripe bananas (brown, spotty skins) as they are sweeter and easier to mash, contributing maximum moisture and flavor to the bread.
- Do not overmix the batter once the wet and dry ingredients are combined; overmixing can develop the gluten in the flour, resulting in a tough bread.
- Ensure your egg is at room temperature to emulsify better with the other ingredients, leading to a smoother, more uniform batter.
- Allow the melted butter to cool slightly before adding it to the bananas and egg to prevent inadvertently cooking the egg.
- Cool the banana bread completely on a wire rack before slicing. This allows the internal structure to set fully, preventing it from crumbling when cut.
Professional Cooking Secrets
- To enhance the chocolate flavor, you can bloom your cocoa powder by whisking it with the melted butter and vanilla extract before adding it to the mashed bananas. This unlocks its full potential, creating a deeper, richer taste.
- For an extra layer of flavor and moisture, consider browning your unsalted butter slightly before melting. The nutty notes of brown butter will complement the bananas and chocolate beautifully.
- If you have a preference, mix different types of chocolate chips – milk, dark, or even white chocolate chunks – for a more complex chocolate profile and varied texture in each bite.
Notes
- Storage: Store cooled banana bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze individual slices or the whole loaf (well-wrapped) for up to 3 months. Thaw at room temperature.
- Variations: Feel free to add 60 grams (1/2 cup) of chopped walnuts or pecans to the batter along with the chocolate chips for added crunch. A pinch of cinnamon or nutmeg can also enhance the spice notes.
Frequently Asked Questions
Why are ripe bananas so important for banana bread?
Ripe bananas with brown spots are essential because their starches have converted to sugars, making them much sweeter and more flavorful. They also contribute significant moisture, resulting in a tender and soft loaf.
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. The rest of the ingredients are naturally gluten-free.
How do I know if my banana bread is fully baked?
The most reliable test is to insert a wooden toothpick or skewer into the very center of the loaf. If it comes out clean or with only a few moist crumbs attached (no wet batter), the bread is done.
Nutrition Facts (Per Serving)
Calories: 380, Protein: 5g, Fat: 18g, Carbs: 50g, Sugars: 30g (per estimated serving).
Allergy Information
Contains wheat, dairy (butter), and eggs. For a dairy-free version, use a plant-based butter alternative. This recipe can be adapted to be gluten-free by using a suitable gluten-free flour blend.
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