Go Back

Double Chocolate Banana Bread

A moist and decadent loaf combining ripe bananas and rich cocoa, perfect for breakfast, snacks, or desserts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 pieces ripe bananas The more overripe, the sweeter the bread.
  • 1/3 cup melted butter Can substitute with coconut oil for a dairy-free version.
  • 1 large egg For vegan, replace with a flaxseed egg.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 teaspoon baking soda
  • Pinch salt
  • 3/4 cup sugar
  • 1 cup all-purpose flour Can substitute with gluten-free flour blend.
  • 1/2 cup cocoa powder Using high-quality cocoa will enhance flavor.
Add-Ins
  • 1/2 cup chocolate chips Can substitute with chopped chocolate bars or nuts.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a 9x5-inch loaf pan by greasing it or lining it with parchment paper.
  2. In a mixing bowl, mash the ripe bananas with a fork until smooth, about 2-3 minutes.
  3. Stir in the melted butter until well combined.
  4. Add the baking soda and a pinch of salt, mixing well. Then, incorporate the sugar, egg, and vanilla extract; stir until moist.
  5. Gradually add in the flour and cocoa powder, stirring until just combined to avoid over-mixing.
  6. Gently fold in the chocolate chips until evenly distributed throughout the batter.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-65 minutes, until a toothpick inserted into the center comes out clean.
  2. Once baked, let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Notes

Best served warm or at room temperature. Pair with whipped cream or a scoop of ice cream for a delightful treat. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.