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Double Chocolate Banana Bread

This Double Chocolate Banana Bread is a must-try! Moist, decadent, and perfectly sweet, it’s the ultimate treat for any time of day.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings: 8 servings

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 cup dark or Dutch-processed cocoa powder sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large ripe bananas mashed
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter melted and slightly cooled
  • 1/2 cup chocolate chips
  • 2 tablespoons cacao nibs for topping (optional)

Instructions

  • Preheat your oven to 350°F (175°C). This ensures that your bread bakes evenly.
  • Grease a 9x5-inch loaf pan with butter or non-stick cooking spray. This will prevent your bread from sticking.
  • In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set this mixture aside.
  • In a large mixing bowl, mash the ripe bananas with a fork until smooth. Add in the eggs, granulated sugar, brown sugar, and vanilla extract. Whisk until well combined.
  • Pour in the melted butter and mix until fully incorporated. The warm butter should not cook the eggs but will help to create a lovely, moist texture.
  • Gradually add the dry ingredient mixture to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix; a few lumps are okay!
  • Add the chocolate chips to the batter and fold them in gently, ensuring they are evenly distributed throughout the mixture.
  • Transfer the batter into your prepared loaf pan, smoothing the top with a spatula. If you’re using cacao nibs, sprinkle them on top for an added crunch.
  • Place the loaf pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer it to a cooling rack to cool completely before slicing.

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Rubber spatula
  • Loaf Pan
  • Cooling rack

Notes

  • Store at room temperature in an airtight container for up to 3 days.
  • Wrap tightly in plastic wrap and freeze for up to 3 months for longer storage.
  • To reheat, warm slices in the microwave for 15-20 seconds or toast for a few minutes.