Double Chocolate Chip Banana Bread
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This Double Chocolate Chip Banana Bread is SO moist, full of chocolate chips and super easy to make with no stand/hand mixer required!
Double Chocolate Banana Bread is the ultimate excuse to eat chocolate for breakfast. It’s insanely moist and super chocolatey while still tasting like bananas! The batter comes together in just 15 minutes so it’s the perfect way to use up all your overripe bananas.
Ingredient Breakdown
All-purpose flour – this gives the chocolate banana bread structure.
Cocoa powder – gives the banana bread its chocolate flavor! I always use natural unsweetened cocoa powder.
Baking soda – necessary to make the banana bread rise.
Bananas – the most important ingredient for banana bread! Make sure your bananas are overripe. The riper the banana, the better it is for baking because they’re sweeter!
Butter – melted butter adds both flavor and moisture! I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt later on.
Vegetable oil – keeps the chocolate banana bread extra moist!
Granulated & brown sugar – sweetens the bread. The brown sugar makes it extra moist! Either light or dark brown sugar will work. You can substitute the granulated sugar for brown sugar.
Eggs – helps bind the ingredients.
Vanilla extract and salt – enhances flavor.
Chocolate Chips – It wouldn’t be called Double Chocolate Chip Banana Bread without these! You can use whatever chocolate chips you prefer but I usually use semi-sweet chocolate chips.
How To Make Double Chocolate Chip Banana Bread
1. In a small bowl combine the all-purpose flour, cocoa powder, baking soda and salt. Set aside.
2. In a medium bowl mash the bananas then mix in the melted butter and vegetable oil. Add the brown sugar, granulated sugar, egg and vanilla extract.
3. Fold the dry ingredients into the wet ingredients until almost combined (there should still be streaks of flour). Add half of the chocolate chips then fold until just combined.
4. Pour the batter into the prepared loaf pan then top with remaining chocolate chips.
5. Bake banana bread at 350°F for 50 minutes. Store Double Chocolate Chip Banana Bread in an airtight container for up 4 days at room temperature or up to a week in the fridge.
Pro Tips For Double Chocolate Chip Banana Bread
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix the batter! There should still be streaks of flour in the dough when you add the chocolate chips. Overmixing will develop too much gluten and the banana bread will be dense/gummy!
- Make sure your parchment paper hangs over the sides of the loaf pan for easy removal after baking!
- Let the banana bread cool for a little bit before slicing! If the bread is too warm it will fall apart.
More Chocolate Recipes
- Fudgy Chocolate Crinkle Cookies
- Moist Chocolate Cupcakes
- Cream Cheese Swirl Brownies
- Salted Brownie Cookies
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Double Chocolate Chip Banana Bread
Equipment
- 9×5 inch loaf pan
Ingredients
- 120 g (1 cup) all-purpose flour
- 40 g (1/2 cup) cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 3 overripe bananas
- 113 g (1/2 cup) unsalted butter, melted
- 30 g (2 tbsp) vegetable oil
- 100 g (1/2 cup) brown sugar
- 50 g (1/4 cup) granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 170 g (1 cup) chocolate chips, divided
Instructions
- Preheat oven to 350°F. Grease a 9×5 inch loaf pan and line with parchment paper.
- In a small bowl combine the all-purpose flour, cocoa powder, baking soda and salt. Set aside.
- In a medium bowl mash the bananas then mix in the melted butter and vegetable oil. Add the brown sugar, granulated sugar, egg and vanilla extract.
- Fold the dry ingredients into the wet ingredients until almost combined (there should still be streaks of flour). Add half of the chocolate chips then fold until just combined.
- Pour the batter into the prepared loaf pan then top with remaining chocolate chips.
- Bake Double Chocolate Chip Banana Bread at 350°F for 50 minutes.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt from the batter
- Store Double Chocolate Chip Banana Bread in an airtight container for up 4 days at room temperature or up to a week in the fridge.
