Double Chocolate Banana Bread Recipe (2024)

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Start your morning with this easy, delicious Double Chocolate Banana Bread recipe! It’s so decadent and chocolatey good! We couldn’t get enough, so it’s definitely a keeper banana bread recipe you’ll want to hold on to. Perfect when you have ripe bananas on hand to use up, especially if you’re a chocolate banana lover!

You’ll love thisSuper Easy Banana Bread Recipe and these25 Banana Recipes for Ripe Bananas! Make both, right? YUM!

Our Chocolate Banana Bread is So Easy to Make, it Doesn’t Even Require a Mixer!

Using a mixer would overmix the batter, so it’s not recommended. One of the best tips when making a banana bread or most quick breads is to not overmix the batter. In case you’ve ever made banana bread in the past and wondered why it turned out so dense, that would be a major contributor to why!

With this easy-to-follow recipe, you will be able to whip up a tempting and flavorful treat in no time, guaranteed to satisfy even the most insatiable sweet tooth. Along the way, we will explore the unique components that make this banana bread stand out, the tips and tricks to perfect it and the mouth-watering results you can expect. So, let your oven do the work and get ready for a truly delicious experience!

For more quick bread tips, be sure to check out my post on“Secret” Baking Confessions for Quick Breads and thisHealthy Apple Zucchini Bread recipe!

When Making Banana Bread, Make Sure to Use Over-Ripened Bananas

The best bananas for banana bread aren’t yellow! They should be black or streaked with black/brown, with just the barest hint of green at the stem. The darker the better, so there’s no such thing as a banana that’s too ripe when you’re making banana bread.

Freezing Bananas

You can even build up a stash of over-ripened bananas, chopped up, by freezing them in a ziplock plastic bag! Just pull them out and let them thaw at room temperature before using.

Other options for freezing is to freeze bananas whole and simply slice off the tip and squeeze the soft banana into your measuring cup like you’re squeezing a tube of toothpaste, liquid and all. You can also thaw them in the microwave (skin and all) for about 3 minutes to thaw four medium bananas.

How to Ripen Bananas Quicker

Need your under-ripe bananas to get over-ripened quick? Place in a paper bag and loosely close. This will help speed up the ripening process, but will still take a day or two.

This Banana Bread has Double the Chocolate!

This is basically the ultimate double chocolate quick bread, using Dutch Processed Cocoa and semi-sweet chocolate chips or chunks! Have I got your attention? You’ll love thesePerfect Hershey’s Chocolate Cupcakes if chocolate is your best love!

Ingredients You Need

This chocolate banana bread recipe is so delectably delicious and moist, you won’t be able to resist! Loaded with rich chocolate flavor, this banana bread is totally rocking!

large very ripe bananas, mashed
unsalted butter, melted (also can use ¼ cup melted butter/1/4 cup oil of choice or ½ cup oil of choice like canola, avocado or vegetable)
brown sugar
egg
pure vanilla extract
baking soda
salt
all-purpose flour
Dutch-process cocoa powder
semisweet or bittersweet chocolate chunks or chips

How to Make Double Chocolate Banana Bread Recipe

Heat your oven to 350°F. Spray a 9×5-inch loaf pan with nonstick cooking spray. Can line with parchment paper for easy removal as well, but spray with non-stick cooking spray as well.
Mash bananas in the bottom of a large bowl.
Whisk in melted butter and mix. Add brown sugar, egg, and vanilla and mix.
Place baking soda, salt, flour and cocoa powder in a sifter or fine-mesh strainer and sift over wet ingredients to get rid of any and all lumps.
Stir dry and wet ingredients with a spoon until just combined. Stir in chocolate chunks or chips.
Pour into prepared pan and bake 55 to 65 minutes, until a tester or toothpick inserted into the center of the cake comes out batter-free. Since you have melty chocolate chips/chunks, it may take several attempts, or just merely lightly touch the top of the banana bread with your finger tip and if it springs back without sinking into the bread, you’re good to go!
Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto a cooling rack. Serve warm or at room temperature.
The banana bread will keep for up to 4-5 days at room temperature.
Store any leftovers in an airtight container at room temperature and will keep for up to 4-5 days.

Chocolate Banana Recipes We Love!

Chocolate Banana Dream Cake Loaf with Chocolate Walnut Frosting
Double Dark Chocolate Banana Snack Cake (We can’t stop eating it!)
Perfect Banana Milk Chocolate Chip Cookies

This double chocolate banana bread recipe is a delicious way to combine the nostalgia of banana bread with the indulgence of chocolate. It’s a treat that is easy to make and worth every bite.

In addition to being a simpler recipe, it produces a moist, flavorful, and not-too-sweet dessert. It’s something everyone in the family can enjoy, or it can be shared as a special treat with friends. With this recipe, you can have the best of both worlds: the simplicity of banana bread, with the added richness of double chocolate. A delicious treat awaits!

More Banana Options!

Pumpkin Banana Cinnamon Bread
Perfect Chocolate Chip Banana Nut Bread
Sour Cream Banana Bars
Frosted Banana Bars
Banana Spiced Cupcakes
Sour Cream Banana Bread
Chocolate Swirl Peanut Butter Banana Bread

Easy Double Chocolate Banana Bread

Kim Lange

Start your morning with this easy Double Chocolate Banana Bread! It's so decadent & chocolatey good!Perfect when you have ripe bananas!

5 from 8 votes

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Ingredients

3 large very ripe bananas mashed
½ cup unsalted butter melted (also can use 1/4 cup melted butter/1/4 cup oil of choice or 1/2 cup oil of choice like canola, avocado or vegetable)
¾ cup brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon baking soda
¼ teaspoon salt
1 cup all-purpose flour
½ cup Dutch-process cocoa powder
1 cup semisweet or bittersweet chocolate chunks or chips

Instructions

Heat your oven to 350°F. Spray a 9×5-inch loaf pan with nonstick cooking spray. Can line with parchment paper for easy removal as well, but spray with non-stick cooking spray as well.
Mash bananas in the bottom of a large bowl.
Whisk in melted butter and mix. Add brown sugar, egg, and vanilla and mix.
Place baking soda, salt, flour and cocoa powder in a sifter or fine-mesh strainer and sift over wet ingredients to get rid of any and all lumps.
Stir dry and wet ingredients with a spoon until just combined. Stir in chocolate chunks or chips.
Pour into prepared pan and bake 55 to 65 minutes, until a tester or toothpick inserted into the center of the cake comes out batter-free. Since you have melty chocolate chips/chunks, it may take several attempts, or just merely lightly touch the top of the banana bread with your finger tip and if it springs back without sinking into the bread, you're good to go!
Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto a cooling rack. Serve warm or at room temperature.
The banana bread will keep for up to 4-5 days at room temperature.

Keyword banana, banana bread, chocolate, chocolate chips, easy quick bread, quick bread

Tried This Recipe?Let us know how it was by commenting below!

Check out theseBest No Chill Sugar Cookies and thesePumpkin Streusel Muffins! Total YUM!

Double Chocolate Banana Bread Recipe (18)

Double Chocolate Banana Bread Recipe (19)

Double Chocolate Banana Bread Recipe (20)

Double Chocolate Banana Bread Recipe (2024)

FAQs

Why use mushy bananas for banana bread? ›

Ripe bananas are not only softer and easier to mash and blend into a batter, but they are also sweeter, which is why baking recipes specifically call for ripe bananas in ingredient lists. As the bananas ripen, the fruit converts starches to sugars, making them sweeter and more flavorful.

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Can you put too much banana in banana bread? ›

Fight the urge to use more banana than called for in your recipe. Using too much banana could make your bread heavy and damp in the center, causing it to appear undercooked and unappealing. If you have bananas leftover, you can always freeze them for later use.

What happens if you put too many eggs in banana bread? ›

Adding more eggs makes for a spongy, less flavorful banana bread. Doubling the number of eggs I was using resulted in a spongy cake with a moist texture.

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Is baking soda or powder better for banana bread? ›

Baking soda works best in conjunction with an acidic ingredient. In the case of banana bread, this may be buttermilk, brown sugar, molasses or the bananas themselves. Recipes generally include just enough baking soda to balance the acidity in the batter.

When not to use bananas for bread? ›

Mold on bananas is fuzzy white, gray, or greenish—it looks a lot like mold on bread. If a banana smells rotten or fermented or is leaking fluid, it's time to say goodbye. If the fruit inside, not just the peel, is black, that's a sign that your banana is too far gone to safely eat.

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How do you know when bananas are ready for banana bread? ›

Let the bananas ripen (and overripen) at room temperature. Depending on the weather, this could take a few days, or up to a week. The best bananas for banana bread aren't yellow; they're black. Or they're at least streaked with black/brown, with just the barest hint of green at the stem.

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Is it bad to use overripe bananas for banana bread? ›

Brown, overripe bananas are sweeter because in the ripening process the starches in the banana are converted to sugar. You can even use super-soft, black bananas that have a really strong smell and are oozy inside. As long as they're not moldy, there's no such thing as too-ripe bananas for banana bread.

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Why won't my banana bread cook in the middle? ›

You may be baking at too high a temperature. Home ovens are often not accurate. Try lowering the temperature by 25°F, and bake for a slightly longer time. If you are using a dark colored pan like many non-stick pans it will cause the outside to brown more quickly while the inside stays raw.

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Can I eat banana bread every day? ›

You may find banana bread delicious, but conventional banana breads tend to be high in added sugar, refined carbs, and calories. Thus, it's best to enjoy banana bread occasionally as part of a balanced, nutrient-dense diet.

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How many eggs does 1 banana substitute? ›

Banana. Use ripe bananas to add moisture. One mashed banana can replace one egg in cakes and pancakes. Since it will add a bit of flavor, make sure that it's compatible with the other ingredients of the recipe.

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What happens if I use 1 egg instead of 2? ›

Please note that substituting two large eggs with one extra-large egg might slightly alter the texture of your dish, but it typically won't drastically change the taste or overall outcome.

How much banana equals one egg in baking? ›

Mashed Banana

For this swap, use 1/4 cup of mashed ripe banana per egg. Note that riper bananas have more sugar and moisture, so consider reducing other sweeteners and liquids in the recipe.

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Why did my banana bread turn green? ›

In much smaller quantities, the baking soda still has a chemical reaction with acid. Low and behold the acidic component is in bananas, so any excess baking soda that doesn't help the banana bread rise will react, hence green or blue banana bread slices the next day.

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What is the green stuff in banana bread? ›

*The chlorophyll in sunflower seeds may react with baking soda, causing the center of the bread to turn a green color when cool. This is completely harmless! To help keep bread from turning green, you can reduce baking soda by half, or a splash of lemon juice in the batter may also help.

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What happens if I forgot to put baking soda in my banana bread? ›

Believe it or not, you can make a delicious loaf of banana bread without baking soda that is moist, soft, and fluffy with the help of baking powder! It won't rise quite as much, but it will still be absolutely delicious and tender packed with flavor from brown bananas and ground cinnamon.

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Are mushy bananas still good? ›

That said, Rogers states that if your bananas are jet black and mushy, your safest bet is to cook with them rather than eating them out of hand or using them raw in things like smoothies or nice cream. "The riper the bananas get, the more levels of bacteria could be on them," he says.

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What does it mean when a banana is mushy? ›

Texture: Ripe bananas should be soft and easy to peel, but they shouldn't be mushy or have a slimy texture. If the flesh of the banana feels slimy or has a strange texture, it has likely started to spoil.

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