Chocolate banana bread is a delicious variation of classic Banana Bread. This simple quick bread makes three mini loaves, so you can freeze some for later, or share it with friends!
Double Chocolate Banana Bread
Have you ever wondered what to do with those over-ripe bananas sitting on your counter? I have the perfect solution for you—make this moist chocolate banana bread! If you love chocolate as I do, then you’ll love the combo found in adding chocolate to this classic recipe. We’ve always loved Banana Bread, but adding chocolate makes it even better!!! It is perfectly chocolaty but still has a hint of banana flavor. Plus the bananas make it extra moist. It’s an easy quick bread recipe you are sure to love!
How to Make Chocolate Banana Bread
Not only is this chocolate banana bread recipe decadent, but it is also super simple to make. You don’t even need a mixer. And because it’s a quick bread, no yeast is required. PREP. Preheat oven to 350°F. Grease 3 small 3 x 5¾-inch loaf pans; set aside. DRY INGREDIENTS. In a small mixing bowl, whisk together flour, cocoa, baking powder, baking soda, and salt. Set aside. WET INGREDIENTS. In a large mixing bowl, whisk together oil, melted butter, brown sugar, egg, mashed bananas, and vanilla till well blended. Add the dry ingredients to the banana mixture with ¾ cup of chocolate chips. Stir till just combined and divide between the 3 loaf pans. BAKE. Sprinkle the remaining ¼ cup of chips on top of the loaves. Bake for 30-35 minutes or till the toothpick inserted in the middle comes out clean. Cool for 5-10 minutes in pans, then remove to cooling racks to cool completely.
Variations
This easy chocolate banana bread is perfect, but you can change it up to your liking!
Chocolate chips. white chocolate chips, milk chocolate chips, peanut butter chips, butterscotch chips, or a variety combination of white, milk, and semi-sweet chips. Nuts. chopped pecans or walnuts.
Recipe Tips
Quick bread tips.
Do not overmix. Mix wet and dry ingredients separately to avoid overmixing. Then, when the two are added together, mix just enough to incorporate them. Don’t overbake. Check the bread about 5 minutes before the suggested bake time. If the top looks set, use a wooden skewer or toothpick to insert it into the center. If it comes out clean, or with a few moist crumbs, it’s done. Otherwise, continue to bake. Prevent burning. Tent a piece of tin foil over the top of the bread if the top has baked, but the center is still not done. Make muffins. Bake at 350°F for 18-22 minutes or bake mini muffins for 12-15 minutes. Larger loaves. If you use a larger 9×5-inch loaf pan increase the bake time to about 45 minutes. Cooling. Let the bread cool inside the bread pan for about 10 minutes before you remove it to finish cooling it on a wire rack.
Bananas. There is no such thing as a banana that is too ripe to use in bread. The more black and brown the peels are, the better. The center should be very soft. Cocoa powder. Be sure to use unsweetened natural cocoa powder. In a pinch, you can use dutch process cocoa powder, but since it is alkaline it may react a bit differently than the more acidic natural cocoa powder. Serving Idea. This quick bread makes a great addition to breakfast or served as a snack. You can even serve a thick slice with a scoop of Vanilla Ice Cream for dessert.
How to Store
STORE. Wrap double chocolate banana bread in plastic wrap and store it in a cake dome, an airtight container, or a gallon bag. FREEZE. This bread also freezes well. Let it cool completely before wrapping it in plastic wrap and again with aluminum foil or a freezer-safe bag for up to 4 months.
For more Banana Bread Recipes, check out:
Bisquick Banana Bread Peanut Butter Banana Bread Chocolate Chip Banana Bread 3 Ingredient Banana Bread Banana Nut Bread Cream Cheese Banana Bread
