This Chocolate Banana Bread is made with cocoa powder, bananas and chocolate chips, so it is loaded with chocolate flavor! It makes three mini loaves, so you can freeze some for later, or share 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 like I do, then you’ll love the combo found 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. And just look at those chocolate chips on top. Nobody can resist something sprinkled with chocolate chips!
How to Make Chocolate Banana Bread
Not only is this bread decadent, it is super simple to make. You don’t even need a mixer. And because it’s a quick bread, no yeast is required. Here is what you’ll need to do to make this double chocolate banana bread…
Prepare your loaf pans by greasing them well. You can line the bottoms with parchment paper if you so desire.
Whisk together your dry ingredients in one bowl and your wet ingredients in another. Combine them together and add some chocolate chips.
Pour the batter into your pans and sprinkle chocolate chips on top. Pop the pans into the oven and bake at 350° for about 30 minutes.
Want to change up the flavor?
Add different types of chocolate chips in the bread and on top. You’ll still have the chocolate flavor through out the bread, but we love to add these kinds of chips to enhance the chocolate flavor and add even more goodness to this recipe:
- white chocolate chips
- peanut butter chips
- butterscotch chips
- variety chips – combo of white, milk and semi-sweet chips
I used semi sweet chocolate chips for my loaves, but you can of course use milk chocolate chips if you prefer. You could also use half and half. Or if white chocolate is your thing, feel free to use white chocolate chips.
You could also toss in a few chopped nuts. I actually love chopped pecans in my banana bread, but left them out because I was sharing loaves and didn’t want to worry about nut allergies.
How to Store Chocolate Banana Bread
Not that you’ll have leftovers, but in the small chance you do, you can wrap this bread in plastic wrap and store in a cake dome OR you can store in an air-tight container or gallon bag. This bread also freezes well. Just let it cool completely before wrapping in plastic wrap or a freezer-safe bag for up to a few months.
To easily turn this chocolate banana bread into a gift, we like to wrap it in cellophane and add some tulle or jute and add these cute and free gift tags.
For more recipes using over-ripe bananas, check out:
- Orange Banana Muffins
- Banana Chocolate Chip Cookies
- Sour Cream Banana Coffee Cake
- Peanut Butter Banana Pancakes
- Banana Pancakes
- Peanut Butter Banana Bread
- Banana Pudding Poke Cake
- Frosted Banana Bars
Chocolate Banana Bread Recipe
- 1 cup flour
- 3/4 cup cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup oil (I used canola)
- 1/4 cup melted butter
- 3/4 cup brown sugar
- 1 whole egg
- 3 over ripe bananas, mashed
- 1 1/2 tsp vanilla extract
- 1 cup chocolate chips, divided
- Preheat oven to 350°. Grease 3 small 3 x 5 3/4" loaf pans; set aside.
- In a small mixing bowl, whisk together flour, cocoa, baking powder, baking soda, and salt. Set aside.
- 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 3/4 cup of the chocolate chips. Stir till just combined and divide between the 3 loaf pans.
- Sprinkle the remaining 1/4 cup of chips on top of the loaves. Bake at 350° for 30-35 minutes or till toothpick inserted in the middle comes out clean.
- Cool for 5-10 minutes in pans, then remove to cooling racks to cool completely.