This double chocolate banana bread recipe is irresistibly moist and intensely chocolatey. Chocolate banana bread is easy to make in one bowl and will become your favorite way to use overripe bananas!
In a large bowl, whisk together melted butter, bananas, eggs and vanilla. Stir until combined.
Add granulated sugar and brown sugar. Stir until combined and the mixture is smooth.
Add flour, cocoa powder, baking soda, sea salt and cinnamon to the wet mixture and stir until the mixture is smooth and uniform throughout.
Gently fold in the chocolate chips.
Pour batter into the prepared loaf pan.
Bake on the lower rack in the preheated oven for 50-60 minutes, or until the top is set and a toothpick inserted in the center of the bread comes out with a few moist crumbs.
Cool in the baking pan on a wire rack for at least 30 minutes.
Use a knife to release the sides of the bread from the pan if necessary.
After 30 minutes, remove the chocolate banana bread from the pan and transfer it to the wire cooling rack and let cool completely.
Once cooled, slice and serve.
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Notes
Ingredient Substitutions
Salted butter. Unsalted butter works well. You can substitute up to half of the butter (¼ cup) with canola oil or even applesauce if you would like. For a dairy-free version use vegan butter (like Earth Balance) or coconut oil (however coconut oil will leave the bread with a little coconut flavor)!
Granulated sugar. regular white granulated sugar and organic cane sugar work well in this recipe.
Light brown sugar. If you want a little more molasses flavor you may use dark brown sugar instead. Coconut sugar also works well.
All-purpose flour. Cake flour or bread flour can be used in place of all-purpose flour. I have not tried all-purpose gluten-free flour so if you do report back and let me know how it goes.
Unsweetened cocoa powder. Choose your favorite variety. For extra-dark chocolate cupcakes use dark cocoa powder.
Chocolate chips. choose your favorite variety and darkness: milk chocolate, semi-sweet, dark, even white chocolate chips or peanut butter chips can be used to spice things up.
StoreStore any leftover bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.FreezeTo freeze, individually wrap slices in plastic wrap an d store them in an airtight container in the freezer. That way you can pull out a slice at a time to enjoy. You can also wrap entire loaves and store them in a freezer-friendly plastic bag or container.