Double Chocolate Banana Bread

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This Double Chocolate Banana Bread is the perfect decadent way to enjoy the classic banana + chocolate combo for breakfast.  Pair it with a cup of coffee in the morning, or enjoy a slice as an afternoon sweet treat.  Made with smooth dutch-process cocoa and mini chocolate chips, this simple banana bread is super easy to bake at any time of year.  Your kitchen will smell absolutely amazing while it’s in the oven!

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This post contains affiliate links from which I may earn a commission if you make a purchase. Read more here!

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This Double Chocolate Banana Bread recipe was created in connection to a collaboration with Blue Green Organics on Instagram.

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RECIPE NOTES:

Loaf Pan: I used a ceramic loaf pan for this recipe, which is definitely what I would recommend!  If you need to use a different type of pan, be sure to check the temperature/bake time conversions.  (Glass, metal, and ceramic all conduct heat differently!)

Parchment Paper: Parchment paper is a must for both easy cleanup as well as preventing the bread from sticking!  Leave yourself a little extra paper on the sides to easily grab and cleanly lift the bread from the pan once cooled.

Storage: This bread can be stored airtight at room temperature.  It remains incredibly fresh for days!  Feel free to freeze leftover slices if you want to preserve them for longer.  Simply thaw on the counter at room temperature and they’ll be as good as new!

INGREDIENT NOTES:

All-Purpose Flour: All-purpose flour is perfect for this bread!  (Measuring Tip:  I always like to measure my flour by scooping it into the measuring cup with a spoon, to keep it from getting overly packed, then leveling it out on top with the spoon at the end!)

Dutch-process Cocoa Powder: Dutch-process cocoa is what’s responsible for the deep dark color of the banana bread!  I love how smooth it is compared to natural cocoa.  A great-quality cocoa powder makes a huge difference in overall flavor.

Baking Soda: Baking soda, of course, helps the bread rise.

Salted Butter: Using salted butter eliminates the need for any added salt in this batter.

Vanilla Extract: Vanilla extract enhances the banana and chocolate flavors!

Bananas: You want to use bananas that are very ripe, covered in brown speckles!  See the note within the ingredient list below on weighing the bananas for accuracy if you’re a perfectionist like me…I checked with a kitchen scale after they were peeled!

Light Brown Sugar: The brown sugar makes this bread perfectly sweet.  (For this recipe, I separately packed 3 individual 1/4 Cup scoops.)

Agave Inulin, Optional: Not only does a dash of inulin add a bit of extra prebiotic fiber to the bread, which I love for a gut-friendly boost, but it also ever-so-slightly enhances the structure of the crumb because of its water-binding properties!  I’ve tested this bread both with and without the added inulin, so if you don’t have any on hand don’t worry, the final product will still be perfect.  If you do want to add it for the gut benefits, I used this one!  Adding a small amount to batter at the same time as sugar makes it blend in seamlessly, and it’s totally tasteless!

Egg: Be sure to use a room temperature egg to ensure that the batter blends together well.

Mini Semi-Sweet Chocolate Chips: I love using mini semi-sweet chocolate chips for this bread since it spreads out the little bites of chocolate nice and evenly throughout!

Kitchen Equipment:

• Kitchen Scale

• A Ceramic Loaf Pan (approx. 10” x 5”)

• Parchment Paper

• Bowls (2 Medium + 1 Large)

• Toothpicks

• A Cooling Rack

Servings: 1 Loaf / 8 Large Slices

Ingredients:

• 1 Cup All-Purpose Flour
• 1/2 Cup Dutch-process Cocoa Powder
• 1 Teaspoon Baking Soda
• 1/2 Cup Salted Butter, melted and cooled
• 3 Medium-Large Bananas**, very ripe
• 1 1/2 Teaspoons Vanilla Extract
• 3/4 Cup Light Brown Sugar, each ¼ cup packed
• 1/2 Teaspoon Agave Inulin, optional; see Ingredient Notes
• 1 Egg, room temperature
• 1 Cup + 3 Tablespoons Mini Semi-Sweet Chocolate Chips, divided

**Banana sizes vary; My 3 bananas weighed 11 oz total after peeling!

Directions:

PREP

Let the egg and butter come to room temperature

Line a loaf pan with parchment paper and set it aside

BAKE

Preheat the oven to 350º

In a medium bowl, stir/whisk together the dry ingredients (flour, cocoa, and baking soda) and set them aside

In a second medium, microwave-safe bowl, melt the butter in the microwave

Let the butter cool for approximately 15 minutes, stirring occasionally to keep it fluid

While the butter is cooling, in a large bowl, mash the bananas with a fork until as smooth as possible

Next, add the vanilla and the melted/cooled butter into the banana bowl, and gently stir together until combined

Stir in the brown sugar and inulin (if using), then the egg

Gently stir the dry ingredients, approximately half at a time, into the wet ingredients (Take care not to overmix!)

The mixture will, of course, be a teeny bit lumpy from the banana…That’s okay!

Fold in the 1 Cup of mini chocolate chips

Add the batter into the prepared loaf pan

Evenly sprinkle the 3 Tbsp of extra mini chocolate chips on top

Bake 55 – 60 minutes (A toothpick will show a hint of chocolate from all the cocoa, and a few moist crumbs)

Place the pan on a cooling rack, and let the bread fully cool in the pan

Slice and enjoy!

[Once fully cooled, store airtight at room temperature.]