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Double Chocolate Banana Bread is the chocolate lovers version of the ultra moist banana bread. Chocolate chips and cocoa powder are key players in the best chocolate banana bread recipe.

chocolate banana bread sliced and stacked

Just like my classic, super moist Banana Bread recipe, this chocolate bread recipe follows suit and satisfies the deepest chocolate cravings. When you add chocolate and cocoa powder to the best banana bread, you get the best chocolatey banana bread! It satisfies your sweet tooth like a chocolatey dessert, yet includes the nutrition benefits bananas bring to the party. It’s also a great banana bread recipe for kids because it’s a one bowl banana bread and doesn’t require an electric mixer, unless you prefer using one. Kids love chocolate too!

DOUBLE CHOCOLATE BANANA BREAD RECIPE INGREDIENTS

Visit recipe card below ⬇️ ⬇️ ⬇️️ for printable amounts and instructions

  • butter – I use unsalted so I can be in control of the sodium amount
  • sugar – use cane, raw, or preferred sugar
  • overripe bananas – the blacker the bananas, the sweeter they’ll be
  • eggs – preferably room temperature
  • sour cream – or Greek yogurt
  • vanilla extract
  • sea salt – or Kosher salt
  • whole wheat pastry flour – or whole wheat flour
  • unbleached all purpose flour
  • baking soda – I recommend sifting to remove any lumps
  • chocolate chips – dark chocolate or milk chocolate

HOW MANY BANANAS ARE IN A CUP?

  • 6 bananas = 2 cups mashed
  • 3 bananas = 1 cup mashed
  • 2 bananas = 2/3 cup mashed
  • 1 banana = 1/3 cup mashed

CAN I USE BLACK BANANAS FOR BANANA BREAD?

As long as black bananas are not moldy or completely melting down, I’m happy to use them in banana bread. Because my banana bread uses quite a bit less refined sugar than a classic banana bread, I love it that the sugar can come from a more natural source such as black bananas.

HOW TO MAKE CHOCOLATEY BANANA BREAD

Visit recipe card below ⬇️ ⬇️ ⬇️️ for printable amounts and instructions

  1. cream together butter and sugar in a large bowl
  2. add bananas and mash until creamy
  3. add flour, cocoa powder, baking soda, and chocolate chips
  4. stir to combine, transfer to baking pan, and bake

CHOCOLATE BANANA BREAD RECIPE TIPS

  1. overripe bananas – black bananas naturally add more moisture and sweetness to bread than unripened bananas. If your bananas aren’t overripe, consider making my Bananas Foster dessert recipe.
  2. substitute Greek yogurt for the sour cream
  3. room temperature ingredients can promote even baking.
  4. spoon flour into measuring cup instead of scooping it in.
  5. always sift baking soda to remove clumps
  6. don’t over mix the quick bread batter once flour has been added to the batter.
  7. don’t under/overbake – banana bread should register 200°F in the center when fully baked, or a toothpick should come out clean when inserted in the center.
  8. store bread in an airtight container once it cools to prevent drying out.

HOW TO STORE CHOCOLATEY BANANA BREAD

Just like classic banana bread, storing chocolatey bread is equally important. Always allow bread to cool completely before storing because it helps prevent molding. Store banana bread in an airtight container or plastic wrap/bag at room temperature up to 3 days. Always refrigerate the bread in a humid climate.

RECOMMENDED TOOLS

  • measuring cups
  • measuring spoons
  • large mixing bowl
  • vegetable masher (or fork)
  • silicone spatula or bowl scraper
  • baking loaf pan (9 x 5)
  • airtight container

Double Chocolate Banana Bread

The chocolate lovers version of the ultra moist banana bread. Chocolate chips and cocoa powder are key players in the best chocolate banana bread recipe.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Yield: 8 servings

INGREDIENTS

  • 1/2 cup Unsalted Butter softened
  • 1/2 cup Cane Sugar
  • 3 Overripe Bananas
  • 2 Eggs
  • 1/2 cup Sour Cream or Greek Yogurt
  • 1 tsp Vanilla
  • 1/2 tsp Sea Salt
  • 1 cup Unbleached All Purpose Flour
  • 1 cup Whole Wheat Pastry Flour or Whole Wheat Flour
  • 1/2 cup Unsweetened Cocoa
  • 1 tsp Baking Soda
  • 1 cup Chocolate Chips

TOOLS NEEDED

  • measuring cups
  • measuring spoons
  • mixing bowl
  • vegetable masher (or fork)
  • silicone spatula
  • baking loaf pan (5″ x 9″ x 3″)
  • cooking spray

RECIPE INSTRUCTIONS

  • Preheat oven to 350°F. Coat baking loaf pan with cooking spray.
  • In a large mixing bowl, cream together BUTTER and SUGAR.
  • Add BANANAS and mash.
  • Add EGGS, SOUR CREAM, VANILLA, and SALT. Stir to combine.
  • Add FLOUR, COCOA POWDER, BAKING SODA, and CHOCOLATE CHIPS.
  • Stir just until no dry flour appears (don’t over mix).
  • Pour batter into loaf pan. Bake 60 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow to cool in the pan for about 10 minutes on a cooling rack.
  • Remove banana bread from the pan and allow to cool another 20 minutes before serving. Note: Banana bread tends to fall apart when still warm.

Storage instructions

  • Allow banana bread to cool completely. Store at room temperature in an airtight container (or refrigerate in humid climates) up to 5 days.
Tried this recipe? I’d love your review! Visit the comments below and tell me how it went.

Nutrition

Serving: 4oz | Calories: 355kcal | Carbohydrates: 49g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 313mg | Potassium: 351mg | Fiber: 5g | Sugar: 19g | Vitamin A: 533IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 2mg

Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.

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