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If you love chocolate then this Double Chocolate Banana Bread is perfect for you. It is so moist, fluffy, and loaded with chocolate chips. Easy to make, dense, fudgy, and you get the perfect chocolate indulgence in every bite.
I love chocolate and this chocolate banana bread takes care of all my chocolate cravings. I could eat it every day and not get sick of it. Made with whole wheat flour, ripe bananas, cocoa powder, and other pantry staple ingredients. It’s more like giving a classic banana bread a total makeover by loading it up with an extra chocolate indulgence. A chocolate lover’s dream come true!
Recipe Summary
- Flavorful: It is so tasty and packed with chocolate. You will have to try it to see for yourself.
- Easy to make: Making this chocolate banana bread recipe is so easy. I have a video provided to show you how easy it is. Blend the wet ingredients in a blender. Mix the dry ingredients and then combine.
- Kid-friendly: I Promise you that the kids will love this too. They will think they are having some frosting-free chocolate cake lol.
Ingredients you will need
Full measurements are listed further down below. The list below is just to give you a glance of what you will need.
- Whole Wheat Flour: you do not have to use whole wheat flour. Use any flour.
- Nonstick cooking spray: for greasing pan
- Dutch-process Cocoa Powder, or any cocoa powder
- Baking Soda and salt
- Very Ripe Bananas peeled
- Coconut Oil melted- you can use any other oil like vegetable oil, avocado oil, or olive oil
- Maple Syrup: this can be swapped with honey or agave.
- Large Egg, at room temperature
- Vanilla Extract
- Sugar-free dark chocolate chips, Divided
How to make it
- Prep: Preheat oven to 350° F. Lightly grease a 9×5-inch loaf pan with nonstick cooking spray. Set
aside. - Mix dry ingredients: In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Blend wet ingredients: In a blender, add the bananas, coconut oil, maple syrup, and egg. Pulse, scraping down the inside of the blender as necessary until the ingredients are well combined.
- Combine wet and dry ingredients: Add the dry ingredients to the banana mixture and pulse a few times, until the dry ingredients are incorporated. Do not over mix. Fold in 1/2 cup of the chocolate chips.
- Add the batter to the pan: Pour the batter into the prepared loaf pan, and smooth the top with a rubber spatula. Sprinkle the remaining 1/4 cup chocolate chips over the top.
- Bake: Transfer to the preheated oven and bake for 50-65 minutes, or until a toothpick inserted into the center comes out mostly clean, without any moist batter. A few crumbs and melted chocolate are fine, as long as there is no raw batter.
- Cooldown: Remove the pan from the oven and allow it to cool on a wire rack for 15 minutes. Run a knife
along the edges of the pan to loosen the banana bread, and carefully invert it onto the wire rack. Cool the banana bread on the wire rack until slightly warm before cutting it into slices. - Note: If wrapped in plastic wrap, the banana bread will keep on the counter for 3-4 days. To
freeze it, wrap it in plastic wrap, then aluminum foil, and freeze unsliced for up to 1 month.
Storage Recommendations
Place your leftovers in a sealed container and store them in the fridge for up to 7 days. You can also freeze them for up to 3 months. When ready to eat, reheat in the microwave at 20-second increments.
Frequently Asked Questions
There are different ways to store your chocolate banana bread. If you don’t have too much of it left, wrap it in plastic wrap and leave it on your kitchen counter at room temperature. You may also store it in the fridge or freeze it for a couple of months for future use.
Banana bread lasts for 2-4 days on your kitchen counter at room temperature. Make sure the banana bread is wrapped to prevent it from drying. They last for 7-10 days in the fridge and up to 3 months in the freezer. The key is to properly wrap it before storing it.
Yes. Tightly wrap banana bread with plastic wrap first and then use aluminum foil to prevent it from getting freezer-burned. You may also cut your chocolate banana bread into slices and store it in an airtight container before placing it in the freezer. How long to freeze banana bread? Banana bread will last up to 3 months in the freezer.
How To Make Banana Bread Moist
The key to making banana bread moist is by adding enough oil to the batter. You may use coconut oil or olive oil. Trying to skip out on the oil will result in dry banana bread. If you must skip the oil, you can use either apple sauce or some sort of pureed vegetables like pumpkin or sweet potatoes. Our first choice would be the apple sauce in banana bread. Use unsweetened applesauce in place of the oil. You only need half the amount of oil in applesauce. So, if the recipe calls for 1 cup oil, use half a cup of applesauce.
More Bread Recipes
Recipes you may also like
- Chocolate Zucchini Muffins
- Chocolate Protein Pancakes
- Chocolate Oatmeal Cookies
- Double Chocolate Date Energy Balls
- Chocolate Peanut Butter Banana Muffins
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Double Chocolate Banana Bread
Ingredients
- 1 Cup Whole Wheat Flour
- Nonstick cooking spray, for greasing pan
- ½ Cup Dutch-process Cocoa Powder, or any cocoa powder
- 1 tsp Baking Soda
- ½ Tsp Fine Sea Salt
- 3 Large Very Ripe Bananas, peeled
- ⅓ Cup Coconut Oil, melted
- ½ Cup Maple Syrup
- 1 Large Egg, at room temperature
- 1 Tsp Pure Vanilla Extract
- ¾ Cup Sugar-free dark chocolate chips, Divided
Instructions
- Preheat oven to 350° F. Lightly grease a 9×5-inch loaf pan with nonstick cooking spray. Set
aside. - In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set
aside. - In a blender, add the bananas, coconut oil, maple syrup, and egg. Pulse, scraping down the inside of the blender as necessary until the ingredients are well combined.
- Add the dry ingredients to the banana mixture and pulse a few times, until the dry ingredients are incorporated. Do not over-mix. Fold in 1/2 cup of the chocolate chips. See notes*
- Pour the batter into the prepared loaf pan, and smooth the top with a rubber spatula. Sprinkle the remaining 1/4 cup chocolate chips over the top.
- Transfer to the preheated oven and bake for 50-65 minutes, or until a toothpick inserted into the center comes out mostly clean, without any moist batter. A few crumbs and melted chocolate are fine, as long as there is no raw batter.
- Remove the pan from the oven and allow it to cool on a wire rack for 15 minutes. Run a knife along the edges of the pan to loosen the banana bread, and carefully invert it onto the wire rack.
- Cool the banana bread on the wire rack until slightly warm before cutting it into slices.
Video
Notes
- Instead of mixing it all in a blender, you can mix the dry ingredients in a bowl, then pour the wet ingredients over the dry, and mix well with a spatula. Then add the chocolate chips. Mix to combine and then bake.
- If wrapped in plastic wrap, the banana bread can be kept on the counter for 3-4 days. To freeze it, wrap it in plastic wrap, then aluminum foil, and freeze unsliced for up to 1 month.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Could I use sugar or honey instead of maple syrup?
Yes. You sure can
Yum! It was super easy to make and delicious too! I was not expecting the later from a health fitness website! Thank you Rena!
So glad you loved it.
Hi! can I use half oat flour in here? I dont like much the taste of wheat, thanks!!
Hi. Yes you can use oat flour
Hello, can I replace flour with coconut flour and baking powder?? Or just use gluten free flour, I have coconut flour in cupboard and don’t have GF flour here as I’m cooking for a group of people.
you can use any flour like all-purpose. But you can replace it completely with coconut flour. The consistency will be different and it will need more eggs. I would have to test it out first
Can we use almond flour instead of whole weat flour?
Hi Yes. Almond flour adds a lot more moisture. So you would need to add more almond flour to balance it out. Use a 1:2 ratio. So for every 1 cup flour, add 2 cups almond flour.