Double Chocolate Chip Banana Bread

Double chocolate banana bread on wooden table.

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Double Chocolate Chip Banana Bread

My double chocolate chip banana bread is every chocolate lovers dream! Packed with Dutch cocoa powder and entire cup of chocolate chips, you get rich chocolate flavor in every single bite.

Prep Time10

Cook Time1

Cooling Time1

Total Time2 10

Course: Dessert

Cuisine: American

Servings: servings

Calories: 353kcal

Author: Bianca Fernandez

Equipment

Ingredients

Wet ingredients:

½ cup unsalted butter melted; can sub in neutral oil like canola or avocado
½ cup Dutch cocoa powder
½ tsp espresso powder optional to amplify chocolate flavor
½ cup granulated sugar
⅓ cup brown sugar light or dark
2 eggs room temperature
1 ½ cups mashed bananas 3-4 medium
½ cup buttermilk
1 tablespoon vanilla extract or paste

Dry ingredients:

2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon fine sea salt

Mix-ins (optional):

¾ cup chocolate chips

For the pan and topping (optional):

¼ cup turbinado sugar divided
¼ cup chocolate chips

US Customary - Metric

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Instructions

Prep work:

Preheat oven to 350°F/177°C. Grease two 8"x4" metal loaf pans or one 9"x5" metal loaf pan. Line with parchment paper for easier removal.
Sprinkle half of the turbinado sugar all over the pan, making sure to get the sides. This will create a crunchy outer layer!

Make double chocolate banana bread batter:

In a large mixing bowl, mix hot ½ cup unsalted butter and ½ cup Dutch cocoa powder. The hot butter will bloom the cocoa, enhancing the chocolate flavor. (Optional: stir in ½ tsp espresso powder to boost the chocolate flavor even more!)
Mix in ½ cup granulated sugar and ⅓ cup brown sugar until well combined.
Whisk in the 2 eggs until completely smooth.
Stir in 1 ½ cups mashed bananas, ½ cup buttermilk, 1 tablespoon vanilla, and ¾ cup chocolate chips until combined.
Gently stir in 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon fine sea salt until there are no dry spots remaining.

Bake:

Pour chocolate banana bread batter into loaf pan(s). Optionally sprinkle on top the other half of the turbinado sugar and ¼ cup chocolate chips.
Bake for 1 hour, or until top is set, and a toothpick/cake tester comes out mostly clean with a few crumbs. Cool in pan for 5 minutes. Remove and let completely cool on wire rack before slicing!
Enjoy! See notes for storage information.

Video

Notes

Storage Information:

- Room temperature: Store fully cooled double chocolate chip banana bread in an airtight container at room temperature for up to 5 days.

- Freezing instructions: I personally like to batch make double chocolate chip banana bread and freeze them so I can eat them whenever I want!
  - - Whole loaf: Wrap the entire loaf in aluminum foil, then store in a freezer bag. Thaw at room temperature, about 4-5 hours.
  - - Slices: Layer slices in an airtight container with squares of parchment or wax paper in between, so they don't stick and freeze together. Thaw at room temperature, about 30 minutes. I personally like to reheat the slices in a microwave or toaster oven!

Nutrition