Double Chocolate Banana Bread

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Double Chocolate Banana Bread is super moist and packed with double chocolatey deliciousness! This easy-to-make chocolate banana loaf is a chocolate lover’s dream!

There’s really never a bad time for banana bread! Whether you like it traditional, a chocolate chip banana variety, or this double chocolate overload version, you cannot go wrong! These breads are all scrumptious for breakfast, dessert, or any time of the day!

Ingredients

• Bananas need to be very brown and soft. This makes them easy to mash and nice a sweet.
• Chocolate is one of your main ingredients so use good quality chocolate for amazing results.
• Use nice large chocolate chips in banana bread instead of the small ones. This allows for them to have some body and not fully melt. You get a nice bite this way.
• I like to combine brown and white sugar. The brown sugar adds extra moisture, while I like the taste and sweetness of the white sugar. You can use all brown or white and increase to 1 cup if you want more sweetness.
• I like using butter as it gives a denser texture and amazing flavor.
• Sour cream adds a little something extra creamy to the recipe. Plus even more moisture!
• Your staple ingredients like flour, baking soda, salt, egg, and vanilla to round out this perfect chocolate quick bread.

How to make Double Chocolate Banana Bread

✱ Be sure to see the recipe card below for exact ingredients and instructions!

Move the rack to the middle of your oven before preheating. Grease a loaf pan with nonstick spray. I use a 9×5 inch pan.

Mash bananas in a large bowl. You can use a fork, potato masher, or electric beaters to save time. Mix in melted butter, sugar, sour cream, egg, and vanilla.

In another bowl and whisk together flour, baking soda, salt, and cocoa powder. Using a whisk saves you from sifting your dry ingredients.

Stir the dry ingredients into the wet until just combined. Don’t overmix the batter as it will make your bread tough. I don’t use a mixer for this recipe. Honestly, a fork or spatula works just fine.

Fold in 3/4 of the chocolate chips. You can use semi-sweet, dark, OR milk chocolate. Choose your favorite or a combo!

Pour batter into prepared pan and top with remaining chocolate chips.

Bake for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean.

Let cool in pan for 15 minutes before transferring to a wire rack to cool completely.

Then slice and enjoy this Double Chocolate Banana Bread!

Frequently Asked Questions

Here are the most commonly asked questions about this recipe. If you don’t find the answer to yours leave a comment below, I’ll get back to you with an answer.

Variations & Substitutions:

• If you prefer milk chocolate or dark chocolate over semi-sweet change those out.
• You can add nuts to this bread. Walnuts, pecans, or macadamia nuts would be delicious.
• Swap out the chocolate chips for white chocolate or even caramel, peanut butter or butterscotch morsels for a different flavor.
• Chunks of Oreos or candy bars would be over the top scrumptious too!

Serving suggestions

This chocolate bread is packed full of sweet ripe bananas and the pair make a perfect main dish dessert. Serving it as is or toasted and topped it with whipped cream and a few sliced bananas and chocolate chips for garnish makes it a decadent dessert. It’s divine this way!å

Storage:

• For countertop storage place chocolate banana bread in an airtight container, ziplock bag, or wrap well with foil or plastic wrap.
• Banana bread can keep for up to four days on your counter before you begin to notice changes in texture. When day five or six rolls around, the bread will begin to dry out, but it will still be okay to eat. Place a slice in the toaster or microwave for about 10 seconds or until warm, and you will never know the difference.
• If you notice any mold throw it away!
• You can store in the refrigerator, however a refrigerator circulates cool air, which removes moisture and can prematurely dry breads and cakes.

How to Freeze:

Double Chocolate Banana bread will keep in the freezer for a long time, but it’s at its best when used within three or four months. It’s still edible after that, but it’s likely to develop freezer burn when kept much longer, and that can impact the taste and texture. So I recommend no longer than four months.

• You can freeze by the slice, loaf, or half loaf.
• Wrap it in seran wrap or foil. Place the wrapped loaf in a zip-top bag, remove as much air as possible, and place it in the freezer.
• If wrapping in individual slices, double wrap each slice individually in foil then put the wrapped slices in a zip-top bag. I double wrap slices because more of the bread’s surface is exposed, which could dry out easier than a loaf. Remove as much air from the bag as possible without smashing the bread. Place the bag in the freezer and remove slices as needed.

More chocolate recipes:

Or try Chocolate Raspberry-filled Cupcakes by Norine’s Nest.

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