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Double Chocolate Banana Bread Recipe

Here is an easy double chocolate banana bread recipe. If you love chocolate, you are going to LOVE this super chocolaty banana bread! This banana bread recipe is called double chocolate because it uses a delicious combination of milk chocolate chips and natural cocoa powder… and of course, plenty of ripe bananas!

Straight From The Oven – Delicious Double Chocolate Banana Bread

Double Chocolate Banana Bread

We all know about chocolate chips but you might not know much about natural cocoa powder. Natural unsweetened cocoa powder is the ingredient that provides this banana bread with its fantastic dark chocolaty color. According to Wikipedia, cocoa powder is “the pulverized cocoa solids left after extracting almost all the cocoa butter. It is used to add chocolate flavour in baking, and for making chocolate drinks”… or to make great chocolate banana breads! However, if this double chocolate recipe is too much chocolate for your family, you should try our more “adult friendly” Chocolate Banana Bread (because the chocolate flavor is more refined & less overwhelming versus the double chocolate recipe).

This banana bread recipe should take you roughly 10-15 minutes to prepare and clean up. Please be aware that this is an oven-baked banana bread recipe. It is not made with a bread machine. For more delicious banana bread ideas, please visit Bread dad’s main section on Banana Bread Recipes because it has easy recipes for Blueberry Banana Bread, Brown Sugar Banana Bread, Cinnamon Banana Bread, Cranberry Banana Bread and many more! Bread Dad also has a printable and “pin-able” recipe at the bottom of this page. If you like this recipe, we hope you will leave a comment below and give us a 5 star rating. Thanks!

Key Ingredients – Chocolate Chips & Cocoa Powder

Ingredients - Chocolate Chips & Cocoa

Ingredients – Easy Double Chocolate Banana Bread Recipe

  • 8 Tablespoons – Unsalted Butter (softened)
  • 2 – Large Eggs
  • 3 – Bananas (ripe & large sized)
  • 1 1/2 Cups – Flour (all purpose flour)
  • 1 Cup – White Granulated Sugar
  • 1/2 Cup – Cocoa Powder Natural Unsweetened (not hot chocolate powder)
  • 1 Cup – Chocolate Chips (milk chocolate)
  • 1 Teaspoon – Vanilla Extract
  • 1 Teaspoon – Baking Soda
  • 1 Teaspoon – Baking Powder (aluminum free)
  • 1/2 Teaspoon – Salt
  • 1/4 Cup – Chocolate Chips (optional – to sprinkle on the topping)

Servings – Roughly 12 slices

Equipment – Measuring cup & spoons, mixing bowl, long wooden spoon, 9 by 5 bread pan, oven mitts, silicon spatula, cooling rack and an oven.

Instructions – Easy Double Chocolate Banana Bread Recipe

  • Preheat oven to 325 degrees F.
  • Grease bread pan (if needed).
  • Mash bananas with a fork.
  • Soften butter in a microwave.
  • Lightly beat eggs.
  • Stir eggs, bananas and butter together.
  • Mix in remaining ingredients (except the chocolate chips). Stir until batter is completely mixed.
  • Add the chocolate chips to the batter. Stir in chips until fully mixed into batter.
  • Pour batter into bread pan.
  • Optional – Sprinkle chocolate chips on top of the batter (before placing bread pan in the oven).
  • Bake in the oven for 70 minutes.
  • Take out of oven and let the banana bread cool down in the bread pan for 10 minutes. Do not remove the banana bread from the bread pan during this 10 minute cool down period. Use oven mitts as the bread pan will be very hot coming out of the oven.
  • After 10 minutes, remove the banana bread from the bread pan. Place the banana bread on a cooling rack in order to completely cool. This cool down may take 1-2 hours. Gently slide a silicon spatula between the banana bread and the bread pan walls if the banana bread is stuck in the pan.

If you like this recipe, please leave a comment below and give us a 5 star rating. It is always fantastic to hear from someone who has enjoyed our recipes!

Tips – Double Chocolate Banana Bread Recipe

  • For this recipe, I used Hershey’s natural unsweetened cocoa powder (see the first picture on this page).
  • If you think that the chocolate chips are too overwhelming, you can always make a “regular” chocolate banana bread (with just the cocoa powder and without the chocolate chips). This will lessen the overall chocolate flavor and allow the bread’s natural banana flavor to come out more.
  • Use ripe bananas for improved taste. Ripe bananas are soft and the exterior peel is usually yellow with small black & brown spots. Hard yellow/green(ish) bananas are too starchy and have less banana flavor.
  • Don’t use hot chocolate powder. For the best results, you should stick to natural unsweetened cocoa powder (which is used mainly for baking).
  • If you use too many chocolate chips on the top of the banana bread, it will look great but you might have trouble slicing the bread. The chips can interfere with the slice and they can be pushed down into the bread (so you might not end up with a clean slice if you have too many chips).
  • Consider “greasing” your bread pan with butter (even if it is non-stick) because the chocolate chips may stick to the bread pan after melting during the baking process. Melted chocolate chips can sometimes make it difficult to get the banana bread out of the bread pan without breaking (unless the bread pan has been greased with butter). When greasing the pan, please give extra attention to the bottom of the bread pan (which is hard to reach with a silicon spatula).
  • You can also try using baking parchment paper to line your bread pan if you have a problem with the chocolate chips sticking to the bottom of the bread pan. Baking parchment paper will also help you to avoid disturbing (smudging) any warm/soft chocolate chips on top of the bread when you lift the banana bread from the bread pan.
  • Make sure to use 3 large bananas (not 3 medium bananas). Otherwise, the banana bread might turn out to be a little dry.
  • In case, you like to use cups versus banana “sizes”… 3 medium-sized bananas equal roughly 1 to 1 1/4 cups of mashed bananas (not sliced bananas). 3 large-sized bananas equal roughly 1 1/3 to 1 2/3 cups of mashed bananas (not sliced bananas). Of course, banana sizes can vary greatly… and my version of medium and large-sized bananas may differ from yours!
  • This doesn’t happen often but if the top of the banana bread looks too moist or under cooked, you should try the “toothpick test”. Gently push a toothpick into the top of the bread and see if any batter sticks to the toothpick. If batter is sticking to the toothpick then it hasn’t completely cooked. Place the bread pan back into the still hot oven for another 2 or 3 minutes. Make sure to wear oven gloves because the bread pan will be very hot. After the 2 or 3 minutes, remove the bread pan and test the banana bread again with a tooth pick.
  • If you have a problem with a banana bread recipe, please make sure that you are following the recipe exactly (i.e. using the correct oven temperature), using the correct amounts of ingredients (i.e. don’t eyeball the measurements versus using a measuring cup or accidentally add a tablespoon when a teaspoon is called for), using the correct ingredients (i.e. baking soda/powder versus yeast or all purpose flour versus bread flour), etc. Please don’t “wing” things with recipes.
  • In addition, you should always try to use relatively fresh baking soda & powder for the best results. For example, using baking soda from an open container (that has been deodorizing your refrigerator for months) may lead to subpar results. Old & hard baking soda/powder may lead to rising problems and/or leave small bitter clumps in your bread.
  • For more easy banana bread recipes (i.e. blueberry, cranberry, chocolate chip, vegan, oatmeal, etc.), please visit Bread Dad’s main Banana Bread Recipes section.

Reference Sources

  • Wikipedia, Banana Bread, https://en.wikipedia.org/wiki/Banana_bread
  • Wikipedia, Types of Chocolate, https://en.wikipedia.org/wiki/Types_of_chocolate
Double Chocolate Banana Bread
Print Recipe Pin Recipe
5 from 4 votes

Double Chocolate Banana Bread Recipe

Here is an easy double chocolate banana bread recipe. If you love chocolate, you are going to LOVE this super chocolaty banana bread! This banana bread recipe is called double chocolate because it uses a delicious combination of milk chocolate chips and natural cocoa powder... and of course, plenty of ripe bananas! Visit BreadDad.com for more great banana bread recipes.
Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Course: Appetizer, Breakfast, Dessert, Dinner, Lunch, Snack
Cuisine: American
Keyword: banana bread, banana bread recipe, chocolate banana bread, double chocolate banana bread, milk chocolate banana bread, milk chocolate chip banana bread
Servings: 12 Slices
Calories: 343kcal
Author: Bread Dad

Ingredients

  • 8 Tablespoons Unsalted Butter (softened)
  • 2 Eggs (large)
  • 3 Bananas (ripe & large sized)
  • 1 1/2 Cups Flour (all purpose flour)
  • 1 Cup White Granulated Sugar
  • 1/2 Cup Cocoa Powder Natural Unsweetened (not hot chocolate powder)
  • 1 Cup Chocolate Chips (milk chocolate)
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder (aluminum free)
  • 1/2 Teaspoon Salt
  • 1/4 Cup Chocolate Chips (optional - to sprinkle on the topping)

Instructions

  • Preheat oven to 325 degrees F.
  • Grease bread pan (if needed).
  • Mash bananas with a fork.
  • Soften butter in a microwave.
  • Lightly beat eggs.
  • Stir eggs, bananas and butter together.
  • Mix in remaining ingredients (except the chocolate chips). Stir until batter is completely mixed.
  • Add the chocolate chips to the batter. Stir in chips until fully mixed into batter.
  • Pour batter into bread pan.
  • Optional - Sprinkle chocolate chips on top of the batter (before placing bread pan in the oven).
  • Bake in the oven for 70 minutes.
  • Take out of oven and let the banana bread cool down in the bread pan for 10 minutes. Do not remove the banana bread from the bread pan during this 10 minute cool down period. Use oven mitts as the bread pan will be very hot coming out of the oven.
  • After 10 minutes, remove the banana bread from the bread pan. Place the banana bread on a cooling rack in order to completely cool. This cool down may take 1-2 hours. Gently slide a silicon spatula between the banana bread and the bread pan walls if the banana bread is stuck in the pan.

Notes

This is a Bread Dad recipe and may not be copied or reproduced. This recipe is copyright protected under the US Digital Millennium Copyright Act.
 
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The nutritional information is provided using recipe widgets such as WP Recipe Maker. These figures should only be considered as an estimate. They should not be construed as a guarantee of accuracy given visitors may use different serving sizes, ingredients, etc. The information is only provided as a courtesy to our visitors. See our legal disclaimer for additional nutrition disclosures.

Nutrition

Serving: 1Slice | Calories: 343kcal | Carbohydrates: 47g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 48mg | Sodium: 238mg | Potassium: 297mg | Fiber: 4g | Sugar: 27g | Vitamin A: 301IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 3mg

If you liked this recipe, please leave a comment below & give us a 5 star rating. Your comments help us to improve & clarify our recipe instructions. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!!

Related Recipes

  • Butterscotch Banana Bread
  • Chocolate Banana Bread
  • Chocolate Chip Banana Bread
  • No Butter Chocolate Chip Cookies
  • Pumpkin Chocolate Chip Banana Bread
  • White Chocolate Banana Bread

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I want to thank EVERYONE who leaves a comment in our recipe comment sections!! Beginners learn a lot from your fantastic baking tips. Below are some recent visitor comments. For even more great visitor tips & recipe variations, please visit Bread Dad’s Noteworthy Visitor Comments page.

  • Monica posted some delicious upgrade ideas to our No Egg Chocolate Chip Cookies Recipe – “Your eggless cookies tasted great (and the dough was exceptional…to eat, of course!) I added mini chips and oatmeal. I added a bit more milk and baking soda. I baked them for 14 minutes. They would have been great with coconut, also. I just seem to have to re-create….lol I had no eggs, so bless you for this recipe!!!! Yummy, yum, yum!!!! Thank you!!!“
  • Linda added some fantastic enhancements to our Bread Machine 100% Whole Wheat Bread – “OMyGoodness! I have been baking bread for over 40 years and this is one of the best recipes I’ve come across. I never thought bread machine bread could be so soft and yummy! I used white whole wheat flour, coconut milk, coconut sugar, vegan butter, and added 2 tablespoons of raw sunflower seeds and 1 tablespoon of sesame seeds. I can’t thank you enough!“
  • Dorlene posted a great variation to our Golden Raisin Banana Bread – “I followed your no-butter banana bread recipe exactly (using grapeseed oil) with two additions after the batter has been completely mixed: 1) 100 grams of chopped pecans and 2) 200 grams golden raisins soaked overnight in warm water, drained, and chopped in the Cuisinart (they’re invisible in the baked loaf but I think they contribute to its moistness)”…  “Thank you for creating this website and providing so much useful information. I especially appreciate your including metric conversions for all of the ingredients, ensuring accuracy”.
  • Leanne posted an amazing variation to our 2 Banana Bread Recipe – “Phenomenal recipe for two(medium) bananas. Followed the suggestions and added the extra milk, walnuts and fresh blueberries. I reduced the sugar to nearly 2/3 and the resulting bread was delicious! Perfect crumb, moisture and taste”… “PS: added cinnamon and a little ginger powder as well. It’s just yummy“
  • Lisa made some awesome crotons out of our Bread Machine All Purpose Flour Bread (Country White Bread) – “I simply cut them up into cubes the day after making the bread, I melted a 50/50 combination of butter with an olive/avocado blend oil in a skillet and put the bread cubes in to coat. It takes several batches. Then put them on a cookie sheet, sprinkled with sea salt and baked them on a low oven around 250 for about 45 minutes. I just watch them closely to get them dried but not too brown. I have stuck with the recipe as written and I am completely serious…they are amazing!“
  • Connie posted some great flour advice on our Bread Machine White Bread page – “This is an awesome recipe! I forgot to hit the dough setting so I let it finish in the Bread machine and it was great! I will be finishing it in the oven next loaf and see which way I like best. I would also like to share something I learned about measuring flour. Fluff the flour first and gently scoop and level your cup… If you’re scooping hard and packing the flour your measuring cup, you’re actually using more flour and your measurements aren’t right!“

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