This double chocolate banana bread recipe is a rich twist on a classic! Light, airy, loaded with cocoa powder and chocolate chips. This recipe uses my 8 Ingredient Banana Bread recipe as a base, which is the most simple banana bread recipe you will find! This banana bread whips up quickly in just one bowl and keeps very well in the freezer.
WHY USE ROOM TEMPERATURE EGGS IN MY BANANA BREAD?
Room temperature eggs mix together a lot easier than cold eggs, resulting in lighter, fluffier baked goods! Room temperature eggs also whip up a lot better which makes them important to use when making meringue or items that call for a lot of eggs like, angel food cake. Even letting eggs set out at room temperature for just 30 minutes can help!
If you like this chocolate chunk banana bread recipe, you’ll love…
Chocolate Chunk Banana Muffins
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Grocery list for the double chocolate banana bread recipe:
- Unsalted butter, softened
- Granulated Sugar
- Eggs, room temperature
- Ripe Bananas, mashed
- Vanilla Extract
- All-purpose Flour
- Cocoa powder
- Baking soda
- Salt
- Semi-sweet chocolate
Instructions for double chocolate banana bread recipe:
Preheat your oven to 350 degrees F, grease or line a 9×5 loaf pan, set aside.
In the bowl of a hand or stand mixer fitted with a paddle attachment cream together the softened butter and sugar until light and fluffy, 3-4 minutes. Add in the eggs one at a time, and the vanilla. Mix to combine. Add in the mashed bananas and gently mix to incorporate.
In a separate mixing bowl combine the flour, cocoa, salt, and baking soda, mix to combine. Slowly add the dry ingredients into the wet until incorporated, careful not to overmix. Gently fold in the chocolate chips, reserve some to sprinkle on top before baking, if desired. Pour the batter into the greased load pan and bake at 350 for 50-55 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool slightly before slicing. Enjoy warm or keep in an airtight container for 3-4 days or wrapped tightly in the freezer for 4-6 months!
Double Chocolate Banana Bread
Equipment:
- Loaf Pan
Ingredients:
- 1 Stick Unsalted butter, softened
- 1 cup Granulated Sugar
- 2 Eggs, room temperature
- 3-4 Large, Ripe Bananas, mashed
- 1 tbsp Vanilla Extract
- 1 cup All-purpose Flour
- 1/3 cup Cocoa powder
- 1 tsp Baking soda
- 1/2 tsp Salt
- 2 cups Semi-sweet chocolate chips or chopped semi-sweet chocolate
Instructions:
- Preheat your oven to 350 degrees F, grease or line a 9×5 loaf pan, set aside.
- In the bowl of a hand or stand mixer fitted with a paddle attachment cream together the softened butter and sugar until light and fluffy, 3-4 minutes. Add in the eggs one at a time, and the vanilla. Mix to combine. Add in the mashed bananas and gently mix to incorporate.
- In a separate mixing bowl combine the flour, cocoa, salt, and baking soda, mix to combine. Slowly add the dry ingredients into the wet until incorporated, careful not to overmix. Gently fold in the chocolate chips, reserve some to sprinkle on top before baking, if desired. Pour the batter into the greased load pan and bake at 350 for 50-55 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool slightly before slicing. Enjoy warm or keep in an airtight container for 3-4 days or wrapped tightly in the freezer for 4-6 months!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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