Double Chocolate Banana Bread

A super fudgy and almost brownie-like Chocolate Banana Bread topped with melted chocolate chips for extra decadence, is the only way to use up your ripe bananas. Taking your banana bread and brownie cravings, smashing them together to create a gooey, rich Double Chocolate Banana Bread, this recipe will change your life.

DOUBLE CHOCOLATE BANANA BREAD

Okay, so you’ve tried our Fudgy Chocolate Brownies and our Banana Bread with Chocolate Chips, but now you can’t decide which one you’re craving? We’ve gone ahead and solved that problem for you! A moist banana bread with a soft chocolate crumb is a chocaholics dream come true. Thanks to a couple of cheeky additions, this double chocolate banana bread is just as rich and decadent as it looks. Double chocolate banana bread is right up there with Chocolate Cake, as one of our favourite chocolate recipes. Just as easy as regular banana bread, we have created a fool-proof recipe you can whip up without breaking a sweat. If you love my fudgy brownies recipe, you will LOVE this one even more! If you don’t believe me, just read the reviews!

HOW TO MAKE DOUBLE CHOCOLATE BANANA BREAD

First, what makes this recipe different from most is we only use brown sugar in our bread to ensure it stays soft and moist with a fudge-like consistency. The next ingredient we use to achieve that soft crumb is a splash of cooking oil (canola or vegetable oil yield the best results). Move rack to the middle of your oven before preheating. Grease a loaf pan with nonstick spray. We use a 9×5 inch (or 23cm x 13cm) pan. Then get started on your batter. Mash bananas in a large bowl. You can use a fork, potato masher, OR electric beaters to save time. Mix in melted butter, oil, egg, vanilla and brown sugar. Grab another bowl and whisk together flour, baking powder, baking soda, salt and cocoa powder. Using a whisk saves you from sifting your dry ingredients, although you can sift them if you prefer. The batter alone is CRAZY GOOD!

Stir the dry ingredients into the wet until just combined. Don’t overmix the batter as it will make your bread chewy and dense. Fold in half of the chocolate chips. You can use semi-sweet, dark OR milk chocolate. The choice is yours. Throw in some chopped nuts too if you like! Pour batter into prepared pan and top with remaining chocolate chips. Bake for 50-55 minutes, or until a toothpick inserted into the centre of the bread comes out mostly clean. Make sure to check your chocolate banana bread at around 45 minutes to make sure it doesn’t over bake – over-baking will yield a dry loaf. Let cool in pan for 10 to 15 minutes before transferring to a wire rack to cool completely.

ADD-IN OPTIONS:

I throw in 1 cup of chocolate chips IN AND ON the bread (I use 45% cocoa chocolate), but you can also add:

crushed nuts (peanuts, walnuts, cashews, pecans, almonds, etc) shredded coconut peanut butter chips

Start with ½ cup each add in, or 1 cup if using only one option.

HOW TO STORE DOUBLE CHOCOLATE BANANA BREAD

Double Chocolate Banana Bread is incredibly moist the next day and the day after, staying soft even after freezing or eating it cold, straight out of the refrigerator up to a week later. This one can be frozen for up to three months in an airtight container or freezer bag.