Double Chocolate Banana Bread

Stacked slices of quick bread with chocolate and banana throughout.

4.75 from 12 votes

This easy Double Chocolate Banana Bread is rich, moist, and loaded with cocoa powder and gooey chocolate chips for the ultimate chocolate banana bread!

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings:

Calories: 460kcal

Author: Kristin Hayes

Equipment

Ingredients

1 cup granulated sugar
2 large eggs
⅓ cup vegetable oil
3 medium ripe bananas mashed
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup semisweet chocolate chips

Instructions

Preheat oven to 350°F and grease a 9×5-inch loaf pan.
In a large bowl, combine the sugar, eggs, vegetable oil, mashed bananas, and vanilla. Stir in the flour, cocoa powder, baking soda, and salt until just combined.
Gently fold in the chocolate chips, then pour the batter into the prepared loaf pan and spread evenly.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs and no wet batter.
Remove from the oven and allow the bread to cool slightly in the pan before transferring it to a wire cooling rack. Let cool before slicing and serving.

Notes

Mini Loaves: Divide the batter evenly between 4 greased mini loaf pans and bake at 350°F for about 30 minutes, checking for doneness with a toothpick.
Bananas: For the best flavor and moisture, use very ripe bananas with plenty of brown spots.
Cocoa Powder: I use Hershey’s natural unsweetened cocoa powder in this recipe.
Chocolate Chips: Semisweet chocolate chips are my go-to, but milk chocolate, dark chocolate, mini chips, or chocolate chunks can also be used.
Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. Freeze the whole loaf or individual slices for up to 3 months.

Nutrition