The fudge factor in this double chocolate banana bread is insane! Deeply chocolatey, but still with the flavour of banana bread, you are going to find yourself adding this double chocolate banana loaf recipe to your weekly baking repertoire.
You guys, I’m so excited to share this fudgy chocolate banana bread recipe with you, I’m going bananas. 😂 This recipe is perfect for using up overripe bananas in a unique way, and it’s so moist and delicious, you almost won’t believe it’s banana bread! Honestly, I am not banana bread’s greatest fan. Likely due to the number of over-baked, dry slices of banana bread I’ve had before. 😢 But Instagram’s obsession with double chocolate versions and those drool-worthy crumb close-ups? I caved and decided it was time to give banana bread another go.
And gosh am I glad I did! This recipe is rich and fudgy, moist and chocolatey – and of course with a good dose of banana in there too. After all, it is a chocolate banana bread!
This moist & fudgy double chocolate banana bread recipe is made with 12 simple ingredients:
- Cocoa powder – I used natural cocoa powder in this recipe. I don’t recommend substituting it with Dutch-processed cocoa powder as the acidity of natural cocoa powder is needed for the baking soda to leaven the banana bread.
- Baking soda – Only ¾ teaspoon of baking soda is used to leaven the banana bread, providing the perfect amount of rise while maintaining fudginess.
- Brown sugar – The standard brown sugar in Australia is known as ‘light brown sugar’ in the U.S.. Brown sugar in this recipe keeps this banana bread moist days after it’s baked due to the molasses content in it.
- Butter – Melted and cooled slightly. Butter adds an incredible richness to this double choc banana bread.
- Oil – Any neutral oil will work in this recipe, I prefer to use vegetable oil.
- Milk – A small dash of milk increases the moisture, creating a soft, tender crumb.
- Eggs – Two large eggs at room temperature. Room temperature eggs help emulsify the fats and liquids in the batter more easily, important for creating the perfect texture.
- Overripe bananas – Appropriately overripe bananas add sweetness and moisture to the banana bread. Make sure to use brown, spotty bananas for the perfect bake.
- Salt – Enhances and balances the overall flavour profile of the banana bread.
- Vanilla extract – Adds an additional depth of flavour. If you don’t like vanilla, simply omit it.
- Chocolate chips – I add these inside the chocolate banana bread and on top to complete this decadent loaf! I used dark chocolate chips, but milk or semi-sweet chocolate chips will work fine as well.
How to make Double Chocolate Banana Bread (Easy Steps!)
This is an easy peasy one-bowl recipe! In fact, it’s so easy my toddler helped me make it (I’m not kidding, see below all the photos of her pouring and mixing!) Once your loaf pan is lined and your oven is preheated, simply mash your bananas in a large bowl and stir in your butter, oil, eggs, vanilla and brown sugar.
Next, sift your flour, cocoa, baking soda, and salt over that same bowl. Stir with a wooden spoon until combined. Next you’ll add 3/4 cup of chocolate chips before transferring the batter to your loaf pan and topping with more chocolate chips. Bake for 45 minutes but let it sit in the pan to cool and thicken slightly (kinda like brownies) before slicing. Too easy.
Can you freeze Double Chocolate Banana Bread?
This banana bread freezes well. Once cooled completely, simply wrap in plastic wrap and foil and freeze for up to a month. Let it defrost before slicing. Better yet, freeze individual slices, wrapped tightly, for a grab-n-go snack. Left wrapped on the counter, it should last up to 4 days, or about a week in the fridge.
More chocolatey recipes
Craving some extra chocolate indulgence? Take a peek at my decadent chocolate ganache recipe – drizzled over this fudgy banana bread, it’s an explosion of chocolate heaven! Or, for a different twist on chocolate indulgence, dive into my Nutella Swirl Bread – the swirls of hazelnut goodness in every bite never fail a chocolate craving.
Double Chocolate Banana Bread
- 1 ¼ cup (150g) plain flour
- 2-3 large (1 ¼ cup) overripe bananas
- ¾ cup brown sugar
- ½ cup (45g) cocoa, can use Dutch process
- ¼ cup butter, melted
- ¼ cup oil, any kind will work
- ⅛ cup milk, optional
- 2 large eggs
- 1 tsp vanilla
- ¾ tsp baking soda
- ½ tsp salt
- 1 ½ cups dark chocolate chips, separated into 2 batches of ¾ cups each
- Preheat your oven to 180°C (350°F) or 160°C (325°F) fan forced.
- In a large bowl, mash the bananas. Add melted butter, oil, eggs, brown sugar and vanilla. Stir to combine.
- Sift flour, cocoa, baking soda and salt over the banana mixture and stir to combine, but do not overmix.Stir in 3/4 cup of the chocolate chips.
- Pour into a loaf pan lined with parchment paper.Sprinkle on the remaining 3/4 cup of chocolate chips on top.
- Bake in preheated oven for about 45 minutes, or until a toothpick comes out with moist crumbs (not too much gooey batter though). Take into consideration the chocolate chips in the batter if the toothpick comes out very chocolatey.
- Allow the chocolate banana bread to cool in the pan for 15 minutes before transferring it to a cooling rack.Once at room temperature, slice and serve (some freshly whipped cream pairs amazingly with this loaf).
Tried it? Let me know if you liked it!
I loved whipping up this decadent double chocolate banana bread, and I know you will too! Give it a whirl in your kitchen and let me know how it turns out. Leave a comment with how you went, rate the recipe so others can find it, and share your creations on Instagram with @tilgoldenbrown #tilgoldenbrown so I can see your banana bread masterpieces! Happy baking!