The fudge factor in this double chocolate banana loaf is insaaaaane. Deeply chocolatey, but still with the flavour of banana bread, you are going to find yourself adding this chocolate banana loaf recipe to your weekly baking repertoire.
You guys I’m not a fan of banana bread. To me, it’s the sad creation of browned bananas that’s usually dry, and scattered with nuts (don’t ask why, but I just don’t like nuts in my desserts!) 🤷♀️
It’s rare that I’ve eaten a banana loaf and actually thoroughly enjoyed it. Pass me the brownies instead, thanks. Even if they have walnuts in them too. 😂 But then I saw this Chocolate Banana Bread on Instagram, and I’m like, “you know what, I’m going to give banana bread another chance!”
But I wanted 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! After searching through variations of the recipe, I came to make my own with a little less banana, a little more chocolate, and a dash of milk for added moisture (can you tell I’ve had too many dry banana breads in my life?) and to create the perfect tender crumb.
Theoretically, adding milk to a bread/loaf recipe makes it a cake. But a cake baked in a loaf pan is makes it a loaf, right? And a loaf is a bread, yeah? 😂 The milk is optional, but just look at that tender, moist, brownie-like slice of chocolate banana loaf heaven. Would you really bypass the 1/8 cup of milk to stay true to a bread/loaf recipe? 🤔
How do you make Chocolate Banana Bread?
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 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 6 in the fridge.
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).