This double chocolate chip banana bread is decadent and chocolate-y, thanks to a double hit of cocoa powder and chocolate chips -- it's the perfect way to use up your overripe bananas!
It feels like everyone has been on a baking bender lately, myself included. For me, it's how I channel my anxiety about this unpredictable time we're in. That moment you pull a fresh-baked loaf of double chocolate chip banana bread out of the oven, everything feels like it's going to be okay. Anyone else feeling that way?
I'm obsessed with this double chocolate chip banana bread, and I think you'll love it too. It's great for breakfast (pairs perfectly with a cup of hot coffee!), dessert (just warm it up and put scoop of vanilla ice cream on top!) or a snack (hellooooo, chocolate is acceptable any time of day in my book!).
For this recipe, I took my favorite banana bread recipe, swapped in granulated sugar for brown sugar and doubled down on the chocolate, with cocoa powder and extra chocolate chips. If you looooove chocolate, this banana bread is the best way to get your chocolate fix while still being healthy-ish. This double chocolate chip banana bread is:
- Decadent
- Super moist
- Extra chocolate-y
- Perfect for when you need to use up old bananas
How to Ripen Bananas Quickly
They key to this recipe is using SUPER ripe bananas. They should be very soft and spotty, almost black (if you can wait that long!). The riper the bananas, the sweeter they will be, and the easier to mash and mix in with all the chocolate-y goodness. If you don't have overripe bananas on hand, the best way to ripen them is to put them in a brown paper bag for a few days, which will trap the ethylene gas and cause them to ripen quickly.
How to Store Ripe Bananas
If you have overripe bananas but don't have time to make banana bread, don't worry! Just peel your bananas, break them into 2-inch pieces and put them in a zip-top plastic bag in the freezer. You can use frozen bananas for smoothies, or make banana bread on another day! Jut make sure to thaw them completely in the refrigerator before making banana bread.
How to Store Banana Bread
If you're like me, you'll probably eat the whole loaf while it's still warm out of the oven (and those chocolate chips are still melty). But if you have more self-discipline, you can store this banana bread easily. Once it's cooled, simply wrap it tightly in plastic wrap (I double wrap mine with foil) and keep it on the counter for up to five days. It also freezes beautifully if you're saving it for later - just wrap and stick it in a zip-top plastic bag.
I hope you love this banana bread recipe, and it gives you all the cozy comfort you need right now! If you make this recipe, tag me! I want to see!
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Double Chocolate Chip Banana Bread
- Prep Time: 10 mins
- Cook Time: 55-75 mins
- Total Time: 1 hour, 35 mins
- Yield: 10 servings 1x
- Category: breakfast, dessert
Description
This double chocolate chip banana bread is decadent and chocolate-y, thanks to a double hit of cocoa powder and chocolate chips -- it's the perfect way to use up your overripe bananas!
Ingredients
- 1 ¾ cups bread flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup dutch processed cocoa powder
- 4 very ripe bananas, peeled and mashed
- 8 tablespoons unsalted butter, melted and cooled
- 3 large eggs
- ¾ cups granulated sugar
- 1 teaspoon vanilla extract
- 1 ¼ cups semi-sweet chocolate chips, divided
Instructions
- Place oven rack in middle position and preheat oven to 350 degrees F. Spray a 9x5-inch loaf pan with cooking spray.
- Whisk flour, baking soda, salt and cocoa powder together in a large bowl.
- Mix mashed bananas, melted butter, eggs, sugar and vanilla in a separate bowl until combined.
- Pour banana mixture into dry ingredients and stir until just combined, with some streaks of flour remaining. Fold in 1 cup of chocolate chips.
- Scrape batter into prepared loaf pan. Sprinkle remaining ¼ cup chocolate chips evenly over the top of the loaf.
- Bake 55-75 minutes, or until a toothpick inserted into the center of the bread comes out clean. Let the bread cool in the pan for 10 minutes, then run a knife along the edges and turn out onto a wire rack and let cool for 1 hour before slicing with a bread knife.
Notes
If you don't have bread flour, you can swap in all-purpose flour.
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