Double Chocolate Banana Bread
This double chocolate banana bread is moist, super chocolatey, full of banana flavor and packed with chocolate chips.
I don’t know about you but I’ll never get over banana bread. It’s one of those things that’s always a good idea to bake. This recipe is for double chocolate banana bread. It’s incredibly moist and packed full of chocolatey flavor. This recipe calls for Dutch process cocoa powder which makes this banana bread extra extra chocolatey. It also has a generous amount of semi sweet chocolate chips. Overripe bananas and buttermilk help to make this banana bread extra moist. This is my favorite chocolate banana bread recipe and I’m so excited to share it with you all. Follow the steps below to make the perfect double chocolate banana bread!
Why You’ll Love this Double Chocolate Banana Bread
It’s super, super moist. The ripe bananas and buttermilk keep the bread extra moist.
It’s as chocolatey as it possibly can be. The banana bread uses Dutch process cocoa powder for a rich chocolate flavor and it’s also packed full of chocolate chips.
It stays fresh for days. This banana bread will keep it’s perfect moist texture for up to four days. I do recommend refrigerating it after day two.
Ingredients for Double Chocolate Banana Bread
- All purpose flour
- Bananas– the more overripe the better
- Eggs
- Cocoa powder– I recommend using Dutch process cocoa powder because it has a deeper more chocolatey flavor
- Granulated sugar
- Butter– make sure it’s softened
- Buttermilk– makes this banana bread super moist
- Chocolate chips– semi-sweet chocolate chips add extra chocolatey goodness to this banana bread
- Vanilla– I recommend vanilla bean paste for the best flavor
- Baking soda– leavens this banana bread and helps it to have a fluffy texture
Step By Step Instructions
(See recipe below for full measurements and baking time.)
STEP ONE: Mash your bananas
STEP TWO: Cream softened, unsalted butter and sugar together.
STEP THREE: Add in eggs and vanilla and combine.
STEP FOUR: Mix in mashed bananas and buttermilk.
STEP FIVE: In a small bowl whisk together all purpose flour, cocoa powder, baking soda and salt. Add the dry ingredients to the wet ingredients and combine.
STEP SIX: Lastly mix in semisweet chocolate chips.
STEP SEVEN: Grease and line 9 x 5 inch loaf pan with parchment paper. Pour batter into prepared pan. Bake the banana bread. After baking, let the banana bread cool in the pan for 20 minutes and then transfer to a cooling rack to completely cool. I recommend waiting until the banana bread is completely cooled before serving for the best taste. (It tastes more chocolatey and moist after it is completely cooled!) Enjoy! Store leftovers in an airtight container for up to four days. Refrigerate after day two.
(See recipe below for full measurements and baking time.)
FAQs
Can this be made gluten free or with whole wheat flour? I have not tested this recipe with anything other than all purpose flour so I’m not sure how it would come out. If you do please let me know!
Do I have to use Dutch process cocoa powder? No you can use regular cocoa powder, but Dutch process will give you an extra chocolatey banana bread!
Can I substitute the buttermilk with something else? No, the buttermilk is what makes this bread extra moist and gives it its perfect texture.
How long will it stay fresh for? It’ll stay fresh for up to four days. Store leftovers in an airtight container and refrigerate after day two.
Pro Tips
Make sure all your wet ingredients are room temperature. This really helps the banana bread to have the best texture.
Don’t skip lining the loaf pan with parchment paper. The parchment paper helps the bread to have a better shape.
If you make this recipe please, please leave a star review! Also, tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas.
Other Recipes to Try
Double Chocolate Banana Bread
Ingredients
- 1/2 cup softened, unsalted butter
- 1 1/4 cups granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup mashed overripe bananas 2-3 bananas
- 3/4 cup buttermilk
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup + 2 tbsp cocoa powder Dutch process
- 3/4 cup semi-sweet chocolate chips
- 3-4 tbsp semi-sweet chocolate chips for sprinkling on top after baking (optional)
Instructions
- Preheat oven to 350 degrees. Grease and line a 9 x 5 inch loaf pan with parchment paper.
- Add 2-3 large bananas to a bowl and mash with an electric mixer. Measure 1 cup of mashed bananas and set aside.
- Cream softened, unsalted butter and granulated sugar together in a large bowl with an electric mixer.
- Then add in eggs and vanilla and combine.
- Next add in the mashed bananas and mix.
- Then mix in the buttermilk.
- In a small bowl whisk together the all purpose flour, cocoa powder, baking soda and salt.
- Add the dry ingredients to the wet ingredients and combine.
- Lastly mix in the semisweet chocolate chips.
- Pour batter into prepared pan. Bake the banana bread for 70 – 75 minutes, or until a toothpick/cake tester comes out clean from the center.
- Let the banana bread cool in the pan for 20 minutes and then transfer to a cooling rack to completely cool. Sprinkle extra chocolate chips on top after baking for looks if you desire.
- Then serve!
- Store left overs in an airtight container for up to 4 days. Refrigerate after day two.
Notes
- Store leftovers in an airtight container for up to four days.
How many chips do you put on the top ????
Hi there, I will notate on the recipe but I did about 2-3 tablespoons. Just a few for looks!
I have the same question…. How many chocolate chips do you put on top and when do you put them on top
Hi Sally, I did 2-3 tablespoons. I will be notating it on the recipe. You can put them on before baking or after. I choose to do after so they don’t melt all the way into the banana bread. I hope this helps!
Love this cake. Not a bread. Dense and amazing. I didn’t have buttermilk so I substituted 3/4 cup Labne and some cream. I use labne (a thicken. dense yogurt ) in baking instead of sour cream or yogurt. I will make this bread/cake again and again. Thanks for the recipe.
Can I substitute all purpose flour with wholewheat flour?
Hi Mala, I’m not sure if the consistency of the banana bread will be the same with whole wheat flour.
I whipped this bread up after work yesterday. So easy. So moist. So delicious. I haven’t even finished eating this first loaf and I’m already excited to make it again. Thank you for this amazing recipe!
Wow, this is the best banana bread I haver made. So moist and flavorful.Never going back to regular banana bread. I didn’t have buttermilk,so instead I used heavy cream. It still came out delicious. Thanks for the recipe
How size the loaf pan?
Absolutely amazing! Every recipe I make on this website is AMAZING! I added more chocolate chips on top and the loaf was moist for so long! It was amazing. I will be making it again! Thank you!