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Double Chocolate Banana Bread

This banana bread features mashed ripe bananas infused with dark cocoa powder and chocolate chips, creating a moist and tender loaf with rich chocolate flavor. The batter combines fruit, cocoa, and chocolate, resulting in a loaf with a soft crumb and a glossy, slightly cracked top that showcases the gooey chocolate chips inside.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8
Course: Main Course
Cuisine: baking
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour sifted
  • 1/2 cup unsweetened cocoa powder preferably dark cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 ripe bananas mashed until smooth
  • 1/2 cup granulated sugar
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 cup chocolate chips semi-sweet or dark

Equipment

  • Mixing bowls
  • Loaf pan

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a standard loaf pan to prevent sticking.
  2. In a large mixing bowl, sift together the flour, cocoa powder, baking soda, and salt. This ensures even distribution and a tender crumb.
  3. In a separate bowl, mash the bananas thoroughly until smooth and slightly glossy—that's when they release their moisture and flavor.
  4. Add the granulated sugar and vegetable oil to the mashed bananas, whisking until the mixture is uniformly combined and slightly frothy.
  5. Beat in the eggs one at a time, mixing well after each addition, until the batter is smooth and glossy.
  6. Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together with a spatula until just combined, being careful not to overmix—this keeps the bread tender.
  7. Stir in the chocolate chips evenly throughout the batter, distributing the bursts of chocolate in every bite.
  8. Pour the batter into the prepared loaf pan, smoothing the top with the spatula for an even surface.
  9. Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean and the top has a slight crack and a glossy sheen.
  10. Remove the loaf from the oven and let it cool in the pan for 10 minutes; then transfer to a wire rack to cool completely, allowing the flavors to set and the crumb to firm up.
  11. Slice the bread once cooled and enjoy the moist, chocolatey slices with a soft crumb and glistening chocolate pockets.

Notes

For extra richness, sprinkle sea salt on top before baking. To make vegan, substitute eggs with flaxseed meal and dairy-free chocolate chips. Use gluten-free flour blend if needed.