Introduction

This Double Chocolate Chip Banana Bread is the ultimate indulgence for chocolate lovers, transforming humble overripe bananas into a decadent, bakery-quality treat. Infused with deep, high-quality cocoa and studded with melting chocolate chips, every slice offers a moist, fudgy texture that rivals your favorite brownie. It is the perfect comfort bake—simple to whisk together, yet elegantly rich enough for dessert or a special breakfast.

Prep Time & Servings

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Number of Servings: 10-12 slices

Ingredients

• 3 large overripe bananas (heavily spotted or brown), mashed (approx. 1 ½ cups)
• ½ cup unsalted butter, melted and slightly cooled
• ¾ cup light brown sugar, packed (adds moisture and depth)
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 1 ¼ cups all-purpose flour
• ½ cup high-quality Dutch-processed cocoa powder (sifted)
• 1 teaspoon baking soda
• ½ teaspoon sea salt
• 1 cup semi-sweet or dark chocolate chips (divided: ¾ cup for batter, ¼ cup for topping)

Directions

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan generously with butter or cooking spray. For easy removal, line the pan with parchment paper, leaving an overhang on the two long sides.
2. Mix the Wet Ingredients: In a large mixing bowl, mash the bananas well with a fork. Whisk in the melted butter and brown sugar until the mixture is smooth and combined. Add the egg and vanilla extract, whisking until fully incorporated.
3. Whisk the Dry Ingredients: In a separate medium bowl, sift together the flour, cocoa powder, baking soda, and salt. (Note: Sifting is critical to remove stubborn lumps from the cocoa powder).
4. Combine: Pour the dry ingredients into the wet mixture. Switch to a spatula and gently fold the ingredients together. Stop mixing as soon as the flour streaks disappear. Overmixing will lead to tough bread.
5. Fold in Chocolate: Gently fold in ¾ cup of the chocolate chips.
6. Bake: Pour the thick batter into the prepared loaf pan and smooth the top. Sprinkle the remaining ¼ cup of chocolate chips evenly over the surface. Bake for 50–60 minutes.
7. Check for Doneness: Test by inserting a toothpick into the center. It should come out with moist crumbs attached, but no wet batter. (If you hit a melted chocolate chip, test a different spot).
8. Cool: Allow the bread to cool in the pan for at least 15 minutes to let the structure set. Lift it out using the parchment handles and transfer to a wire rack to cool completely before slicing.

Chef’s Tips

• The “Black Banana” Rule: For the most intense banana flavor and maximum moisture, your bananas should be more brown than yellow. If they aren’t ripe enough, the bread will lack sweetness. Pro-tip: You can ripen yellow bananas quickly by baking them in their skins at 300°F for 15 minutes until black.
• Dutch-Process is Key: Use “Dutch-processed” cocoa powder rather than regular “natural” cocoa. It has a neutral acidity and higher fat content, which creates a darker color, a fudgier texture, and a smoother chocolate flavor.
• Patience with Slicing: Because this bread is exceptionally moist and chocolatey, it needs time to firm up. Slicing it while it is hot can cause it to crumble or seem gummy. Wait until it is barely warm or fully cool for the perfect, clean slice.