Bread

Double Chocolate Banana Bread

Double Chocolate Banana Bread – Deliciously moist and fluffy banana bread that is loaded with chocolate flavour, and stuffed full of chocolate chunks. This is the ultimate banana bread for chocolate lovers!

Double Chocolate Banana Bread studded with chocolate chunks in a loaf pan lined with parchment paper.

Who else enjoys a slice or two of banana bread for breakfast, or maybe even for a snack? How about chocolate banana bread? Well, today I bring you just that – Double Chocolate Banana Bread! ♥

This bread is loaded with flavour from both the bananas and chocolate. It is incredibly moist, and is a mix between fluffy and dense. Throw in some chocolate chips or chunks for the ultimate chocolate lover’s bread. 

Seriously, if you love banana bread and chocolate, you are gonna LOVE this quick bread recipe.

An overhead shot of Double Chocolate Banana Bread studded with chocolate chunks in a loaf pan.

This banana bread is super quick and easy to throw together – no mixer required. Simply grab a couple of mixing bowls and a spatula, and you’re ready to go!

This Double Chocolate Banana Bread is:

  • deliciously moist and fluffy
  • so quick and easy to make
  • loaded with banana and chocolate flavour
  • stuffed full of chocolate chunks

To make this banana bread recipe, simply whisk together the dry ingredients (including chocolate chunks) in one bowl, and the wet ingredients in another. Combine the two mixtures together (avoid over-mixing), then pour into a loaf pan lined with parchment paper or foil. Top with extra chocolate chunks if desired!

Bake for about 50 – 60 minutes or until a toothpick inserted into the centre comes out clean with a few moist crumbs. You may want to cover the loaf with foil halfway through baking to prevent it from browning too much.

Slices of Double Chocolate Banana Bread lined up on top of parchment paper.

Ingredients for Double Chocolate Banana Bread:

  • flour
  • cocoa powder
  • sugar
  • baking powder
  • baking soda
  • salt
  • chocolate chips OR chunks
  • egg
  • bananas
  • vanilla extract
  • vegetable oil
  • greek-style yogurt

Simple, basic ingredients that you probably already have at home!

Have some chocolate banana bread leftover? You can keep in an airtight container at room temperature or in the fridge for up to 5 days. You can also freeze it for up to 3 months! Whenever I crave a slice or two, I like to warm mine up in the microwave for a few seconds… warm, melt-y chocolate perfection.

Thick slices of Double Chocolate Banana Bread overlapping on top of parchment paper.

An overhead shot of a stack of Double Chocolate Banana Bread slices.

Double Chocolate Banana Bread - Deliciously moist and fluffy banana bread that is loaded with chocolate flavour, and stuffed full of chocolate chunks. This is the ultimate banana bread for chocolate lovers!

Try these delicious bread recipes next!

Enjoy! 🙂

An overhead shot of Double Chocolate Banana Bread studded with chocolate chunks in a loaf pan.
5 from 1 vote
Double Chocolate Banana Bread
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 5 mins
Yields: 10 slices
Calories: 423 kcal
Deliciously moist and fluffy banana bread that is loaded with chocolate flavour, and stuffed full of chocolate chunks. This is the ultimate banana bread for chocolate lovers!
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Ingredients
  • 2 and 1/2 cups plain/all-purpose flour 312g
  • 1/2 cup cocoa powder 50g
  • 3/4 cup caster/granulated sugar 150g
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup chocolate chips OR chunks 175g
  • 1 large egg room temperature
  • 3 large bananas mashed
  • 2 teaspoons vanilla extract
  • 1/3 cup vegetable oil 80ml
  • 1 cup Greek-style yogurt 240g
Instructions
  1. Preheat the oven to 180C/350F/Gas 4. Grease a 9x5-inch loaf pan, line with parchment paper or foil, and set aside.

  2. Whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Toss in the chocolate chips. Set aside.

  3. Whisk together the egg, banana, vanilla, vegetable oil, and yogurt. Pour the wet ingredients into the dry ingredients, and mix until just combined. The batter will be quite thick. Pour the batter into the prepared pan and spread out evenly.

  4. Bake for 50 - 60 minutes, or until a toothpick inserted into the centre comes out clean. Cover loosely with aluminium foil halfway through baking to prevent the bread from browning too much. Leave to cool completely in the pan on a wire rack.

  5. Allow to cool completely in the pan on a wire rack before slicing and serving.
Notes

Bread stays fresh in an air-tight container at room temperature or in the fridge for up to 5 days. It also freezes well for up to 3 months. Thaw overnight in the fridge.

The calories are an estimate only.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

This was first posted on Julie’s Eats & Treats, where I am a contributor.

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3 Comments

  • Reply
    Kari
    10th April 2018 at 5:52 pm

    Yum! Now this is my kind of banana bread!

  • Reply
    Demeter | Beaming Baker
    11th April 2018 at 7:04 pm

    What a gorgeous loaf! There’s nothing tastier than a fresh, home-baked goodie–especially when there’s banana and chocolate involved! Marsha, your photos are simply breathtaking. I can only imagine how tasty this perfect quick bread tastes! Happy Wednesday to you, my friend. 🙂

    • Reply
      Marsha
      11th April 2018 at 8:27 pm

      Thank you, Demeter! 🙂

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