Double Chocolate Banana Bread

sliced chocolate loaf cake with chocolate chips on a crinkled piece of parchment paper.

No ratings yet

Love this recipe?Mention @UglyDucklingBakery or tag #UglyDucklingBakery!

This Double Chocolate Banana Bread is the easiest, fudgiest chocolate loaf cake you'll ever make. With cocoa powder, your ripest bananas, and enough chocolate chips to make a chocolate lover happy, it stays moist for days and works for breakfast as well as dessert.

Prep Time10

Cook Time55

Total Time1 5

Course: Dessert

Cuisine: Unspecified

Servings:

Calories: 269kcal

Author: Joanne Stekler

Equipment

1 9 by 5 inch loaf pan

Ingredients

¾ cup (95 grams) all-purpose flour
½ cup (62 grams) whole wheat flour
½ cup (48 grams) natural unsweetened cocoa powder plus more for dusting the pan
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
4 tablespoons (57 grams) unsalted butter melted and cooled slightly, plus more butter for greasing the pan
½ cup (100 grams) granulated sugar
½ cup (98 grams) brown sugar
1 large egg
1 teaspoon vanilla
2 cups very ripe banana mashed, from about three bananas weighing 500 to 550 grams with peels
1 cup (170 grams) chocolate chips semisweet or bittersweet preferred

Instructions

Heat the oven to 350℉/180℃, grease a 9 inch by 5 inch loaf pan, and dust the inside lightly with cocoa powder.
In a small bowl, whisk together the all-purpose flour, whole wheat flour, cocoa powder, baking powder, baking soda, and salt.
¾ cup (95 grams) all-purpose flour, ½ cup (62 grams) whole wheat flour, ½ cup (48 grams) natural unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
In a separate large bowl or bowl of your mixer, beat together the melted butter with the granulated and brown sugars until smooth.
4 tablespoons (57 grams) unsalted butter, ½ cup (100 grams) granulated sugar, ½ cup (98 grams) brown sugar
Beat in the egg, vanilla, and mashed bananas, beating for a minute after each addition and scraping down your bowl as necessary.
1 large egg, 1 teaspoon vanilla, 2 cups very ripe banana
Stir the dry ingredients into the banana mixture just until no streaks of flour remain.
Fold in the chocolate chips.
1 cup (170 grams) chocolate chips
Poor the batter into the prepared loaf pan, and bake 50 to 60 minutes until a thin knife inserted into the center of the chocolate banana bread comes out with a few moist crumbs.
Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

The best bananas for banana bread are heavily speckled with brown or black. This is because bananas actually sweeten as they ripen.

This recipe calls for natural, unsweetened cocoa powder. If you only have Dutch-processed cocoa powder, skip the baking soda and double the baking powder.

Be sure to check for doneness with a knife and not a toothpick. A chocolate loaf cake will fool you!

Store your chocolate banana bread at room temperature, wrapped in foil or in an air-tight container, for three to four days. Banana bread can also be frozen for three to six months.

Nutrition