Double Chocolate Banana Bread (Easy & Fudgy)

4.96 from 22 votes

Double Chocolate Banana Bread (Easy & Fudgy)

This double-chocolate banana bread is rich, tender, and perfectly fudgy, with plenty of chocolate in every bite. It’s a chocolatey twist on my classic moist banana bread.

Prep Time15

Cook Time1 5

Total Time1 20

Course: Bread, Dessert

Cuisine: American

Servings: slices

Calories: 271kcal

Author: Traci

Equipment

measuring cups
measuring spoons
large mixing bowl
silicone spatula or electric hand mixer
vegetable masher or fork
9 x 5 baking loaf pan
cooking spray

Ingredients

1 stick Unsalted Butter melted and cooled
½ cup Brown Sugar packed
3 Ripe Bananas about 1 cup mashed
2 Eggs
1 teaspoon Vanilla Extract
1 cup All Purpose Flour spooned and leveled
¼ cup Unsweetened Cocoa Powder sifted
1 teaspoon Baking Soda sifted
½ teaspoon Salt
½ cup Semisweet Chocolate Chips or any variety

Optional add-in

Walnuts about ½ cup

Instructions

Preheat oven to 350°F. Position the oven rack in the center and coat a 9 x 5 loaf pan with cooking spray.
In a large mixing bowl, stir the melted and cooled BUTTER and BROWN SUGAR together until combined.
Add the BANANAS and mash them directly into the mixture until mostly smooth.
Add the EGGS and VANILLA. Stir until thoroughly combined.
Add the FLOUR, COCOA POWDER, BAKING SODA, SALT, CHOCOLATE CHIPS, and WALNUTS (if using). Stir just until the dry ingredients are moistened. Do not overmix.
Pour the batter into the prepared loaf pan and spread evenly. If desired, sprinkle extra CHOCOLATE CHIPS and chopped WALNUTS over the top, if using.
Bake for 65 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean or with a few moist crumbs.
Note: For a more accurate check, use an instant-read thermometer. The center should reach 200°F. If needed, continue baking in 5-minute increments until done.
Cool the banana bread in the pan on a cooling rack for 15 minutes.
Run a thin spatula along the edges to loosen the loaf, then carefully remove it from the pan and transfer it to the cooling rack.
Cool completely before slicing for the best texture.
To store, cool the banana bread completely, then keep it in an airtight container for up to 3 days at room temperature or up to 5 days in the refrigerator.

Video

Notes

Use very ripe bananas – The darker and spottier the bananas, the more sweetness and moisture they add.

Use regular unsweetened cocoa powder – This recipe is written for regular unsweetened cocoa powder, not Dutch-process. Baking soda needs the acidity in natural cocoa powder to help the bread rise properly.

Chocolate chips can vary – Full-size chips create bigger pockets of melted chocolate, while mini chips blend more evenly into the batter.

Walnuts are optional – add ½ cup chopped walnuts with the dry ingredients for extra crunch.

Batter yield – This recipe makes about 4 cups of batter, which is the right amount for a standard 9 x 5 loaf pan.

Check your oven temperature – An oven thermometer helps ensure the bread bakes evenly at 350°F.

Toothpick vs. thermometer – A toothpick should come out clean or with a few moist crumbs, but melted chocolate can make that tricky. For the most accurate check, look for 200°F in the center.

Nutrition