This double chocolate banana bread is moist, super chocolatey, and bursting with banana flavor. Plus, it’s packed with chocolate chips!
I don’t know about you, but banana bread is always a winner in my book. This recipe takes it up a notch with double chocolate goodness. It’s incredibly moist and loaded with rich chocolate flavor, thanks to Dutch process cocoa powder and a generous amount of semi-sweet chocolate chips. Overripe bananas and buttermilk ensure this banana bread is extra moist. It’s my favorite chocolate banana bread recipe, and I can’t wait to share it with you. Follow the steps below for the perfect double chocolate banana bread!
Why You’ll Love This Double Chocolate Banana Bread
- Super Moist: The ripe bananas and buttermilk keep this bread perfectly moist.
- Extra Chocolatey: Made with Dutch process cocoa powder and packed with chocolate chips for maximum chocolate flavor.
- Stays Fresh: This banana bread stays moist and fresh for up to four days. Refrigerate after day two for best results.
Double Chocolate Banana Bread
Servings 1 loaf
Ingredients
- ½ cup unsalted butter softened
- 1 ¼ cups granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup mashed overripe bananas about 2-3 bananas
- ¾ cup buttermilk
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup + 2 tablespoons Dutch process cocoa powder
- ¾ cup semi-sweet chocolate chips
- 3-4 tablespoons semi-sweet chocolate chips optional, for topping
Instructions
- Preheat oven to 350°F. Grease and line a 9×5 inch loaf pan with parchment paper.
- Mash 2-3 large bananas in a bowl using an electric mixer. Measure 1 cup of mashed bananas and set aside.
- In a large bowl, cream together the softened butter and granulated sugar with an electric mixer.
- Add the eggs and vanilla extract, mixing until combined.
- Mix in the mashed bananas, followed by the buttermilk.
- In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the semi-sweet chocolate chips.
- Pour the batter into the prepared loaf pan. Bake for 70-75 minutes, or until a toothpick inserted into the center comes out clean.
- Let the banana bread cool in the pan for 20 minutes, then transfer to a cooling rack to cool completely. Sprinkle extra chocolate chips on top if desired.
- Serve and enjoy!
Notes
Store leftovers in an airtight container for up to four days. Refrigerate after day two for best results.