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About This Recipe
Attention all chocolate lovers! The rich fudgy chocolate flavor and melt-in-your-mouth texture of this Double Chocolate Chip Banana Bread is going to drive you absolutely insane, but in the best way possible!
I have had so many readers say that this chocolatey banana bread tastes like Starbucks brownies! Each slice is so rich, moist and fudgy. It’s seriously so good.
The secret to making this banana bread so rich and chocolatey is using two types of cocoa powder: normal dark cocoa powder and Dutch black cocoa powder. Dutch black cocoa powder has been treated to neutralize its acidity, resulting in a smoother, less bitter taste.
The two pair together to create a chocolate flavor that has more depth, and that paired with gooey melted chocolate chips will bring your taste buds straight to chocolate heaven!
This healthy double Chocolate chip banana bread is healthy enough for breakfast, sweet enough for dessert and perfect whenever that chocolate craving strikes. I promise, just one bite will absolutely make your day!
Still have a few extra ripe bananas? Try my skinny chocolate chip banana bread (a reader favorite!) Or try my healthy zucchini bread or gingerbread zucchini bread for more delicious quick bread options!
Why You’ll Love This Rich Double Chocolate Chip Banana Bread
- So RICH and FUDGY!
- You can eat chocolate for breakfast!
- This banana bread tastes just like a brownie. But it’s healthier.
- 5g of fiber per slice!
- Such an EASY recipe to make!
- Great to enjoy for the weekend or as a meal prep breakfast, snack or even dessert!
- Flour – whole wheat pastry flour gives this bread a good texture, plus some extra fiber! But all-purpose flour works great too, or you could do half all-purpose, half whole wheat flour.
- Sugar – granulated sugar or sugar substitute. I’ve tested this bread with a sugar alternative in place of sugar and it works great for this recipe. I haven’t test this recipe with maple syrup though I think it would work just fine (let us know if you try in the comments).
- Dark cocoa powder – just the regular dark cocoa powder you find at the store is fine!
- Black cocoa powder – aka dutch processed cocoa powder. Black cocoa helps bring a whole other level of depth to this double chocolate banana bread! If you don’t have any on hand you can sub for more dark cocoa powder.
- Baking essentials – vanilla extract, salt, baking powder
- Eggs
- Banana – we want overly ripe bananas. The riper the bananas, the sweeter they are and the sweeter the bread will be! You can always ripen your bananas quickly in the oven to soften them but they won’t be quite as sweet as bananas that have naturally ripened.
- Milk – I used almond milk. Any dairy or nondairy milk work.
- Pumpkin – adds to the fudgy texture without adding a whole lot of extra calories. You can sub for applesauce or extra mashed banana
- Chocolate chips – I think semi sweet chocolate chips go best with this recipe! Milk chocolate feels too sweet and dark chocolate almost feels too dark haha!
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Preheat the oven to 350 degrees F. Spray a 8.5×4.5-inch bread pan with cooking spray and line with parchment paper.
2. To a large bowl, add the bananas and mash with a fork.
3. Add the rest of the wet ingredients (eggs through vanilla) and whisk well to combine.
4. To a medium size bowl, add all the dry ingredients (flour through salt); whisk to combine.
5. Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are mixed in. You can also use a hand mixer for this.
6. Add the chocolate chips and fold into the batter I like to save a few for topping!).
7. Pour batter into the bread pan and sprinkle with any remaining or extra chocolate chips.
8. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out mostly clean (a toothpick inserted in the center should still be slightly gooey for a more moist texture!). Let cool. Sprinkle with flake salt if desired then slice and enjoy!
To maximize the shelf life of the banana bread, place it in a covered airtight container or cover with plastic wrap to prevent it from drying out.
Bread will stay fresh at room temperature for 1-2 days or in the fridge for 1 week.
To freeze: let banana bread cool completely. Cut into slices then wrap each slice in parchment paper or plastic wrap to keep them from sticking together and throw in a large ziploc bag.
Alternatively, you can lay all the slices out on a sheet pan or plate (that will fit in your freezer) so they’re not touching, freeze, then once they are re frozen, throw bread slices in a large ziploc bag. Freeze for 3-4 months.
Can I make this recipe in a muffin pan?
Yes! This recipe makes delicious muffins or mini loaves. Adjust the baking time and bake for 20-25 minutes or until a toothpick inserted in the center comes out mostly clean with a few wet crumbs.
I don’t have black cocoa. Can I still make this recipe?
Of course! The Dutch black cocoa gives this bread another depth of rich chocolate flavor, but it’s not required. The bread will still taste great if you only use one cocoa powder. Just substitute the same amount gram for gram.
Can I use applesauce instead of pumpkin?
I haven’t tried this, but I think it would work really well. Pumpkin and applesauce are generally interchangeable in baking.
Does banana bread freeze well?
Banana bread freezes great! Muffins and quick breads typically freeze and defrost well and they’re one of my favorite things to freeze for that reason! See the How To Store section above or recipe card notes below for freezing instructions.
More Ways To Use Black Cocoa!
Oreo Protein Shake
Molten Lava Protein Mug Cake
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Rich Double Chocolate Chip Banana Bread (High Fiber!)
Ingredients
Wet
- 3 medium ripe bananas (310g) ~1.25 cup mashed
- 2 large eggs
- 1/2 cup canned pumpkin (120g)
- 1/2 cup milk (120g) (I used almond)
- 1 Tbsp vanilla extract
Dry
- 1 cup whole wheat pastry flour (120g) or all-purpose flour
- 1/2 cup sugar (96g) (or substitute)
- 1/2 cup dark cocoa powder (40g)
- 1/4 cup dutch black cocoa powder (27g) or more cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup semi sweet chocolate chips (80g)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. Scroll for macros and MyFitnessPal code.
Instructions
- Preheat the oven to 350 degrees F. Spray a 8.5×4.5-inch bread pan with cooking spray and line with parchment paper.
- To a large bowl, add the bananas and mash with a fork. Add the rest of the wet ingredients (eggs through vanilla) and whisk well to combine.
- To a separate medium size bowl, add all the dry ingredients (flour through salt); whisk to combine.
- Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are mixed in. You can also use a hand mixer for this.
- Add the chocolate chips and fold into the batter I like to save a few for topping!)
- Pour batter into the bread pan and sprinkle with any remaining or extra chocolate chips.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out mostly clean (a toothpick inserted in the center should still be slightly gooey for a more moist texture!)
- Let cool completely. Sprinkle with a little flake salt if desired then slice and enjoy!
Notes
To make gluten-free: use a 1:1 measure for measure gluten-flour To make dairy-free: use dairy-free milk and chocolate chips Nutrition: Nutrition calculated using real sugar. If using sugar alternative, each slice is 168 calories with 27g carbs and 9g sugar. Everything else remains the same.
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
