Every bite of this Double Chocolate Chip Banana Bread tastes just like a fudgy brownie. It’s the ultimate chocolatey snack—and you’d never know it’s lightened up!
Attention all chocolate lovers! I have a special recipe for you. 😋 This fudgy chocolate flavor and moist melt in your mouth texture of this rich Double Chocolate Chip Banana Bread is going to drive you absolutely insane, but in the best way possible!
I have had some followers say that this chocolatey banana bread tastes like Starbucks brownies! Each slice is so rich, moist and fudgy. It’s 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!
I can never find black cocoa in the grocery store, so I order it online and have it shipped to my house. I recommend either Wincrest or HIIT Nutrition Jett Black Cocoa. And you can use my code Laurenfitfoodie to save some money on your purchase!
Grab a slice of this rich Double Chocolate Chip Banana Bread whenever that chocolate craving strikes. I promise, just one bite will absolutely make your day!
WHY YOU’LL LOVE THIS 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.
- There’s less than 150 calories a slice.
- Such an easy recipe to make!
- Great to enjoy for the weekend or as a meal prep breakfast!
- Flour – I used all-purpose flour. For gluten-free bread use Bob Red Mill’s 1:1 Gluten-free Baking Flour.
- Sweetener – I used Swerve Granular Sweetener. Use any sweetener you like here.
- Dark cocoa powder
- Dutch Black cocoa powder – I recommend Wincrest off Amazon or HIIT Nutrition black cocoa powder (code Laurenfitfoodie)
- Baking essentials – You’ll need some vanilla extract, salt, and baking powder.
- Milk – I used almond milk. Any milk works.
- Pumpkin – This helps create the fudginess!
- Chocolate chips – I used Enjoy Life semi sweet mini chocolate chips. Any chips will work fine.
HOW TO MAKE THIS DOUBLE CHOCOLATE CHIP BANANA BREAD
- Preheat oven to 350°F. Spray a 9×5-inch bread pan with cooking spray.
- Add all the dry ingredients (flour through salt) to a medium sized bowl and mix well.
- In a separate bowl, add the bananas and mash with a fork. Then, add the rest of the wet ingredients (eggs through vanilla) and mix well.
- Next, 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.
- Fold the chocolate chips into the batter. I like to save a few for topping. 😉
- Then, pour the batter into the bread pan and sprinkle with any remaining chocolate chips.
- Bake for 45 minutes, or until a toothpick inserted in the center comes out mostly clean. We want the inside to be slightly gooey to achieve a beautiful moist texture.
HOW TO STORE
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.
- This bread will last at room temperature for 1-2 days.
- This bread will last in the fridge for 1 week.
- This bread will last in the freezer for 3-4 months.
FREQUENTLY ASKED QUESTIONS
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.
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.
I haven’t tried this, but I think it would work really well. Pumpkin and applesauce are generally interchangeable in baking.
Yes you can. Just use Bob Red Mill’s 1:1 Gluten-free Baking Flour. It’s the only flour I have found that results in a similar taste & consistency as normal flour!
MORE WAYS TO USE YOUR DUTCH BLACK COCOA
MORE BANANA BREAD TO LOVE
WANT TO MAKE THIS RECIPE?
If you try this double chocolate chip banana bread and love it, please rate this recipe!
You can also tag me on Instagram, @LaurenFitFoodie. It makes my day seeing your yummy recreations!
Rich Double Chocolate Chip Banana Bread
- 1 cup all-purpose flour 120g – For gluten-free bread use Bob Red Mill’s 1:1 Gluten-free Baking Flour
- 1/2 cup sweetener of choice 96g – I used Swerve
- 1/2 cup dark cocoa powder 55g
- 1/4 cup dutch black cocoa powder* 27g
- 1 tsp baking powder
- 1/8 tsp salt
- 2 large bananas 250g – the riper, the better!
- 2 large eggs
- 1/2 cup unsweetened almond milk 120g
- 3/4 cup canned pumpkin 180g
- 1.5 Tbsp vanilla extract
- 1/4 cup mini chocolate chips 60g
- Preheat the oven to 350 degrees F. Spray a 9×5-inch bread pan with cooking spray.
- To a medium size bowl, add all the dry ingredients (flour through salt) and mix together well.
- To a separate bowl, add the bananas and mash with a fork. Add the rest of the wet ingredients (eggs through vanilla) and mix well 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.
- Fold the chocolate chips 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 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, then slice and enjoy!
This bread is great warm and fresh out of the oven but also insanely delicious after chilling in the fridge overnight. I love serving this bread up chilled with some greek yogurt, nut butter and berries!
HOW TO STORETo maximize the shelf life of the bread, place it in a covered airtight container or cover with plastic wrap to prevent it from drying out.
- Bread at room temperature will last 1-2 days.
- Bread in the fridge will last 1 week.
- Bread in the freezer will last 3-4 months.
I made this recipe into muffins using egg replacer and they are so gooey and delicious! It made 15 muffins and I baked them for 30 minutes. I accidentally swapped the quantities of the cocoa powders but they came out really rich that way and I will make them again!
I will definitely be making this again! It was easy to make and tastes so good! It has so much chocolate flavor!
YUMMMY and FUDGY. Definitely better then next day from the fridge.
Made this tonight in an 8×4 loaf pan because it was all I had, just had to cook for an extra 20 minutes but it came out amazing!!
I can’t eat bananas due to allergy. Is there anything I can substitute for it??
Hi Katie, I haven’t tried personally, but if I were to try without bananas I would replace with applesauce or more pumpkin. I feel like one of those would work as long as everything else stayed the same. Please let us know if you try it!
Could I sub applesauce instead of pumpkin ?
Hi Courtney! Yes you most definitely can use applesauce! Depending on how sweet you like things, I would consider reducing the sweetener a touch since applesauce (even the unsweetened) brings more sweetness to the bread than the pumpkin does. The riper your bananas are, the more sweet your bread will be too!
Never mind I just read the notes!
I just made these because I had bananas to use up and had been eyeing this recipe. HOLY COW! This is delicious and does not taste like a healthy alternative! So so good!
Thank you for your comment Kenna! So happy you loved them!!
I’ve made this weekly since you released the recipe! It’s amazing with some nut butter on top, served cold! I make it work into my macros daily because I love it so much.