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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!
About This Recipe
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!
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 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.
- 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.
- To make gluten-free: just make you use gluten-free flour! I love Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
- To make dairy-free: use dairy-free milk and make sure your chocolate chips are dairy-free (I love Enjoy Life!).
How To Make
- 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.
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.
More Ways To Use Your Dutch Cocoa Powder
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.
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.
Can I make this banana bread recipe gluten-free?
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 u0026 consistency as normal flour!
- 1 cup all-purpose flour (120g) use gluten-free flour if needed
- 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)
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- 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!
- 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.
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.