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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 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!
Grab a slice of this healthy Double Chocolate Chip Banana Bread whenever that chocolate craving strikes. I promise, just one bite will absolutely make your day!
Still have a few extra ripe bananas? Try my infamous Skinny Chocolate Chip Banana Bread! 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! For gluten-free bread, use Bob Red Mill’s 1:1 Gluten-free Baking Flour.
- Sugar – Use sugar or any sweetener you like here. I’ve tested this recipe with a sugar alternative in place of sugar and it works great for this recipe.
- Dark cocoa powder
- Dutch Black cocoa powder – I love The Cocoa Trader and Wincrest. Black cocoa helps bring a whole other level of depth to this double chocolate banana bread! But you can sub for more dark cocoa powder if you need.
- Baking essentials – You’ll need some vanilla extract, salt, and baking powder.
- Eggs
- Banana – we want overly ripe bananas. The riper the bananas, the sweeter they are and the sweeter the bread will be! If you need to ripen your bananas quickly, you can bake them in the oven for 15-20 minutes.
- Milk – I used almond milk. Any milk works.
- Pumpkin – Added for more moisture.
- Chocolate chips – I used semi sweet chocolate chips.
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.
- 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 and consistency as normal flour!
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
- 3 medium overly ripe bananas (310g) ~1.25 cup mashed
- 2 large eggs
- 1/2 cup canned pumpkin (120g)
- 1/2 cup unsweetened almond milk (120g) or milk of choice
- 1 Tbsp vanilla extract
- 1 cup whole wheat pastry flour (120g) or all-purpose flour
- 1/2 cup sugar (96g) or sugar alternative
- 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 chocolate chips (80g)
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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. Sprinkle with flake salt if desired then slice and enjoy!
Notes
To make gluten-free: use gluten-flour like Bob’s Red Mill 1:1 or King Arthur Measure for Measure To make dairy-free: use dairy-free milk and dairy-free chocolate chips (my go-to chips are Enjoy Life!)
How To Store To 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.
Make sure your bananas are overly ripe! If you need to quickly ripen your bananas, you can ripen your bananas in the oven in just 20 minutes!
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.