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5 from 8 votes
? Dairy-Free ? Gluten-Free ? Macro-friendly ? Vegetarian

Rich Double Chocolate Chip Banana Bread

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!

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By: Lauren February 14, 2022 14 Comments

This post may contain affiliate links. Please read my disclosure policy.

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!

Sliced double chocolate banana bread stacked vertically on a plate.
Contents hide
About This Recipe
Why You’ll Love This Rich Double Chocolate Chip Banana Bread
Ingredients and Substitutions
Optional Variations and Dietary Adaptions
Equipment Needed
How To Make
How To Store
Helpful Tips
More Ways To Use Your Dutch Cocoa Powder
FAQ: Double Chocolate Chip Banana Bread
More Healthy Recipes You’ll Love
Rich Double Chocolate Chip Banana Bread
MyFitnessPal Entry
Did You Make This?

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!

Sliced double chocolate banana bread on a cooling rack.

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!

Sliced double chocolate banana bread on a cooling rack.

Ingredients and Substitutions

  • 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.
  • Eggs
  • Banana
  • 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.
Sliced double chocolate banana bread on a cooling rack.

Optional Variations and Dietary Adaptions

  • 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!).
Zoomed in view of sliced double chocolate banana bread stacked vertically on a plate.

Equipment Needed

  • Loaf pan
Sliced double chocolate banana bread on a cooling rack.

How To Make

  1. Preheat oven to 350°F. Spray a 9×5-inch bread pan with cooking spray. 
  2. Add all the dry ingredients (flour through salt) to a medium sized bowl and mix well.
  3. 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.
  4. 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. 
  5. Fold the chocolate chips into the batter. I like to save a few for topping.
  6. Then, pour the batter into the bread pan and sprinkle with any remaining chocolate chips. 
  7. 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.
Zoomed in view of sliced double chocolate banana bread stacked vertically on a plate.

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.
Two slices of double chocolate banana bread on a plate.

Helpful Tips

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!

More Ways To Use Your Dutch Cocoa Powder

Cookies and Cream Protein Shake (SO GOOD!)

White Chocolate Oreo Protein Balls (Just 35 Calories!)

Healthy Peppermint Brownies with Chocolate Frosting

No Bake Oreo Protein Balls

Zoomed in view of sliced double chocolate banana bread on a cooling rack.

FAQ: Double Chocolate Chip Banana Bread

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!

Sliced double chocolate banana bread on a cooling rack.

More Healthy Recipes You’ll Love

The Best Healthy Zucchini Bread

Skinny Chocolate Chip Banana Bread (Low Calorie + One Banana)

Healthy Gingerbread Zucchini Bread

Banana Blondies with Cinnamon Brown Butter Frosting

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!

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5 from 8 votes

Rich Double Chocolate Chip Banana Bread

? Dairy-Free ? Gluten-Free ? Macro-friendly ? Vegetarian
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!
Yield: 10
Prep: 10 minutes mins
Cook: 45 minutes mins
Total: 55 minutes mins
Calories: 135kcal
Protein: 3.9g
Fat: 4g
Carbs: 20.9g

Ingredients

  • 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)

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 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!

Equipment

  • Loaf pan

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!)
*The dutch black cocoa powder really brings an intense chocolate flavor to the bread. I recommend using it if you have it, but if you need to replace it, you can do so with more dark cocoa powder. 
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.

Nutrition Information

Serving: 1slice (95g), Calories: 135kcal (7%), Carbohydrates: 20.9g (7%), Protein: 3.9g (8%), Fat: 4g (6%), Saturated Fat: 1.5g (9%), Fiber: 4.3g (18%), Sugar: 6.6g (7%)

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.

MyFitnessPal Entry

LFF Double Chocolate Chip Banana Bread

© Author: Lauren

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Lauren

Lauren lives with her husband, Simon and two dogs, Finley and Cookie, in the Carolina’s. She has college degrees in Nursing and Exercise Science, is a NASM certified trainer and spent many years as a macro coach before transitioning to full time blogging. She loves staying active, being creative and recreating her favorite comfort food dishes into healthier, lightened up versions. Desserts are her speciality!

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Hey There!

I’m Lauren, a food lover sharing healthy, macro-friendly recipes that taste good and you can feel good about eating. Here you’ll find everything from breakfasts to easy dinners to lightened up desserts because desserts are absolutely mandatory around here!

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