This easy double chocolate banana bread is soft, moist, and oh-so chocolatey! It will quickly become any chocolate lover’s new fan favorite. The chocolate chips & cocoa powder will take your banana bread recipe to the next level.
This chocolate banana bread recipe is sweet, soft, and melts in your mouth. I’ve spent a lot of time perfecting it to use wholesome ingredients, making it a more conscious snack. I can assure you that this banana bread will not last long on the kitchen counter! Nothing can beat enjoying a slice of chocolatey heaven.
The melted butter and coconut oil do an excellent job of creating a velvety, moist slice of banana bread. I like to use coconut oil instead of overprocessed seed oils (vegetable oil). However, I do not love coconut oil’s flavor, especially in chocolatey baked goods. I decided to do a ¼ cup butter and ¼ cup coconut oil in the recipe to give it a better overall flavor. By doing this, the butter cuts that overpowering coconut oil flavor, all while keeping the banana bread moist.
I enjoy my slice of chocolate banana bread, slightly warmed and topped with grass-fed butter. It pairs perfectly with my coffee or glass of milk in the morning.
Tips For Making This Chocolate Banana Bread Recipe -
- I recommend using a glass loaf pan. Dark-colored pans cook your baked goods too fast, increasing the risk of burning.
- When melting your coconut oil and butter, don’t let them sit on the burner and get too hot. Accidents do happen, and things get forgotten about. If they get too bubbly, just set them aside to cool down.
- Your toothpick might have some melted chocolate on it, and that’s okay. You’ll want to avoid having uncooked batter on your toothpick. Check your chocolate banana bread at 50 minutes, just to be safe. Oven times may vary.
Tools You Might Need
- Glass loaf pan
- A big mixing bowl
- Whisk
- Wooden Spoon
- Spatula
- Measuring Cups
- Measuring Spoons
- Small Pot (to melt butter or coconut oil)
Ingredients
Unbleached All-purpose Flour
Cocoa Powder
Baking Soda
Salt
Butter
Coconut Oil – Organic Virgin Coconut Oil is the best! I stock up with a big tub of it from my local Costco
Browned Bananas
Light Brown Sugar
Egg
Vanilla Extract
Chocolate Chips – Semi-sweet or Milk Chocolate, use whatever your heart desires!
How To Make Chocolate Banana Bread -
First, preheat your oven to 350 degrees.
Next, put your coconut oil and butter into a small pot to melt down together. Whether melting the fats on the stovetop or microwave, heat them until they become liquified. Do not heat it any longer than it has to. If it accidentally gets too hot, set it aside and allow it to cool down a bit before mixing it into the batter.
While the butter and coconut oil are cooling, combine the flour, cocoa powder, salt, and baking soda in a bowl.
After that, take a large bowl and start combining your wet ingredients. Mash the 3 ripe bananas with a fork until they are nice and broken down.
Next, add your melted coconut oil and butter mixture, followed by brown sugar, an egg, and vanilla extract. Whisk together until all the wet ingredients come together to make a nice, thick consistency.
Next, you will want to add your dry ingredients. With your wooden spoon, pour half of the dry ingredients into the wet ingredient bowl. Fold it in until just combined.
After, take the last half of your dry ingredients and dump them in. Before the flour is thoroughly mixed in, take ½ cup of your chocolate chips and fold it in throughout the batter. At this point, your batter should be mixed to perfection (be careful not to over-mix!).
Lastly, pour your batter into the prepared loaf pan. Spread out evenly, then top with the remaining ½ cup of chocolate chips to sit on top. Bake your chocolate banana bread for 40-50 minutes or until the toothpick comes clean.
If you try this recipe, let me know by leaving a comment! Love it? Feel free to give it a 5-star rating!
Find More Breakfast Recipes -
Chocolate Banana Bread
Equipment
- Glass Loaf Pan
- Large Mixing Bowl
- Whisk
- Wooden Spoon
- Spatula
- Measuring cups
- Measuring spoons
- Small Pot (to melt butter or coconut oil)
Ingredients
- 1 Cup Unbleached All-Purpose Flour
- 1/2 Cup Cocoa Powder
- 1 tsp Baking Soda
- 1/2 tsp Sea Salt
- 1/4 Cup Coconut Oil (Melted)
- 1/4 Cup Butter (Melted)
- 3 Large Bananas (Brown)
- 3/4 Cup Light Brown Sugar (Packed)
- 1 Egg
- 1 tsp Pure Vanilla Extract
- 1 Cup Chocolate Chips
Instructions
- Heat your oven to 350°F. Grease a 9x5 inch loaf pan with butter or cooking spray. Set aside.
- Mix cocoa powder, flour, baking soda, and sea salt in a bowl.1 Cup Unbleached All-Purpose Flour, 1/2 Cup Cocoa Powder, 1 tsp Baking Soda, 1/2 tsp Sea Salt
- Melt butter and coconut oil in a pot on medium heat. Once melted, remove from heat immediately and set aside.1/4 Cup Coconut Oil, 1/4 Cup Butter
- In a large bowl, mash the ripe bananas with a fork. Add the melted butter and coconut oil and stir until combined. Stir in the brown sugar, egg, and vanilla extract. Stir until smooth.3 Large Bananas, 3/4 Cup Light Brown Sugar, 1 Egg, 1 tsp Pure Vanilla Extract
- Add the dry ingredients to the bowl with the wet ingredients in small increments. Be careful not to overmix. Fold in ¾ cups of chocolate chips into the batter1 Cup Chocolate Chips
- Pour batter into the prepared pan. Sprinkle the remaining ¼ cup (or more if desired) of chocolate chips over the top of the bread. Bake for 40-50 minutes or until a toothpick inserted into the center comes out mostly clean.
Notes
- I recommend using a glass loaf pan. Dark-colored pans cook your baked goods too fast, increasing the risk of burning.
- When melting your coconut oil and butter, don’t let them sit on the burner and get too hot. Accidents do happen, and things get forgotten about. If they get too bubbly, just set them aside to cool down.
- Your toothpick might have some melted chocolate on it, and that’s okay. You’ll want to avoid having uncooked batter on your toothpick. Check your chocolate banana bread at 50 minutes, just to be safe. Oven times may vary.
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