Best-Ever Moist Chocolate Banana Bread

This Double Chocolate Banana Bread recipe is the best ever! It is superbly moist, simple to make, and rich in chocolatey-banana flavor. Learn how to make homemade chocolate banana bread with this easy recipe.

This chocolate banana bread recipe is infused with a double dose of chocolate from cocoa powder and chocolate chips, which gives it the most irresistible chocolatey flavor. The recipe is made with brown sugar and four whole bananas, which results in a tender, perfectly sweet bread.

It makes a scrumptious breakfast, snack, or dessert. It is a recipe that you can easily whip up any time, because there is no need for an electric mixer and the batter comes together by hand in mere minutes.

If you’re a regular reader of my blog, you know that I generally like to keep things as healthy as possible. However, I truly believe that pleasure and health go hand in hand. Healthy eating can definitely include consuming a reasonable amount of sweets. So this is one of those recipes for times when you feel like treating yourself. Frequency and portion size are important concepts to keep in mind, so enjoy recipes like this one in moderation.

What Is Banana Bread?

Banana bread is a moist, cake-like bread that is a made using ripe, mashed bananas. It is a “quick bread” which means the leavening agents in the batter are baking soda and baking powder, rather than yeast, which is used in regular bread recipes. No resting time is required, so it is ready to bake right away.

Tips for Making Double Chocolate Banana Bread

Here are some pointers I have learned over the years for making the best banana bread:

• Use very ripe bananas. In fact, the riper the bananas, the sweeter your bread will be, as the starches turn to sugar. The peels should look very freckled or brown and the fruit inside should be soft and browning.
• If your bananas aren’t quite ripe enough, use this trick: Put them in a 300°F oven, unpeeled, for 15 minutes to soften.
• Don’t over-mix the batter! When you add the dry flour mixture to the wet ingredients, just lightly mix it in. Over-mixing will result in a dense and tough bread, which you don’t want. 

Can You Freeze Bananas?

You betcha! Just throw whole, unpeeled bananas directly in the freezer (they come in their own natural storage container!). The peels will turn black with time, but the fruit inside won’t ripen any further once frozen.

Bananas will keep in the freezer for up to six months. Simply defrost on the counter an hour before you want to start baking. You can also heat frozen bananas in the microwave, then peel them once thawed.

How to Freeze Chocolate Banana Bread

Follow these steps to freeze banana bread and preserve its fresh flavor and texture for months:

1. Cool the baked banana bread completely.
2. Tightly wrap the loaf or bread slices in aluminum foil or plastic wrap (I prefer to freeze banana bread in slices because it thaws much faster that way).
3. Place the wrapped banana bread in a large freezer-friendly storage bag or a reusable container.
4. Date the bag and freeze for up to 3-4 months. Thaw wrapped or unwrapped in the refrigerator or at room temperature.

More Quick Bread Recipes to Try

Looking for more baking inspiration? Here are some of my favorite cookie recipes on the blog:

• The Best Banana Bread
• Buttermilk Cornbread
• No-Yeast Flatbread
• Brazilian Cheese Bread

If you make this easy Double Chocolate Banana Bread recipe, let me know! Leave a comment with a star rating ★ below, because I love hearing from you! ♡

Double Chocolate Banana Bread

This Double Chocolate Banana Bread recipe is superbly moist and so easy to make. No electric mixer needed!

5 from 3 votes

Print Pin Rate

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: Chocolate Banana Bread, Chocolate Bread

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: 10 servings; Makes one loaf

Calories: 259kcal

Author: Alia | Everyday Easy Eats

Ingredients

• 4 ripe bananas, peeled
• 1/2 cup packed brown sugar
• 1 large egg, beaten
• 1/3 cup butter, melted
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup semisweet chocolate chips

US Customary - Metric

Instructions

• Preheat oven to 350°F. Lightly grease a 9x5-inch loaf pan with butter or baking spray.
• In a large mixing bowl, mash the bananas until smooth. Stir in the brown sugar, egg, melted butter and vanilla extract.
• In another bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
• Add the dry ingredients to the wet banana mixture and mix until combined. Stir in the chocolate chips.
• Pour batter into the prepared loaf pan. Bake for 50 minutes-1 hour or until a toothpick inserted into center of the loaf comes out clean. Allow bread to cool before serving.

Notes

You can store banana bread at room temperature for 3-5 days or in the freezer for up to 3-4 months.

Nutrition

Calories: 259kcal | Carbohydrates: 39g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 291mg | Potassium: 330mg | Fiber: 3g | Sugar: 19g | Vitamin A: 245IU | Vitamin C: 4.1mg | Calcium: 44mg | Iron: 1.9mg

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