Chocolate Banana Bread Recipe
This double chocolate banana bread is rich, moist, and loaded with chocolate chips. Easy to make and full of fudgy chocolate flavor, it's perfect for breakfast, snacking, or dessert.
Servings: 10 servings
Equipment
Ingredients
- 1 cup all-purpose flour
- 1/2 cup Dutch-processed cocoa powder
- 1 teaspoon espresso powder (optional, but recommended)
- 1 teaspoon baking soda
- 1/2 teaspoon fine kosher salt
- 1 1/2 cups mashed bananas 3 large ripe bananas
- 1/2 cup plain Greek yogurt (whole milk or low-fat Greek yogurt)
- 2 eggs at room temperature
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 3 tablespoons unsalted butter melted and cooled
- 3 tablespoons avocado oil
- 1 1/2 teaspoons vanilla bean paste or vanilla extract
- 3/4 cup chocolate chips divided
- Flaky sea salt for sprinkling on top (optional)
Instructions
- Preheat oven to 350° F. Spray a 9×5 loaf pan with cooking spray and set aside. Melt the butter and let it cool while you prepare the other ingredients.
- In a mixing bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt.
- In a separate large mixing bowl, mash the bananas. Whisk in the yogurt, brown sugar, granulated sugar, eggs, melted butter, oil, and vanilla.
- Pour the dry mixture in with the banana mixture and fold everything together with a rubber spatula just until combined. Stir in 1/2 cup of the chocolate chips. Be careful not to overmix the batter or the bread will be tough.
- Pour the batter into the loaf pan and sprinkle the remaining 1/4 cup of chocolate chips on top. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean or with a few crumbs attached. Sprinkle the top with flaky sea salt if desired.
- Let the bread cool in the pan for 10 minutes before removing it onto a wire cooling rack. Let it continue to cool for 1-2 hours before slicing.
Notes
Storage - The banana bread will keep for 3 days at room temperature or 4 days in the fridge. Wrap it tightly in plastic wrap so it stays moist.
Freeze - Freeze the banana bread for 1-2 months. Wrap individual slices in plastic wrap and store them in a freezer bag. Let it thaw at room temperature.
Nutrition
Calories: 294kcal | Carbohydrates: 43g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 42mg | Sodium: 246mg | Potassium: 280mg | Fiber: 3g | Sugar: 26g | Vitamin A: 174IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg