Double Chocolate Banana Bread

Banana bread seems to be the trending comfort food throughout this crazy quarantine. I made this double chocolate banana bread a couple of months ago and am just now getting around to sharing the recipe.

According to the article everyone is baking banana bread right now because, “Everyone is trying to get by right now and it feels good to use the simple ingredients that we have available to us to make a dish that is both incredibly affordable and outrageously delicious.”

This recipe in particular is pretty fool-proof and great for breakfast, a snack with tea/coffee, or an after-dinner dessert. My biggest tip is to not skip out on the number of bananas included in the recipe. This is the key to making the bread super moist and giving it that delicious banana punch of flavor.

I’d like to say this is even a healthy dessert…but it’s not really haha. So just beware. Okay friends, here we go:

The Set Up:

Prep all of your ingredients ahead of time by mixing the dry ingredients separately and the wet ingredients in another bowl. I like to line my bread pan with parchment so that I can easily lift it from the pan when it’s done baking (also makes for easier slicing afterwards).

Once you’ve measured everything out, it’s really a matter of gradually mixing dry ingredients into the wet ingredients and topping with chocolate chips. Bake for 50 minutes and voila! The perfect banana bread. YUM!!

Chocolate Chip Banana Bread

Difficulty: easy
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1 cup all-purpose flour
1/2 cup Dutch process cocoa
1 teaspoon baking soda
1/2 teaspoon sea salt
3 large brown bananas (1 1/2 cups mashed)
1/4 cup unsalted butter, melted and slightly cooled
1/4 cup canola vegetable oil
3/4 cup packed light brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips, divided

1. Heat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray, line it with parchment paper and set aside. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
2. In a large bowl, mash the ripe bananas with a fork. Add the melted butter and oil and stir until combined. Stir in the brown sugar, egg, and vanilla extract. Stir until smooth
3. Stir the dry ingredients into the wet ingredients, don’t overmix! Stir in 3/4 cup of the chocolate chips.
4. Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 50-65 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter. Check at 50 minutes, just to be safe. Oven times vary.
5. Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.

If you try this banana bread make sure to comment below on my post and of course tag me (@taste_of_genevieve) on Instagram. Would love to see how the bread turns out!

PS Looking for other breakfast/brunch ideas?

Try these:

Lemon Ricotta Pancakes

Potato Breakfast Hash

Best Blueberry Muffins