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Double Chocolate Banana Bread
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If you are looking for the best double chocolate banana bread recipe then you have come to the right place. This rich, moist and incredibly chocolate banana bread is packed full of cocoa powder and chocolate chips, and made with over-ripe brown bananas for a moist soft texture.
Whether you are enjoying a slice of banana bread for a breakfast with a twist, having a piece with your morning coffee, or having a piece for dessert, this double chocolate chip banana bread covers all the bases.
Note’s from The Patisserie
As much as I am personally not a huge banana fan, my banana based recipes always go down an absolute storm. They receive rave reviews all of the time, and my trusty team of taste testers adore them in particular.
This recipe is rich, chocolatey and deserves some love and attention for multiple reasons. It’s a brilliant way to use up bananas, easy to make with simple cupboard ingredients, and it also freezes beautifully for future treats.
Ingredient Notes and Tips
This list of ingredients may sound long, but they are all easy to find or buy ingredients, or likely something you already have if you are a keen baker. Make sure to find the full recipe in the recipe card below:
- Banana – I don’t measure my bananas by weight, and to be honest roughly the correct amount will work wonders. I use four medium/large bananas that are really quite brown and soft
- Butter – I use unsalted block butter that is at room temperature, you can use salted of course
- Oil – if you don’t want to use oil, you can use 125g total butter. However, I find the oil balances will with the cocoa (which can be naturally quite drying). I prefer a flavourless oil like vegetable/sunflower
- Sugar – I love using light brown soft sugar as it brings a natural lighter molasses flavour, but dark brown soft sugar works well, but caster/golden caster/granulated works well.
- Eggs – I use medium eggs in all of my baking for consistency, but you can use two large eggs
- Soured cream – I use soured cream in my banana breads, but a natural yoghurt or sorts or buttermilk also works really well for the moisture content
- Vanilla – an optional addition, but SO good
- Flour – I use self raising flour instead of plain because it has a natural raising agent in it, but you can use plain and instead of 1tsp adding baking powder, you can use 2tsp
- Raising agents – a little addition of baking powder helps with the texture as it is quite heavy otherwise
- Cocoa – I use super strong 100% cocoa powder as I want the rich chocolate flavour – I would recommend avoiding lighter cocoa powders or hot chocolate powders
- Chocolate – You don’t need to add the extra chocolate chips inside, or on top, but they add such a good extra element to the bake. You can also just use a bar of chocolate and chop it up into chunks rather than specially buying chips.
FAQs
Why is my banana loaf so moist?
It’s meant to be! It is meant to be quite moist and not entirely dry out .
Can I use frozen banana?
Yes, you can. Make sure to thaw the banana first and remove an excess liquid that comes from the thawing process
What chocolate chips are best?
You can use any flavour chocolate chip or chunk you want – I like to use a mix of milk chocolate and dark chocolate, personally.
Can I add nuts to this?
For sure – fold through 75-150g of chopped nuts into the batter when you add the chocolate chips.
There is too much mix for my tin?!
Unfortunately, 2lb loaf tins really vary in size, even though I think they should all have a standard size. Only ever fill your tin 2/3 full and then bake cupcakes with spare mixture (they take about 20 minutes). If it helps, this is the exact tin I use
Why did my banana bread sink?
This is usually underbaking, opening the oven door too early, or over filling a tin.
I’m not sure my bananas are ripe enough, what can I do?
You can actually bake your bananas in the oven for 5-10 minutes at 160ºc until they blacken and soften slightly. This just speeds up the process and helps you bake sooner then waiting for your banana.
Double chocolate banana bread recipe
Delicious and moist double chocolate + chocolate chip banana bread – perfect way to use up bananas, and it's just SO yummy!
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Servings: 10 Slices!
Ingredients
- 4 medium/large ripe bananas
- 75 g unsalted butter (melted)
- 50 ml vegetable/sunflower oil
- 150 g light brown sugar
- 3 medium eggs
- 75 g soured cream (or yoghurt/buttermilk)
- 1 tsp vanilla extract
- 200 g self raising flour
- 50 g cocoa powder
- 1 tsp baking powder
- 150 g chocolate chips (+ extra for the top)
Instructions
- Preheat your oven to 180ºc/160ºc fan and line a 2lb loaf tin with parchment paper!
- Mash the bananas up until they're soft
- Add the butter, oil, eggs and vanilla to the banana and beat until combined
- Add in the sugar, flour, cocoa powder, baking powder and salt and beat again
- Mix through the soured cream/buttermilk/yoghurt
- Fold through the chocolate chips – pour into the tin. Sprinkle over extra chocolate chips for decoration if you want.
- Bake in the oven for 60-70 minutes – after 30 minutes, quickly and carefully cover lightly with foil to stop it browning too much.
- Once baked, leave to cool fully and enjoy!
Notes
- This recipe will last for 4-5 days easily – and tastes amazing throughout!
- I recommend using this cake tin to bake the recipe in!
Storage and Freezing
This double chocolate banana bread will store for 4-5+ days at room temperature, and can actually taste better after a day or two. I prefer to leave mine at room temperature so the texture is slightly more gooey
This double chocolate banana bread can freeze very well for 3+ months. You can freeze individual slices, or freeze the whole loaf. I leave to defrost at room temperature. I sometimes also reheat a slice in the microwave for 10-15 seconds
could I make this without the cocoa powder please 🙏 😋