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Double Chocolate Banana Bread

Double chocolate banana bread that bakes up more brownie than bread: a deeply dark cocoa batter with melted chocolate chips pooling near the surface and a crackled top that glistens. This fudgy banana loaf is tender, moist, and speckled with chocolate chips throughout.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Banana bread batter
  • 3 ripe bananas
  • 0.5 cup butter melted
  • 0.75 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 0.33333333333333 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 cup semi-sweet or dark chocolate chips divided

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Prep the pan and heat the oven
  1. Preheat oven to 350°F, then grease a 9x5 loaf pan.
  2. Set the loaf pan on a sheet pan so it bakes evenly and releases cleanly.
Mix wet ingredients
  1. Whisk melted butter, sugar, eggs, and vanilla into the mashed bananas until smooth and cohesive.
Combine dry and wet
  1. Sift flour, cocoa powder, baking soda, and salt together, then fold into the banana mixture until just combined.
  2. Fold in 3/4 cup of the chocolate chips so they’re evenly distributed through the dark batter.
Bake
  1. Pour batter into the prepared loaf pan, then scatter the remaining chocolate chips across the top.
  2. Bake for 60–70 minutes at 350°F until a toothpick comes out with just a few moist crumbs; the top should look very dark but not wet.
Cool and slice
  1. Cool in the pan for 15 minutes before turning out; let it cool fully before slicing so the fudgy crumb sets.

Notes

Pro tip: fold the dry ingredients just until no flour streaks remain to keep the loaf fudgy instead of cakey. Store wrapped at room temperature for up to 3 days or refrigerate up to 5 days. Freezing is yes—wrap tightly and freeze up to 2 months; thaw overnight in the fridge. For a gluten-conscious swap, use a 1:1 gluten-free all-purpose flour blend (look for one that includes xanthan gum) and bake time may need a few extra minutes.