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This Double Chocolate Banana Bread is so easy to make in just one bowl, and tastes as rich as a brownie!
Double Chocolate Banana Bread
Banana bread and chocolate. They simply go together. I’m not sure I’ve ever made a banana bread without adding chocolate chips, so why not experiment with a chocolate banana bread with chocolate chips? Brilliant! Hence, this Double Chocolate Banana Bread.
What I love about this banana bread is that it’s also super easy to mix up (one bowl)! My 4-year old loves to help me in the kitchen, and he did all the work to make the batter with very minimal assistance from me: he mashed the bananas with a fork, cracked the eggs, measured and stirred all the ingredients together, and transferred the batter to the loaf pan! He even taste-tested the batter and sampled a few chocolate chips without any help! 😉
As with all of the recipes on my site, I attempt to bake without refined sugar. However, technically… this recipe does have refined sugar (in the chocolate chips). But you guys: pretty pretty please do NOT leave them out! You’ll be missing out on so much goodness in this loaf of banana bread!
How to Make Gluten Free Banana Bread
The recipe below uses white whole wheat flour. To make this bread gluten free, you can easily swap the wheat flour for almond flour, coconut flour, or oat flour (I often just whiz a few cups of old-fashioned oats in my food processor to make oat flour; just be sure your oats are labeled as gluten free.).
Most chocolate chips are naturally gluten free, but the Enjoy Life chocolate chips are explicitly gluten-free, GMO free, and only contain three ingredients (cane sugar, unsweetened chocolate, and cocoa butter). They make a great choice for this bread!
Can I Freeze Double Chocolate Banana Bread?
Yes! This bread freezes beautifully. Here is the best method for freezing:
- Bake the banana bread as directed.
- Allow bread to cool completely.
- Wrap the loaf tightly in a layer of plastic wrap and a layer of aluminum foil before freezing. (Alternatively, slice the cooled banana bread, then freeze slices in a plastic tiptop bag. This option allows you to later thaw only the number of slices you want versus the entire loaf.)
Double chocolate banana bread is hands-down one of my favorite recipes, and is the perfect (healthier) treat for your family or even dinner guests!
This banana bread is irresistible and never lasts long, so you may want to double the recipe–enjoy one loaf now, and freeze the second loaf for another time!
Yields: one 9x5-inch loaf
15 minPrep Time
45 minCook Time
1 hrTotal Time
Save RecipeIngredients
- 4 very ripe bananas, peeled
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1/2 cup sucanat (or brown sugar)
- 1 1/4 cup white whole wheat flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup semi-sweet chocolate chips
Instructions
- Grease a 5x9-inch loaf pan. Preheat oven to 350°F, making sure one oven rack is positioned in the middle.
- In a large mixing bowl, use a fork to smash the bananas until smooth. Whisk in the egg and vanilla extract.
- Add the sucanat (or brown sugar), flour, cocoa powder, baking soda, salt, and cinnamon. Whisk to thoroughly combine.
- Stir in the chocolate chips.
- Pour batter into the greased loaf pan. Bake for 45 minutes, or until a cake tester inserted into the center of the loaf comes out clean. (Note: Melted chocolate will likely show on the tester, which is fine; what you don't want is uncooked batter.)
- Allow the bread to cool for at least 10 minutes in the pan before slicing and serving.
Notes
1. Four ripe bananas will yield approximately 2 cups of banana purée (a little more or less is fine and will not significantly affect the bread). 2. To freeze: Allow baked banana bread to cool completely, then wrap tightly in a layer of plastic wrap and then a layer of aluminum foil and freeze up to 3 months. Alternatively, slice the bread and freeze slices in a plastic ziptop bag.
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