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Super Moist Double Chocolate Banana Bread Recipe

Close-up of a rich, dark slice of chocolate banana bread studded with chocolate chips on a white plate.
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You will make this incredibly moist chocolate banana bread every time you have overripe bananas. This easy recipe delivers a tender crumb packed with rich cocoa flavor and melty chocolate chips.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, melted
  • 1/2 cup neutral oil (like canola or vegetable)
  • 1 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 very ripe medium bananas, mashed (about 1 1/4 cups)
  • 1/2 cup buttermilk (or 1/2 cup milk mixed with 1/2 teaspoon white vinegar, rested 5 minutes)
  • 1 3/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup semi-sweet chocolate chips, divided

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper, leaving an overhang on the long sides for easy removal.
  2. In a large bowl, whisk together the melted butter and oil. Add the brown sugar and whisk until combined.
  3. Whisk in the eggs one at a time until smooth. Stir in the vanilla extract.
  4. Add the mashed bananas and buttermilk to the wet ingredients. Mix until just combined. Do not overmix.
  5. In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and cinnamon.
  6. Add the dry ingredients to the wet ingredients. Use a spatula to mix until just a few streaks of flour remain. Gently fold in 3/4 cup of the chocolate chips.
  7. Pour the batter into the prepared loaf pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top.
  8. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached, but no wet batter.
  9. Let the bread cool in the pan on a wire rack for 15 minutes. Then, use the parchment overhang to lift the loaf out and cool completely on the rack before slicing.

Notes

  • Using very ripe, spotty bananas is key for natural sweetness and moisture in this recipe.
  • For an extra fudgy texture, use dark cocoa powder instead of standard unsweetened cocoa powder.
  • If your loaf starts browning too quickly during baking, loosely tent it with aluminum foil for the last 15 minutes.

Nutrition

Find it online: https://completelyyummy.com/chocolate-banana-bread-moist-easy-recipe/