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Double Chocolate Banana Bread: Super Moist and Brownie-Like

A thick slice of rich, dark chocolate banana bread topped with chocolate chips, ready to eat.
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Welcome! You will love this double chocolate banana bread recipe. It uses overripe bananas to create a rich, fudgy loaf that tastes like a decadent brownie. This is the best moist banana bread you will make.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon instant espresso powder (optional, enhances chocolate flavor)
  • 1 cup mashed very ripe bananas (about 3 medium)
  • 1/2 cup buttermilk or whole milk
  • 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 for easy removal.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set this dry mixture aside.
  3. In a large bowl, whisk together the granulated sugar and brown sugar. Pour in the melted butter and whisk until combined.
  4. Whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract and espresso powder, if using.
  5. Add the mashed bananas and buttermilk to the wet ingredients. Mix until just combined. Do not overmix.
  6. Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed or by hand until just combined. A few streaks of flour are acceptable.
  7. Gently fold in 3/4 cup of the chocolate chips.
  8. Pour the batter into your prepared loaf pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top.
  9. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached, but not wet batter.
  10. 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 let it cool completely on the rack before slicing.

Notes

  • For the moistest results, use bananas that are heavily spotted or nearly black.
  • If you do not have buttermilk, mix 1/2 cup of milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • This bread tastes even better the next day once the chocolate has set slightly.

Nutrition

Find it online: https://frostedfancies.com/chocolate-banana-bread-super-moist-brownie-like/