Best Moist Chocolate Banana Bread Recipe (Easy Double Chocolate Chips!)
Craving the ultimate double chocolate banana bread? This moist, tender recipe transforms overripe bananas into a chocolate lover’s dream with intense cocoa flavor and melty chips. One-bowl method, ready in 1 hour!
- Prep Time: PT10M
- Cook Time: PT60M
- Total Time: PT70M
- Yield: 1 loaf (12 slices) 1x
- Category: ["Dessert","Breakfast","Quick Bread"]
- Method: ["Baking","Mixing"]
- Cuisine: ["American"]
Ingredients
1.5–2 cups mashed overripe bananas (3–4 large, ~400g)
1/4 cup unsalted butter, melted and cooled
1/4 cup canola oil or coconut oil
3/4 cup packed light brown sugar
1 large egg, room temperature (vegan: 1 flax egg)
1 tsp pure vanilla extract
1 cup all-purpose flour (gluten-free: 1:1 blend)
1/2 cup Dutch process cocoa powder (or unsweetened)
1 tsp baking soda
1/2 tsp sea salt
1 cup semi-sweet chocolate chips, divided
Instructions
1. Mash bananas in large bowl until smooth.
2. Stir in melted butter, oil, brown sugar, egg, and vanilla. Whisk smooth.
3. Sift in flour, cocoa, baking soda, salt. Stir gently until just mixed.
4. Fold in 1/2 cup chocolate chips. Pour into greased 9×5 pan.
5. Sprinkle remaining chips on top; press lightly.
6. Bake 55-65 min at 350°F. Toothpick should have moist crumbs.
7. Cool 15 min in pan, then wire rack.
Notes
Storage: Counter 4 days, fridge 1 week, freeze 3 months.
Tips: Use frozen bananas (thaw/drain), don’t overmix, tent foil if browning.
Variations: Vegan (flax egg), gluten-free (1:1 flour), add nuts.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 25g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg