Double Chocolate Banana Bread Recipe
This Double Chocolate Banana Bread is a moist and rich treat combining the natural sweetness of ripe bananas with the deep, intense flavor of Dutch-process cocoa and chocolate chips. Made with whole wheat flour and avocado oil for a healthier twist, it's perfect for breakfast, snacks, or dessert.
- Prep Time: 15 minutes
- Cook Time: 50-55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 1/2 cups white whole wheat flour
- 1/2 cup Dutch process cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup chocolate chips (plus more for topping)
Wet Ingredients
- 1 cup ripe bananas, mashed (about 3 small/medium bananas with plenty of brown spots)
- 1/2 cup plain Greek yogurt
- 2/3 cup maple syrup
- 1/4 cup avocado oil
- 2 eggs
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F. Prepare a loaf pan by lining it with parchment paper or lightly spraying it with oil to prevent sticking, though parchment is preferred for easy removal.
- Mix Wet Ingredients: In a large mixing bowl, combine the mashed ripe bananas, Greek yogurt, maple syrup, avocado oil, eggs, and pure vanilla extract. Whisk thoroughly until all wet ingredients are fully incorporated and smooth.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the white whole wheat flour, Dutch process cocoa powder, baking soda, baking powder, and salt to ensure they are well mixed and evenly distributed.
- Mix Wet and Dry Ingredients: Pour the dry ingredient mixture into the bowl containing the wet ingredients. Use a wooden spoon to mix just until combined, being careful not to overmix to keep the bread tender. Then, gently fold in the 2/3 cup chocolate chips evenly throughout the batter.
- Prepare for Baking: Transfer the batter into the prepared loaf pan, spreading it evenly. Generously sprinkle extra chocolate chips on top for a decadent finish and appealing presentation.
- Bake: Place the loaf pan in the preheated oven and bake for 50 to 55 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with only a few moist crumbs attached.
- Cool and Serve: Remove the bread from the oven and allow it to cool in the pan for about 10-15 minutes before transferring to a wire rack to cool completely. Slice and enjoy!
Notes
- Ensure bananas are very ripe with lots of brown spots for maximum sweetness and moisture.
- Do not overmix the batter once the dry ingredients are combined with the wet to prevent a dense texture.
- Using parchment paper makes it easier to remove the bread from the pan without sticking.
- Feel free to substitute avocado oil with another mild-flavored oil like canola or vegetable oil.
- This banana bread stores well at room temperature for 2 days or in the refrigerator for up to a week.
- Extra chocolate chips on top add a beautiful melty chocolate crust once baked.
