There's something incredibly comforting about walking into a kitchen filled with the aroma of freshly baked double chocolate chip banana bread. I discovered this recipe last winter when Emily and I had a bunch of overripe bananas sitting on our counter.
Instead of making our usual banana bread, we decided to kick things up a notch by adding cocoa powder and chocolate chips. Let me tell you, this might be the best decision we've ever made!
This bread is ridiculously moist, perfectly sweet, and has a rich chocolate flavor that makes it feel like you're eating cake for breakfast (which I'm totally okay with).
Looking for more delicious ways to use ripe bananas? Check out my Mini Blueberry Muffins recipe that uses mashed banana for natural sweetness and moisture. It's another family favorite that disappears almost as quickly as this chocolate banana bread!
Why You Will Love This Double Chocolate Banana Bread
- Perfectly moist texture that stays that way for days (if it lasts that long!)
- Rich chocolate flavor from both cocoa powder AND chocolate chips
- Vegan-friendly but you'd never know it's egg and dairy-free
- Simple ingredients you likely already have in your pantry
- Ready in under an hour with just 10 minutes of prep time
- Healthier than traditional banana bread with whole wheat flour options
- Makes your kitchen smell absolutely amazing while baking
Ingredients You Need for the Best Chocolate Chip Banana Bread
- 2 tablespoon ground flaxseeds
- 4 tablespoon water
- 3 ripe bananas (the spottier, the better!)
- ¼ cup brown sugar or coconut sugar
- ¼ cup maple syrup
- ¼ cup plant-based yogurt or tahini
- 1 tablespoon apple cider vinegar
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup natural cocoa powder
- 1 cup whole wheat pastry flour, spelt or all-purpose flour (make sure to spoon your flour!)
- ½ cup chocolate chips and more for topping if desired
How to Make Double Chocolate Chip Banana Bread
- Preheat oven to 350F. In a medium mixing bowl combine water and ground flaxseeds, mix well and set aside to gel for at least 5 minutes.
- Add your ripe bananas to the bowl and with a whisk, mash them completely. (I find that super spotty bananas make this bread so much sweeter and more flavorful!)
- Next, mix in your sugar, maple syrup, yogurt, and apple cider vinegar.
- To the bowl add baking powder, baking soda and salt, mix well and you should start seeing your mixture fluff up a little bit. (This is the science happening right before your eyes - so cool!)
- Sift both your cocoa powder and flour through a mesh strainer into your mixing bowl and then fold together to form your chocolate batter without overmixing.
- Fold in your chocolate chips and pour your mixture into a lined or lightly greased 8-in x 4-in loaf pan.
- Tap your pan against your countertop to release any air pockets and then place pan into the oven to bake for 45 minutes or until a tooth pick comes out clean from the ends and center of your loaf.
- Allow your loaf to begin cooling for 10 minutes. Carefully remove your loaf from the pan and allow to rest and continue cooling on a wire rack. Once cooled, take a sharp knife and slice and serve your banana bread as desired.
Important Tip for Fluffy Chocolate Banana Bread
I know I mentioned it within the ingredients, but one more time for extra emphasis. Make sure to spoon your flour into your measuring cup to measure for this recipe. It makes a big difference when it comes to the density of your baked good.
If you stick your measuring cup in the bag, you will pack in more flour than needed. Spooning it keeps the flour loose which leads to a fluffier end product.
(This is one of those baking tips that changed my life when I learned it - no more dense, heavy quick breads!)
Storage & Reheating Your Double Chocolate Bread
This double chocolate chip banana bread stays moist for days when stored properly. Here's how to keep it fresh:
- Store at room temperature in an airtight container or wrapped in plastic wrap for up to 3 days
- Refrigerate for up to a week in an airtight container
- Freeze individual slices wrapped in plastic wrap and stored in a freezer bag for up to 3 months
- To reheat, microwave a slice for 15-20 seconds or toast lightly for a crisp exterior
The flavors actually develop more after the first day, making this bread even more delicious the next morning with your coffee!
(I've been known to sneak a slice for breakfast more than once...)
Banana Bread Variations with Double Chocolate
Want to put your own spin on this recipe? Here are some of my favorite variations I've tried:
- Add ½ cup of chopped walnuts or pecans for some crunch and healthy fats
- Substitute ¼ cup of the flour with protein powder for a higher-protein treat
- Swirl in 2 tablespoons of peanut butter before baking for a chocolate-PB combo
- Add ½ teaspoon of cinnamon or a pinch of cayenne for a Mexican chocolate twist
- Use white chocolate chips instead of regular for a striking contrast
- Add orange zest for a chocolate-orange flavor combo that's absolutely divine
Have you ever tried adding spices to your banana bread? It might sound strange, but a little cinnamon or even cardamom takes this recipe to a whole new level!
Expert Tips for Perfect Chocolate Chip Banana Bread
- Use the ripest bananas you can find – those super spotty, almost black ones are perfect! The riper they are, the sweeter and more flavorful your bread will be.
- Don't overmix the batter once you add the flour. Overmixing develops gluten which can make your bread tough instead of tender.
- The flax egg needs time to gel – don't rush this step! It's what helps bind everything together in place of regular eggs.
- For extra chocolate flavor, use Dutch-processed cocoa powder. It has a deeper, richer chocolate taste.
- If using plant-based yogurt, unsweetened plain works best. I've used both coconut and almond varieties with great results.
- The bread will continue to cook a bit after removing from the oven due to residual heat, so don't overbake or it might dry out.
FAQ about Double Chocolate Chip Banana Bread
Apple cider vinegar activates the baking soda, creating a chemical reaction that helps the bread rise and become fluffy. This is especially important in vegan recipes like this one where eggs aren't used.
The combination of ripe bananas, plant-based yogurt (or tahini), and proper flour measurement (spooning into the measuring cup rather than scooping) ensures this chocolate banana bread stays moist and tender.
The flaxseed and water mixture acts as an egg replacement in this vegan recipe. If you're not vegan, you could substitute with 2 eggs, but the texture may differ slightly.
Cooling your banana bread on a wire rack allows air to circulate around the entire loaf, preventing condensation from making the bottom soggy while ensuring even cooling throughout for the perfect texture.
More Recipes You May Like Using Bananas and Chocolate
- Fudgy S'mores Brownies – If you love this double chocolate banana bread, you'll adore these rich, gooey brownies with a campfire twist!
- Small Batch Chocolate Chip Cookies – Another perfect recipe for when that chocolate craving hits but you don't want dozens of cookies tempting you.
- Old Fashioned Pumpkin Bread Recipe – Another delicious quick bread that's perfect for using seasonal ingredients.
Conclusion
This double chocolate chip banana bread has become a staple in our house, and for good reason! It's the perfect balance of decadent and nutritious, making it suitable for both a special breakfast treat or a satisfying dessert.
I love how it uses up those overripe bananas that might otherwise go to waste, transforming them into something absolutely incredible.
The deep chocolate flavor paired with the natural sweetness of banana creates a combination that's truly irresistible. And the fact that it's vegan-friendly means everyone can enjoy it, regardless of dietary preferences!
Don't forget to save this recipe to Pinterest for later, and if you make it, I'd love to hear how it turned out in the comments. Happy baking!
Double Chocolate Chip Banana Bread
Ingredients
Method
- Preheat oven to 350F. In a medium mixing bowl combine water and ground flaxseeds, mix well and set aside to gel for at least 5 minutes.
- Add your ripe bananas to the bowl and with a whisk, mash them completely.
- Next, mix in your sugar, maple syrup, yogurt, and apple cider vinegar.
- To the bowl add baking powder, baking soda and salt, mix well and you should start seeing your mixture fluff up a little bit.
- Sift both your cocoa powder and flour through a mesh strainer into your mixing bowl and then fold together to form your chocolate batter without overmixing.
- Fold in your chocolate chips and pour your mixture into a lined or lightly greased 8-in x 4-in loaf pan.
- Tap your pan against your countertop to release any air pockets and then place pan into the oven to bake for 45 minutes or until a tooth pick comes out clean from the ends and center of your loaf.
- Allow your loaf to begin cooling for 10 minutes. Carefully remove your loaf from the pan and allow to rest and continue cooling on a wire rack. Once cooled, take a sharp knife and slice and serve your banana bread as desired.
