Double Chocolate Banana Bread Recipe

Jump to Recipe Print Recipe

The Comfort of Double Chocolate Banana Bread Recipe

There’s something wonderfully comforting about baking banana bread, especially when it’s infused with that deep, velvety chocolate flavor. I love how the sweetness from the ripe bananas and the bittersweet cocoa powder come together in this Double Chocolate Banana Bread Recipe. It feels like a cozy hug on a weekend morning or a perfect afternoon pick-me-up alongside your favorite cup of coffee or tea. You’ll notice that this recipe strikes just the right balance between indulgence and wholesome ingredients. The loaf emerges golden and slightly crisp on the outside, with a moist, tender crumb that melts the chocolate chips into little pockets of rich surprise. Once you’ve made this a few times, I think you’ll agree it’s one of those recipes you keep coming back to, whether for breakfast, dessert, or just because. For me, nothing beats the aroma of banana mingling with cocoa wafting through the kitchen—it’s a moment to slow down and savor. Let’s dive into what makes this recipe special and how you can get it just right.

Ingredient Guide

• Ground flaxseeds & water: Acts as the gentle binder here instead of eggs, adding a subtle nuttiness.
• Ripe bananas: The heart of the loaf—choose bananas with dark spots for maximum sweetness and moisture.
• Brown sugar or coconut sugar: For warm, caramel undertones; coconut sugar is lovely if you want a less refined touch.
• Maple syrup: Adds depth in sweetness and a hint of floral aroma.
• Plant-based yogurt or tahini: Keeps the crumb moist and tender; tahini gives a deliciously subtle sesame flavor.
• Apple cider vinegar: Reacts with baking soda to help the bread rise beautifully.
• Baking powder and baking soda: Together they provide just the right lift and crumb.
• Salt: Balances the sweetness and enhances chocolate flavor.
• Natural cocoa powder: The foundation of chocolate intensity—unsweetened for control over sweetness.
• Whole wheat pastry flour, spelt, or all-purpose flour: Choose based on your preference for texture and nutrition; whole wheat pastry flour keeps it tender.
• Chocolate chips: For those melty pockets of chocolate bliss; toss a few more on top before baking for a beautiful finish.

Prep Before You Begin

A smooth baking experience often starts with thoughtful prep. I recommend gathering all your ingredients before you start, especially making sure your bananas are ripe enough—overripe with speckled skins are perfect. Preheat your oven to 350°F (175°C) so it’s ready the moment your batter is mixed. Line or grease your loaf pan ahead of time to avoid last-minute scrambles. Setting up this mise en place really cuts down on stress and helps the process flow like a relaxing weekend ritual.

How to Make Double Chocolate Banana Bread Recipe

1. Preheat your oven to 350°F (175°C) and grease a standard loaf pan; this ensures your bread slips out easily once baked.
2. Make the flax “egg” by combining the ground flaxseeds with water in a small bowl. Let it sit for about 5 minutes until it forms a slightly gelatinous texture—you’ll love how this keeps the crumb moist yet light.
3. Mash your ripe bananas with a fork or potato masher until smooth; the slight lumps add a pleasing texture, but avoid over-mashing for a velvety batter.
4. Whisk in your sugars, maple syrup, plant-based yogurt, and apple cider vinegar with the mashed bananas, blending into a harmonious, sweet, and creamy mixture.
5. Combine the baking powder, baking soda, and salt with the wet ingredients, stirring gently—the fizz from the baking soda reacting with vinegar is the secret behind your bread’s lovely rise.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Double Chocolate Banana Bread Recipe turns out reliably amazing.
6. Sift in the cocoa powder and your choice of flour, folding gently to keep the batter airy and well mixed without overworking it—this will give your bread a tender, moist crumb.
7. Fold in the chocolate chips evenly for those melty, gooey bites throughout the loaf; sprinkle a few extra on top before baking for a gorgeous, slightly crisp chocolate crust.
8. Pour the batter into your prepared loaf pan, smoothing the surface with a spatula so it bakes evenly and looks inviting once out of the oven.
9. Bake for about 45 minutes, but start checking at 40 minutes with a toothpick inserted in the center. When it comes out clean or with just a few moist crumbs, your bread is perfectly baked—you’ll notice the scent filling your kitchen at this point.
10. Cool the bread in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This step helps it firm up and makes slicing cleaner and neater.

Creative Variations for Double Chocolate Banana Bread Recipe

• Add chopped walnuts or pecans for a toasty crunch that contrasts beautifully with the velvety chocolate.
• Swap out regular cocoa powder for espresso-infused cocoa for a mocha twist that wakes up your palate.
• Mix in dried cherries or cranberries to introduce a tart pop that pairs wonderfully with chocolate and banana.
• Try adding a teaspoon of cinnamon or chili powder for warmth and subtle heat to elevate your loaf.
• Use almond or oat yogurt for a nuttier dimension, or swap the tahini for smooth peanut butter for a rich, savory note.
• After baking, drizzle with melted chocolate or a simple glaze made with powdered sugar and orange zest for added flair.

Storage, Freezing & Reheating

• Store wrapped tightly at room temperature for up to 3 days to retain freshness and moisture.
• Refrigerate for up to a week, but bring to room temp before serving to revive that perfect softness.
• Freeze slices individually wrapped in parchment and placed in a sealed container for up to 3 months—thaw overnight in the fridge or warm gently in a toaster oven.
• Reheat slices in the microwave for 15-20 seconds to enjoy that just-baked warmth anytime.

Double Chocolate Banana Bread Recipe FAQs

• Can I use regular eggs instead of flaxseeds? Yes! Substitute 2 large eggs for the flaxseed-water mixture for a more traditional banana bread texture.
• What if I don’t have ripe bananas? You can bake the bananas at 300°F for 15-20 minutes until soft and browned, which intensifies their flavor.
• How do I know when the banana bread is done? Insert a toothpick in the center; if it comes out clean or with a couple of moist crumbs, it’s ready.
• Can I make this recipe gluten-free? Yes! Use a gluten-free all-purpose flour blend, but note the texture may be slightly different, usually a bit denser.
• Is this recipe vegan? Absolutely! With ground flaxseeds as the egg substitute and plant-based yogurt, it’s fully vegan-friendly.

Print