Double Chocolate Banana Bread
Recipe type: Loaf, Quick bread
Total time: 
Serves: 8-10
A rich, moist chocolately banana bread perfect for meals or snacking!
  • 3 medium-to-large very ripe bananas, mashed (approx. 1 cup)
  • ½ cup butter, melted
  • ¾ cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ½ cup cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup semisweet chocolate chips
  1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and set aside.
  2. In large microwave-safe mixing bowl, melt butter. Whisk in mashed banana, brown sugar, egg, and vanilla. In a separate medium bowl, whisk together flour, cocoa, baking soda, and salt. Stir dry ingredients into wet ingredients until just combined. Stir in chocolate chips.
  3. Pour into prepared pan and bake 60 to 65 minutes, until a tester inserted in the center comes out clean. Cool in pan for 10 to 15 minutes, then run a knife around the edge and remove to a cooling rack. Let cool before slicing - if you can cut it the day after baking, even better!
  4. The banana bread will keep for up to 4 days in an airtight container at room temperature or 6 days in the fridge.
Recipe by Hidden Ponies at