There are few things better than a fluffy piece of chocolate cake — this double chocolate banana bread makes you feel like you’re eating a piece of cake without filling you up with a load of sugar. Soft and fluffy, rich chocolate flavor without the sugar crash later. 🙂
Would you believe that it had actually been months and months since I bought bananas before making this double chocolate banana bread? I went through a phase where I’d buy some bananas, maybe eat one or two, and then promptly they’d be beyond the point where I want to eat them.
I’m a slightly green banana eater, and any further than that I think they taste like they’re rotting, haha. The bananas I bought would then sit on the counter, getting more and more ripe, and I’d keep them there with the intention of baking with them. I ended up throwing away so many overripe bananas — cleaning the house always seemed to come before being able to bake — and then I just gave up. Hooray for finally successfully using up some bananas!
I really wanted brownies when I made this double chocolate banana bread but also wanted chocolate cake… since I had those bananas staring at me on the counter, I decided to go with what sounded best at the time to satisfy that rich chocolate craving.
This double chocolate banana bread was definitely the best choice — it made me feel like I was eating a piece of cake, and I could easily take it to work with me during my 12-hour shift days as a midday snack that would actually leave me feeling satisfied (and like I just had dessert!).
This bread ended up being perfectly soft and fluffy, bursting with little pockets of banana and chocolate chip goodness. It’s a lovely, subtly sweet flavor, letting the sweetness from the bananas shine. If you are into super sweet dessert breads, this one is definitely not it. Think of a dark chocolate bread — rich but not crazy sweet. Perfect for enjoying midday with a cup of coffee or tea when you just need a little something to satisfy you. Let’s get baking!!
What is your favorite thing to have when you have a chocolate craving but don’t want to go overboard with sugar?
- 1 cup white whole wheat flour
- 1/3 cup brown sugar (or coconut sugar)
- 3/4 cup cocoa powder
- 1/4 tsp salt
- 1 tsp baking soda
- 2 eggs
- 1 1/3 cups mashed banana (about 3-4 medium bananas)
- 1/2 cup milk
- 2 tsp vanilla extract
- 1/4 cup oil (I used avocado oil, but feel free to choose your favorite)
- 1/2 cup chocolate chips, plus more for sprinkling on top
Preheat the oven to 350ºF, and grease a standard loaf pan (I use avocado oil spray).
In a medium bowl, stir the flour, brown sugar, cocoa, salt, and baking soda together.
In a large mixing bowl, mash up the bananas, and add the eggs until well mixed. Add the milk, oil, and vanilla extract, stirring until smooth.
Slowly add the flour mixture, stirring until just combined. Fold in the chocolate chips.
Pour the batter into the prepared loaf pan, smoothing out the top. Sprinkle with chocolate chips.
Bake at 350ºF for 45-50 minutes, until a toothpick or skewer comes out with a few crumbs. Allow to cool for about 15 minutes before turning onto a wire rack to cool completely.
Store leftovers in an airtight container in the refrigerator -- will keep for about a week in the fridge. At room temperature, it will keep for about 3 days. You may also freeze this recipe for about 2 months, tightly wrapped.
https://cookingalamel.com/2019/03/double-chocolate-banana-bread.html