Name: Double Chocolate Banana Bread
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: American
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; 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

Why You’ll Love This Recipe

Simple & Quick: You’ll whip this up in just 15 minutes and have it baking in the oven in no time.

Irresistible Flavor: The combination of bananas and rich cocoa creates a deliciously moist loaf that appeals to chocolate lovers.

Eye-Catching Appeal: The sight of melted chocolate chips speckled throughout the bread makes it perfect for any gathering.

Flexible Serving: Enjoy it as a sweet breakfast treat, a midday snack, or a dessert.

Diet-Friendly Options: With Greek yogurt cutting back on fat, it’s a guilt-free indulgence!

Ingredients You’ll Need

1 1/2 cups white whole wheat flour: A wholesome choice that adds a nutty flavor, but all-purpose flour works well too.

1/2 cup Dutch process cocoa powder: This creates that deep, rich chocolate flavor that is essential for a double chocolate treat.

1 teaspoon baking soda: Helps the bread rise and become fluffy.

1 teaspoon baking powder: Complements the baking soda for a perfectly airy texture.

1/2 teaspoon salt: Enhances the chocolate flavor and balances sweetness.

2/3 cup chocolate chips: Semi-sweet chips bring extra richness; feel free to substitute dark chocolate for a more intense flavor.

1 cup ripe bananas, mashed: Use about 3 small to medium bananas. Overripe bananas work best for sweetness and moisture.

1/2 cup plain Greek yogurt: Adds moisture without the fat of butter. You could use applesauce as a substitute.

2/3 cup maple syrup: Naturally sweet, adds flavor and moisture. Honey or agave can also be used.

1/4 cup avocado oil: A neutral oil that keeps the bread tender; olive oil can be substituted in a pinch.

2 eggs: Essential for binding and contributing to the structure of the bread.

1 teaspoon pure vanilla extract: Enhances the flavors throughout the loaf.

How to Make Double Chocolate Banana Bread

Preheat the Oven: Begin by preheating your oven to 350°F. Prepare a loaf pan by lining it with parchment paper or lightly greasing it with oil.

Mix the Wet Ingredients: In a large bowl, combine the mashed ripe bananas, Greek yogurt, maple syrup, avocado oil, eggs, and vanilla extract. Whisk together until smooth and fully combined.

Combine the Dry Ingredients: In a separate medium bowl, whisk together the white whole wheat flour, cocoa powder, baking soda, baking powder, and salt until there are no lumps.

Combine Wet and Dry: Gently pour the dry ingredients into the bowl with the wet mixture. Using a wooden spoon, stir until just combined. Be careful not to overmix.

Fold in the Chocolate Chips: Add the 2/3 cup of chocolate chips to the batter, folding them in for a chilly surprise in every slice.

Prepare for Baking: Pour the batter into your prepared loaf pan. Top generously with more chocolate chips for extra decadence.

Bake: Place your pan in the oven and bake for 50 to 55 minutes. To check for doneness, insert a toothpick into the center; it should come out clean or with a few moist crumbs.

Storing & Reheating

To store your delicious Double Chocolate Banana Bread, let it cool completely before wrapping it in plastic wrap or placing it in an airtight container. It will stay fresh at room temperature for about 3 days. For longer storage, you can refrigerate it for up to a week, or freeze it for up to 3 months. To reheat, just pop a slice in the microwave for about 20 seconds, or warm it in a toaster oven until it’s heated through. Keep in mind, refrigeration may slightly alter the texture, so toasting it can help revive its delightful taste!

Chef’s Helpful Tips

Don’t Overmix: Make sure to mix until just combined; this keeps the bread tender.
Use Ripe Bananas: The more brown spots on the bananas, the sweeter and softer they’ll be, creating a more flavorful loaf.
Room Temperature Ingredients: If you can, bring your eggs and yogurt to room temperature for improved integration into the batter.
Baking Time: Ovens can vary! Start checking for doneness at the 50-minute mark by inserting a toothpick.
Experiment: Try adding nuts or different types of chocolate! Chopped walnuts or pecans could be delightful.

There you go, ready to indulge in a slice of rich yet wholesome goodness! A warm wedge with a cup of coffee or tea is pure bliss. The beauty of Double Chocolate Banana Bread is that it’s both a comforting treat and a way to reduce food waste, transforming those brown bananas into a moist, chocolatey delight. Don’t forget to share with friends—or keep it all to yourself, I won’t tell!

Recipe FAQs

Can I make this banana bread gluten-free?

Absolutely! Substitute the white whole wheat flour with a gluten-free blend. Make sure it has xanthan gum included for the right texture.

Can I use sugar instead of maple syrup?

Yes, you can! Use an equal amount of granulated sugar or brown sugar. Just keep in mind that it might change the moisture level slightly.

How can I tell when the banana bread is done?

Insert a toothpick into the center of the loaf; it should come out clean or with a few moist crumbs, but no wet batter. If it comes out with wet batter, bake for an additional 5–10 minutes.

What’s the best way to store leftover banana bread?

Wrap the cooled bread in plastic wrap or foil and place it in an airtight container to keep it fresh. If you want to store it longer, it’s best to freeze individual slices for convenience!

More Desserts & Appetizers Recipes

👉 If you make my Double Chocolate Banana Bread recipe, please leave a comment and a star rating — it really helps others discover the recipe.
Follow me on Pinterest for more easy recipes.