In the banana bread series, I ask for the double chocolate banana bread with its extra moist and tasty texture that could easily dethrone the classic chocolate chip banana bread recipe.
This moist chocolate banana bread recipe is definitely my best version of banana bread ever, especially for all banana and chocolate lovers.
We already love so much the traditional banana bread recipe, even more when we add chocolate chips, but then this all-chocolate version is the best we could do in banana bread.
This moist banana bread is just insanely good and irresistible, with its tender texture and that banana flavor with a rich chocolate flavor brought by natural cocoa powder and extra dark chocolate chips on top.
Banana recipes are an ingenious recipe that allows you to recover the overripe bananas but you don't need to wait for them to ripen you can do it right now and I explain it all in the recipe card below.
This recipe is very easy and quick to make, just like my version of banana chocolate muffins, this cake is perfect for breakfast with a bit of peanut butter or almond butter, for snacking, and even for special occasions.
Why you will love this recipe
- A very simple and easy recipe to make at home, with ingredients that we all have in our kitchen cupboards.
- Perfect for using overripe bananas, an anti-waste recipe and don't panic, it also works with bananas that are not super ripe.
- Ultra moist, you can't do better, the buttermilk makes it tender and it melts in your mouth.
- A chocolate recipe that everyone agrees on, young and old alike!
Ingredient and substitutions
Here are the ingredients needed and possible substitutions to make my best banana bread with cocoa powder recipe at home, scroll down to see the quantities in the recipe card.
- Banana: Use the right amount of bananas, preferably brown bananas, or if your bananas are not ripe enough then put them in the microwave or oven for a few moments to soften them a bit.
- Butter: Use unsalted butter that has been softened at room temperature or melted butter and cooled down a bit.
- Sugar: I only use granulated sugar in this recipe but you can make a mixture of white and brown sugar or light brown sugar.
- Eggs: At room temperature
- Buttermilk: The acidity of the buttermilk brings an ultra-soft texture to the cake, you can replace it with milk, greek yogurt, or sour cream.
- Flour: Wheat all-purpose flour or for a gluten-free version, use a gluten-free flour like almond flour or oat flour.
- Cocoa powder: Use regular unsweetened cocoa powder or if you have it, dutch process cocoa powder.
- Raising agents: A combination of baking powder and baking soda, you can just use baking powder.
- Vanilla extract and Salt: Indispensable to enhance all the flavors.
- Chocolate chips: Use mini chocolate chips or chocolate chunks from a dark chocolate bar.
- Nuts: add pieces of pecan or chopped walnuts for a crunchy texture.
- Spices: Like cinnamon ground, which goes well with the flavor of bananas and chocolate.
You will find the quantities and complete instructions in the recipe card at the end of the page.
How to make Double chocolate banana bread
Mash the bananas
- Place the chopped ripe bananas in a medium bowl.
- Using a potato masher or a fork, crush the bananas until you obtain a banana puree with a few pieces left.
Tip: If you use bananas that are not very ripe it's ok but you will have a bit of trouble mashing them, you can warm them up a bit in the microwave to soften them. If you use frozen bananas, wait for them to completely thaw before mashing them.
How to ripen bananas
So to succeed in this recipe and have a moist banana bread, the secret is to use ripe bananas, they bring in a dose of natural sugar and an even more powerful flavor.
But when I say ripe, I don't necessarily mean completely black, but bananas that you can easily mash with a fork.
I have two tricks to ripen bananas quickly, the first is to heat them in the microwave for a few moments and they will soften.
And the second is to bake them directly in the oven at 350°F / 180°C for about 20 minutes which should be enough to soften their texture.
Cream the butter
- Then place the softened butter and sugar in a large bowl and mix with an electric mixer at medium speed for about 3 minutes to obtain a smooth mixture.
- Then add the eggs and vanilla and beat again for 1 minute to incorporate them.
Tip: Use an electric mixer for the first part of this chocolate banana bread recipe and mix the butter and sugar well for at least 3 minutes until the sugar begins to dissolve.
Add banana and dry ingredients
- Add the mashed bananas and the buttermilk to the mixture and incorporate them with the mixer.
- Finish by adding the dry ingredients to the wet ingredients, flour, cocoa powder baking powder baking soda, and salt.
- Mix this time with a spatula until the mixture is smooth.
Tip: Do not use the mixer to mix in the dry ingredients to avoid over-mixing the mixture and keep the bread soft.
Add dark chocolate
- Then add half the chocolate chips to the batter.
- And mix gently with a rubber spatula to incorporate them.
Tip: If you don't have semisweet chocolate chips, don't remove them from the recipe. They are necessary, replace them with chocolate pieces instead.
- Preheat oven to 350 F / 180°C and prepare a 10-inch loaf pan (25 cm) with parchment paper or grease with butter for easy unmoulding.
- Then pour batter into prepared pan, and sprinkle extra chocolate chips on top of the cake.
- Bake the chocolate banana bread in the oven for about 50 - 60 minutes until puffed up on top.
- Let the chocolate banana bread cool completely in the pan before removing from the pan and placing on a serving plate.
- Cut the chocolate cake into slices and serve slightly warm or cold.
Tip: Check the bread after 50 minutes with a toothpick inserted into the center, it should come out clean or with a few crumbs.
Storage & freeze instructions
At room temperature: This chocolate banana bread is very moist, it can be stored up to 3 - 4 days at room temperature in an airtight container to prevent it from drying out and to keep its soft texture.
But the best thing to do since it contains a lot of bananas is to keep it cold in a refrigerator covered with plastic wrap and you can keep it even longer, up to 1 week.
How to freeze? Store your banana bread in the freezer for up to 3 months, cut it into pieces and place them in plastic storage bags or a storage box.
All you have to do is take out your banana bread slices and let them slowly come to room temperature.
Tips and tricks
- Use room temperature ingredients for a homogeneous preparation and better results.
- Use an electric mixer to make the mixtures except for the dry ingredients and avoid over-mixing the batter.
- Bake for the time indicated without opening the oven door, but be careful not to exceed the baking time so you don't get a dry banana bread.
- Let the bread cool down completely in the pan before removing it from the mold, as it is fragile when it is still warm.
- Cover it well in an airtight container so that it keeps its freshness and be careful to keep it in the fridge after 4 days because due to its humidity it cannot be kept longer at room temperature.
- Add nuts like walnuts, almonds or hazelnuts and you have a banana bread that is just too good.
Gluten-free: Replace the flour with a gluten-free flour blend like rice flour for a gluten-free chocolate banana bread version or an almond flour banana bread, I've already tested it and you'll still have its moist texture.
Add frosting: A layer of cream cheese frosting flavored with cinnamon ground, brown sugar or maple syrup for a double dose of pleasure.
Add banana on top: Add an extra banana to the top of the bread for decoration.
More banana and banana bread recipes
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- Moist banana bread recipe
- Banana bread cookies
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- Walnut banana bread
- Chocolate chip banana bread
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