Double-Chocolate Banana Bread Recipe

This Double-Chocolate Banana Bread combines ripe bananas with Dutch-processed cocoa and semisweet chocolate chips for a rich, tender loaf. Easy to bake and irresistibly chocolatey, it’s perfect for breakfast, brunch, or a sweet treat anytime.

Recipe Information

Total Time:

Yield:

16 servings

Ingredients

1 cup all-purpose flour

½ cup Dutch-processed cocoa powder

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

2 ripe bananas

¼ cup unsalted butter, melted and cooled slightly

2 tablespoons canola oil

2 large eggs, room temperature

½ cup granulated sugar

½ cup packed light brown sugar

2 teaspoons vanilla extract

¾ cup semisweet chocolate chips, divided

Directions

Preheat oven to 350°F. Spray a 1-pound loaf pan with nonstick cooking spray or grease with shortening; set aside.
In a medium bowl whisk together flour, cocoa powder, baking powder, baking soda and salt; set aside.
In a large bowl mash bananas. Stir in melted butter and oil. Whisk in the eggs, granulated sugar, brown sugar and vanilla until smooth.
Sift the flour mixture into banana mixture; stir just until moistened. Fold in ½ cup chocolate chips. Spoon batter into prepared pan; sprinkle with remaining ¼ cup chocolate chips.
Bake for 50 to 60 minutes or until a toothpick inserted near center comes out clean. Cool bread in pan for 10 minutes. Loosen edges of bread from pan; remove from pan. Cool completely on rack.