Double Chocolate Banana Bread

chocolate banana bread sliced on white platter

5 from 44 votes

Double Chocolate Banana Bread

Moist, rich, chocolaty, and delicious, my Double Chocolate Banana Bread with chocolate chips and pecans is a great way to start the morning. It's also perfect for an afternoon snack with coffee or dessert with a cold glass of milk.

Prep Time15

Cook Time55

Total Time1 10

Course: Breakfast

Cuisine: American

Servings:

Calories: 282kcal

Equipment

loaf pan 9x5

Ingredients

3 bananas very ripe (1 ½ cups mashed bananas)
¼ cup unsalted butter melted and cooled
¼ cup vegetable oil
1 large egg room temperature
2 teaspoon vanilla extract
¾ cup light brown sugar packed
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 cup semi sweet chocolate chips or your favorite chocolate chips
½ cup pecans chopped (or walnuts) - optional

US Customary - Metric

Instructions

Preheat oven to 350°F
Grease a 9 x 5-inch loaf pan
Add very ripe bananas to a large bowl and mash the bananas until completely broken up and mushy.
*Brown bananas are the best for this recipe. And don’t be tempted to add an extra banana, it will affect the final product.
Add the melted butter and vegetable oil to the mashed bananas and mix until well combined with the bananas.
Add the brown sugar, egg, and vanilla to the mixture and mix in the ingredients until well blended and smooth.
Add the flour, baking powder, baking soda, salt and cocoa powder to another medium bowl, and mix the dry ingredients until well blended.
Add the dry ingredients to the wet ingredients and mix them together just enough to blend. Do not overmix.
Add the chocolate chips and pecans to the chocolate banana bread mixture. Stir to combine. Don’t overmix.
*This type of quick bread requires very little mixing, so I would not use an electric mixer. To get tender moist crumbs, make sure not to overmix the batter.
Pour the batter into the prepared loaf pan. Place it on the center rack of the preheated oven and bake for 50-55 minutes, or until a toothpick inserted into the center of the banana bread comes out mostly clean.
Let the banana bread cool in the pan for 10 to 15 minutes on a wire rack and then remove the banana bread from the pan and continue to cool on the wire rack.

Nutrition