Double Chocolate Banana Bread

I hid bananas from my family last week. Literally tucked them behind the cereal boxes where nobody would look because I was desperate to make this chocolate banana bread again. That's how good this recipe is – it turns me into someone who hoards fruit!

The first time I made this, my teenage son (who claims to "hate" banana bread) ate three slices before asking what it was. When I told him, he just shrugged and grabbed another piece. That's the kind of recipe we're dealing with here – it converts even the skeptics.

What You'll Need

• Overripe bananas: The spottier and uglier, the better! Yellow bananas won't give you the same sweetness or moisture.
• Dutch process cocoa: Worth seeking out for that intense chocolate flavor. Regular cocoa works but isn't quite the same.
• Brown sugar: Don't substitute white sugar here - the molasses in brown sugar is crucial for moisture and depth.
• Butter AND oil: Sounds weird, tastes perfect. The butter gives flavor while the oil keeps everything moist.
• Chocolate chips: I use semi-sweet, but dark chocolate chunks are amazing too if you want something less sweet.
• Sea salt: Those little bursts of saltiness make the chocolate flavor pop like crazy.

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Making Magic Happen

Banana Prep

I mash my bananas with a fork, leaving some small chunks for texture. Exactly 1½ cups mashed is the sweet spot – too little and it's just chocolate bread, too much and it won't bake properly.

Mixing Method

Mix the wet ingredients first, then fold in the dry ingredients just until combined. Overmixing makes tough bread, so I stop as soon as the flour disappears. Then fold in most of the chocolate chips, saving some for sprinkling on top.

Perfect Baking

The hardest part is not opening the oven door to peek! I bake until a toothpick comes out mostly clean – about 55-60 minutes in my oven. If you hit a chocolate chip, try testing another spot. The bread continues cooking slightly as it cools.

Cooling Patience

Letting it cool in the pan for 15 minutes helps it set up before transferring to a rack. I've tried cutting it too soon (because the smell is irresistible) and ended up with a crumbly mess. Worth the wait, I promise!

I developed this recipe during last year's pandemic baking phase, when bananas were one of the few fruits I could reliably find at the grocery store. My first attempts were good but not great – too cakey, not enough banana flavor. After five tries (and way too many bananas), this version emerged as the clear winner.

Serving Ideas

For breakfast, I toast a slice and add a smear of peanut butter. For dessert, nothing beats a slightly warm slice with vanilla ice cream melting over the top. When company comes, I'll sometimes dust slices with powdered sugar and add fresh berries for a fancy presentation that takes zero actual effort.

Tweak It Your Way

Add a teaspoon of espresso powder to intensify the chocolate flavor without tasting like coffee. Throw in some chopped walnuts for crunch. Swirl in a tablespoon of peanut butter before baking for a Reese's vibe. During the holidays, I add a quarter teaspoon of cinnamon and a pinch of cayenne for Mexican hot chocolate vibes.

Keeping It Fresh

This bread stays good on the counter in an airtight container for about 3 days, though it rarely lasts that long at my house. For longer storage, I slice the whole loaf, wrap each piece in plastic, and freeze. Then I can grab single slices to toast whenever the craving hits.

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Baker's Secrets

• Line your loaf pan with parchment paper with overhang on the sides for easy removal
• Sprinkle a few extra chocolate chips on top right before baking for bakery-style looks
• For extra richness, brush the hot loaf with a tablespoon of melted butter

I've tried countless banana bread recipes over the years – my grandmother's recipe, famous chef versions, the one from that cookbook everyone has. This chocolate version beats them all, hands down. There's something about the balance of flavors that makes it irresistible. It's decadent enough for dessert but just breakfast-y enough that you don't feel guilty eating it before 10am. And isn't that really what we all want from banana bread?

Frequently Asked Questions

→ Can I use natural cocoa instead of Dutch process?

Yes, but Dutch process gives a richer, deeper chocolate flavor.

→ How ripe should bananas be?

Very ripe with lots of brown spots or even mostly brown for best flavor and sweetness.

→ Can I freeze this bread?

Yes, wrap cooled bread in plastic wrap and foil, then freeze for up to 1 month.

→ What oil can I substitute?

Vegetable oil, melted coconut oil, or even applesauce for a lighter version.

→ How do I know when it's done?

Toothpick inserted should come out mostly clean, with perhaps some melted chocolate but no wet batter.