This Double Chocolate Banana Bread is extra moist, tender, super chocolatey, and high in banana flavors! It is eggless, buttery, perfectly sweet, and loaded with chocolate chips.
The recipe for this eggless Double Chocolate Banana Bread is simple. It does not require an electric mixer, and the batter comes together easily. All you need for this treat are ripe bananas and baking staple ingredients!
Jump to:
- Decadent Double Chocolate Banana Bread
- Why You Will Love Double Chocolate Banana Bread
- Suggestions For Mashing Banana Puree
- Ingredients and Notes
- How To Make Double Chocolate Banana Bread
- How To Store Double Chocolate Banana Bread
- Add-Ins
- Baking Tips
- Frequently Asked Questions
- More Banana Desserts
- Recipe Card
Decadent Double Chocolate Banana Bread
This quick bread is definitely a chocolatey treat with the sweetness and goodness of ripe bananas. If you love banana and chocolate combinations, this is a must-try recipe!
Here, we get two different baked goods in one! It is a combination of moist, banana-flavored banana bread and fudgy, decadent chocolate cake. However, even though it is a double chocolate treat, the chocolate does not overpower the banana flavor.
I pureed the ripe bananas using a hand blender, providing enough moisture for the bread. So, ensure that you mash the bananas with an immersion blender or blender, not a fork.
I like to use butter for this recipe as it enhances the other flavors. So, compared to oil, I found that butter is the best element to use. And even after using butter, the cake stays moist in the fridge as well, thanks to bananas!
Why You Will Love Double Chocolate Banana Bread
- Double Chocolate Banana Bread is super moist, tender, and irresistible.
- It is high in banana flavor and loaded with chocolate chips.
- The recipe is super simple, with only baking staple ingredients.
- Try this delicious loaf cake if you want to use ripe bananas for good.
- It stays moist for days, even after keeping it in the fridge.
- It is buttery, rich, super chocolatey, and decadent.
- This Double Chocolate Bread is eggless and vegetarian.
Suggestions For Mashing Banana Puree
I love bananas for baking quick bread, cake, and muffins. While I love banana flavor, I do not like banana chunks in my baked goods.
So, instead of mashing bananas with a fork, I use a hand blender (immersion blender) to make a smooth blend.
In this recipe, banana puree works as a wet ingredient, so there is no need to add sour cream or milk.
You can also use a blender to make a fine puree of bananas.
I will not recommend using a fork to mash the bananas for this recipe.
Ingredients and Notes
Making this Double Chocolate Banana Bread requires only a few ingredients. Bananas provide lots of moisture to the quick bread, so there is no need to add milk or sour cream. If you have ripe bananas already, you only need some basic baking ingredients.
- All-Purpose Flour: Flour is a vital ingredient for quick bread. I always use unbleached all-purpose flour and recommend the same.
- Baking Powder and Baking Soda: These are necessary for the recipe as leavening agents.
- Salt: It gives a nice contrast to the sweetness of the double chocolate banana bread.
- Cocoa Powder: I used Dutch-processed cocoa powder. Measure the cocoa powder correctly, using the same method for all the ingredients.
- Bananas: Ripe bananas are necessary for deep banana flavor. For this recipe, you need 1½ cups banana puree, which is 3 large or 4 medium bananas.
- Butter: We need unsalted butter, melted and slightly cooled. Do not overheat the butter; you can microwave the butter at high for 30 to 35 seconds. Or, heat the butter in the pan over the stovetop only until it starts melting.
- Sugar: I used granulated sugar for the quick bread. But you can also use light or dark brown sugar.
- Vanilla: Use pure vanilla extract for the best flavor.
- Chocolate Chips: I used semi-sweet mini chocolate chips. But you can use regular chocolate chips and, if preferred, add dark chocolate chips.
How To Make Double Chocolate Banana Bread
- Preheat the oven to 350°F (180°C).
- Grease a 9-inch loaf pan with non-stick spray. Set it aside.
- Whisk flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl until well combined.
- Add chocolate chips to the flour mixture and fold in gently.
- Puree the ripe bananas using an immersion blender or blender and transfer the puree to a large mixing bowl.
- Add melted butter, sugar, and vanilla to the bowl of banana puree.
- Whisk well until everything is well combined.
- Add dry ingredients to the wet and mix until just combined.
- Do not overmix.
- Transfer the batter to the prepared loaf pan and spread it evenly.
- Top the batter with more chocolate chips.
- Bake the cake in the preheated oven for 45-55 minutes or until a toothpick inserted in the center comes out clean.
- Every oven is different, so keep an eye on the cake after 45 minutes of baking.
- I baked this quick bread for 55 minutes.
- Remove the cake and transfer the pan to the wire rack.
- Allow the double chocolate banana bread to cool completely or until slightly warm in the pan before removing and slicing.
How To Store Double Chocolate Banana Bread
Cover and store the double chocolate banana bread at room temperature for 3 days. It stays soft in the fridge for up to a week.
Add-Ins
You can add more goodness to this double chocolate banana bread if you like! Some suggestions are:
Lightly toasted and finely chopped walnuts or pecans.
Swap half of the chocolate chips with peanut butter chips.
Add chocolate chunks along with chocolate chips for a more chocolatey treat.
Baking Tips
Measuring The Ingredients: Measure the ingredients correctly. If you have a kitchen scale, use it to weigh the ingredients for the best result.
Bananas: Make sure to puree the bananas instead of mashing them. Banana puree is the key to moist double chocolate banana bread. Because I used banana puree, there is no need to add sour cream or milk.
Cocoa Powder: I used Dutch-processed cocoa powder, which I highly recommend, but you can also use natural cocoa powder.
Chocolate Chips: Do not skip adding chocolate chips. They add sweetness and make the bread extra chocolatey. You can either add semi-sweet or dark chocolate chips.
Mixing The Batter: Do not overmix the cake batter; overmixing will make the cake denser.
Baking: Keep an eye on the bread after 45 minutes of baking. Overbaking will make the double chocolate banana bread dry and crumbly. At the same time, under-baking will cause the bread to sink in the middle and soggy at the bottom.
Frequently Asked Questions
Which Cocoa Powder Should I Use?
If you are confused about which cocoa powder to use, Dutch-process or natural, go with what you have in your pantry. You can bake this double chocolate banana bread with either one. However, I used Dutch-processed cocoa powder to make this quick bread. I love how Dutch-process cocoa powder provides a darker color and a mellow taste. But you will get an amazingly delicious Eggless double chocolate banana bread with either one.
Why My Double Chocolate Banana Bread Sank In The Middle?
There are several reasons for the cake to sink in the middle.
Removing the cake from the oven before it is completely baked may cause it to sink a few minutes after removal.
If the oven temperature is too high, the cake will rise too quickly and sink upon cooling.
Incorrect measurements of the ingredients may also be a reason for the cake to sink.
Opening the door of the oven too many times while the cake is baking may also cause the bread to sink from the middle.
Can I Use Whole Wheat Flour?
Yes! You can swap the all-purpose flour with whole wheat or white whole wheat flour. However, if your batter seems dry, add 2-3 tablespoons of milk. Also, please note that the texture and taste will slightly differ, and the bread will be dense.
More Banana Desserts
Recipe Card
Double Chocolate Banana Bread (Eggless)
Ingredients
- 1¼ cups (150g) all-purpose flour
- ½ cup (42g) unsweetened cocoa powder (I used Dutch-processed)
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (125g) chocolate chips
- 1½ cups (345g) pureed bananas ( about 4 medium or 3 large bananas)
- ½ cup (114g) unsalted butter melted
- ¾ cup (150g) granulated sugar
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350°F (180°C). Grease a 9-inch loaf pan with non-stick spray. Set it aside.
- Whisk flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl until well combined.
- Add chocolate chips to the flour mixture and fold in gently.
- Puree the ripe bananas using an immersion blender or blender and transfer the puree to a large mixing bowl.
- Add melted butter, sugar, and vanilla to the bowl of banana puree. Whisk well until everything is well combined.
- Add dry ingredients to the wet and mix until just combined. Do not overmix.
- Transfer the batter to the prepared loaf pan and spread it evenly. Top the batter with more chocolate chips.
- Bake the cake in the preheated oven for 45-55 minutes or until a toothpick inserted in the center comes out clean. Every oven is different, so keep an eye on the cake after 45 minutes of baking. I baked the cake for 55 minutes.
- Remove the cake and transfer the pan to the wire rack. Allow the double chocolate banana bread to cool completely in the pan before removing and slicing.
Storing Suggestions
- Cover and store the double chocolate banana bread at room temperature for 3 days. It stays moist in the fridge for up to a week.
Notes
- Measuring The Ingredients: Measure the ingredients correctly. If you have a kitchen scale, use it to weigh the ingredients for the best result.
- Bananas: Make sure to puree the bananas instead of mashing them. Banana puree is the key to moist double chocolate banana bread. Because I used banana puree, there is no need to add sour cream or milk.
- Cocoa Powder: I used Dutch-processed cocoa powder, which I highly recommend, but you can also use natural cocoa powder.
- Chocolate Chips: Adding chocolate chips is essential; do not skip it. They add sweetness and make the bread extra chocolatey. You can either add semi-sweet or dark chocolate chips.
- Mixing The Batter: Do not overmix the cake batter; overmixing will make the cake denser.
- Baking: Keep an eye on the bread after 45 minutes of baking. Overbaking will make the double chocolate banana bread dry and crumbly. At the same time, under-baking will cause the bread to sink in the middle and be soggy at the bottom.
Thanks for coming! Let me know what you think.