Banana bread is almost always my response to overripe bananas begging to be noticed. While I’ve baked more loaves of banana bread than I can count and often with chocolate chips, I decided to make it extra chocolatey this time around. And my family of chocolate lovers wasn’t disappointed.

It’s been many blog posts since I’ve shared a recipe, and while it wasn’t in my plans (so I don’t have many pictures), this sweet bread turned out too yummy not to share. I’m also sharing my secret ingredient which I believe makes banana bread extra special.

So, if you like the banana-chocolate combination, this recipe is for you! And if you like chocolate cake, this basically tastes like a moist chocolate cake.

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A Few Tips:

I used to get out my KitchenAid when making banana bread, but in recent years I’ve discovered that it works just as well to mix things up in a bowl with a wooden spoon. So this is a one-bowl recipe that comes together quickly!

Another change I’ve made over the years is to bake banana bread in a wider, shallower pan to decrease baking time. I use a 2-quart rectangular Pyrex baking dish (the one that is slightly smaller than the 9×12 baking dish). I line it with parchment paper, pour in the batter, and bake it for about 30-35 minutes. Once it’s cooled, I use the parchment paper as handles to pull it out of the pan, then cut it right down the middle and then into slices. It works great and bypasses the need to wait an hour or more for it to bake in a bread pan. But if you want to bake it in a bread pan, just double the time.

And for that secret ingredient…

I’m not sure if it’s secret, but I don’t usually see it in most banana bread recipes, so I’m claiming it as at least unique. While vanilla extract is a popular addition to many baked goods, I also like to use almond extract in some of my recipes to infuse a sweet-buttery flavor. I use plenty of vanilla in my banana bread, but also a touch of almond extract.

Double Chocolate Banana Bread

This moist, one-bowl banana bread is a great way to use up those overripe bananas sitting on the counter. It’s loaded with just the right amount of chocolate and tastes like chocolate cake!

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Prep Time 10

Servings: 20 slices

Course: Breakfast

Ingredients Method Notes

Ingredients

1 stick butter softened
1 cup granulated sugar
2 eggs
4 small overripe bananas
2 tsp vanilla extract
1 tsp almond extract
1 1/4 cups all-purpose flour
1/4 cup cocoa powder
1 tsp baking soda
1 tsp salt
3/4 cup mini chocolate chips plus extra for sprinkling

Method

Line a 2-quart rectangular Pyrex baking dish with parchment paper and set aside. Preheat oven to 350 degrees.
In a large bowl, mix together sugar and butter with a wooden spoon until creamy.
Add mashed banana, 2 eggs, vanilla extract, and almond extract. Mix until combined.
Add flour, cocoa powder, baking soda, and salt. Mix until combined.
Fold in mini chocolate chips.
Pour batter into lined baking dish. Smooth out with a spatula. Sprinkle with a few more chocolate chips.
Bake for about 30-35 minutes or until a toothpick comes out clean. Note that if you use a bread pan, you will need to double the time.
Let cool on counter. Once cooled, remove from baking dish and slice into pieces as desired.

Notes

I use a shallow Pyrex pan to bake my banana bread which decreases the bake time. If you use a regular bread pan you will need to increase the bake time by about 30 minutes or more. Either way, I recommend using parchment paper because it eliminates the need to grease your pan and makes clean up super easy!

Double Chocolate Banana Bread