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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 minutes
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
 

  1. Line a 2-quart rectangular Pyrex baking dish with parchment paper and set aside. Preheat oven to 350 degrees.
  2. In a large bowl, mix together sugar and butter with a wooden spoon until creamy.
  3. Add mashed banana, 2 eggs, vanilla extract, and almond extract. Mix until combined.
  4. Add flour, cocoa powder, baking soda, and salt. Mix until combined.
  5. Fold in mini chocolate chips.
  6. Pour batter into lined baking dish. Smooth out with a spatula. Sprinkle with a few more chocolate chips.
  7. 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.
  8. 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!