It’s hard to beat a good homemade loaf of banana bread, but this double chocolate banana bread might do just that! This chocolaty, soft bread is the best choice for breakfast, snacks, and dessert. With plenty of melted chocolate chips baked in, it’s a chocolate lovers dream.
Growing up, I always loved my mom’s homemade banana bread with chocolate chips. It was a Christmas morning must-have and I looked forward to it all year! Now that I’ve added in the EXTRA chocolate ingredient, I know just what I’m going to be looking forward to this year. Better yet, since this recipe is so simple, I’ll be enjoying this bread many times before then too!
Ingredients:
Wet Ingredients:
- Bananas-very ripe
- Milk-whole milk or almond milk
- Extra virgin olive oil
- Lemon juice-fresh squeezed
Dry Ingredients:
- All purpose flour-(King Arthur)organic AND unbleached
- Cane sugar
- Cacao powder-Navita organics
- Baking soda
- Sea salt
- Chocolate chips- Enjoy life
***For all of my sulfite-free recipes & meals, I use only organic ingredients.
Making the Chocolate Banana Bread:
This recipe is simple! It takes around 15 minutes to prepare your ingredients for baking, then around 50 minutes to bake. The hardest part is waiting patiently while your kitchen smells like incredible chocolaty-banana goodness.
To start, preheat your oven to 350 degrees. Line a loaf pan with parchment paper, spray with your choice of oil, and set aside.
Mash your bananas until they are very smooth then combine all the wet ingredients in one larger bowl. The sift together your dry ingredients in a separate smaller bowl (I love to use a whisk for this). Stir your dry ingredients into the wet and combine until well mixed, but try to avoid over-stirring!
Next, you’re going to stir in half of the chocolate chips and pour the mix into your prepped loaf pan. Top it off with your remaining chocolate chips and place in the oven. Bake for 45-55 minutes, or until you stick a toothpick or fork into the bread and it comes out clean.
How to store your banana bread:
You can keep this bread on the counter in an air-tight container for 2-3 days, or in the fridge for up to 5 days! My personal favorite is cutting the bread into slices and freezing it for up to 3 months. This way I always have some dessert in the freezer for when I need my breakfast/lunch/dinner desserts!
Check out these other desserts:
Double Chocolate Banana Bread
Ingredients
- 2 large bananas
- 1/2 cup whole milk Almond milk for vegan option
- 1/3 cup extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 1/2 cups unbleached organic all purpose flour
- 1 cup cane sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 1/4 cup enjoy Life dark chocolate baking morsels
Instructions
- Preheat oven to 350 degrees, prepare a bread pan with parchment paper and set aside.
- Combine the wet ingredients in a large bowl .
- Combine the dry ingredients in a smaller bowl, then stir into the wet ingredients until combined.
- Stir in 1 cup of chocolate morsels, then pour into the pan and top with 1/4 cup of morsels.
- Bake for 45-55 minutes, then enjoy!!
