Double Chocolate Banana Bread

5 from 12 votes

Double chocolate banana bread is a delightful treat for anyone with a love for chocolate and nostalgic comfort foods. This banana bread recipe is made with wholesome ingredients and is naturally sweetened, and the texture of the crumb is wonderfully tender and moist.

Prep Time30

Cook Time1

Total Time1 30

Course: Breakfast, Snack

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 348kcal

Author: Christy Faber

Ingredients

Dry Ingredients

1 ½ cup spelt flour (or all-purpose flour)
¼ cup cocoa powder
1 teaspoon baking soda
½ teaspoon grey unrefined salt

Wet Ingredients

½ cup butter at room temperature
¼ cup coconut sugar (or dark brown sugar)
2 eggs large eggs at room temperature
4 bananas very ripe bananas (1½ cups mashed) (360g)
½ cup maple syrup at room temperature
1 tbsp brewed coffee (optional)
1 cup chocolate chips

Topping:

1 tbsp chocolate chips to sprinkle on the top

Instructions

Preheat the oven to 350 degrees F. Lightly grease a 9x5 loaf pan with butter or line with parchment paper.
Combine dry ingredients (flour, baking soda, cocoa powder and salt) in a medium bowl and mix well.
Mix butter and sugar for 5 minutes with an electric mixer until light and fluffy.
Beat in room temperature eggs one at a time. Once eggs are combined, add room temperature maple syrup.
Fold in dry ingredients a bit at a time until just incorporated. Be careful not to overmix. Gently fold in mashed bananas and chocolate chips.
Pour into a greased pan and top with a sprinkle of additional chocolate chips.
Bake for 60-70 minutes. Test your banana bread after 60 minutes with a toothpick or cake tester. Continue to bake until the tester comes out clean. Allow to cool in the pan for at least 1 hour before cutting into the loaf.

Notes

For truly delicious banana bread, the bananas you use need to be truly overripe.
Measure the flour carefully and accurately. The best way to do this is to spoon the flour into your measuring cup and level it off with the back of a knife.
Try setting aside 100-150 grams of banana to mash more gently so your loaf has more texture and bits of banana.
Mix the dry ingredients and wet ingredients until just combined. Overmixing can give you tough banana bread.
I included a small amount of sugar in this recipe so that you can beat the butter and sugar together for 3-5 minutes before adding the rest of the wet ingredients. Beating butter and sugar together for this long allows the sugar granules to really whip up the butter and make it light and fluffy. This method results in a lighter loaf.

Nutrition