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!
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!
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.
More Banana Desserts
Recipe Card
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.
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.
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. 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. 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.
