Nothing beats this double Chocolate Banana Bread recipe! A decadent chocolate banana batter with chocolate chips folded in. It's moist, soft, and will satisfy any sweet tooth!
Preheat oven to 350 degrees F. Line a loaf pan with parchment paper and spray lightly with non-stick cooking spray.
Mash bananas in a mixing bowl. Add egg, vanilla, brown sugar, granulated sugar, and cinnamon and stir well to combine.
In a separate small bowl, stir together flour, cocoa, baking powder, baking soda and salt. Add to banana mixture and stir to combine.
Gently stir in melted butter and ¾ cup chocolate chips. Pour batter into prepared pan and sprinkle remaining ¼ cup chocolate chips over the top.
Bake at 350 degrees F for 55-65 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5-10 minutes before inverting onto a wire cooling rack.
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Notes
Storage Instructions: This moist chocolate banana bread will keep at room temperature for 3-5 days.Freezing Instructions: Allow the bread to cool completely and then store in an airtight container or freezer safe bag for up to 3 months. Allow to thaw to room temperature before serving.Chocolate Banana Bread Muffins: Divide batter evenly among greased muffin tins or liners and bake at 350 degrees for 18-25 minutes.