Light & Fluffy One Bowl Double Chocolate Banana Bread

This Double Chocolate Banana Bread is made in one bowl and filled with melt in your mouth chocolate chips. It’s light and fluffy and you’ll make it over and over again. It’s sure to be your new favorite recipe.

If you’re a fan of my mom’s famous Banana Bread, you’re gonna love this too. It’s very similar, just with a chocolatey touch for all you chocolate lovers out there. The recipe comes together quickly in one bowl and makes two loaves because one is NEVER enough.

And if you want a variation from chocolate when it comes to banana bread, try my Carrot Cake Banana Bread with delicious cream cheese frosting!

Ingredients for Double Chocolate Banana Bread

• Avocado oil – or any flavorless oil like coconut, or vegetable oil. You just don’t want something that will be overpowering like olive oil
• Sugar – regular granulated sugar is perfect
• Eggs – bring to room temperature if you think of it
• Milk – I use whole milk but any kind will work, even nut milk
• Vanilla – measure with your heart
• Bananas – mash ’em. Mash ’em real good.
• All-purpose flour – Gluten free all purpose flour also works well. People tell me that almond flour even works here!
• Unsweetened cocoa powder – It’s important that the cocoa powder is unsweetened because the recipe already gets its sweetness from the sugar and bananas.
• Baking soda & Baking Powder – don’t skip these!
• Mini chocolate chips – I like to use the minis but regular size will work too.

Step-by-step Instructions

Once you add all of your wet ingredients into the bowl, it’s time to add the dry!

And now for my favorite part! Whisk together and add as many chocolate chips as your heart desires!

I’m telling you, it’s a good thing this recipe makes two loaves because one loaf never lasts more than 24 hours in my house. Double Chocolate Banana Bread freezes really well, so feel free to save some for a rainy day, or wrap one up and deliver to a friend.

How to freeze Double Chocolate Banana Bread?

Simply wrap it in plastic wrap or foil then place in a ziplock back to freeze for up to 6 months. Easy peasy.

I know you’re gonna love this classic recipe as much as we do and I can’t wait for you to make it!

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