Description

This Double Chocolate Chip Banana Bread recipe combines rich cocoa and gooey chocolate chips with the natural sweetness of ripe bananas. Enhanced with a touch of espresso powder and a crunchy turbinado sugar coating, this moist and flavorful loaf is perfect for a decadent breakfast, snack, or dessert.

Ingredients

Scale

Wet Ingredients

½ cup unsalted butter (melted and hot; can substitute neutral oil like canola or avocado)
2 eggs (room temperature)
1 ½ cups mashed bananas (3–4 medium)
½ cup buttermilk
1 tablespoon vanilla extract or vanilla paste

Dry Ingredients

½ cup Dutch cocoa powder
½ tsp espresso powder (optional to amplify chocolate flavor)
½ cup granulated sugar
⅓ cup brown sugar (light or dark)
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon fine sea salt

Add-ins and Toppings

¾ cup chocolate chips (mixed into batter)
¼ cup chocolate chips (for topping)
¼ cup turbinado sugar (divided for coating pan and topping)

Instructions

Preheat and prepare pans: Preheat your oven to 350°F (177°C). Grease two 8″x4″ metal loaf pans or one 9″x5″ metal loaf pan and line with parchment paper for easy removal.
Coat pan with turbinado sugar: Sprinkle half of the ¼ cup turbinado sugar evenly over the greased pans, including the sides, to create a crunchy outer crust.
Mix butter and cocoa: In a large mixing bowl, combine the hot melted ½ cup unsalted butter with ½ cup Dutch cocoa powder. Stir until the cocoa is fully bloomed and smooth. If using, add ½ teaspoon espresso powder now for enhanced chocolate flavor.
Add sugars: Mix in ½ cup granulated sugar and ⅓ cup brown sugar until the mixture is uniform.
Incorporate eggs: Whisk in the two room temperature eggs until the batter is completely smooth.
Add bananas, buttermilk, vanilla, and chocolate chips: Stir in 1 ½ cups mashed bananas, ½ cup buttermilk, 1 tablespoon vanilla extract or paste, and ¾ cup chocolate chips until just combined.
Combine dry ingredients: Gently stir in 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon fine sea salt, mixing until no dry spots remain but without overmixing.
Fill pans and add topping: Pour the batter into the prepared loaf pans. Sprinkle the remaining half of the ¼ cup turbinado sugar and ¼ cup chocolate chips evenly over the top of the batter.
Bake: Bake for approximately 1 hour or until the top is set and a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached.
Cool and serve: Let the bread cool in the pan for 5 minutes before removing it to a wire rack to cool completely. Slice and enjoy!

Notes

For easier cleanup and removal, use parchment paper in the loaf pans.
If you don’t have buttermilk, you can substitute with milk mixed with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes.
Using room temperature eggs helps the batter blend smoothly.
The espresso powder is optional but enhances the depth of chocolate flavor.
Store leftover banana bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
Freeze sliced banana bread individually wrapped in plastic wrap and stored in a freezer bag for up to 3 months.
Toasting slices brings back freshness and intensifies flavor.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Baking
Method: Baking
Cuisine: American

Keywords: double chocolate chip banana bread, chocolate banana bread, easy banana bread, chocolate chip banana loaf, moist banana bread, homemade banana bread