Double Chocolate Banana Bread
Banana, Zucchini & Fruit Loaf Breads
Intensely chocolatey banana bread with cocoa powder in the batter AND chocolate chips throughout. For serious chocolate lovers.
Prep Time
15 min
Bake Time
55 min
Servings
10
Calories
295
Ingredients
- 1¾ cups all-purpose flour
- ¾ cup granulated sugar
- ⅓ cup unsalted butter, melted
- 2 large eggs
- 1 tsp baking soda
- 1 tsp vanilla extract
- ½ tsp salt
Instructions
- 1
Prepare
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- 2
Mix Wet
Combine butter, sugar, eggs, and vanilla.
- 3
Add Dry
Add flour, baking soda, and salt. Fold gently until just combined.
- 4
Add Fruit
Fold in the featured fruit or mix-ins.
- 5
Bake
Pour into pan. Bake 50–55 minutes until a toothpick comes out clean. Cool 10 minutes, then turn out.
Baker's Notes
“Toss fruit in a tablespoon of flour before folding into the batter — it prevents the fruit from sinking to the bottom of the loaf.”
— Baker Thomas Moreau
Nutrition Facts
295
cal
5g
Protein
9g
Fat
37g
Carbs
3g
Fiber
349mg
Sodium
Tips & Tricks
- •Toss fruit in a tablespoon of flour before folding in to prevent sinking.
- •Let the bread cool completely before slicing — cutting too early releases steam and changes texture.
- •Fruit breads freeze beautifully for up to 3 months.
Reviews (4)
Five stars! The crust was perfectly crispy and the crumb was soft and airy. I'll never buy store-bought bread again.
This is now our go-to bread recipe. The house smelled incredible while it was baking. My kids couldn't wait to tear into a warm slice.
Just like from the bakery! The crust is crispy and the crumb is soft. Bravo for this extraordinary recipe.
Easy to prepare and so delicious! Even my picky kids went for seconds. This bread has become a staple in our home.
Baker Thomas Moreau
Head Baker & Recipe Developer
Red Seal Certified Baker
