Our Double Chocolate Banana Bread is an easy and delicious banana bread recipe that's moist, fluffy and loaded with chocolate chips. Easy to make, dense and perfect chocolatey indulgence in every bite. Enjoyed it as a snack, breakfast or even desserts too!!

A perfect chocolate lover’s dream come true with this double chocolate banana bread recipe. It can be made gluten-free by using gluten-free baking flour.  It is so comforting and will make you feel cozy with every bite!

HOW TO STORE BANANA BREAD

There are different ways to store your chocolate banana bread. If you don’t have too much of it leftover, wrap it in foil paper and leave it on your cake tin in refrigerator, take it outside just warm it in microwave for 15-20 seconds and enjoy. 

CAN YOU FREEZE BANANA BREAD?

Yes. Tightly wrap banana bread with plastic wrap first and then use aluminum foil to prevent it from getting freezer burned. You may also cut your chocolate banana bread into slices and store it in an airtight container before placing it in the freezer. How long to freeze banana bread? Banana bread will last up to 3 months in the freezer.

 

This is one the easiest and delicious banana marble bread. CHRISTMAS is just around the corner. It is so quick to make, tastes so yummy and moist too! Treat yourself & your loved ones to this scrumptious marble bread subtly infused with flavors on this holiday season.

I love to make banana bread most of the time, I made it often! This time I gave a littlie twist to the banana bread to make it swirled. I took my popular chai spiced banana bread and decided to use the swirling technique from my marble vanilla cake to make a moist banana bread with a rich chocolate swirl throughout the bread.

Tips while making best swirl banana bread

Butter: The butter should just barely be melted. It shouldn’t be hot and sizzling.

Bananas: You’ll need about 2 very ripe bananas, peeled. I like to use bananas that are brown and spotted but not black.

Flour: It’s important to properly measure the flour in order to avoid heavy or doughy bread. To properly measure the flour, stir it to break it up. Then lightly spoon it into the measuring up and level it off.

Cocoa powder: I use regular unsweetened cocoa powder in this recipe.

The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

More Banana Bread Recipes!

Banana Chocolate Cake

Choco Chip Banana Walnut Bread

       

Cinnamon Nutmeg Banana Cake

          

Chai spice Banana Cake

Measuring cup used, 1 cup = 240 ml, 1 tsp = 5ml, 1 tbsp = 15ml

Ingredients :

2 cups all-purpose flour
1/2 cup amul salted butter, softened at room temperature
1 cup castor sugar/ granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
A pinch of salt
1 teaspoon cinnamon powder
2 large eggs
1 cup mashed very ripe bananas, from 2 large bananas
1 tablespoons milk
1 teaspoons vanilla extract
2 teaspoon cocoa powder

For Eggless Version

Use curd/yogurt instead of eggs - 1/2 cup
Use Oil instead of butter - 1/2 cup

Preparation Method :

1. Preheat the oven to 350°F/170 C. Line with a baking sheet or grease a 9 x 5-inch loaf pan generously with butter or nonstick cooking spray or baking sheet.

2. In the bowl of an electric mixer, beat the butter and sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition. 

3. Add the mashed bananas, and vanilla extract and mix well. It will look a little curdled at this point; that's okay.

4. In a medium bowl, whisk together the flour, baking soda, baking powder and salt.

5. Add the flour mixture and beat on low speed until just incorporated. Do not over mix. 

6. In a small bowl, add 3 tablespoon of cake batter and add 2 teaspoon of cocoa powder in it. Mix well.

7. On a prepared cake tin, add a first layer of banana cake batter, then add spoonful of cocoa batter on top and swirl it with the help of knife. Swirl it 2-3 times not more than that.

8. Bake until a tester inserted into the center comes out clean, 50 to 55 minutes. 

9. Let cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely.

 10. Serve it with a scoop of vanilla ice cream or chai or coffee. It will taste good on the next day.