This may just be the most indulgent chocolate chip banana bread recipe yet. Loaded with two types of chocolate, 3 bananas, and a sprinkle of cinnamon, this double chocolate banana bread is kept super moist with the addition of some sneaky avocado for a twist on the classic banana bread (don't worry you won't be able to taste it at all). The perfect sweet treat for the chocolate lover to enjoy with an afternoon cuppa or slice into fingers and pack in your lunchbox for a sweet fix when the afternoon slump rolls around.
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Ingredients For Double Chocolate Banana Bread
You are going to love this insanely good avocado double chocolate banana bread recipe.
It is the perfect way to use up extra ripe bananas.
Don't worry, there is absolutely no way anyone will know you have avocado hiding in there once it is blended with the other ingredients. It acts to make the banana bread super moist without the need for added oil or sour cream that you would find being used in traditional banana bread.
You will need:
- avocado: this will need to be ripe so that it can easily be mashed to a smooth paste before being added to the batter. You can tell if an avocado is ripe if it yields to firm but gentle pressure, it should feel soft but not mushy. If the avocado is not in season, or you cannot find any that is ripe you can also buy some frozen avocado and thaw it before using it in the recipe;
- vanilla extract: not to be confused with vanilla essence, this can be found in the baking section of most grocery stores;
- ripened bananas: the riper the banana the sweeter the banana bread will be and the more banana flavor your will be able to taste, so if you are using overripe bananas please note that this bread will be a lot sweeter and a lot more banana in flavor than chocolate cake in flavor so choose accordingly depending on preferences. Don't worry if the outside of the banana has some brown spots.
- all-purpose flour: otherwise referred to as plain flour;
- granulated sugar: I use granulated stevia for this recipe, however, you can use regular white sugar if preferred;
- unsweetened dutch process cocoa powder: if you prefer your banana bread to be on the sweeter side you might want to use sweetened cocoa powder instead;
- baking soda;
- ground cinnamon;
- fine sea salt;
- semi-sweet chocolate chips: or sweet chocolate chips, however, I find the slight bitterness of the semisweet chips goes better with the sweetness of the banana. You will need some extra chocolate chips for sprinkling on top of the batter before putting it into the oven. For this, I like to use a combination of dark chocolate, milk chocolate, and white chocolate for a bit of contrast.
You can also add some additional add-ins depending on your preferences. Chopped walnuts go really well in chocolate chip banana bread, as does desiccated coconut or a nice big spoonful of peanut butter if you would like to add some extra protein.
I like to sprinkle a few white chocolate chips on top of the banana bread batter for some contrast as well.
How To Make
This avocado banana bread is super simple to bring together.
Simply mash the avocado and banana in a large bowl until super smooth. It doesn't matter if there are a few lumps in there, but try to get the mix as smooth as possible. I tend to just do this with a fork to keep it simple, but you could also use a potato masher.
Add in the egg and the vanilla to the mashed bananas and mix again. It is important not to overmix at this stage as this could make the banana bread have a gummy texture when baked, which is not what we want.
Tip: spray the baking pan with nonstick cooking spray for easy removal once the banana bread has been baked.
In a separate bowl add all of the dry ingredients and mix well to combine.
Add the dry ingredients to the wet ingredients and give everything a good mix. Again it is important not to overmix at this stage as we do not want gummy banana bread.
Add in the chocolate chips and gently fold them into the batter.
Gently pour batter into the prepared loaf pan, pop it into the oven for about an hour and you have a deliciously moist chocolate banana bread with hidden avocado to snack on throughout the week.
Double-check for doneness before removing the bread from the oven by inserting a toothpick or skewer into the center of the bread. If it comes out clean the bread it is ready, if it comes out with some wet batter, leave it in for another 5 minutes before checking again.
Allow the banana bread to cool in the loaf tin for about 5 minutes before transferring it to a wire rack and allowing it to cool completely.
TIP: do not be afraid to put the bread back into the oven if you remove it and start to slice it up only to realize it is not fully cooked in the middle.
Tips, Tricks, and Substitutions
Use the spoon and level method for measuring the flour.
You will spoon the flour into a measuring cup and then use a knife to level it off. Using this method ensures you end up with the right amount of flour in the batter instead of too much.
This ensures you end up with a loaf of moist banana bread.
Using the spoon and level method for measuring the flour ensures you end up with the right amount of flour in the batter.
Double chocolate chip banana bread will keep fresh in an airtight container at room temperature for up to 3 days.
It is great for making and freezing, and for this reason, I always make two loaves at a time and use one for the week ahead, and pop another into the freezer for a busy week.
This is especially useful if you have a whole bunch of bananas ripen at the same time!
To freeze, make sure that the banana bread has cooled completely before wrapping it in plastic wrap followed by a layer of aluminum foil or parchment paper. This keeps the moisture in the bread and prevents it from drying out.
It will keep in the freezer for up to 3 months.
Thaw in the refrigerator completely before serving.
Cut the chocolate banana bread into slices and serve as is.
It works really well with a slather of butter or simply plain.
This delicious sweet bread also works wonderfully lightly toasted as it makes the chocolate chips nice and melted.
Other serving suggestions:
- serve with some fresh whipped cream and berries
- with a slater of mascarpone
- with some ricotta and honey
- with some cottage cheese for a slightly savory option
- with a sprinkle of fresh blueberries or chopped strawberries
I tend to cut mine into slices and then into little banana bread fingers for lunchboxes and smaller afternoon snacks.
More Sweet Treats
Need more chocolate treats in your life?
Try one of these popular recipes next:
- Triple Chocolate Peppermint Crinkle Cookies
- Oatmeal, Dark Chocolate, and Rhubarb Cookies Recipe
- Raspberry and Chocolate Healthy Mug Cake
- Chocolate Peppermint Almond Flour Cookies Recipe
- Gluten-Free Zucchini Bread from Seasonal Cravings
Frequently Asked Questions
Yes. This bread freezes really well. Simply cut into slices and freeze slices on a baking tray that fits into the freezer. Once partially frozen transfer to a Ziploc bag and keep stored in the freezer for up to 3 months.
This is where you spoon the flour into a measuring cup and then use a knife to level it off. Using this method ensures that you end up with the right amount of flour in the batter.
I hope you love this double chocolate banana bread recipe as much as I do. Please leave a star rating on the recipe card or comment below the recipe card.
Double Chocolate Banana Bread With Avocado
- 3 ripe bananas
- ½ ripe avocado chopped
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose (plain) flour
- ¾ cup granulated sugar of choice
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- ½ cup semisweet chocolate chips (plus more for topping)
- Preheat the oven to 350F (175C) and spray a 9x5 loaf pan with nonstick cooking spray.
- In a large bowl, mash together the banana, avocado, egg, and vanilla. Do not overmix, it’s OK if it has a chunky texture.3 ripe bananas, ½ ripe avocado, 1 large egg, 1 teaspoon vanilla extract
- In another bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, cinnamon, and salt.1 ¼ cups all-purpose (plain) flour, ¾ cup granulated sugar, ¼ cup unsweetened cocoa powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon fine sea salt
- Add the dry flour mixture to the banana mixture and stir to combine. Again, do not overmix.
- Gently fold in the semisweet chocolate chips.
- Pour the banana bread batter into the prepared loaf pan. Sprinkle the top of the batter with more semisweet chocolate chips and pop into the preheated oven.
- Bake for about 1 hour, or until a toothpick or skewer inserted into the centre of the loaf comes out clean.
- Remove from the oven and allow to cool in the load pan for about 5 minutes before transferring to a wire cooling rack and allowing to cool completely.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.