Double-Chocolate Banana Bread

A simple batter that goes from mixing bowl to pan to oven makes this loaf easy to prepare in about an hour. Bake for a gathering or to divvy up for neighbors and shut-ins. If you’re homeschooling, this bread is perfect for beginner bakers to make the family a winning treat.

Makes 16 servings


  • 1 cup all-purpose flour
  • ½ cup Dutch-processed cocoa powder
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 ripe bananas
  • ¼ cup unsalted butter, melted and cooled slightly
  • 2 tbsp canola oil
  • 2 large eggs, room temperature
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 tsp vanilla extract
  • ¾ cup semisweet chocolate chips, divided


  1. Preheat oven to 350°F. Spray a 1-pound loaf pan with nonstick cooking spray or grease with shortening; set aside.
  2. In a medium bowl whisk together flour, cocoa powder, baking powder, baking soda and salt; set aside.
  3. In a large bowl mash bananas. Stir in melted butter and oil. Whisk in the eggs, granulated sugar, brown sugar and vanilla until smooth.
  4. Sift the flour mixture into banana mixture; stir just until moistened. Fold in ½ cup chocolate chips. Spoon batter into prepared pan; sprinkle with remaining ¼ cup chocolate chips.
  5. Bake for 50 to 60 minutes or until a toothpick inserted near center comes out clean. Cool bread in pan for 10 minutes. Loosen edges of bread from pan; remove from pan. Cool completely on rack.

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