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I think that the true reason that I buy bananas is to make banana bread. I think deep-down, I know that I’m not going to eat these bananas. But I love the idea of being a banana-eater. It just never comes to fruition. 👈🏻 See what I did there?! The problem is that I love baking with bananas more. When bananas get ripe, their sweetness intensifies and while you wouldn’t probably want to eat an overly ripe banana, they are perfect for baking. Especially baking things like this One-Bowl, Double Chocolate Banana Bread.

I came up with this recipe one day while visiting my Mom. I (of course) had a few overly ripe bananas on my counter and decided to take them with me to make some banana bread for my parents. The funny thing was that she also had some overly ripe bananas as well and was planning on throwing them away. GASP! I told her that there was no way that I was going to let her throw them away.

Seriously… don’t throw bananas away until they’re gooey. Overripe bananas are fantastic for baking!

So with both of our ripe bananas, I started making us banana bread. Then it turned into chocolate banana bread. And then it turned into double chocolate banana bread. Because why not? This banana bread is super simple to make. It’s a one bowl, no mixer recipe. Couldn’t be easier. And couldn’t be more delicious either.

Let me show you how I made this One-Bowl, Double Chocolate Banana Bread 👇🏻

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Start by preheating your oven to 350 degrees and spraying a loaf pan with non-stick cooking spray. In a large bowl, mash up 3-4 very ripe bananas. How well you mash them will determine how chunky the bananas in your bread are. I left my bananas a little chunkier. You can actually see the chunks of the bananas in the picture of my bread. If you want a smoother consistency, just mash the bananas well.

Next add 2 eggs, 1/4 cup fresh strong coffee (cooled), 1/4 of oil (vegetable, canola, or melted coconut oil), 1 tbsp pure vanilla extract.

Then add 1/2 cup granulated sugar, 1/4 cup cocoa powder, and 1/2 tsp ground cinnamon and give it a stir.

Add the rest of the dry ingredients-

Add 1 1/2 cups of AP flour, 1/2 tsp baking soda, 1 1/2 tsp baking powder, and 1/4 tsp of salt. Stir well until all of the ingredients are well incorporated and then add 1 cup of chocolate chips. I used milk chocolate chips for this particular batch, but you could use any chocolate that you like- semi-sweet, dark chocolate. Whatevs. I also really enjoy dark chocolate chips in this bread.

Pour the batter into the prepared loaf pan.

Throw a few extra chocolate chips on top.

Bake the banana bread for about 50-60 minutes or until an inserted toothpick comes out clean.

Let the bread cool completely before removing it from the loaf pan. You may need to run a knife along the sides of the pan before attempting to remove it. Or if you line your pan with a piece of parchment, it will make for an easier removal.

Then slice that baby up and enjoy it as is or with some butter. Or even some peanut butter! Store at room temperature in an air-tight container for up to about 5 days.

Enjoy!

These are the recommended products that I used to make this delicious recipe! These are not only products that I use, but products that I love.

Have you tried this recipe? Thinking about it? I’d love to hear from you! Please leave me your thoughts below in the comment section.

Have more overripe bananas that you need to use up? Check out these other banana recipes 👇🏻