Double Chocolate Banana bread is coming at you with both cocoa powder and chocolate chips for a truly chocolate-y experience! If you love classic banana bread, you are going to love this chocolate twist!
Position the oven rack in the center and preheat the oven to 350° Farhenheit. Lightly grease a standard 8x4 inch loaf pan with nonstick spray and set aside.
In a large bowl, mash the bananas until almost smooth. Add the egg and whisk until combined then whisk in the salted butter.
Once combined, whisk in the brown sugar, cocoa and vanilla. Add the baking soda, baking powder, and salt and using a wooden spoon or rubber spatula, stir until combined. Slowly stir in the flour, stirring gently between each addition, being careful not to over mix. Add the chocolate chips if using them and fold until just combined.
Pour the batter into the prepared bread pan and bake for 40 to 50 minutes until a toothpick inserted in the center comes out clean. Check the bread at around the 40 minute mark.
Remove from the oven and allow to cool on a wire rack for about 20 minutes then remove from pan and allow to cool completely before cutting.
Bread is stored well in an air tight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.