Name: Rich Double Chocolate Chip Banana Bread (High Fiber!) Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 3 medium ripe bananas (310g) (~1.25 cup mashed); 2 large eggs; 1/2 cup canned pumpkin (120g); 1/2 cup milk (120g) (almond milk used); 1 Tbsp vanilla extract; 1 cup whole wheat pastry flour (120g) (or all-purpose flour); 1/2 cup sugar (96g) (or substitute); 1/2 cup dark cocoa powder (40g); 1/4 cup Dutch black cocoa powder (27g) (or more cocoa powder); 1 tsp baking powder; 1/4 tsp salt; 1/2 cup semi-sweet chocolate chips (80g)

Jump to Recipe· 4.2 from 77 reviews

If you’ve been on the hunt for a decadent yet wholesome treat, look no further than this Rich Double Chocolate Chip Banana Bread (High Fiber!) Recipe. It’s the perfect harmony between rich, deep chocolate flavor and the natural sweetness and nutrition of ripe bananas. What makes this bread truly special is its high fiber content, thanks to whole wheat pastry flour and the addition of pumpkin, creating a moist, tender crumb that feels indulgent but also nourishing. Whether you’re craving an afternoon pick-me-up or a crowd-pleasing breakfast, this recipe has you covered with every bite bursting with chocolatey goodness and just the right texture.

Ingredients You’ll Need

A white bowl filled with mashed yellowish bananas with some small brown spots, showing a soft, slightly chunky texture. A silver fork is placed inside the bowl, positioned diagonally with the handle resting out of the bowl. The bowl sits on a white marbled surface, and the mixture looks creamy with visible streaks from the fork. photo taken with an iphone --ar 4:5 --v 7

These ingredients are delightfully simple but each one plays a vital role in building that perfect loaf. From the creamy mashed bananas that add natural moisture and sweetness, to the duo of cocoa powders delivering intense chocolate depth, every component is thoughtfully chosen to make this bread irresistibly rich and satisfying.

3 medium ripe bananas (310g) (~1.25 cup mashed): Provide natural sweetness, moisture, and extra fiber for a tender crumb.
2 large eggs: Essential for structure and binding the batter together.
1/2 cup canned pumpkin (120g): Adds moisture, fiber, and a subtle earthiness without overpowering flavors.
1/2 cup milk (120g): I used almond milk for a hint of nuttiness and lighter texture; dairy or plant-based both work well.
1 Tbsp vanilla extract: Elevates the flavor, complementing both banana and chocolate beautifully.
1 cup whole wheat pastry flour (120g) or all-purpose flour: Introduces heartiness and fiber while ensuring soft texture.
1/2 cup sugar (96g): Balances tartness and deep cocoa notes; can substitute to taste.
1/2 cup dark cocoa powder (40g): Brings rich, robust chocolate flavor and depth.
1/4 cup Dutch black cocoa powder (27g): Intensifies the chocolate presence and adds a beautiful dark color.
1 tsp baking powder: Helps the bread rise for that perfect fluffy bite.
1/4 tsp salt: Enhances and balances sweetness and chocolate flavors.
1/2 cup semi sweet chocolate chips (80g): Adds melty bursts of chocolate throughout the loaf and makes every slice extra special.

How to Make Rich Double Chocolate Chip Banana Bread (High Fiber!) Recipe

Step 1: Prepare Your Pan and Preheat Oven

Start by setting your oven to 350°F and prepping an 8.5×4.5-inch bread pan with cooking spray and parchment paper. This step ensures your banana bread will pop out effortlessly after baking without sticking or crumbling.

Step 2: Mash Bananas and Mix Wet Ingredients

In a large bowl, mash the ripe bananas well with a fork — the softer, the better for flavor blending. Add eggs, canned pumpkin, milk, and vanilla extract next, whisking everything together until smooth and perfectly combined. This mixture forms the moist, rich foundation of your batter.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together whole wheat pastry flour, sugar, dark cocoa powder, Dutch black cocoa powder, baking powder, and salt. This dry mix ensures even distribution of leavening agents and spices, while balancing sweetness and deep chocolate tones.

Step 4: Mix Wet and Dry Ingredients

Pour the dry ingredients into the wet banana mixture and gently fold with a spatula or hand mixer just until combined. Be careful not to over-mix — a few flour streaks are okay. This gentle fold keeps the bread tender and avoids toughness.

Step 5: Add Chocolate Chips

Fold in most of the semi sweet chocolate chips, reserving a handful for topping the batter once it’s in the pan. These chips will melt into luscious pockets of chocolate throughout every bite, enhancing the rich double chocolate experience.

Step 6: Bake

Pour the batter into the prepared pan, smoothing the top, then sprinkle the remaining chocolate chips evenly over the surface. Bake for 40-45 minutes, checking with a toothpick near the end. For that perfect moist texture, aim for the toothpick to come out mostly clean but still slightly gooey in the center.

Step 7: Cool and Serve

Allow your banana bread to cool completely in the pan before slicing. This resting time lets flavors meld and texture set just right. If you like, sprinkle a pinch of flake salt over the top to contrast that rich chocolate sweetness.

How to Serve Rich Double Chocolate Chip Banana Bread (High Fiber!) Recipe

Two thick, dark chocolate brownies sit on a white plate with a thin golden rim, each piece showing a dense, moist texture with small chocolate chips inside. One brownie is whole, sprinkled with coarse salt flakes on top, while the second has a bite taken out and rests next to a small knife with a light brown wrapped handle and a bright silver blade. The plate is on a white marbled surface scattered with a few loose chocolate chips and crumbs, and in the corner, a wire rack holds more brownies on a white parchment paper. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To amplify your Rich Double Chocolate Chip Banana Bread (High Fiber!) Recipe, consider a light dusting of powdered sugar or a gentle sprinkle of flaky sea salt on each slice. A dollop of whipped cream or a smear of nut butter can also add an extra layer of indulgence that pairs perfectly with the chocolate and banana flavors.

Side Dishes

This banana bread shines on its own but also pairs beautifully with a hot cup of coffee or creamy latte. For a breakfast spread, serve with fresh berries or a side of Greek yogurt to add brightness and a touch of tang to balance the richness.

Creative Ways to Present

Try turning slices into mini desserts by topping with a scoop of vanilla ice cream and drizzling warm chocolate sauce. For a fun twist, sandwich slices with your favorite nut butter or cream cheese for an irresistible snack or brunch option. Presentation can be as simple or elaborate as you want to make it, because this bread’s flavors always steal the show.

Make Ahead and Storage

Storing Leftovers

Wrap leftover slices tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. To keep the high fiber texture intact and prevent drying, avoid refrigeration unless your kitchen is particularly warm.

Freezing

This Rich Double Chocolate Chip Banana Bread (High Fiber!) Recipe freezes exceptionally well. Wrap slices individually in plastic wrap and then place in a freezer bag for best protection. Frozen banana bread stays fresh for about 2 months.

Reheating

To enjoy frozen or refrigerated bread, thaw at room temperature, then warm slices gently in a toaster oven or microwave for 20-30 seconds. This will revive the chocolate’s melty goodness and restore softness for a freshly-baked feel.

FAQs

Can I use regular all-purpose flour instead of whole wheat pastry flour?

Absolutely! While whole wheat pastry flour adds extra fiber and a hearty flavor, all-purpose flour will also yield a tender and delicious banana bread. It just may be slightly less dense and have a lighter crumb.

What if I don’t have Dutch black cocoa powder?

You can substitute with extra dark cocoa powder if needed, but Dutch-processed cocoa provides a richer, less acidic chocolate flavor. If you use natural cocoa powder, it might alter the taste slightly but still delicious.

How ripe should the bananas be?

The riper, the better! Look for bananas that are heavily spotted or even mostly brown. They’ll provide maximum sweetness and moisture, which is essential for this recipe’s tenderness and flavor.

Is this recipe suitable for a high fiber diet?

Yes! Using whole wheat pastry flour, bananas, and canned pumpkin, this recipe offers a great dose of dietary fiber while remaining indulgent. It’s a fantastic way to sneak more fiber into a treat you love.

Can I make this banana bread vegan?

With a few tweaks, yes! Replace eggs with flax eggs or a vegan egg substitute, and use plant-based milk like almond or oat milk. Just know that texture might change slightly, but you’ll still get a wonderfully rich and chocolatey loaf.

Final Thoughts

I can’t recommend this Rich Double Chocolate Chip Banana Bread (High Fiber!) Recipe enough if you want a luscious, comforting loaf that doesn’t compromise on nutrition. It’s the perfect way to enjoy the decadence of double chocolate with the wholesome benefits of bananas and pumpkin. So go on, bake a batch, share with loved ones, or savor it quietly with your favorite drink. It’s a winner every single time!