Double Chocolate Banana Bread is a delightful treat that combines the rich flavors of chocolate with the natural sweetness of ripe bananas. Perfect for any time of year, the recipe creates a moist and decadent loaf that is sure to please everyone. Whether enjoyed as a snack or a dessert, it’s a comforting option that can brighten up any day.
If you’re looking for alternatives, Greek yogurt can replace sour cream for a similar texture and flavor. For those with dairy allergies, consider using plant-based yogurt and dairy-free chocolate chips. Be cautious with pumpkin puree versus pumpkin pie filling; the latter contains added spices and sugar, which could alter the intended flavor profile. Always ensure your bananas are very ripe for the best sweetness and moisture.
Bread & Rolls
Double Chocolate Banana Bread Recipe
Ingredients
- 1 cup (127 grams) all-purpose flour
- 1/2 cup (43 grams) Dutch-process cocoa powder
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (100 grams) light brown sugar, packed
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 1/2 cups (340 grams) mashed banana, from about 3 very overripe bananas
- 1/2 cup (120 grams) sour cream, at room temperature
- 2 large eggs, lightly beaten, at room temperature
- 3 tablespoons (42 grams) unsalted butter, melted and cooled until just warm
- 3 tablespoons (34 grams) neutral oil, such as vegetable or avocado oil
- 1 teaspoon vanilla extract
- 1 cup (170 grams) semisweet chocolate chips
- 1/4 cup (43 grams) semisweet chocolate chips for topping
Instructions
- Let’s kick things off by preheating the oven to 350 degrees Fahrenheit. You’ll also want to grab a 9 by 5-inch metal loaf pan and line it with parchment paper, leaving a bit hanging over the edges for easy removal later on. A quick spray of nonstick cooking spray on that paper will definitely help too.
- In a large mixing bowl, combine 1 cup of all-purpose flour, 1/2 cup of Dutch-process cocoa powder, 1/2 cup of granulated sugar, 1/2 cup of light brown sugar, 3/4 teaspoon of baking soda, and 1/2 teaspoon of fine sea salt. Whisk those ingredients together until everything is well blended.
- Now, shift gears to another bowl where you can mash those bananas until they’re wonderfully smooth. After that, add in 1/2 cup of sour cream, 2 lightly beaten eggs, 3 tablespoons of melted butter, 3 tablespoons of neutral oil, and 1 teaspoon of vanilla extract. Mix it all up until you achieve a nice creamy consistency.
- Gently fold that wet mixture into the dry ingredients, mixing just until there’s no more visible flour. Once it looks good, carefully add in 1 cup of semisweet chocolate chips to ensure they’re well-distributed throughout the batter.
- Take that beautiful mixture and pour it into the prepared loaf pan, smoothing out the top with a spatula as you go. For an extra touch, sprinkle the remaining 1/4 cup of chocolate chips right on top of the batter.
- Baking time has arrived. Place that loaf in the oven for around 1 hour to 1 hour and 10 minutes. It’s ready when the top has a slight dome and a toothpick inserted in the center comes out with a few moist crumbs. Aim for an internal temperature of at least 200 degrees Fahrenheit.
- Once the baking is done, allow the bread to cool in the pan for 15 minutes. Use the parchment overhang to lift it out and set it on a wire rack to cool completely. If you feel like it, you can melt some extra chocolate chips to drizzle over the top and let it set before diving in.
Tips
- Make the batter ahead of time and store it in the refrigerator for up to 24 hours before baking for extra convenience.
- Store leftover banana bread wrapped in plastic wrap or foil at room temperature for up to 3 days, or refrigerate for up to 5 days.
- The banana bread freezes well; just wrap it tightly in plastic wrap and aluminum foil. Thaw at room temperature when you’re ready to enjoy it.
If you’re in the mood for something classic, I highly recommend Moist Banana Bread. It’s a timeless recipe that pairs perfectly with a cup of coffee or tea, making it a wonderful choice for breakfast or an afternoon snack.