Description
This Double Chocolate Banana Bread is a moist, fudgy loaf that combines the rich flavors of cocoa and ripe bananas with semi-sweet chocolate chips for extra indulgence. Perfectly sweet and quick to make with basic ingredients, it’s a delicious twist on classic banana bread that’s sure to satisfy any chocolate lover’s cravings.
Ingredients
Dry Ingredients
- 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
- 1/2 cup (41g) unsweetened natural cocoa powder (not Dutch process)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (135g) semi-sweet chocolate chips, plus 2 Tablespoons (22g) for topping
Wet Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 1/4 cup (60g) plain yogurt or sour cream, at room temperature
- 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
- 1 teaspoon pure vanilla extract
- 2 Tablespoons (30ml) hot water
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Grease a 9×5-inch loaf pan thoroughly with nonstick spray to ensure the bread releases easily after baking. Set it aside while you prepare the batter.
- Combine Dry Ingredients and Chocolate Chips: In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined. Stir in 3/4 cup (135g) of the semi-sweet chocolate chips to distribute them evenly. Set this mixture aside.
- Cream Butter and Sugar: Using a handheld or stand mixer with a paddle or whisk attachment, beat the softened butter and granulated sugar together on high speed for about 3 minutes until the mixture is smooth, creamy, and lightened in color. This step is important for a tender texture.
- Add Eggs and Wet Ingredients: With the mixer running on medium speed, add the eggs one at a time, beating well after each addition to incorporate air and build structure. Then add the yogurt (or sour cream), mashed bananas, and vanilla extract, and beat until fully combined and smooth.
- Incorporate Dry Ingredients and Hot Water: Add the dry flour mixture to the wet ingredients along with the hot water. Beat on low speed just until combined, stopping when the batter is thick and uniform in color. Be careful not to over-mix, or the bread may be dense.
- Pour Batter and Add Topping: Pour the thick batter evenly into the prepared loaf pan, spreading it out smoothly. Sprinkle the remaining 2 Tablespoons (22g) of chocolate chips down the center on top for a pretty, melty finish as it bakes.
- Bake: Place the pan in the preheated oven and bake for about 1 hour, or until a toothpick inserted in the center comes out mostly clean with just a few moist crumbs. Keep an eye to prevent over-baking which can dry out the bread.
- Cool: Remove the bread from the oven and let it cool in the pan for 10-15 minutes. Then transfer it to a wire rack to cool completely before slicing to preserve its moist texture and allow flavors to develop.
Notes
- For freezing: Wrap the cooled banana bread tightly in plastic wrap and then in aluminum foil or place in an airtight freezer bag. Freeze up to 3 months. Thaw overnight at room temperature before serving.
- To make muffins: Portion the batter into a lined or greased muffin tin, filling each cup about 3/4 full. Bake at 350°F (177°C) for 18–22 minutes or until a toothpick comes out clean.
- Use ripe bananas with plenty of brown spots for the best natural sweetness and moisture in the bread.
- If you prefer, substitute sour cream for the yogurt to add extra richness.
