Description
A rich and decadent double chocolate banana bread, made with ripe bananas, cocoa powder, and mini chocolate chips for a moist and flavorful treat.
Ingredients
- Wet Ingredients:
- 4 small very ripe bananas (or 3 medium bananas)
- ½ cup melted unsalted butter
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
- 1 tsp kosher salt
- ⅓ cup sour cream
- Dry Ingredients:
- 1 tsp baking soda
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- Extras:
- ½ cup mini chocolate chips (plus extra for topping)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5 loaf pan or line it with parchment paper.
- Mash the Bananas: Peel the ripe bananas and place them in a large mixing bowl. Mash them until smooth and creamy.
- Mix Wet Ingredients: In a separate bowl, whisk together the melted butter and granulated sugar. Add eggs and vanilla extract, and whisk until fully combined.
- Add Remaining Wet Ingredients: Add salt, sour cream, and mashed bananas to the butter mixture. Stir to combine.
- Add Dry Ingredients: Sift in the flour, cocoa powder, and baking soda. Mix until the batter just comes together—do not over mix.
- Fold in Chocolate Chips: Gently fold in the mini chocolate chips.
- Bake: Pour the batter into the prepared loaf pan. Optionally, top with extra chocolate chips. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the banana bread to cool in the pan for 10 minutes before transferring it to a cooling rack.
Notes
- Bananas: Make sure the bananas are very ripe for maximum flavor and moisture.
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 30g
- Sodium: 170mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 40mg
