Description
This Double Chocolate Banana Bread is a rich and moist dessert loaf perfect for chocolate lovers. Made with ripe bananas, cocoa powder, and chocolate chips, it combines the natural sweetness of fruit with deep chocolate flavor. Ideal for breakfast, snack, or dessert, this easy recipe delivers a tender crumb with a luscious, chocolaty finish.
Ingredients
Scale
Wet Ingredients
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup plain yogurt or sour cream
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing it or lining it with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas, melted butter, brown sugar, and granulated sugar. Stir well until the mixture is smooth and evenly combined.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Mix thoroughly to incorporate fully into the batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt, ensuring an even distribution of leavening and cocoa.
- Mix Wet and Dry: Gradually add the dry ingredients to the wet mixture. Stir just until combined to avoid overmixing, which can make the bread tough.
- Add Moisture and Chocolate Chips: Fold in the plain yogurt or sour cream gently to keep the bread moist. Then fold in the chocolate chips evenly throughout the batter.
- Pour Batter and Bake: Transfer the batter to the prepared loaf pan, spreading it evenly. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- Use overripe bananas with plenty of brown spots for the best natural sweetness and flavor.
- You can substitute half of the chocolate chips with dark chocolate chunks for a richer texture and deeper chocolate taste.
- If the bread’s top browns too quickly, loosely cover it with aluminum foil during the last 15 minutes of baking to prevent burning.
