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Double Chocolate Banana Bread Recipe

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This double chocolate banana bread is a moist, fudgy delight that combines rich cocoa and chocolate chips with ripe bananas for a perfect, quick-to-make treat. Prepared with simple pantry ingredients and baked in a loaf pan, it delivers a deliciously chocolatey twist on classic banana bread, ideal for breakfast, snacks, or dessert.

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

  1. Preheat and prepare pan: Preheat your oven to 350°F (177°C). Grease a 9×5-inch loaf pan thoroughly with nonstick spray and set it aside to prepare for the batter.
  2. Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly mixed. Stir in 3/4 cup (135g) of semi-sweet chocolate chips and set the bowl aside.
  3. Cream butter and sugar: Using a handheld or stand mixer with a paddle or whisk attachment, beat the softened unsalted butter and granulated sugar on high speed until the mixture is smooth, creamy, and lightened in color, about 3 minutes.
  4. Add eggs and wet ingredients: With the mixer on medium speed, add the eggs one at a time, beating well after each addition. Next, beat in the plain yogurt (or sour cream), mashed bananas, and pure vanilla extract until all wet ingredients are combined thoroughly.
  5. Mix dry ingredients and hot water: Add the dry ingredient mixture to the wet bowl, then pour in the hot water. Using low speed, gently beat the batter just until combined. Take care not to over-mix to maintain the batter's thick and fudgy consistency.
  6. Pour batter and add topping: Pour the thick batter into the prepared loaf pan and spread it out evenly. Sprinkle the remaining 2 tablespoons (22g) of semi-sweet chocolate chips along the center of the loaf for an appealing chocolate topping.
  7. Bake the bread: Place the loaf pan in the oven and bake for 60 to 65 minutes. About halfway through baking, loosely cover the top with aluminum foil to prevent the bread from drying out. Start checking for doneness around the 60-minute mark by inserting a toothpick in the center; it should come out clean with only a few moist crumbs.
  8. Cool before slicing: Once baked, remove the bread from the oven and let it cool in the pan on a wire rack for 1 to 2 hours. Cooling fully before slicing helps the bread set and enhances flavor melding.
  9. Storage and serving: Store the banana bread covered at room temperature for up to 5 days or refrigerated for up to one week. For the best flavor, enjoy the bread on the second day after baking, allowing the flavors to fully develop.

Notes

  • You can freeze this banana bread by tightly wrapping it in plastic wrap and then aluminum foil. It keeps well for up to 3 months. Thaw at room temperature before slicing.
  • This loaf can easily be transformed into chocolate banana muffins by dividing the batter into a muffin tin and reducing baking time to approximately 18-22 minutes.
  • Be sure to use unsweetened natural cocoa powder (not Dutch processed) to achieve the intended flavor and proper rising with baking soda.
  • Allowing the banana bread to rest overnight enhances the moist, fudge-like texture and flavor.

Find it online: https://recipeplenty.com/double-chocolate-banana-bread-recipe/