Description
This Double Chocolate Banana Bread is a rich, moist treat combining the sweetness of ripe bananas with the deep flavor of cocoa and chocolate chips. Perfect for breakfast or a decadent snack, it features a tender crumb with pockets of melted chocolate, baked in a simple loaf pan. With wholesome ingredients and easy steps, it’s a delicious twist on classic banana bread that’s sure to satisfy any chocolate lover.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 3/4 cup packed brown sugar
- 3 ripe bananas, mashed
- 2 large eggs
- 1/2 cup sour cream
- 1 tsp pure vanilla extract
Add-ins
- 1 cup semi-sweet chocolate chips
- 1/4 cup mini chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper to ensure easy removal of the bread once baked.
- Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This helps to evenly distribute the leavening agents and cocoa powder.
- Mash Bananas: In a separate bowl, mash the ripe bananas thoroughly using a fork until smooth but still slightly chunky for texture.
- Mix Wet Ingredients: In a large bowl, whisk together the melted unsalted butter and packed brown sugar until smooth and creamy. Add the mashed bananas, sour cream, and vanilla extract, mixing well to combine all wet components evenly.
- Add Eggs: Incorporate the eggs one at a time, beating well after each addition to ensure they are fully blended into the wet mixture.
- Combine Wet and Dry Ingredients: Gradually add the sifted dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing which could make the bread tough.
- Fold in Chocolate Chips: Carefully fold in the semi-sweet and mini chocolate chips to distribute them evenly throughout the batter without deflating it.
- Bake: Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool: Allow the banana bread to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing to retain its shape and texture.
Notes
- For extra moisture, ensure bananas are very ripe—look for brown spots.
- You can substitute sour cream with Greek yogurt for a slightly tangier flavor.
- Store the banana bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- Freeze baked slices in an airtight container for up to 3 months.
- To enhance flavor, sprinkle some additional chocolate chips on top before baking.
