Double Chocolate Banana Bread
Prep time: 15 minutes
Cook time:
Serves: 1 standard loaf (8–10 slices)
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 15 minutes
- Serves: 1 standard loaf (8–10 slices)
A rich and moist double chocolate banana bread with a true banana bread texture. Made with very ripe bananas, cocoa powder, and chocolate chips for deep flavor and a soft, tender crumb.
Ingredients
Wet Ingredients
- 410 g 3–4 very ripe bananas (mashed)
- 113 g unsalted butter, room temperature (½ cup)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tbsp sour cream or plain yogurt
Dry Ingredients
- 120 g white granulated sugar
- 30 g brown sugar
- 190 g all-purpose flour
- 25 g cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
Chocolate
- 150 g chocolate chips
Method
Preheat oven to 170°C (338°F). Line or grease a standard loaf pan.
Mash bananas in a bowl until mostly smooth.
Whisk dry ingredients: flour, cocoa powder, baking soda, salt, and cinnamon.
Cream butter and sugars together until light and creamy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla and sour cream (or yogurt).
Combine wet and dry mixtures gently until just incorporated. Do not overmix.
Fold in chocolate chips.
Transfer batter into the loaf pan and smooth the top.
Bake for 55–65 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
