Description
This Double Chocolate Banana Bread is a rich and moist treat that combines the natural sweetness of ripe bananas with the deep flavor of cocoa and semi-sweet chocolate chips. Perfect as a decadent snack or dessert, this loaf is easy to make and packed with chocolatey goodness.
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 Brown sugar (packed light or dark)
- 3 Large ripe bananas (mashed)
- 2 Large eggs (room temperature)
- 1/2 cup Sour cream (room temperature)
- 1 tsp Pure vanilla extract
Chocolate
- 1 cup Semi-sweet chocolate chips (plus extra for topping)
- 1/4 cup Mini chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Spray a 9×5 inch loaf pan with non-stick baking spray and line it with parchment paper to make removal of the bread easier.
- Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set this mixture aside.
- Mash Bananas: In a small bowl, use a fork or potato masher to thoroughly mash the ripe bananas until smooth.
- Mix Wet Ingredients: In a medium bowl, whisk the melted butter and brown sugar until thickened and well combined. Add the mashed bananas, sour cream, and vanilla extract, mixing until fully incorporated.
- Add Eggs: Add the eggs, one at a time, mixing thoroughly after each addition to ensure a smooth batter.
- Combine Dry and Wet Ingredients: Gradually add the sifted dry ingredients into the wet mixture. Stir gently until just combined; it is normal for the batter to be slightly lumpy due to the bananas.
- Add Chocolate Chips: Fold in the semi-sweet chocolate chips and mini chocolate chips evenly through the batter.
- Fill Pan and Add Topping: Pour the batter into the prepared loaf pan, filling it about three-quarters full. Sprinkle extra chocolate chips on top for added texture and flavor.
- Bake: Bake the banana bread in the preheated oven for 50 to 60 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool and Store: Let the bread sit in the pan for 10 minutes, then transfer it to a cooling rack to cool completely before slicing. Store the banana bread covered at room temperature to maintain freshness.
Notes
- Ensure bananas are very ripe for the best flavor and sweetness.
- Do not overmix the batter to avoid a dense bread.
- Oven baking times may vary; start checking at 50 minutes.
- For a dairy-free version, substitute butter and sour cream with plant-based alternatives.
- Extra chocolate chips on top create a delightful crispy chocolate crust.
