Double Chocolate Banana Bread Recipe

overhead picture of sliced chocolate banana bread

Double Chocolate Banana Bread Recipe

Course: Bread

Cuisine: American

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: slices

Calories: 484kcal

Author: Becky Hardin

A slice of moist banana bread is never a bad idea, and when it's chocolate flavored that's even better! Super quick to prep, it comes out so perfectly and it's one of my favorite treats!

Print Recipe

Equipment

Ingredients

1 cup all-purpose flour 120 grams
½ cup unsweetened Dutch-process cocoa powder 42 grams
1 teaspoon baking soda 3 grams
½ teaspoon kosher salt
3 ripe bananas mashed
½ cup unsalted butter 113 grams, melted (1 stick)
1 cup brown sugar 213 grams
2 large eggs 100 grams
1 teaspoon pure vanilla extract 4 grams
½ cup sour cream 114 grams
1 cup bittersweet chocolate chips 170 grams, divided

Instructions

Preheat oven to 350°F, grease 9x5-inch loaf pan with nonstick spray, and set aside.
In a medium bowl, sift together the flour, cocoa, baking soda, and salt. Set aside.
1 cup all-purpose flour, ½ cup unsweetened Dutch-process cocoa powder, 1 teaspoon baking soda, ½ teaspoon kosher salt
In a large bowl, combine the mashed bananas with the melted butter. Stir to combine.
3 ripe bananas, ½ cup unsalted butter
Add the brown sugar, egg, vanilla, and sour cream. Mix well.
1 cup brown sugar, 2 large eggs, 1 teaspoon pure vanilla extract, ½ cup sour cream
Gradually add dried ingredients to the large bowl of wet ingredients. Do not overmix.
Fold in the chocolate chips, reserving ¼ cup for the top of the bread.
1 cup bittersweet chocolate chips
Pour the batter into the prepared pan and sprinkle with the remaining chocolate chips.
Bake for 60 minutes. Oven times may vary. Check for doneness at 50 minutes, and every 5-10 minutes after that until a toothpick comes out batter free.
Allow to nearly completely cool to room temperature before removing from pan.

Video

Notes

Use very ripe bananas for the richest and sweetest flavor.
Bake the bread in a pre-heated oven so that it cooks evenly all the way through.
Be careful to not over-bake your banana bread. It’s done when a tester inserted into the center of the loaf comes out with a few moist crumbs attached.

Storage: Store double chocolate banana bread in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or in the freezer for up to 4 months.

Nutrition