Double Chocolate Banana Bread

by

This Double Chocolate Banana Bread is the ultimate combination of rich chocolate flavor and the natural sweetness of ripe bananas. It’s moist, fudgy, and loaded with chocolate chips, making it the perfect treat for breakfast, a snack, or even dessert. Whether you’re a fan of banana bread or chocolate, this recipe is sure to satisfy your cravings.

Ingredients

For the Banana Bread:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3 ripe bananas (mashed)
  • 1/2 cup sour cream or yogurt
  • 1 cup chocolate chips or chunks (divided)

Step-by-Step Instructions

  1. Preheat the Oven:
    Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to ensure the banana bread doesn’t stick to the pan.
  2. Mix the Dry Ingredients:
    In a medium-sized bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This step ensures that all the dry ingredients are evenly distributed, which helps with consistent texture throughout the banana bread.
  3. Prepare the Wet Ingredients:
    In a large mixing bowl, combine the melted butter and granulated sugar. Beat them together until well mixed and creamy. Then, add the eggs, vanilla extract, mashed bananas, and sour cream (or yogurt). Stir everything together until the mixture is smooth. The mashed bananas and sour cream contribute to the moistness of the bread, while the vanilla adds a subtle depth of flavor.
  4. Combine the Wet and Dry Ingredients:
    Gradually fold the dry ingredients into the wet mixture. Be careful not to overmix; overmixing can result in dense bread. Fold the ingredients until just combined to keep the bread light and fluffy. Gently fold in 3/4 cup of the chocolate chips or chunks, ensuring they are evenly distributed in the batter.
  5. Bake the Banana Bread:
    Pour the batter into the prepared loaf pan, spreading it out evenly. Sprinkle the remaining chocolate chips or chunks on top of the batter for an extra indulgent layer of chocolate. Place the pan in the preheated oven and bake for 60-70 minutes. The bread is done when a toothpick inserted into the center comes out mostly clean, with only a few moist crumbs or melted chocolate (but no wet batter).
  6. Cool and Serve:
    Once baked, remove the loaf pan from the oven and allow the banana bread to cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely. This cooling process helps the banana bread set and makes it easier to slice. Serve warm or at room temperature and enjoy the rich, chocolatey goodness.

Additional Tips (Serving & Storage)

Serving Suggestions:

  • Serve a slice of this Double Chocolate Banana Bread with a scoop of vanilla ice cream or a drizzle of caramel sauce for a decadent dessert.
  • Enjoy it with a cup of coffee or a cold glass of milk for a delightful snack.

Storage:

  • Store leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and store it in the fridge for up to a week.
  • This banana bread also freezes well! Wrap individual slices in plastic wrap and place them in a freezer-safe bag. When you’re ready to enjoy a slice, simply thaw it at room temperature or pop it in the microwave for a few seconds.

FAQs About Double Chocolate Banana Bread

  1. Can I substitute the sour cream with something else?
    Yes, you can substitute sour cream with plain yogurt or even Greek yogurt. Both options will maintain the moisture and texture of the banana bread.
  2. Can I use overripe bananas for this recipe?
    Absolutely! In fact, overripe bananas are perfect for this recipe. They add more natural sweetness and enhance the banana flavor.
  3. Can I add nuts to the banana bread?
    Yes, you can add 1/2 cup of chopped walnuts or pecans to the batter for added crunch and flavor. Fold them in along with the chocolate chips.
  4. Can I use dark chocolate instead of milk chocolate?
    Yes! You can substitute dark chocolate chips or chunks if you prefer a richer, less sweet flavor. Dark chocolate pairs beautifully with the bananas and cocoa.
  5. How do I know when the banana bread is fully baked?
    Insert a toothpick into the center of the bread. If it comes out clean (with no wet batter), it’s done. You may see melted chocolate on the toothpick, but as long as the batter is set, the bread is ready.

Nutritional Information (Per Serving)

  • Calories: 270
  • Total Fat: 13g
  • Saturated Fat: 7g
  • Cholesterol: 55mg
  • Sodium: 180mg
  • Total Carbohydrates: 36g
  • Dietary Fiber: 3g
  • Sugars: 23g
  • Protein: 4g

Double Chocolate Banana Bread is the ultimate indulgence for chocolate lovers and banana bread fans alike. The combination of ripe bananas, cocoa, and chocolate chips creates a rich, moist, and flavorful loaf that’s perfect for breakfast, dessert, or a snack anytime. Try this easy recipe today, and savor the perfect balance of chocolate and banana in every bite!

Leave a Comment