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Double Chocolate Banana Bread Recipe

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4.4 from 12 reviews

This one-bowl double chocolate banana bread is incredibly moist and tender, bursting with rich Dutch cocoa powder and melty chocolate chips. Perfect for breakfast or a decadent snack, it stays soft and delicious for up to 4 days.

  • Total Time: 1 hour 45 minutes
  • Yield: 10 slices

Ingredients

Dry Ingredients

  • 1 cup Flour
  • 1 teaspoon Baking soda
  • ½ cup Dutch cocoa powder
  • ½ teaspoon Kosher salt

Wet Ingredients

  • 1 ½ cups Mashed ripe bananas
  • 1 teaspoon Vanilla extract
  • 1 Egg
  • ¼ cup Unsalted butter, melted
  • ⅓ cup Brown sugar
  • ⅓ cup Granulated sugar
  • ½ cup Greek yogurt

Add-ins

  • 1 cup Chocolate chips (plus extra for topping)

Instructions

  1. Preheat and Prepare: Preheat your oven to 180°C (350°F) and line a loaf pan with parchment paper to ensure easy removal after baking.
  2. Mash Bananas: In a large mixing bowl, mash the ripe bananas into a smooth, pudding-like consistency using a fork or potato masher.
  3. Combine Wet Ingredients: Add melted butter, egg, brown sugar, granulated sugar, vanilla extract, and Greek yogurt to the mashed bananas. Whisk until the mixture is smooth and well combined.
  4. Incorporate Dry Ingredients: Sift flour, cocoa powder, kosher salt, and baking soda over the wet ingredients. Mix gently until just combined to avoid overmixing.
  5. Add Chocolate Chips: Fold in 1 cup of chocolate chips lightly, making sure not to overwork the batter.
  6. Pour and Top: Pour the batter into the prepared loaf pan and evenly sprinkle extra chocolate chips on top for a melty chocolate crust.
  7. Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool and Chill: Allow the banana bread to cool completely in the pan, then chill it for 30 minutes to enhance the texture and flavor before slicing and serving.

Notes

  • Use ripe bananas with lots of brown spots for maximum sweetness and moisture.
  • Make sure not to overmix the batter to keep the bread tender.
  • Store the banana bread in an airtight container at room temperature for up to 4 days or refrigerate for longer freshness.
  • Optional: Substitute Greek yogurt with sour cream for a similar moist texture.
  • For a vegan alternative, replace the egg and butter with suitable plant-based substitutes.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/double-chocolate-banana-bread-recipe/