Double Chocolate Banana Bread
This Double Chocolate Banana Bread is a deliciously moist treat combining classic banana flavor with rich chocolate, perfect for breakfast, a snack, or dessert.
Ingredients
Dry 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
Wet Ingredients
- 3 ripe bananas (mashed)
- ½ cup unsalted butter (melted; 1 stick, 113 grams)
- 1 cup brown sugar (213 grams)
- 2 large eggs (100 grams)
- 1 teaspoon pure vanilla extract (4 grams)
- ½ cup sour cream (114 grams)
Chocolate Chips
- 1 cup bittersweet chocolate chips (170 grams, divided)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick spray and set it aside.
- In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set this mixture aside.
- In a large bowl, combine the mashed bananas with the melted butter. Stir well to mix them.
- Add the brown sugar, eggs, vanilla extract, and sour cream to the banana mixture. Mix everything together until it’s well combined.
- Gradually add the dry ingredients to the wet ingredients. Be careful not to overmix — a few lumps are okay!
- Fold in the chocolate chips, saving about ¼ cup for topping the bread.
- Pour the batter into the prepared loaf pan. Sprinkle the reserved chocolate chips on top.
Baking
- Bake for 60 minutes. Oven times may vary, so check for doneness at 50 minutes and continue checking every 5-10 minutes until a toothpick comes out batter-free.
- Let the banana bread cool to nearly room temperature before removing it from the pan.
Notes
Serve warm or at room temperature. Store wrapped tightly for up to 3 days at room temperature, or in the fridge for up to a week. Also suitable for freezing for up to 3 months.