Description
This Double Chocolate Banana Bread combines the rich flavor of cocoa and chocolate chips with naturally sweet, ripe bananas for a moist, decadent treat. Perfectly soft and loaded with chocolate chunks, it’s an irresistible dessert or snack that’s simple to bake and sure to satisfy any chocolate lover’s cravings.
Ingredients
Scale
Wet Ingredients
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Chocolate
- 3/4 cup semi-sweet chocolate chips
- 1/4 cup dark chocolate chunks
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper to ensure the bread doesn’t stick.
- Mix wet ingredients: In a large mixing bowl, whisk together the mashed ripe bananas, melted butter, brown sugar, granulated sugar, eggs, and vanilla extract until the mixture is smooth and well combined.
- Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt, ensuring everything is evenly mixed.
- Incorporate dry into wet: Gradually add the dry ingredients into the wet banana mixture, stirring gently until just combined. Be careful not to overmix to keep the bread tender.
- Add sour cream and chocolate chips: Fold in the sour cream and semi-sweet chocolate chips evenly throughout the batter.
- Fill pan and add chocolate chunks: Pour the batter into your prepared loaf pan and sprinkle the dark chocolate chunks over the top for extra chocolaty flavor and texture.
- Bake: Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached.
- Cool: Let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This step helps to set the bread and makes slicing easier.
Notes
- Use overripe bananas for the best sweetness and moist texture.
- For extra crunch, add chopped walnuts or pecans to the batter.
- Store the banana bread tightly wrapped at room temperature for up to 3 days or refrigerate to keep it fresh longer.
