If you have a soft spot for banana bread and a love affair with chocolate, you are in for such a treat with this Double Chocolate Banana Bread Recipe. It takes the classic banana bread you know and love and turns it up a notch by adding rich cocoa powder and generous amounts of bittersweet chocolate chips. The result is a moist, tender loaf that melts in your mouth with every bite, combining robust chocolate flavor with the natural sweetness of ripe bananas. This recipe is comfort in loaf form and perfect for breakfast, dessert, or a anytime snack that will inevitably have everyone asking for seconds.
Ingredients You’ll Need
Making this Double Chocolate Banana Bread Recipe is refreshingly simple because every ingredient brings something special to the table. From the rich cocoa powder that gives it that irresistible chocolate depth to the ripe bananas that keep it moist and naturally sweet, each item plays a crucial role in creating the perfect balance of flavor and texture.
- All-purpose flour (1 cup / 120 grams): The foundation of the bread, providing structure and a tender crumb.
- Unsweetened Dutch-process cocoa powder (½ cup / 42 grams): Adds deep, luxurious chocolate flavor with a slightly milder acidity than natural cocoa.
- Baking soda (1 teaspoon / 3 grams): Helps the bread rise perfectly with a light, airy texture.
- Kosher salt (½ teaspoon): Enhances and balances the sweetness while intensifying the chocolate notes.
- Ripe bananas (3, mashed): Provide moistness, natural sweetness, and that banana bread signature flavor.
- Unsalted butter (½ cup / 113 grams, melted): Adds richness and a tender, melt-in-your-mouth crumb.
- Brown sugar (1 cup / 213 grams): Offers caramel-like sweetness and helps keep the bread moist.
- Large eggs (2 / 100 grams): Bind the ingredients and add structure to the bread.
- Pure vanilla extract (1 teaspoon / 4 grams): Elevates all flavors with its warm, aromatic touch.
- Sour cream (½ cup / 114 grams): Provides tang and moisture, making the bread exceptionally soft.
- Bittersweet chocolate chips (1 cup / 170 grams, divided): The star players delivering melty pockets of chocolate throughout the loaf and a beautiful chocolate-studded top.
How to Make Double Chocolate Banana Bread Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F. While it warms up, grease a 9×5-inch loaf pan with nonstick spray to ensure your bread releases easily after baking. This simple preparation sets you up for baking success.
Step 2: Combine the Dry Ingredients
In a medium bowl, sift together the all-purpose flour, Dutch-process cocoa powder, baking soda, and kosher salt. Sifting helps to avoid lumps and allows for even distribution, which guarantees each bite has consistent flavor and texture.
Step 3: Mix the Wet Ingredients
In a large bowl, take your ripe mashed bananas and mix them with the melted butter. This creates a creamy base that will infuse the bread with both moisture and richness from the butter. It’s the start of that perfect tender crumb.
Step 4: Add Sugar, Eggs, Vanilla, and Sour Cream
Next, stir in the brown sugar, eggs, vanilla extract, and sour cream. Each of these contributes to the bread’s sweet, rich, and slightly tangy profile. The sour cream is key to keeping the bread soft and fresh, even days after baking.
Step 5: Incorporate Dry Ingredients Gently
Add the sifted dry ingredients to your wet banana mixture gradually. To keep the bread tender and not tough, mix just until combined—overmixing can make the bread dense, so a gentle hand is best here.
Step 6: Fold in Chocolate Chips
Now, fold in three-quarters of your bittersweet chocolate chips. This will create pockets of melty chocolate goodness throughout the loaf. Be sure to save some chocolate chips to sprinkle on top for a striking, chocolate-studded finish.
Step 7: Bake to Perfection
Pour your batter into the prepared loaf pan, spreading evenly, then top with the remaining chocolate chips. Bake in your preheated oven for about 60 minutes. Oven times vary, so start checking at 50 minutes by inserting a toothpick into the center — it should come out clean or with just a few moist crumbs, but no wet batter.
Step 8: Cool Before Serving
Once baked, allow your Double Chocolate Banana Bread to cool almost completely in the pan before attempting to remove it. This prevents breakage and lets the flavors settle. Soon you’ll have the perfect loaf ready to enjoy!
How to Serve Double Chocolate Banana Bread Recipe
Garnishes
Sprinkling some additional chocolate chips or a dusting of powdered sugar on slices before serving makes them look inviting and adds a touch of sweetness or extra melty chocolate bursts. Fresh berries or a light smear of whipped cream can also elevate your presentation beautifully.
Side Dishes
This chocolate banana bread pairs wonderfully with a hot cup of coffee or a creamy cappuccino for breakfast. In warmer months, it also makes a lovely companion to a scoop of vanilla ice cream or a dollop of Greek yogurt for a more indulgent treat.
Creative Ways to Present
Cut the bread into thick slices and serve them as decadent French toast by dipping in an egg wash and pan-frying until golden. Or, create sandwich-style treats by spreading peanut butter or hazelnut spread between slices for a quick, kid-friendly dessert that will disappear in no time.
Make Ahead and Storage
Storing Leftovers
Wrap your Double Chocolate Banana Bread tightly in plastic wrap or store it in an airtight container at room temperature. It will stay moist and delicious for about 3 to 4 days, perfect for enjoying throughout the week.
Freezing
To keep your bread fresh longer, you can freeze it. Wrap individual slices or the whole loaf tightly in plastic wrap and then in aluminum foil or a freezer bag. It freezes beautifully for up to 3 months and thaws quickly at room temperature.
Reheating
Warm slices in the microwave for 15-20 seconds or pop them in a toaster oven to revive that freshly baked feel. This simple step brings back the melt-in-your-mouth texture and enhances the chocolate’s gooeyness wonderfully.
FAQs
Can I use regular cocoa powder instead of Dutch-process?
Yes, you can substitute regular cocoa powder if that’s what you have, but the flavor will be a bit more acidic and intense. Adjust by adding a pinch of baking powder if you want to balance the rise and flavor.
Do I have to use sour cream in this recipe?
Sour cream adds moisture and a slight tang that balances the sweetness and richness, but if you don’t have it, plain Greek yogurt is an excellent substitute with similar effects.
Can I make this bread vegan?
To vegan-ize this Double Chocolate Banana Bread Recipe, swap eggs for flax eggs and use a plant-based butter alternative, along with dairy-free sour cream or yogurt. The texture will be slightly different but still delicious!
How ripe should the bananas be?
The riper, the better. Bananas with lots of brown spots or almost fully brown skin are perfect because they’re sweeter and mash easily, adding great flavor and moisture.
Is it okay to add nuts or other mix-ins?
Absolutely! Walnuts, pecans, or even a handful of shredded coconut can add wonderful texture and flavor. Just fold them in along with the chocolate chips to keep everything evenly distributed.
Final Thoughts
This Double Chocolate Banana Bread Recipe is one of those comforting desserts that feels like a warm hug any time of day. It’s unpretentious but wow-worthy, perfect for sharing with friends or savoring on your own with a good book. Once you try it, I’m confident it will become a new favorite in your baking rotation, ready to bring joy and chocolatey banana bliss with every slice. Give it a go and watch how quickly it disappears!
Print
Double Chocolate Banana Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings (8 slices)
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This Double Chocolate Banana Bread combines the moistness of ripe bananas with the rich flavor of unsweetened cocoa and bittersweet chocolate chips for a decadent twist on traditional banana bread. The sour cream adds a tender crumb, while the combination of brown sugar and melted butter creates a perfectly sweet and rich base. It’s baked to perfection in a loaf pan for a delightful treat that’s perfect for breakfast, dessert, or snack time.
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 (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)
Add-ins
- 1 cup bittersweet chocolate chips (170 grams, divided)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick spray to ensure the bread doesn’t stick, then set the pan aside.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened Dutch-process cocoa powder, baking soda, and kosher salt. This step ensures no lumps and distributes the leavening evenly. Set this mixture aside.
- Combine Bananas and Butter: In a large bowl, combine the mashed ripe bananas with the melted unsalted butter. Stir until the mixture is smooth and uniform.
- Add Sugar and Eggs: To the banana-butter mixture, add the brown sugar, eggs, pure vanilla extract, and sour cream. Mix thoroughly until fully combined and smooth.
- Incorporate Dry Ingredients: Gradually add the sifted dry ingredients to the wet ingredients. Mix gently, being careful not to overmix, to maintain a tender texture.
- Fold in Chocolate Chips: Fold in ¾ cup of the bittersweet chocolate chips into the batter, reserving ¼ cup for topping.
- Fill Pan and Add Topping: Pour the batter evenly into the prepared loaf pan and sprinkle the reserved chocolate chips on top for an extra chocolatey crust.
- Bake the Bread: Bake in the preheated oven for 60 minutes. Start checking for doneness at 50 minutes by inserting a toothpick into the center; it should come out clean or with only a few moist crumbs. If not done, continue baking and check every 5-10 minutes.
- Cool and Remove From Pan: Once baked, allow the bread to cool almost completely to room temperature in the pan before removing it. This helps maintain the bread’s shape and texture.
Notes
- Use ripe bananas with plenty of brown spots for maximum sweetness and moisture.
- Do not overmix the batter after adding dry ingredients to avoid a tough bread texture.
- If you prefer, substitute sour cream with Greek yogurt for a slightly different tang and texture.
- Ensure the loaf pan is properly greased to prevent sticking and ease removal.
- Chocolate chips can be swapped with chunks or chunks of your favorite chocolate for variation.
- Check the bread starting at 50 minutes to avoid overbaking and drying out the loaf.
