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Double Chocolate Banana Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 28 reviews
  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Fold in Chocolate Chips: Fold in ¾ cup of the bittersweet chocolate chips into the batter, reserving ¼ cup for topping.
  7. 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.
  8. 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.
  9. 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.

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