Double Chocolate Banana Bread
Ingredients:
3 (360g) large ripe bananas, finely mashed
1 1/3 cup (170g) all purpose flour
1/3 cup (40g) natural cocoa powder
8 tbsp (115g) salted butter, melted
1 large egg, room temp
1/3 cup (80g) Sour cream or Greek yogurt, room temp
1/2 cup (100g) light brown sugar
1/2 cup (100g) granulated sugar
1 tbsp (15g) vanilla bean paste
1 cup (170g) semi sweet chocolate chips + more for topping
1 tsp (5g) baking soda
Method:
Preheat the oven to 350F.
Make wet batter: In a mixing bowl peel and mash the bananas finely until smooth and not lumpy. Add melted butter along with granulated sugar and brown sugar. Mix well for 2 min. Crack in the egg whisk for additional 2-3 min. Add sour cream, vanilla bean paste. Mix well and set aside
Make dry mixture: In a separate bowl mix all purpose flour, baking soda and cocoa powder. Mix to combine.
Slowly add dry mixture to the wet batter add in chocolate chips and fold to just combine. Do not over mix the bananas at this point.
Line an 8*8 loaf pan with parchment paper. Pour the batter in the pan and bake the bread for 1 hour or until the toothpick inserted comes out clean.
Let cool completely before serving and enjoy.
Double chocolate banana bread combines the natural sweetness of ripe bananas with the rich, deep flavor of cocoa powder and chocolate chips, creating a moist, decadent treat. Using mashed bananas provides moisture and natural sweetness while reducing the need for excessive sugar. Incorporating sour cream or Greek yogurt not only enhances the bread’s moisture but also contributes a subtle tang that balances the chocolate flavor. For best results, it’s important to use ripe bananas—overripe bananas with brown spots are ideal for this recipe as they mash easily and bring maximum sweetness. When mixing the wet and dry ingredients, folding gently helps keep the bread tender and prevents gluten overdevelopment, which would make it dense. The recipe’s method includes mixing the wet ingredients first (bananas, melted butter, sugars, egg, sour cream, vanilla bean paste) and then slowly adding the dry ingredients (all-purpose flour, cocoa powder, baking soda), followed by folding in the chocolate chips. Baking at 350°F for about an hour in an 8x8 loaf pan ensures thorough cooking without drying out the bread. A toothpick test confirms doneness. Enhance your bread by sprinkling a few extra chocolate chips on top before baking for a visually appealing finish and added chocolaty bites. This bread stores well at room temperature for a couple of days when wrapped tightly or can be frozen for longer storage. For those looking to customize, try adding chopped nuts like walnuts or pecans for crunch, or swirl peanut butter or Nutella into the batter before baking for extra richness. This versatile recipe is perfect for breakfast, a snack, or dessert. Using natural cocoa powder rather than sweetened varieties keeps the sweetness balanced and lets the chocolate flavor shine without overpowering the bananas. This double chocolate banana bread recipe offers a satisfying and indulgent way to use up ripe bananas while delighting chocolate lovers with a perfectly balanced baked good that's easy to make at home.
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