Double Chocolate Banana Bread

Double Chocolate Banana Bread

Super soft Double Chocolate Banana Bread. So moist, full of banana flavor & loaded with chocolate. So delicious & the recipe only takes 10 minutes to make!

Course Breakfast, Dessert

Cuisine American

Keyword Chocolate Banana Bread

Prep Time 15

Cook Time 55

Total Time 1 10

Servings slices

Calories 342kcal

Author Fiona Dowling

Equipment

9x5 inch (23x13 cm) loaf plan

Ingredients

1 ⅓ cup all-purpose flour (166 grams) spooned & leveled
⅓ cup cocoa powder (27 grams)
1 ½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter (112 grams) melted & cooled to room temperature
¼ cup granulated sugar (50 grams)
½ cup brown sugar (100 grams)
2 large eggs room temperature
2 teaspoons vanilla
1 ¼ cup mashed bananas (300 ml) about 3 bananas
¼ cup sour cream (60 ml)
1 cup chocolate chips (180 grams)

Instructions

Preheat the oven to 350F (180C or 170C fan forced). Line the bottom of a 9x5 inch (23x12.5 cm) loaf pan with baking paper. Grease the sides of the pan.
Whisk together the flour, cocoa, baking powder, baking soda and salt in a large bowl.
In a separate large bowl whisk together the melted butter, granulated sugar, brown sugar, eggs and vanilla extract until there are no lumps of sugar or pieces of egg.
Whisk the sour cream and mashed bananas into the melted butter mixture.
Make a well in the middle of the dry ingredients. Then pour the wet ingredients into the well. Gently fold the ingredients together using a rubber spatula or wooden spoon.
When the ingredients look about 80-90% combined, gently stir in the chocolate chips.
Pour/spoon the batter into your prepared pan.
Bake for 55-65 minutes until an inserted toothpick comes out clean (minus any melted chocolate chips). Oven times vary, so don't just go by the time.
Allow the bread to cool completely before removing from the pan and cutting into slices.

Notes

Pan Sizes: This recipe has too much batter for an 8x4 inch (20x10 cm) loaf pan.
Cocoa: I use dutch-process cocoa powder for this recipe.
Bananas: Make sure you're using brown bananas. Yellow bananas do not have enough moisture for baking.
Nutrition: Details provided are an estimate only and based on 1 slice, assuming the loaf is cut into 10 equal pieces.
Storage: Store bread in an airtight container at room temperature for up to 3 days. Loaf or slices can be wrapped tightly then placed in a freezer bag or container and frozen for up to 2 months. Thaw in the fridge. Do not thaw on the counter, as the middle can go gummy.

Nutrition