Double Chocolate Banana Bread
A rich and moist chocolate banana bread made with ripe bananas, cocoa powder, and chocolate chips for a fudgy texture and deep chocolate flavor.
Ingredients
- 1⅓ cups 166g all-purpose flour, spooned and leveled
- ⅓ cup 27g unsweetened cocoa powder
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup 112g unsalted butter, melted and cooled
- ¼ cup 50g granulated sugar
- ½ cup 100g brown sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1¼ cups 300ml mashed ripe bananas (about 3 bananas)
- ¼ cup 60ml sour cream
- 1 cup 180g chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
- In a separate large bowl, whisk the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, then mix in the vanilla extract.
- Stir in the mashed bananas and sour cream until combined and smooth.
- Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the loaf soft and tender.
- Fold in the chocolate chips, reserving a few to sprinkle on top before baking.
- Pour the batter into the prepared loaf pan and add the remaining chocolate chips on top. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the bread to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
For the best results, use very ripe bananas with plenty of brown spots because they add natural sweetness and extra moisture to the loaf. Be careful not to overmix the batter once the flour is added, as this can make the bread dense instead of soft and tender. Allow the loaf to cool completely before slicing so the texture can set properly and you get clean, even pieces. For a bakery-style finish, sprinkle a few extra chocolate chips on top before baking. Store any leftovers in an airtight container at room temperature for up to 4 days, or freeze slices for longer storage.