Description

A rich and ultra-moist double chocolate banana bread made with ripe bananas, cocoa powder, and chocolate chips for a deeply chocolatey quick bread that’s perfect for breakfast or dessert.

Ingredients

1 1/3 cups all-purpose flour (166 grams), spooned and leveled

1/3 cup cocoa powder (27 grams)

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter (112 grams), melted and cooled

1/4 cup granulated sugar (50 grams)

1/2 cup brown sugar (100 grams)

2 large eggs, room temperature

2 teaspoons vanilla extract

1 1/4 cups mashed bananas (about 3 bananas)

1/4 cup sour cream

1 cup chocolate chips (180 grams)

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Instructions

Preheat the oven to 350°F (180°C or 170°C fan). Line the bottom of a 9×5-inch loaf pan with parchment paper and grease the sides.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk the melted butter, granulated sugar, brown sugar, eggs, and vanilla until smooth.
Whisk in the sour cream and mashed bananas until fully combined.
Make a well in the dry ingredients and pour in the wet mixture.
Gently fold together until about 80–90% combined, then stir in the chocolate chips without overmixing.
Spoon the batter into the prepared pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean aside from melted chocolate.
Cool completely in the pan before removing and slicing.

Notes

Use very ripe bananas for best flavor and moisture.

Dutch-process cocoa powder provides a deeper chocolate flavor.

Do not overmix to keep the bread tender.

Store in an airtight container for up to 3 days at room temperature.

Freeze wrapped slices for up to 2 months.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 24 g
Sodium: 180 mg
Fat: 16 g
Saturated Fat: 9 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 55 mg