Stop ditching your overripe bananas! Even with nasty black speckles, they make for an incredibly moist treat for the day: homemade double chocolate banana bread. Yes, you’ve heard it right! A double dose of chocolate decadence paired with moist bananas! Feeling hungry yet? Keep scrolling for my recipe!
Why This Double Chocolate Banana Bread Is A Hit
If you’ve fallen for my banana bread recipe, this double chocolate version might wow you from the first bite. Here are the reasons why:
- The bread tastes like heaven: Chocoholics like me already have a soft spot for choco bread. But this recipe takes it up a notch with a double dose of that decadence. The intense chocolate kick, paired with the pleasant banana note, is the perfect pick-me-up for a lazy afternoon or a refreshing energy booster for breakfast or brunch.
- The texture is incredible: Mashed banana, sour cream, and eggs mingle beautifully, creating a super moist, velvety crumb that’s almost fudge-like. But don’t get it wrong! The bread is still dense and full of body while keeping that heavenly tender texture.
- It’s easy to make and store: This recipe doesn’t call for any fancy ingredients. Everything is readily available at any grocery store—or maybe even already in your kitchen! The best part is that the bread tastes as good as freshly baked for days at room temperature and also freezes like a dream.
7 Simple Steps To Make Double Chocolate Banana Bread
Ingredients
Here are the key ingredients in our recipe:
- Flour: Unlike whole wheat bread, this recipe doesn’t need much flour because the batter mostly comes from the bananas. I use all-purpose flour, so all the spotlight goes to our chocolate and banana combo, but whole wheat flour can stand in for it beautifully with an extra flavor.
- Cocoa powder: Stick with natural cocoa powder (unsweetened type) since we will need a bit of acidity to wake up the baking soda. If you prefer using the Dutch type, the bread might end up with a flat, unsightly loaf.
- Chocolate chips: They give our bread a mesmerizing chocolate hint and sweetness. Not to mention, seeing those chocolate chips peeking through the surface leaves us mouth-watering.
- Ripe bananas: We’ll need around 3-4 ripe bananas. If you can’t get your hands on bananas, swap them for ½ cup of applesauce.
- Unsalted butter: Keep in mind that the butter needs to be softened to room temperature (still cool to the touch). At this stage, it blends seamlessly with sugar to create a sturdy base for the bread.
- Sour cream: This is the secret to an incredibly moist texture. You can replace sour cream with Greek yogurt or regular plain yogurt.
- Hot water: It’s a must to help cocoa powder release its goodness and burst with flavor. Also, a little liquid helps thin out our already-thick batter.
Let’s not forget sugar, baking powder, salt, eggs, and vanilla!
Instructions
Step 1
First, heat your oven to 350°F or about 177°C. Grab a 9×5 loaf pan and give it a good spray with nonstick spray. This ensures a clean release and a perfect loaf.
Step 2
In a big bowl, combine the flour, cocoa powder, baking soda, and a pinch of salt. I love to add 3/4 cup of chocolate chips right into the mix, so you get extra bursts of chocolate in each bite. Give it a stir and set aside.
Step 3
Using a stand or hand mixer, turn it on high speed and beat the sugar and unsalted butter together for about two minutes. You want this mix to be creamy and fluffy. Add your eggs one by one, mixing each in fully before adding the next. Then, pour in yogurt, mashed bananas, and a splash of vanilla. The combination here adds incredible moisture and a gentle sweetness.
Step 4
Now it’s time to bring it all together! Slowly add your dry ingredients into the wet mixture along with a small splash of hot water. Mix just until everything is combined, but don’t overdo it!
I once went overboard with the mixing, and guess what? The bread turned out tough and gummy.
The batter will be thick, which is just what you want.
Step 5
Scoop the batter into your prepared loaf pan and spread it evenly. I always sprinkle the rest of the chocolate chips right down the center on top—trust me, they create a beautiful chocolate ribbon down the middle!
Step 6
Pop the pan into your preheated oven and let it bake for 60–65 minutes. Midway through baking, loosely cover the loaf with foil to keep the top moist. To check for doneness, insert a toothpick in the center. You’re looking for just a few moist crumbs.
Step 7
Let the loaf cool in the pan on a wire rack for at least an hour or two before slicing. This bread is fantastic right out of the oven but tastes even better the next day once the flavors have really settled.
This bread will stay moist and delicious at room temperature for about five days, or keep it in the fridge for up to a week. I often slice a piece and warm it up slightly for that just-baked texture. If you want to keep it fresh for longer, cover the cooled loaf tightly with plastic wrap and freeze it for 3 months at best.
If you’re not a banana fan, I’ve got an equally luscious recipe for you—pumpkin chocolate chip bread!
Some Baking Notes
Choose The Right Banana
When I say ripe bananas, I mean super ripe ones with black dots on the peel. They might look unsightly but are loaded with sweetness. These speckled bananas are also mushier, making it easy to mash and blend in with other ingredients.
Frozen bananas can work in a pinch. But you have to thaw them and drain all the excess water before mashing them.
Spice Up The Flavor
I’ve tried tossing in some nuts like walnuts or pecans, and it adds a pleasant nutty note and a satisfying crunch. My tip is to toast the nuts before coarsely chopping them to intensify the flavor. However, reduce the amount of chocolate chips (or skip them altogether) so they don’t overshadow other tastes.
Another fun twist is to replace dark chocolate chips with milk chocolate chips or peanut butter chips. The flavor is truly indulgent with a rich, buttery note. I also swap table salt for sea salt for more depth of flavor.
Tips To Prevent Dry Bread
If sour cream is not enough to keep the bread moist, try replacing butter with oil. I’ve experimented with these options, and the bread turned out incredibly velvety, almost like fudge. You can also use brown sugar instead of granulated sugar for extra moisture. However, the molasses note might complicate the already rich flavor profile. I find it too overwhelming with too many nuances, so I’d keep it to a minimum.
FAQs
My bread is wet. What’s wrong?
Try to measure the right amount of flour and bananas. Also, Don’t use too much hot water in the recipe.
Can I make double chocolate banana muffins instead?
Of course! Begin by heating your oven to 425°F or 218°C and prepping a muffin tin with nonstick spray or liners. Follow the batter recipe above, filling each muffin cup to the brim. Bake for 5 minutes, then, without opening the oven, reduce the temperature to 350°F or 177°C. Bake for another 14 to 15 minutes or until a toothpick in the center comes out clean. This recipe yields about 16 muffins.
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Roll up your sleeves and hit the kitchen to make your dream chocolate banana bread!
Chocolate Banana Bread recipe
Ingredients
- 1 ¼ cups spooned, leveled all-purpose flour (or whole wheat flour)
- ¾ cup + 2 tbsp semi-sweet chocolate chips
- ½ cup natural, unsweetened cocoa powder
- 1 ½ cups mashed bananas (3-4 ripe bananas)
- ½ cup unsalted butter, room temperature
- ¾ cup granulated sugar
- ¼ cup sour cream, room temperature (or Greek or plain yogurt)
- 1 tsp baking soda
- 1 tsp pure vanilla extract
- ½ tsp salt
- 2 large eggs, room temperature
- 2 tbsp hot water
Instructions
- Preheat your oven to 350°F or 177°C. Grease a 9×5-inch loaf pan thoroughly with nonstick spray so the bread releases smoothly after baking.
- In a large bowl, whisk all-purpose flour, cocoa powder, salt, and baking soda together. Toss in ¾ cup of chocolate chips for extra chocolatey bites in each slice, and set this mixture aside.
- Using a hand or stand mixer, beat the softened butter and sugar together on high speed until the mixture is light, smooth, and creamy—about 2 minutes.
- With the mixer on medium speed, add eggs one at a time, ensuring each egg is well incorporated. Mix in the yogurt, mashed bananas, and a dash of vanilla extract until combined and smooth.
- Gradually add the dry ingredients to the wet mixture, along with a small splash of hot water. Mix at low speed until combined, creating a thick batter. Avoid over-mixing to keep the bread tender.
- Pour the bread batter into the greased pan and spread it evenly. Scatter the remaining chocolate chips on the center.
- Bake in the preheated oven for 60–65 minutes. About halfway through, cover the top with foil to prevent over-browning. Check for doneness by inserting a toothpick into the center—it should come out mostly clean, with a few moist crumbs.
- Let the bread cool in the pan on a wire rack for at least 1–2 hours. Slice and enjoy!
Notes
- Use bananas with black spots for optimal sweetness and easy mashing. Frozen bananas work, too; just thaw and drain them first.
- Walnuts or pecans add a great nutty flavor and texture. Toast nuts before chopping to enhance their flavor. Consider reducing or skipping chocolate chips to let the nuts shine.
- Swap chocolate chips for peanut butter chips for a rich, indulgent twist. Also, using sea salt instead of table salt adds depth to the flavor.
- For extra moisture, replace butter with oil or use brown sugar for a fudgy texture.
