Prepare to fall in love with the most decadent and moist chocolate banana bread you’ve ever tasted. Imagine your kitchen filled with the heavenly aroma of rich cocoa and sweet bananas, a perfect preview of the tender, chocolate-studded loaf to come. This recipe transforms those overripe bananas on your counter into an incredibly rich and satisfying treat that feels both comforting and indulgent.
Prep Time: 15 mins
Total Time: 1 hr 20 mins (includes cooling time)
Servings: 10 slices
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder, sifted
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted and cooled slightly
- 3/4 cup packed light brown sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 3 very ripe medium bananas, mashed (about 1 1/2 cups)
- 1 cup semi-sweet or dark chocolate chips or chunks, divided
Instructions:
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter and lightly dust it with cocoa powder, tapping out any excess.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, sifted cocoa powder, baking soda, and salt. Set it aside.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter and brown sugar until well combined. Add the room-temperature eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients and mix with a spatula until just combined. (Be careful not to overmix; a few streaks of flour are okay).
- Fold in Goodness: Gently fold in the mashed bananas until they are incorporated. Reserve a handful of chocolate chips for the top, and fold the rest into the batter.
- Pour and Top: Pour the batter into your prepared loaf pan and spread it evenly. Sprinkle the reserved chocolate chips over the top.
- Bake to Perfection: Bake for 55-65 minutes, or until a wooden skewer or toothpick inserted into the center comes out with moist crumbs attached, but not wet batter.
- Cool Completely: Let the banana bread cool in the pan on a wire rack for 15 minutes before carefully inverting it onto the rack to cool completely. (Allowing it to cool fully is essential for clean slices).
- Serve and Enjoy: Once cool, slice with a serrated knife and enjoy a piece of pure chocolate-banana bliss!
Recipe Notes:
- Use Very Ripe Bananas: For the sweetest flavor and most moisture, use bananas that are heavily speckled with brown or black spots. They are much easier to mash and provide the best results.
- Don’t Overmix the Batter: This is the most important tip for a tender quick bread. Mix only until the ingredients are just combined to avoid developing too much gluten, which can make the loaf tough.
- Chocolate Choices: This bread is fantastic with semi-sweet or dark chocolate chunks, which create luscious melted pockets. You can also use mini chocolate chips for a more even distribution.
- Customize Your Loaf: Feel free to add 1/2 cup of chopped walnuts or pecans for a nutty crunch. A teaspoon of instant espresso powder added with the cocoa will deepen the chocolate flavor even more.
- Proper Doneness Test: When you insert a toothpick, you want to see a few moist crumbs clinging to it. If it comes out completely clean, the bread might be slightly over-baked and dry.
- Storage for Lasting Freshness: Store the cooled loaf tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 4 days. It gets even more moist and flavorful on day two!
There you have it – a rich, satisfying, and wonderfully simple treat that’s perfect for any occasion! This Double Chocolate Banana Bread is sure to become a new favorite for its incredibly moist texture and deep chocolate flavor. We hope you enjoy every single bite! Happy baking!
Estimated Nutritional Information (per slice, based on 10 slices)
Calories: 340; Fat: 16g (Saturated Fat: 9g); Carbohydrates: 48g (Sugars: 29g); Protein: 5g; Sodium: 310mg; Fiber: 4g.
Disclaimer: Nutritional information is estimated and can vary depending on specific ingredients, brands, and serving sizes used. This information is provided for guidance only and should not be considered a substitute for professional medical or nutritional advice.
