Double Chocolate Banana Bread

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Double Chocolate Banana Bread

Who can resist the aroma of chocolate and bananas mingling in the oven? Double chocolate banana bread blends the tender sweetness of ripe bananas with rich cocoa and bursts of chocolate chips, resulting in a loaf that’s as satisfying for breakfast as it is for dessert. Here’s your complete guide to making, serving, and storing this indulgent bakery-style treat. Whether you’re an experienced baker or just starting out, this recipe walks you through every step and shares plenty of practical tips.

Why Double Chocolate Banana Bread?

This banana bread stands out for several reasons:

• Rich Chocolate Layers: Deep cocoa powder blends with the natural sweetness of bananas, while chocolate chips dot every slice.
• Versatility: Enjoy it fresh with a cup of coffee, wrap up a slice as an on-the-go snack, or dress it up with ice cream for dessert.
• Simple Methods: Straightforward techniques and common ingredients keep this loaf accessible to bakers at any skill level.
• Texture and Flavor: The combination of overripe bananas with tangy sour cream produces a moist crumb. Each bite delivers both chocolate and fruity notes.

Ingredients

Below you’ll find everything you’ll need, plus a few options for substitutions if you’re missing something:

Step-by-Step Instructions

1. Prepare the Pan and Oven

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, letting the ends hang over the sides for easy lifting. This helps you release the bread without sticking and keeps cleanup simple.

2. Mix the Dry Ingredients

In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. Whisk until the mixture is even and free of lumps. This ensures the cocoa powder fully incorporates, avoiding any bitter, dry pockets in your loaf.

3. Cream Butter and Sugars

In a large bowl, beat the softened butter with the granulated and brown sugar until the mixture is light, airy, and pale in color. A handheld mixer or stand mixer works best, but you can also use a sturdy whisk and some elbow grease.

4. Add Eggs and Bananas

Add the eggs one at a time, beating well after each addition. The batter will look creamy and thick. Stir in the mashed bananas and vanilla extract. Mix until just combined. The banana’s natural moisture and sweetness begin to shine through here.

5. Alternate Dry Ingredients and Sour Cream

Add half the dry ingredients to the wet mixture and mix gently. Add the sour cream and fold in, then finish with the remaining dry mixture. Do not over-mix; stop as soon as no dry streaks remain. Over-mixing can make your bread dense.

6. Fold in the Chocolate Chips

Set aside two tablespoons of chocolate chips to sprinkle over the top. Fold the rest into the batter for even distribution.

7. Fill the Pan and Top

Spoon the thick batter into your prepared pan. Smooth the top and sprinkle on the reserved chocolate chips.

8. Bake

Bake for 55–65 minutes. About 45 minutes in, check if the loaf is browning too fast; if so, tent a piece of foil loosely over the top. The bread is ready when a toothpick inserted into the center comes out with moist crumbs but no wet batter.

9. Cool and Slice

Let the bread cool in the pan for 15 minutes, then use the parchment to lift it onto a wire rack. Cool completely before slicing for best texture and neatness.

Tips to Nail Double Chocolate Banana Bread

• Choose bananas with plenty of brown spots. The ripest bananas offer the sweetest, most concentrated flavor. Don’t use green bananas—your bread may taste bland and be too dry.
• Let ingredients warm up. Using room-temperature butter, eggs, and sour cream helps everything blend together smoothly.
• Swap-ins: If you want added richness, mix in a handful of chopped nuts (like walnuts or pecans) with the chocolate chips.
• Measuring flour: Avoid scooping straight from the bag, which adds too much flour. Instead, spoon it into your measuring cup and level it off.
• Check for doneness: Insert a toothpick in several spots. Aim for a few moist crumbs, not gooey batter.
• Customize the chocolate: Combine milk and dark chocolate chips, or chop up your favorite chocolate bar for rustic chunks.

Serving Suggestions

This bread is delicious simply sliced. Yet, if you want more, try these ideas:
– Serve warm with a pat of salted butter.
– Top with a scoop of vanilla or coffee ice cream for dessert.
– Add a dollop of whipped cream and a dusting of cocoa powder.
– Toast a slice for breakfast and serve with a thin spread of peanut butter.

For celebrations, you can glaze the top with a quick ganache: Warm 1/4 cup cream, pour over 1/2 cup dark chocolate, stir smooth, cool, then drizzle.

Variations

• Dairy-Free: Substitute coconut oil or a plant-based butter for regular butter, and use dairy-free yogurt instead of sour cream.
• Gluten-Free: A 1:1 baking flour blend for all-purpose flour will do the trick. Ensure your cocoa powder and chocolate chips are certified gluten-free.
• Nutty Banana Bread: Fold in 1/2 cup toasted chopped walnuts for crunch.
• Extra Funky: Swirl peanut butter or Nutella through the top before baking.

Storage and Freezing

This bread stays soft and moist for days. Here’s how to best keep it:

To serve from frozen, thaw at room temp. For warm slices, pop one in the microwave for 10–15 seconds or toast lightly.

Troubleshooting and FAQs

Why does my banana bread sink in the middle?
Causes may include underbaking, too much liquid, or over-mixing. Use the toothpick test and measure ingredients carefully.

Can I make muffins with this recipe?
Absolutely! Scoop batter into lined muffin tins (fill each cup almost to the top), bake at 425°F for 5 minutes, then reduce to 350°F and bake 14–16 minutes.

How ripe should my bananas be?
They should be deep yellow with plenty of brown spots. The riper, the better.

What kind of chocolate is best?
Use the chocolate you enjoy eating out of hand. Dark, milk, or a mix offers different flavors. Chopped chocolate bars can even deliver large, gooey pockets.

Double Chocolate Banana Bread: The Takeaway

Double chocolate banana bread delivers the best qualities of classic banana bread—moist texture and simple ingredients—but doubles down with rich chocolate flavor. Whether you make it for a cozy family breakfast or impress guests at brunch, it’s a reliable, crowd-pleasing staple. Don’t be surprised if you never have leftovers.

🖨️ Print

Double Chocolate Banana Bread

⭐⭐⭐⭐⭐

4.7 from 1 votes

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Course: Dessert / Cuisine: American

Prep Time 15 minutes

Cooking Time 1 hour

Servings 8 servings

Calories 458 cal

This double chocolate banana bread is a true indulgence. It features pockets of gooey melted chocolate. You will savor every bite.

Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 2 large eggs, at room temperature
• 1/2 cup light brown sugar
• 1 teaspoon vanilla extract
• 1/2 cup sour cream, room temperature
• 1 cup (120g) all-purpose flour
• 1 cup semisweet chocolate chips, divided
• 1/2 cup Dutch-process cocoa powder
• 1 1/2 cups (340g) mashed overripe bananas (about 3-4 medium bananas)

Instructions

1. Preheat the oven to 350°F. Grease a 9x5-inch loaf pan. Line the pan with parchment paper, leaving an overhang on the sides.
2. In a medium bowl, whisk the flour. Add the cocoa powder, baking soda, and salt. Stir to combine. Set aside.
3. In a large bowl, beat the butter and sugars with an electric mixer on medium. Continue mixing until light and fluffy, about 2 minutes. Beat in the eggs one at a time. Stir in the mashed bananas and vanilla extract by hand with a spatula.
4. Alternate adding the dry ingredients and sour cream. Start and end with the flour. Mix by hand until just combined. Add 3/4 cup chocolate chips with the last batch of flour.
5. Pour the batter into the prepared loaf pan. Sprinkle the remaining 1/4 cup of chocolate chips on top. Bake for 55-65 minutes. Insert a toothpick into the center to check for doneness. It should come out mostly clean with just a few moist crumbs.
6. Allow the bread to cool in the pan for 15 minutes. Lift it out using the parchment paper. Transfer to a wire rack to cool completely before slicing. Serve and enjoy!