How to Make Double Chocolate Banana Bread

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Double chocolate banana bread blurs the line between dessert and breakfast, weaving together the richness of chocolate with the natural sweetness of ripe bananas. This loaf stands out from ordinary banana bread by embracing a deep cocoa flavor and the irresistible melt of chocolate chips in each bite. Whether you serve it with your morning coffee, share it at a brunch, or warm a slice after dinner, this treat offers comfort and delight in equal measure.

Why Double Chocolate Banana Bread?

Banana bread is classic, but the addition of cocoa powder and chocolate chips brings a new dimension. The banana lends moisture and a tender crumb, while chocolate delivers depth and a satisfying finish. Double chocolate banana bread suits any occasion—slice it thick for breakfast, pack it for an afternoon pick-me-up, or dress it up with a scoop of vanilla ice cream after dinner.

Ingredients and Their Roles

Ingredient quality makes a difference, so gather fresh staples and overripe bananas for the best outcome. Here’s what you’ll need and why each ingredient matters:

Note: You can swap sour cream with full-fat Greek yogurt for a similar effect.

Step-by-Step Method

Follow these straightforward steps to make the ultimate double chocolate banana bread. Gather your ingredients and set aside about 20 minutes for prep.

1. Prepare Your Pan and Oven

• Preheat your oven to 350°F (175°C).
• Grease a 9×5-inch loaf pan. For easy release, line the bottom and long sides with parchment paper.

2. Mix Dry Ingredients

• In a medium bowl, whisk together:
• 1 and 3/4 cups all-purpose flour
• 1/2 cup Dutch-process cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Mix well so the cocoa is evenly distributed and there are no lumps.

3. Cream Butter and Sugars

• In a large separate bowl, beat together:
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar

Beat until the mixture is light and fluffy, about 2-3 minutes. This step adds air for a softer loaf.

4. Incorporate Eggs, Bananas, and Vanilla

• Beat in 2 large eggs, one at a time.
• Stir in 3 large ripe bananas, mashed well (about 1 and 1/2 cups).
• Add 1 teaspoon vanilla extract.

Mix gently until you no longer see streaks of egg or banana.

5. Combine Wet and Dry Ingredients

• Add the dry ingredients in three parts, alternating with 1/2 cup sour cream. Start and end with the dry mix.
• Fold in 1 cup chocolate chips, reserving a handful for topping.

Mix just until no flour remains. Overmixing can make the loaf dense.

6. Pour and Bake

• Pour the batter into your prepared pan. Sprinkle extra chocolate chips over the top for a bakery-style finish.
• Bake for 55–65 minutes, or until a toothpick inserted comes out with a few moist crumbs.

If the top is browning too quickly, tent the loaf lightly with foil for the last 10-15 minutes.

7. Cool and Slice

• Let the bread cool in its pan for 15 minutes.
• Lift out using the parchment paper and transfer to a wire rack to cool fully.
• For clean slices, wait until the loaf is barely warm.

Success Tips for Bakery-Quality Bread

To turn out a loaf that’s moist and bursting with flavor every time, keep these tips in mind:

• Choose bananas with freckled, fully brown skins. The riper, the better—they’re sweeter and mash more easily.
• Room temperature ingredients help the batter mix smoothly and evenly. Let the eggs, butter, and sour cream warm up before starting.
• High-quality chocolate chips are worth the splurge. Brands like Guittard, Ghirardelli, or Trader Joe’s chocolate chunks give a bold, true chocolate flavor.
• Do not overmix. Gently fold ingredients so you preserve air in the batter, which keeps the loaf tender.
• To check doneness, look for a few moist crumbs clinging to the tester. If the tester is wet, add another five minutes and check again.
• Warm slices in the microwave for a gooey, fudgy treat—especially good on chilly mornings.

Variations and Customizations

Double chocolate banana bread handles tweaks well. If you want to play with flavor and texture, consider these easy changes:

• Add nuts: Stir in 1/2 cup chopped walnuts or pecans for a crunchy contrast.
• Use mini chocolate chips if you prefer smaller bursts of chocolate throughout.
• Substitute with dark or bittersweet chocolate chips for less sweetness.
• Swirl in nut butter: Drop spoonfuls of peanut butter or almond butter on top before baking, then swirl gently with a knife.
• Make muffins instead of a loaf. Divide the batter into greased or lined muffin tins (fill nearly full) and bake at 425°F for 5 minutes, then lower to 350°F for 12-15 minutes.

Experiment and make the recipe your own.

Storage and Freshness

Fresh-baked banana bread rarely lasts long, but here’s how to preserve its best texture and taste:

Storing at Room Temperature

• Wrap the cooled loaf or slices in plastic wrap.
• Place inside an airtight container.
• Store up to five days, away from direct sunlight.

Refrigeration

• For longer storage, refrigerate well-wrapped bread for up to one week.
• Rewarm slices as needed in the microwave for 15 seconds.

Freezing Instructions

• Wrap the fully cooled loaf in plastic, then in foil.
• Store in a freezer-safe bag for up to three months.
• For convenience, slice before freezing and separate slices with parchment.
• Thaw overnight at room temperature for best results.

Serving Suggestions

Double chocolate banana bread is more versatile than you might expect. Try one of these ways to serve it:

• Warm a slice and top with salted butter for a morning treat.
• Pair with Greek yogurt and berries for a quick breakfast.
• Toasted with a drizzle of honey for an afternoon snack.
• Top with ice cream and a few extra chocolate chips for dessert.

If you’re hosting brunch, add a platter of fresh-cut fruit and brewed coffee for a crowd-pleasing spread.

Troubleshooting and Questions

If your loaf isn’t turning out quite right, these pointers may help:

• Dry texture: Check that you measured flour correctly (leveled, not packed) and used enough banana and sour cream. Overbaking can also dry out the loaf.
• Dense interior: Avoid overmixing the batter. Mix only until you no longer see streaks of flour.
• Loaf sinks: This can happen if the batter is too wet, or if underbaked. Make sure you check with a toothpick toward the end of baking.

If you want to reduce sweetness, decrease the granulated sugar by two tablespoons. To boost banana flavor, use ultra-ripe fruit.

Double chocolate banana bread elevates a classic with rich chocolate and a moist crumb. It’s easy enough for beginners, adaptable, and impressive enough to share. Once you bake this loaf, it just might become your new standard recipe—one you’ll want to keep close for those days when only chocolate and banana will do.

Double Chocolate Banana Bread

⭐⭐⭐⭐⭐

4.8 from 4 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. Pockets of gooey melted chocolate add a luxurious touch. You’ll savor every bite.

Ingredients

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

Instructions

1. Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper, leaving an overhang on the sides.
2. In a medium bowl, whisk the flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter and sugars with an electric mixer on medium until light and fluffy, about 2 minutes. Beat in the eggs one at a time, then stir in the mashed bananas and vanilla extract by hand with a spatula.
4. Alternate adding the dry ingredients and sour cream, starting and ending with the flour, mixing 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 and sprinkle the remaining 1/4 cup of chocolate chips on top. Bake for 55-65 minutes, until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
6. Allow the bread to cool in the pan for 15 minutes, then lift it out using the parchment paper and transfer to a wire rack to cool completely before slicing. Serve and enjoy!