Double Chocolate Banana Bread

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Double Chocolate Banana Bread

This easy double chocolate banana bread is rich, moist, and full of chocolate chips—the perfect chocolate banana bread recipe for using overripe bananas.

Prep Time15

Cook Time50

Course: Breakfast Breads, Snack

Cuisine: American

Keyword: double chocolate banana bread

Servings:

Author: Modern Honey® - www.modernhoney.com

Ingredients

2 Bananas
1 1/4 cups Flour
1/2 cup Unsweetened Cocoa Powder
1/2 teaspoon Baking Soda
3/4 teaspoon Baking Powder
1/2 teaspoon Salt
4 Tablespoons Butter (softened)
1/4 cup Oil
1 cup Sugar
1/3 cup Brown Sugar
2 large Eggs
2 teaspoons Vanilla Extract
1/2 cup Buttermilk (or milk)
1/3 cup Sour Cream
1 1/4 cups Semi-Sweet Chocolate Chips (divided)

Instructions

Preheat your oven to 350 degrees. Grease or line a 10x5-inch loaf pan with parchment paper or spray with non-stick cooking spray.
In a bowl, mash 2 large, very ripe bananas until mostly smooth.
In a mixing bowl, cream softened butter, oil, brown sugar, and sugar for 3-4 minutes, scraping the sides of the bowl halfway through for even mixing. Add in eggs, one at a time. Add mashed bananas, sour cream, buttermilk, and vanilla extract and mix until combined.
Add flour, cocoa powder, baking soda, baking powder, and salt, and stir the dry ingredients into the wet mixture until just combined. Stir in 1 cup of chocolate chips, reserving 1/4 cup for the top of the bread.
Rest batter 10–15 minutes.
Pour the batter into the prepared loaf pan. Sprinkle with 1/4 cup of extra chocolate chips. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. It should come out clean or with a few moist crumbs, not raw batter. I suggest tenting a piece of foil over the bread pan, halfway through baking to allow it to cook fully in the center without getting too brown.
Let the bread cool in the pan for about 10–15 minutes before transferring it to a wire rack. Run a knife along the sides to loosen the bread from the pan.

Notes

Here is the USA 10x5 loaf pan that I used. It is slightly larger than a traditional 9x5 loaf pan to help prevent the loaf from overflowing.

Find more tips on how to keep the center from sinking in my recipe post.

Nutrition