Double Chocolate Banana Bread
This double chocolate banana bread is moist and loaded with chocolate, making it a perfect treat for dessert or breakfast.
Equipment
- Mixing Bowls (large and medium)
- Whisk or electric mixer
- Spatula
- Measuring Cups and Spoons
- 9x5-inch loaf pan
- Parchment paper (optional, for lining)
- Cooling Rack
- Toothpick (for testing doneness)
Ingredients
Wet Ingredients
- 3 medium ripe bananas The blacker the bananas, the better.
- 2 large eggs
- 1/2 cup vegetable oil or melted butter Oil keeps it soft longer.
- 1 cup brown sugar Can reduce sugar by one-third if bananas are very ripe.
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder Use dark cocoa for richer flavor.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins
- 1 cup chocolate chips Semi-sweet or milk chocolate.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
- In a large bowl, mash the bananas until mostly smooth with some lumps remaining.
- Add the eggs, oil (or butter), brown sugar, and vanilla to the bananas and mix with a fork until combined.
- Sprinkle the flour, cocoa powder, baking soda, and salt over the banana mixture and gently mix until combined—do not overmix.
- Fold in the chocolate chips.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes or until a toothpick comes out with a bit of crumb.
- Let the loaf cool before slicing to ensure neat pieces.
Notes
For variations, consider adding white chocolate chunks or nuts. To keep it moist, store wrapped bread at room temperature. To freeze, slice first and wrap tightly.