Double Chocolate Banana Bread

This double chocolate banana bread is filled and topped with chocolate chips, extra moist, and melt in your mouth delicious.

Since we started making this chocolate banana bread, it become our favorite banana bread recipe ever!

This double chocolate banana bread is perfect as a quick breakfast, dessert, or snack! This chocolate banana bread comes together in a snap and will become your favorite way to use ripe bananas. If you liked this recipe, you should try our other banana bread recipes, like our chocolate chip banana bread, tahini banana bread, biscoff banana bread, and our almond flour banana bread.

     

    WHY THIS RECIPE WORKS

  • Moist banana bread- an extra moist banana bread that stays moist for 3-4 days!
  • Simple- this incredibly delicious bread is made with simple ingredients you can find in any grocery store.
  • Double chocolate- this bread is loaded with chocolate chips and Dutch cocoa powder and is extra chocolaty for chocolate lovers!
  • Perfect for any occasion- this is perfect to make when you need a quick breakfast, a quick snack, or a delicious and chocolaty dessert.

    • EXPERT TIPS

  • Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and yogurt. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
  • Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist banana bread and not dense and dry banana bread.
  • Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
  • Use only ripe bananas for this recipe! ripe bananas are sweet, moist, and easy to mash into a pudding consistency.
  • Be patient! I know it’s extremely tempting to eat this banana bread as it is pulled out of the oven, but let the loaf cool for at least 20 minutes so it will be more firm and won’t crumble up.

    • STORING

    It’s okay to store this banana bread at room temperature. Make sure that you store the banana bread in an airtight container so it won’t dry out.

    FREEZING

    This bread is very easy to freeze. After baking, let it cool to room temperature, transfer it into a freezer-friendly Ziploc bag, or wrap it tightly with plastic wrap. Freeze for up to 3 months. To thaw: place it in the refrigerator overnight or place it a room temperature for a few hours.

    SUBSTITUTIONS

    Gluten-free - If you want to make this recipe gluten-free, simply replace the flour with gluten-free flour. Dairy-free - You can make this dairy-free by replacing the butter with vegan butter.

    SERVING TIPS

    We like to serve the banana bread as is with our morning coffee or tea on the side. There are many ways to upgrade your banana bread: Spread- Spread a slice of this banana bread with peanut butter, almond butter, pecan butter, or even pumpkin butter!

     

    Ingredients:

  • 1 cup Flour
  • 1 teaspoon Baking soda
  • ½ cup Cocoa powder
  • ½ teaspoon Kosher salt
  • 1 ½ cups Mashed bananas
  • 1 teaspoon Vanilla extract
  • 1 Egg
  • 55 g Butter melted
  • ⅓ cup Brown sugar
  • 1/2 tsp salt
  • ⅓ cup Granulated sugar
  • ½ cup Greek yogurt
  • 1 cup Chocolate chips (plus more for topping)

    •  

         

      Instructions

      • Preheat an oven to 180c (350f) and prep a loaf pan with parchment paper.
      • In a large mixing bowl, add the ripe bananas and mash them into a pudding-like consistency with a fork or a potato masher.
      • Add the melted butter, egg, sugar, brown sugar, vanilla extract, and Greek yogurt. Mix with a whisk until the mixture is well combined.
      • Into a medium-sized mixing bowl, add the flour, cocoa powder, kosher salt, baking soda, and mix until just combined.
      • Sift the dry ingredients into the wet mixture and mix until almond combined.
      • Add the chocolate chips and lightly fold the mixture until it’s just combined.
      • Pour the batter into a parchment paper-lined loaf pan and top the batter with extra chocolate chips! Bake in a 180c (350f) preheated oven for 50-60 minutes or until a toothpick inserted into the banana bread comes out clean.



          • Recipe from Rich and Delish .