Description
Indulgent double chocolate banana bread blends rich cocoa and ripe bananas into a moist, irresistible treat. Chocolate lovers will savor each decadent slice of this dessert that combines classic comfort with intense chocolate flavor.
Ingredients
Scale
Fruits and Vegetables:
- 3 large bananas, peeled and mashed (about 1 1/2 cups / 360 milliliters mashed)
Dry Ingredients:
- 1 1/4 cups (157 grams) all-purpose flour
- 1/2 cup (50 grams) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1/2 cup (100 grams) brown sugar
- 1/4 cup (50 grams) white sugar
- 1 cup (170 grams) semi-sweet chocolate chips, divided
Wet Ingredients:
- 1/2 cup (113 grams) unsalted butter, melted and slightly cooled
- 1/4 cup (60 milliliters) sour cream, at room temperature
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
Instructions
- Prepare the baking environment by heating the oven to 350°F (175°C) and coating a 9×5-inch loaf pan with nonstick spray.
- Create a dry ingredient blend by whisking flour, cocoa powder, baking soda, and sea salt in a medium mixing bowl until thoroughly combined.
- Transform ripe bananas into a creamy base by mashing them completely with a fork in a large bowl.
- Incorporate sour cream and melted butter into the mashed bananas, stirring until the mixture achieves a smooth consistency.
- Blend brown sugar, white sugar, egg, and vanilla extract into the banana mixture, ensuring all components are well integrated without excessive stirring.
- Gently fold the dry ingredient mixture into the wet ingredients, mixing until just combined to maintain the bread’s tender texture.
- Carefully introduce chocolate chips, reserving some for topping, and distribute evenly throughout the batter.
- Transfer the batter to the prepared loaf pan, creating an even surface and strategically sprinkling the remaining chocolate chips across the top.
- Place the pan in the preheated oven and bake for 50-60 minutes, monitoring for a clean toothpick test without overbaking.
- Allow the bread to rest in the pan for 15 minutes after removing from the oven, then carefully extract it using a knife to loosen the edges.
- Position the bread on a wire cooling rack, permitting it to reach room temperature or a slightly warm state before slicing and serving.
Notes
- Ensure bananas are extremely ripe with dark brown or black speckled peels for maximum sweetness and moisture in the bread.
- Use Dutch-processed cocoa powder for deeper, richer chocolate flavor and smoother texture compared to regular cocoa powder.
- For gluten-free version, substitute all-purpose flour with cup-for-cup gluten-free flour blend and add ½ teaspoon xanthan gum for better structure.
- Create healthier alternative by replacing some butter with Greek yogurt and using dark chocolate chips with 70% cocoa content for lower sugar and higher antioxidant content.
- Prep Time: 5 minutes
- Cook Time: 50 minutes (including roasting squash)
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 220
- Sugar: 12 g
- Sodium: 220 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg