Print

Double Chocolate Banana Bread Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 11 reviews

This Double Chocolate Banana Bread combines the rich decadence of chocolate with the natural sweetness of ripe bananas, creating a moist and flavorful treat perfect for breakfast or dessert. Featuring cocoa powder and semi-sweet chocolate chips, this loaf is baked to perfection and offers a delightful chocolatey twist on classic banana bread.

Ingredients

Banana Bread Batter

  • 4 overripe bananas
  • 1/2 cup unsalted butter, melted
  • 3/4 cup white sugar
  • 1 large egg
  • 1 teaspoon chocolate extract (vanilla extract can also be used)

Dry Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup cocoa powder

Add-ins

  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the banana bread.
  2. Prepare Pan: Spray a 9×5-inch loaf pan with nonstick baking spray to prevent sticking.
  3. Mix Wet Ingredients: In a large stand mixer, combine melted butter and sugar. Whip for 2 minutes until well combined and creamy. Add the egg and scrape down the sides of the bowl to ensure even mixing. Then, add the chocolate extract and overripe bananas, mixing for 30 seconds. The batter may look a bit curdled, which is normal at this stage.
  4. Add Dry Ingredients: Incorporate the all-purpose flour, cocoa powder, baking soda, and kosher salt into the wet mixture. Mix briefly just until the flour is evenly combined and no dry patches remain.
  5. Fold in Chocolate Chips: Gently stir in the semi-sweet chocolate chips until well distributed throughout the batter.
  6. Bake: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Cool and Serve: Allow the bread to cool in the pan for at least 30 minutes. Then, run a knife around the edges, invert the loaf onto a cooling rack, and let it cool completely before slicing and serving.

Notes

  • Using overripe bananas is key for natural sweetness and moisture.
  • Chocolate extract enhances the chocolate flavor but can be substituted with vanilla extract.
  • Ensure not to overmix the batter once the flour is added to keep the bread tender.
  • Check doneness with a toothpick starting at 55 minutes to avoid overbaking.
  • For a nuttier twist, consider adding chopped walnuts or pecans.

Find it online: https://lauracooks.com/double-chocolate-banana-bread-recipe/