Why You’ll Love This Recipe
I make this double chocolate chip banana bread when I want something that tastes like dessert but still counts as a loaf you can eat for breakfast. Cocoa powder in the batter gives it a deep chocolate flavor, ripe bananas keep the crumb soft and moist, and a generous handful of chocolate chips melts into gooey pockets throughout. It all comes together in one bowl with simple pantry staples, and there’s no mixer needed. It’s easy to double, great for gifting, and even better the next day, once the flavors have settled. If you have bananas turning brown on the counter, this is the recipe I reach for.
Ingredients
- 3 large very ripe bananas (about 1 1/4 cups / 300 g mashed)
- 1/3 cup (75 g) unsalted butter, melted and slightly cooled
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) packed light brown sugar
- 2 large eggs, at room temperature
- 1/4 cup (60 g) sour cream or plain Greek yogurt
- 2 teaspoons vanilla extract
- 1 1/2 cups (190 g) all-purpose flour
- 1/2 cup (45 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (130 g) semi-sweet chocolate chips, divided
- Flaky sea salt (optional)
Directions
- Preheat the oven. Heat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides for easy removal.
- Mash the bananas. In a large bowl, mash the bananas until mostly smooth with a few small lumps.
- Mix the wet ingredients. Whisk in the melted butter, granulated sugar, brown sugar, eggs, sour cream, and vanilla until well combined.
- Add the dry ingredients. Sprinkle the flour, cocoa powder, baking soda, and salt over the wet mixture. Fold gently until just combined, with no dry streaks remaining. Don’t overmix, or the bread will be tough.
- Fold in the chocolate. Fold in 1/2 cup of the chocolate chips. The batter will be thick.
- Fill the pan. Scrape the batter into the prepared pan and smooth the top. Scatter the remaining chocolate chips over the surface.
- Bake. Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top darkens too quickly, tent loosely with foil after 40 minutes.
- Cool. Let the bread cool in the pan for 15 minutes, then lift it out using the parchment and cool on a wire rack for at least 30 minutes before slicing. Sprinkle with flaky sea salt if you like.
Servings and Timing
- Prep time: 10 minutes
- Bake time: 55 to 65 minutes
- Cooling time: 45 minutes
- Total time: about 1 hour 55 minutes
- Servings: 10 to 12 slices
Variations
- Nuts: I like to fold in 1/2 cup of chopped walnuts or pecans for a little crunch.
- Chocolate glaze: Drizzle the cooled loaf with melted chocolate or a simple glaze of powdered sugar, cocoa, and milk.
- Mocha: Add 1 teaspoon of instant espresso powder to the dry ingredients to deepen the chocolate flavor.
- Peanut butter swirl: Dollop 1/4 cup of warmed peanut butter over the batter and swirl it in with a knife before baking.
- Muffins: Divide the batter among a lined 12-cup muffin tin and bake for 20 to 24 minutes.
- Dark chocolate: Use dark chocolate chunks in place of the semi-sweet chips for a more intense, less sweet loaf.
Storage and Reheating
- Storing: Wrap the loaf tightly or keep it in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
- Reheating: Warm individual slices in the microwave for 10 to 15 seconds, or toast them lightly and top with butter.
- Freezing: Wrap the cooled loaf or individual slices tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature or overnight in the fridge.
- Make ahead: Bake the loaf a day ahead. The flavor deepens and the slices cut more cleanly.
FAQs
How ripe should the bananas be?
The riper, the better. Look for peels that are heavily speckled or mostly brown. If yours aren’t ripe enough, bake them in their peels at 300°F (150°C) for 15 to 20 minutes until blackened, then cool before mashing.
Why is my chocolate banana bread dry?
It was likely overbaked or the flour was packed into the measuring cup. Spoon the flour into the cup and level it off, and pull the loaf from the oven as soon as a toothpick comes out with a few moist crumbs.
Can I use frozen bananas?
Yes. Thaw them completely and drain off the excess liquid before mashing, or the bread may turn out too wet.
Can I use Dutch-process cocoa?
Yes. Both natural and Dutch-process cocoa work here. Dutch-process gives a darker, smoother chocolate flavor, while natural cocoa tastes a little more classic.
Why did my chocolate chips sink?
Juicy batter can let chips drift to the bottom. Tossing them in a teaspoon of flour before folding them in helps, and saving some for the top ensures plenty of chocolate on the surface.
Conclusion
This easy double chocolate chip banana bread is rich, fudgy, and perfect for using up ripe bananas. It’s simple enough for a weeknight bake, but special enough to share. Serve a thick slice warm with a glass of cold milk, and I think you’ll want to make it again soon. If you try it, I’d love to hear how it turns out!
Print
This easy double chocolate chip banana bread is rich, moist, and loaded with chocolate in every bite. Cocoa powder gives the loaf a deep chocolate flavor, while ripe bananas keep it tender and naturally sweet, and melty chocolate chips add extra gooeyness. It mixes in one bowl with no mixer and bakes into a perfect loaf for breakfast, snacking, or dessert.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 40 minutes
- Yield: undefined
- Category: undefined
- Method: Baking
- Cuisine: American
Ingredients
- 3 large ripe bananas, mashed (about 1 1/2 cups / 340 g)
- 1/2 cup (115 g) unsalted butter, melted and slightly cooled
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup (60 g) sour cream or plain Greek yogurt
- 1 1/2 cups (190 g) all-purpose flour
- 1/3 cup (30 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup (170 g) semi-sweet chocolate chips, divided
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides.
- In a large bowl, whisk together the mashed bananas, melted butter, granulated sugar, and brown sugar until smooth.
- Whisk in the eggs one at a time, then stir in the vanilla extract and sour cream.
- Sift the flour, cocoa powder, baking soda, and salt over the wet ingredients.
- Fold gently with a spatula until just combined. Do not overmix.
- Fold in 3/4 cup of the chocolate chips.
- Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining 1/4 cup chocolate chips over the surface.
- Bake for 55 to 65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tent with foil if the top browns too quickly.
- Cool in the pan for 15 minutes, then lift out using the parchment and cool on a wire rack before slicing.
Notes
- Use very ripe bananas with plenty of brown spots for the best flavor and moisture.
- Do not overmix the batter, or the bread will turn out dense and tough.
- Toss the chocolate chips in a teaspoon of flour before folding in to help keep them from sinking.
- Natural or Dutch-process cocoa powder both work. Dutch-process gives a darker, mellower flavor.
- For extra-rich flavor, add 1 teaspoon of instant espresso powder to the dry ingredients.
- Store covered at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
- Freeze sliced or whole loaf, tightly wrapped, for up to 3 months. Thaw at room temperature.
Nutrition
- Serving Size: 1 slice (1/10 of the loaf)
- Calories: 350
- Sugar: 28 g
- Sodium: 240 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg
