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
