Description
This double chocolate banana bread is moist and fudge-like, and comes together quickly with a couple bowls and a loaf pan. See recipe Notes for freezing instructions and how to turn the loaf into chocolate banana muffins.
Ingredients
- 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
- 1/2 cup (41g) unsweetened natural cocoa powder (not Dutch process)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (135g) semi-sweet chocolate chips, plus 2 Tablespoons (22g) for topping
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 1/4 cup (60g) plain yogurt or sour cream, at room temperature
- 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
- 1 teaspoon pure vanilla extract
- 2 Tablespoons (30ml) hot water
Instructions
- Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan with nonstick spray. Set aside.
- In a large bowl, whisk the flour, cocoa powder, baking soda, and salt together until combined. Mix in 3/4 cup (135g) chocolate chips. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes. With the mixer running on medium speed, add the eggs one at a time, beating well after each addition. Then beat in the yogurt, mashed bananas, and vanilla extract until combined. Add the dry ingredients and hot water, and beat on low speed until combined. Batter is thick. Do not over-mix.
- Pour and spread the batter into the prepared baking pan. Sprinkle remaining chocolate chips on top, down the center of the loaf.
- Bake for 60–65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from drying out. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be after 60–65 minutes depending on your oven, so begin checking around the 60-minute mark, at 5-minute intervals.
- Remove the bread from the oven and allow it to cool in the pan set on a wire rack for at least 1 to 2 hours before removing, slicing, and serving.
- Cover and store bread at room temperature for 5 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together.
Notes
- Freezing Instructions: Freeze baked & cooled loaf, tightly wrapped, for up to 3 months. Thaw overnight in the refrigerator. If desired, bring to room temperature before serving. To learn more details about how to freeze quick breads, see my post called Make-Ahead Baking.
- Special Tools (affiliate links): 9×5-inch Loaf Pan or this 9×5-inch Loaf Pan| Glass Mixing Bowls | Whisk | Silicone Spatula | Cooling Rack
- Chocolate Banana Muffins: You can try these whole wheat healthier chocolate banana muffins, or turn today’s more decadent batter into muffins. To do so, preheat oven to 425°F (218°C) and spray a muffin pan with nonstick spray or line with cupcake liners. Prepare batter as directed above, fill each liner to the top with batter and bake the muffins for 5 minutes at 425°F (218°C). Then, keeping the muffins in the oven, lower the temperature to 350°F (177°C) and continue to bake for an additional 14–15 minutes or until a toothpick inserted in the center comes out clean. Makes 12–16 muffins.
- Can I Use Whole Wheat Flour? Yes, you can replace the all-purpose flour with whole wheat flour with no other changes needed. The loaf will taste denser.
- Cocoa Powder: Use natural cocoa powder, not Dutch-process. See Dutch-process vs natural cocoa powder for more information.
- Chocolate Chips: Don’t leave these out! They sweeten the bread and give the bread more chocolate flavor.
- Sour Cream or Yogurt: I usually use sour cream or nonfat plain Greek yogurt. For the yogurt, you can use full-fat, low-fat, or even vanilla Greek yogurt instead. Or use regular plain yogurt.
- Frozen Bananas: You can use frozen bananas here. Thaw the frozen bananas. Drain off any excess liquid, mash, then use as instructed in the recipe. See How to Freeze & Thaw Bananas for Baking. Try not to mash too much or else you’ll be left with 2 cups of banana-y liquid; some chunks are great.