If you are looking for a delicious double chocolate banana bread recipe, get this recipe. Step-by-step photos teach you how to make it!
Something about banana bread makes me think it's acceptable for breakfast and then when it's chocolate on chocolate I feel like I'm having dessert for breakfast! YUM!
I love how simple quick bread recipes are to whip up, no need for a stand mixer here!
Don't worry if you didn't want double chocolate, you can check out my chocolate chip banana bread recipe.
Let's get to the recipe
For this recipe, you'll need baking staples!
- Unsalted Butter. The butter needs to be melted and slightly cooled.
- Sugars. I like to use a combination of white granulated sugar and light brown sugar.
- Large Eggs. For your eggs to properly blend with the rest of the ingredients make sure the eggs are at room temperature.
- Pure Vanilla Extract. Measure with your heart! Vanilla pairs beautifully with banana and chocolate!
- Sour Cream. You can also use full-fat Greek Yogurt
- All-Purpose Flour. Also known as plain flour. Make sure you measure properly and don't overmix. This can cause gluten to form and create tough banana bread.
- Chemical Leavening Agents. The recipe calls for both baking soda and baking powder. The baking soda needs to be activated by an acid- the sour cream and brown sugar act as that for us but it's not enough so we use some baking powder that is already activated.
- Dutch-process Cocoa Powder. I much prefer to use Dutch-processed cocoa powder in my baking because it is a stronger, smoother chocolate flavor. The acidity has been stripped, unlike natural cocoa powder which is acidic.
- Salt. Don't skip it, salt enhances the flavor profiles of all of the other ingredients.
- Very Ripe Bananas. The bananas play a couple of roles in the bread so make sure you use enough. They mostly add to the sweetness and moistness of the bread and of course their flavor!
- Chocolate. You can use chocolate chips or cut-up chocolate bars or chocolate chunks. I use a combination of milk chocolate and semi-sweet or dark chocolate!
I like to keep it simple- chocolate on chocolate but you could add some chopped pecans or walnuts for a nice little crunch! Or swirling some peanut butter throughout the batter would be delish!
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
Preheat the oven to 350F/180C and grease your loaf pan. You can use a 9"X5" loaf pan, I alternatively used an 8.5" X 4.5" 1lb loaf pan for a slightly taller loaf. Keep in mind using a smaller loaf will increase the baking time.
In a large bowl whisk together the melted butter, sugars, eggs, vanilla extract, and sour cream.
I find it easiest just to mash the bananas straight into the wet ingredients. Add bananas and use a potato masher to mash them.
Place a fine-mesh sieve over the bowl and sift in the flour, baking soda, baking powder, cocoa powder, and salt. Gently stir the dry ingredients into the wet.
Once almost combined fold in ¾ of the chocolate chips. I like to use some milk chocolate chips because you can see them better than semi-sweet chocolate chips in the dark batter.
Pour the batter into the prepared pan. Sprinkle the remaining chocolate on top.
Bake for 55-65 minutes. or until a toothpick inserted comes out clean. If you want to check the internal temperature with a digital thermometer you are looking for 205F/96C. Let cool on a cooling rack for at least 30 minutes before removing it from the pan. Let cool on a wire rack. Store at room temperature unless you live in a warm climate store in the fridge.
How to freeze
Banana bread is a great candidate for freezing you just need to properly store it. Once the bread is cooled completely you can freeze slices or the whole banana bread loaf. Wrap the banana bread in plastic wrap, tightly, then repeat so there are two tight layers of plastic wrap. Then cover it in foil. These three layers will help prevent freezer burn from forming on the bread.
This recipe was developed for a 9"X5" loaf pan or an 8.5" x 4.5" loaf pan. The larger one will produce a wider shorter loaf, while the smaller loaf pan will produce a thinner taller loaf and will also take longer to cook.
You can quickly ripen your bananas by baking them with the skin on. Place bananas on a baking tray and bake them for 20 minutes at 350F/180C. The bananas will ripen, most likely turning black, let them cool before removing the skin.
Unfortunately no, Dutch-process cocoa has had the acidity removed from it so the recipe was formulated with chemical leavening agents (baking soda + baking powder) based on that. If you were to use the natural cocoa powder you would have to adjust the quantities of the chemical leavening agents.
More chocolate recipes
Check out my salted double chocolate cookies recipe, they're such a family favorite!
My chocolate cheesecake recipe is so delicious and perfect for the chocolate lover's birthday!
Don't miss my best ever chocolate cake recipe, so easy and SOOOO good!
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!Print
- 4oz (1/ 2 Cup) Unsalted Butter, melted
- 100 grams (½ Cup) Granulated Sugar
- 50 grams (¼ Cup) Brown Sugar
- 2 Large Eggs, at room temperature
- 1 Teaspoon Pure Vanilla Extract
- 4oz (½ Cup) Sour Cream/ Greek Yogurt
- 156 grams (1 ¼ Cups) All-Purpose Flour/ Plain Flour
- ½ Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 50 grams (½ Cup) Dutch-process Cocoa Powder
- ½ Teaspoon Salt
- 12oz (3 Medium) Very Ripe Bananas (measured without peel)
- 180 grams (1 Cup) Chocolate Chips, divided
- Preheat the oven to 350F/180C and grease a 9"x 5" or 8.5" X 4.5" loaf pan.
- In a large bowl mix together the butter, sugars, eggs, vanilla extract, and sour cream.
- Add bananas and use a potato masher to mash them. Place a fine-mesh sieve over the bowl and sift in the flour, baking soda, baking powder, cocoa powder, and salt. Once almost combined fold in ¾ of the chocolate chips.
- Pour into prepared pan. Sprinkle the remaining chocolate on top.
- Bake for 55-65 minutes. or until a toothpick inserted comes out clean. If you want to check the internal temperature with a digital thermometer you are looking for 205F/96C. Let cool for at least 30 minutes before removing it from the pan. Let cool on a wire rack. Store at room temperature unless you live in a warm climate store in the fridge.
- Prep Time: 10
- Cook Time: 60
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: chocolate banana bread, easy chocolate banana bread
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