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Double Chocolate Banana Bread

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A moist and flavorful banana bread infused with rich chocolate undertones, perfect for breakfast, snacks, or dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 245
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1.25 cups all-purpose flour The base of the bread, providing structure.
  • 0.5 cups unsweetened natural cocoa powder Adds a rich chocolate flavor and dark color.
  • 1 teaspoon baking soda Helps the bread rise, creating a light texture.
  • 0.5 teaspoon salt Balances sweetness and enhances flavor.
Wet Ingredients
  • 0.5 cups unsalted butter, softened Adds moisture and richness to the bread.
  • 0.75 cups granulated sugar Sweetens the batter while contributing to a tender crumb.
  • 2 large eggs, at room temperature Binds the ingredients together and adds structure.
  • 0.25 cups plain yogurt or sour cream, at room temperature Keeps the bread moist and adds a slight tang.
  • 1.5 cups mashed bananas (about 4 medium or 3 large) The star ingredient that lends sweetness and moisture.
  • 1 teaspoon pure vanilla extract Enhances the overall flavor.
  • 2 tablespoons hot water Helps combine the ingredients smoothly and adds to the moistness.
Chocolate Chips
  • 0.75 cups semi-sweet chocolate chips Provides pockets of melted chocolate throughout the bread.
  • 2 tablespoons semi-sweet chocolate chips for topping A delicious finishing touch for added chocolatey goodness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Stir in 3/4 cup of the chocolate chips until well coated.
  3. In a separate large bowl, cream the softened butter and granulated sugar together until the mixture is smooth and fluffy.
  4. Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.
  5. Mix in the yogurt, mashed bananas, and vanilla extract until the mixture is fully combined and smooth.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Then, add the hot water to the batter, blending until smooth.
  7. Pour the batter into the prepared loaf pan and sprinkle the remaining 2 tablespoons of chocolate chips on top.
Baking
  1. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 245kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 6gSodium: 120mgFiber: 2gSugar: 14g

Notes

Ensure your bananas are very ripe for maximum sweetness. Store the banana bread in an airtight container for up to 3 days or refrigerate for up to a week. For longer storage, freeze tightly wrapped for up to 3 months.

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