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Double Chocolate Banana Bread

Double Chocolate Banana Bread: Moist Joy in Every Bite

This Double Chocolate Banana Bread combines ripe bananas and Dutch cocoa for a deliciously moist treat perfect for dessert or breakfast.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Loaf
  • 3-4 pieces Ripe Bananas Overripe for best flavor
  • 1.5 cups All-purpose Flour Can substitute with self-rising flour
  • 0.5 cups Dutch Process Cocoa Powder Natural cocoa can be used as a substitute
  • 1 teaspoon Baking Soda Check expiration date for best results
  • 0.5 teaspoon Kosher Salt Enhances sweetness
  • 0.5 cups Unsalted Butter (melted) Can substitute with canola oil for dairy-free
  • 0.25 cups Greek Yogurt Can use sour cream as a substitute
  • 0.75 cups Granulated Sugar Adds sweetness
  • 0.5 cups Brown Sugar Adds complexity
  • 1 pieces Egg Room temperature is best for mixing
  • 1 teaspoon Vanilla Extract Optional, but enhances flavor
  • 1 cups Chocolate Chips Can mix and match varieties
Optional Toppings
  • 0.5 cups Extra Chocolate Chips Optional for topping
  • 0.5 cups Chopped Nuts (walnuts or pecans) Optional for added texture

Equipment

  • Loaf Pan
  • Mixing bowl
  • Fork
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F) and line a loaf pan with parchment paper.
  2. Mash 3-4 ripe bananas until smooth to form the base of the batter.
  3. Mix in melted butter, egg, granulated sugar, brown sugar, Greek yogurt, and vanilla extract until fully combined.
  4. In a separate bowl, sift the flour, cocoa powder, baking soda, and salt together, then fold into the wet ingredients.
  5. Gently fold in the chocolate chips until evenly distributed.
  6. Transfer the batter to the loaf pan, smoothing the top, and sprinkle any reserved chocolate chips on top if desired.
  7. Bake for 50-60 minutes, checking with a toothpick for doneness.
  8. Let the bread cool in the pan for 30 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 150IUVitamin C: 3mgCalcium: 20mgIron: 1mg

Notes

Allow the bread to cool completely before storing to maintain moistness.

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