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Double Chocolate Banana Bread

A moist and decadent loaf that blends rich chocolate flavor with the sweetness of ripe bananas, perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 small very ripe bananas The riper the bananas, the better.
  • 1/2 cup melted unsalted butter Can substitute with melted coconut oil for a vegan option.
  • 1 cup granulated sugar
  • 2 large eggs (room temperature) Room temperature eggs help the batter emulsify better.
  • 2 teaspoons vanilla extract
  • 1 teaspoon kosher salt
  • 1/3 cup sour cream Can substitute with a nondairy yogurt for a vegan option.
  • 1 teaspoon baking soda
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup mini chocolate chips Disperse more evenly than larger chips.

Method
 

Preparation
  1. Preheat oven to 350 degrees Fahrenheit. Grease a 9x5 loaf pan and lightly dust it with flour.
  2. Peel ripe bananas and mash them in a large mixing bowl until creamy.
  3. In a separate bowl, whisk together melted butter and granulated sugar. Add eggs and vanilla, whisk until combined.
  4. Add salt, sour cream, and mashed bananas to the bowl, and combine all ingredients.
  5. Sift in flour and cocoa powder. Mix until just combined; do not over mix.
  6. Fold in mini chocolate chips.
Baking
  1. Pour the batter into the prepared loaf pan. Top with extra chocolate chips if desired.
  2. Bake for 55-60 minutes or until a toothpick comes out clean. Let cool in the pan for 10 minutes before transferring to a cooling rack.

Notes

For storage, wrap tightly in plastic wrap or foil once cooled. Keeps well at room temperature for 2-3 days or refrigerate up to 5 days. For longer storage, freeze slices in a zip-top bag for up to 2 months.