Double Chocolate Banana Bread
User Reviews
5
Double Chocolate Banana Bread
Description
This banana bread recipe uses mashed bananas mixed with melted butter, brown and granulated sugars, egg, and buttermilk to create a flavorful base. Cocoa powder and both baking powder and soda are incorporated with all-purpose flour to provide chocolate flavor and proper rise. Folding in chocolate chips adds texture and bursts of sweetness.
The loaf is baked in a 9x5 inch pan lined with parchment paper at 350°F for 45-55 minutes until a toothpick inserted in the center comes out mostly clean, indicating doneness. Cooling completely before slicing helps maintain structure and reduces crumbling.
The cocoa and chocolate chips add a rich, chocolatey dimension to the traditional banana bread while the buttermilk keeps it moist. This bread pairs well with coffee or as a quick breakfast on the go.
Home cooks can substitute homemade buttermilk by mixing milk with vinegar or lemon juice, or use sour cream or yogurt. Chocolate chunks can replace chips, and oil can stand in for butter. Storing leftovers in an airtight container in the refrigerator keeps the bread fresh for several days.
Ingredients
- 1/2 cup butter melted and cooled, unsalted
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg room temperature
- 3 banana mashed
- 1/3 cup buttermilk
- 1 1/4 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350F. Line a 9x5 loaf pan with parchment paper.
- Mix melted butter, brown sugar and granulated sugar in a large bowl.
- Add in egg and mix well.
- Add in mashed bananas and buttermilk to the egg mixture and mix using an electric hand mixer or a whisk.
- Add in flour, cocoa powder, baking powder and baking soda and mix with a wooden spoon until combined and no lumps left. Do not over mix.
- Fold in 1/2 cup chocolate chips into the batter.
- Pour the chocolate banana bread batter into the loaf pan and top with 1/2 cup remaining chocolate chips.
- Bake in the oven for 45-55 minutes until a toothpick inserted in the middle comes out with little to no crumbs.
- Cool completely before slicing.
Notes
- Make homemade buttermilk by mixing 1/3 cup milk with 1 tbsp vinegar or lemon juice if needed.
- Sour cream or yogurt can substitute for buttermilk in equal amounts.
- Chocolate chunks work as an alternative to chocolate chips in the batter.
- Use vegetable or olive oil instead of butter for a different texture.
- Check doneness by inserting a toothpick in the bread center; it should come out with few or no crumbs.
- Allow the bread to cool completely before slicing to minimize crumbling.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 453 kcal
% Daily Value*
| Calories | 453kcal | 23% |
| Carbohydrates | 70g | 23% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 55mg | 18% |
| Sodium | 110mg | 5% |
| Potassium | 351mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 46g | 92% |
| Vitamin A | 479IU | 10% |
| Vitamin C | 4mg | 4% |
| Calcium | 89mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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