Double Chocolate Banana Bread
User Reviews
4.9
Double Chocolate Banana Bread
Description
This banana bread recipe uses both Dutch-process cocoa and semisweet chocolate chips, boosting its chocolate intensity alongside the natural sweetness from mashed bananas. The wet mix includes sour cream (or yogurt), butter, and vegetable oil, contributing moistness and richness. Careful mixing prevents overdevelopment of gluten, ensuring a tender crumb. The bread is baked in a lined loaf pan until an internal temperature of about 200°F is reached, indicating doneness without drying out.
The finished loaf has a slightly soft, moist interior contrasted by a gentle crust on the outside. An optional chocolate drizzle made from melted semisweet chocolate can be added once cooled, adding a glossy finish and extra chocolate flavor. The bread pairs well with coffee or tea for breakfast or a dessert treat.
This recipe can be adapted to muffins by adjusting baking times and pan sizes. For best results, use Dutch-process cocoa for flavor and color, but natural cocoa powder is an acceptable alternative. Glass or ceramic pans require a lower baking temperature and longer time for even baking.
Ingredients
For the bread:
- 1 cup all-purpose flour 127 grams
- 1/2 cup Dutch-process cocoa powder
- 1/2 cup granulated sugar 100 grams
- 1/2 cup light brown sugar 100 grams
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt fine
- 1 1/2 cups banana from about 3 very overripe bananas, mashed
- 1/2 cup sour cream at room temperature, or full fat plain yogurt
- 2 egg lightly beaten, at room temperature, large
- 3 tablespoons butter melted and cooled until just warm, unsalted, 42 grams
- 3 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips 170 grams
For the chocolate drizzle (optional):
- 1/4 cup semisweet chocolate chips
Instructions
Make the bread:
- Preheat the oven to 350°F. Line a 9 by 5-inch metal loaf pan*** with parchment paper, leaving an overhang. Spray with nonstick cooking spray.
- In a large bowl, whisk together the flour, cocoa powder, sugars, baking soda, and salt.
- In a medium bowl, stir together the bananas, sour cream or yogurt, eggs, butter, oil, and vanilla. Gently fold the wet ingredients into the dry ingredients until just barely combined. Gently fold in the chocolate chips, being very careful not to overmix. Spread batter into the prepared pan.
- Bake until slightly domed and the internal temperature registers at least 200°F with an instant read thermometer, about 1 hour to 1 hour 10 minutes. Cool in the pan on a cooling rack for 15 minutes before using the parchment overhang to remove the loaf from the pan to finish cooling completely. Bread will collapse slightly as it cools.
Make the chocolate drizzle (optional):
- Once the bread has cooled, place the chocolate chips in a double boiler set over simmering water or place in a microwave-safe bowl and microwave in 20-second bursts, stirring between bursts, until melted. Drizzle over the top of the cooled loaf (coating will be thick). Let set before serving, serve same day for best appearance.
- Wrap leftovers in plastic wrap or foil and store at room temperature for up to 3 days. The banana flavor will intensify the longer it sits, and the chocolate coating will harden as the loaf sits and may bloom (slightly discolor). If you prefer, microwave slices before serving to soften.
Notes
- Dutch-process cocoa is preferred but natural cocoa powder can be used.
- For a thicker chocolate topping, coat the entire bread surface with melted chocolate and let it solidify.
- Lower oven temperature to 325°F and bake longer if using glass or ceramic loaf pans.
- This banana bread batter can be portioned into muffin tins and baked for 20-25 minutes as muffins.
User Reviews
Overall Rating
4.9
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