Double Chocolate Banana Bread
If you love banana bread but want something indulgent, this Double Chocolate Banana Bread recipe is for you.
Ingredients
- 1½ cups all-purpose flour
- 2 large eggs
- 3 large ripe bananas smashed
- 3/4 cup granulated white sugar
- 1/2 cup cocoa powder
- 1/2 cup mini chocolate chips
- 1/2 cup neutral oil
- 3 Tablespoons sour cream
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon espresso powder or instant coffee powder
- Pinch of salt
Click between "US Customary" or "Metric" button above to switch between conversions. For precise results, it's recommended to weigh your dry ingredients using a digital scale in grams as measuring in cups can have uncertainties.
Instructions
Prepare the pan
- Preheat the oven to 350°F. Grease and line a 9"x5" loaf pan with parchment paper. Set aside.
Prepare the dry ingredients
- In a separate bowl, whisk together the flour, cocoa powder, espresso powder, baking soda and salt.Note: I recommend using a digital scale because flour is often over measured. If you don’t have a scale, fluff the flour with a fork in its container, and then spoon it into the measuring cup before leveling off with a knife. For this recipe, 1½ cups = 180 grams.Note: If you only want to use chocolate chips, omit the cocoa powder but increase the flour content by 1/2 cup.1½ cups all-purpose flour, 1/2 cup cocoa powder, 1 teaspoon baking soda, Pinch of salt, 1/2 teaspoon espresso powder or instant coffee powder
Combine the wet ingredients
- In a large bowl, whisk together the eggs and sugar until frothy and combined. Add oil, vanilla extract and sour cream. Whisk until glossy.2 large eggs, 3/4 cup granulated white sugar, 1/2 cup neutral oil, 3 Tablespoons sour cream, 1 teaspoon vanilla extract
Combine the wet and dry
- Sift the dry ingredients into the wet ingredients bowl and gently whisk until no more flour is visible and combined. Fold in smashed bananas and chocolate chips.3 large ripe bananas, 1/2 cup mini chocolate chips
Bake
- Pour the batter into the prepared baking pan, place a thin sliver of butter down the center and sprinkle extra chocolate chips on top. Bake for 60-65 minutes or until a toothpick inserted in the center of the loaf and it comes out clean. One hour usually does the trick.
Cool and serve
- Let the bread cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
Notes
- Measure flour by weight in grams instead of cups. Shop my exact scale here. (affiliate link) If you don't have a scale, fluff the flour with a fork in its container, and then spoon it into the measuring cup before leveling off with a flat edge. Do not scoop directly into the flour bag. This will add way too much flour to the batter, making it dry.
- I used 1lb. loaf tins for my banana bread. (Shop my affiliate link here)
- Yes! If making muffins, pre-heat the oven to 425°F. Divide the batter evenly between a standard muffin tin, filling to the top. Bake for 7 minutes, then turn down to 350°F and bake for an additional 12-14 minutes.
Nutrition
Calories: 157kcalCarbohydrates: 32gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 35mgSodium: 125mgPotassium: 103mgFiber: 2gSugar: 15gVitamin A: 70IUVitamin C: 0.03mgCalcium: 17mgIron: 2mg
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
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