Double Chocolate Banana Bread
Equipment
- 2 Mixing bowls
- 1 Whisk
- 1 Rubber spatula
- 1 Fork
- 1 9x5-inch loaf pan
- 1 Wire rack
- 1 Measuring cups set
- 1 Measuring spoons set
Ingredients
- 3 large bananas very ripe mashed
- 120 gram unsalted butter melted and slightly cooled
- 150 gram granulated sugar
- 50 gram light brown sugar packed
- 2 large eggs room temperature
- 5 milliliter vanilla extract
- 190 gram all-purpose flour
- 30 gram unsweetened cocoa powder sifted
- 5 gram baking soda
- 2 gram baking powder
- 3 gram fine sea salt
- 120 gram sour cream room temperature
- 150 gram semisweet chocolate chips plus extra for topping
- 30 gram mini chocolate chips for topping optional
- 10 milliliter neutral oil for greasing pan or butter
Instructions
- Preheat the oven to 175°C (350°F) and grease a 9x5-inch loaf pan with oil or butter, then line the bottom with parchment paper.
- In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps.
- Whisk the melted butter, granulated sugar, and brown sugar into the mashed bananas until well combined.
- Add the eggs and vanilla extract to the banana mixture and whisk until the batter looks smooth and glossy.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until evenly combined.
- Add the dry ingredients to the wet ingredients and gently fold with a spatula until only a few dry streaks remain.
- Fold in the sour cream just until fully incorporated, being careful not to overmix the batter.
- Gently fold in the semisweet chocolate chips until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Sprinkle the top evenly with extra chocolate chips and mini chocolate chips if using.
- Bake the loaf on the center rack for 55–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- Remove the pan from the oven and place it on a wire rack to cool for 15–20 minutes.
- Run a knife around the edges, carefully lift or invert the loaf out of the pan, and let it cool completely on the wire rack before slicing.
Notes
For best results, use bananas that are heavily speckled or almost black, as they add more sweetness and moisture, and avoid overmixing the batter once the flour is added to keep the loaf tender instead of dense. If the top is browning too quickly before the center is done, loosely tent the pan with foil during the last 15–20 minutes of baking. Letting the bread rest and cool fully helps the chocolate set and the crumb firm up, making cleaner slices. You can store leftovers wrapped at room temperature for up to 3 days, or freeze individual slices; lightly reheating in the microwave or toaster oven brings back the just-baked softness and melts the chocolate pockets again.
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