Double Chocolate Banana Bread Recipe

This delicious, fudge-like double chocolate banana bread comes up fast in two dishes and a loaf pan. Recipe notes cover freezing and making chocolate banana muffins from the bread.  

– 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled) – 1/2 cup (41g) unsweetened natural cocoa powder (not Dutch process) – 1 teaspoon baking soda – 1/2 teaspoon salt – 3/4 cup (135g) semi-sweet chocolate chips, plus 2 Tablespoons (22g) for topping – 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature – 3/4 cup (150g) granulated sugar – 2 large eggs, at room temperature – 1/4 cup (60g) plain yogurt or sour – cream, at room temperature – 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas) – 1 teaspoon pure vanilla extract – 2 Tablespoons (30ml) hot water



Step 1

Preheat oven to 350°F (177°C). Grease a 9x5 loaf pan with nonstick spray. Set aside. Mix flour, cocoa powder, baking soda, and salt in a large bowl. Mix in 3/4 cup (135g) chocolate chunks. Set aside.  

Step 2

Beat butter and sugar in a handheld or stand mixer with a paddle or whisk attachment on high speed for 2 minutes until smooth and creamy. Add and beat each egg in the mixer at medium speed.   

Step 3

Mix yogurt, mashed bananas, and vanilla. Blend dry ingredients and hot water on low speed. Thick batter. Do not overmix. pread batter on pan. Add leftover chocolate chips to the loaf's middle.  

Step 4

To avoid drying, loosely cover the bread with aluminum foil halfway through baking. A toothpick inserted in the center comes out clean with a few damp crumbs when the bread is done.   

Step 5

Start checking at 5-minute intervals about 60 minutes for your oven. The bread should cool on a wire rack in the pan for 1–2 hours before slicing and serving.  

Step 6

Store bread covered at room temperature for 5 days or refrigerate for 1 week. On day 2, banana bread tastes finest after the flavors blend.  

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