Say hello to this deliciously moist and flavorful double chocolate banana bread, y’all. Loaded with signature banana bread flavor mixed with chocolate cake-like vibes, this loaf is absolutely incredible. Cocoa powder and chocolate chips gives this beauty extra chocolatey goodness- perfect for breakfast, brunch, or a snack!
- 4 extra ripe bananas
- 1 cup packed light brown sugar
- 1/2 cup vegetable oil, or canola oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/2 cup full-fat sour cream, or plain/vanilla greek yogurt
- 1/2 teaspoon kosher salt
- 1 2/3 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 cup Dutch-process cocoa powder, sub for any unsweetened cocoa powder
- 1 teaspoon espresso powder
- 1 cup mini semi-sweet chocolate chips, divided
- Before you begin: Preheat the oven to 350°F. Generously spray a 9×5-inch loaf pan on all sides with baking spray. I also like to line my loaf pan with a piece of parchment paper with some overhang on the sides to make taking the loaf out all the easier. Then set it aside.
- Combining the wet ingredients: In a large bowl, add in the ripe bananas use a fork to mash them up until they’re all mashed together with no huge chunks. Add in the sugar, oil, eggs, vanilla/almond extract, and sour cream. Mix everything together until well combined.
- Dry ingredients: Add the salt, flour, baking soda, cocoa powder, and espresso powder. Use a rubber spatula to fold the dry ingredients into the wet until everything is fully combined. Then fold in 1/2 cup of the mini chocolate chips into the batter and stir together to combine.
- Empty the batter into the prepared loaf pan and use an offset spatula to smooth the top, if needed. I also like to gently tap the loaf pan on the counter to bring any air pockets to the surface. Sprinkle the remaining 1/2 cup of mini chocolate cups all over the top of the loaf.
- Baking the loaf: Bake the loaf for 1 hour and 15 minutes, or until a toothpick inserted into the center of the loaf comes out clean- *Note: depending on the temperature of your oven, I recommend checking in on the loaf starting at the 1 hour mark.
- Allow the loaf to cool in the pan for at least 15 minutes and then transfer the loaf to a wire rack to continue cooling down. Then slice the chocolate banana bread into servings and enjoy!
- Please read the blog post in its entirety for more tips + tricks.
Keywords: banana bread, chocolate, loaf, chocolate chips, baking