Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
sliced double chocolate banana bread on marbled surface with mini chocolate chips

Double Chocolate Banana Bread

  • Author: Quin Liburd
  • Prep Time: 10m
  • Cook Time: 1 hr 15m
  • Total Time: 1 hr 25m
  • Yield: 1 loaf 1x
  • Category: Breakfast, Desserts and Sweets
  • Method: Baking
  • Cuisine: American

Description

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!


Ingredients

Scale
  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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. 
  5. 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. 
  6. 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!

Notes

  1. Please read the blog post in its entirety for more tips + tricks.

Keywords: banana bread, chocolate, loaf, chocolate chips, baking