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Super Moist Double Chocolate Banana Bread

A sliced loaf of moist chocolate banana bread topped generously with melted chocolate chips on a white platter.
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Follow this easy recipe to make a rich, fudgy double chocolate banana bread that stays incredibly moist. This quick bread uses overripe bananas for deep flavor and is perfect for breakfast or dessert.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 1/4 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream or plain Greek yogurt
  • 1 1/2 cups very ripe, mashed bananas (about 3 large)
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup dark chocolate chunks or chopped chocolate

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this dry mixture aside.
  3. In a large bowl, whisk the melted butter, granulated sugar, and brown sugar until combined.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Mix in the sour cream or yogurt until just combined.
  6. Fold in the mashed bananas until mostly incorporated. Do not overmix the batter at this stage.
  7. Gently fold the dry ingredients into the wet ingredients until just a few streaks of flour remain.
  8. Fold in the chocolate chips and chocolate chunks.
  9. Pour the batter into the prepared loaf pan and spread evenly.
  10. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached, but not wet batter.
  11. Let the bread cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely before slicing.

Notes

  • Use very ripe bananas; the browner the peel, the sweeter and more flavorful your bread will be.
  • For a fudgier texture, use melted chocolate instead of some of the chocolate chips.
  • To keep the bread moist longer, wrap the cooled loaf tightly in plastic wrap before storing at room temperature for up to three days.

Nutrition

Find it online: https://cookerycommand.com/moist-chocolate-banana-bread-recipe/