Description
This Double Chocolate Banana Bread is a decadent treat that combines the rich flavors of chocolate and ripe bananas. Moist and tender, this one-bowl banana bread is filled with Dutch cocoa powder and chocolate chips, making it the perfect indulgent breakfast or snack. Best of all, it stays moist for up to 4 days, ensuring you can enjoy it for longer!
Ingredients
1 cup flour
1 teaspoon baking soda
½ cup cocoa powder
½ teaspoon kosher salt
1 ½ cups mashed bananas
1 teaspoon vanilla extract
1 egg
¼ cup unsalted butter, melted
⅓ cup brown sugar
⅓ cup granulated sugar
½ cup Greek yogurt
1 cup chocolate chips (plus more for topping)
Instructions
Preheat the Oven: Preheat the oven to 350°F (180°C). Line a loaf pan with parchment paper for easy removal after baking.
Mash the Bananas: In a large mixing bowl, mash the ripe bananas with a fork or potato masher until they reach a pudding-like consistency.
Add Wet Ingredients: To the mashed bananas, add melted butter, egg, granulated sugar, brown sugar, vanilla extract, and Greek yogurt. Whisk together until fully combined.
Sift Dry Ingredients: Sift the flour, cocoa powder, kosher salt, and baking soda into the wet mixture. Mix until just combined.
Add Chocolate Chips: Gently fold in the chocolate chips until evenly distributed. Be careful not to overmix.
Pour the Batter: Pour the batter into the prepared loaf pan and top with extra chocolate chips for an added touch.
Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the banana bread to cool for at least 30 minutes before removing it from the pan to ensure it firms up and doesn’t crumble.
Notes
Room Temperature Ingredients: Be sure to use room-temperature eggs and butter for a smoother batter and even bake.
Measuring Flour: Avoid scooping the flour directly with the measuring cup. Instead, spoon it into the cup and level it off with the back of a knife for the most accurate measurement.
Don’t Open the Oven: Avoid opening the oven door during baking, as this can cause the bread to sink in the middle. Check the bread 5 minutes before the baking time ends to ensure it’s done.
Mixing: Be careful not to overmix the batter. Overmixing can develop gluten and result in a dense, dry loaf.
Parchment Paper: Line your loaf pan with parchment paper to help the bread bake evenly and ensure it releases easily from the pan.
Cooling: Let the loaf cool for at least 30 minutes before slicing. This helps the bread set and prevents it from crumbling.
Use Ripe Bananas: Ripe bananas are sweeter and easier to mash, which helps to create a moist, flavorful banana bread.
- Prep Time: 15 minutes
- Chilling Time:: 30 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Mixing, Baking
- Cuisine: American
