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–+ servings
Double Chocolate Banana Bread

One Bowl Double Chocolate Banana Bread for Pure Bliss

This Double Chocolate Banana Bread combines rich chocolate and sweet bananas for a deliciously indulgent dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 15 minutes
Servings: 8 slices
Course: Dessert
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • ½ cup unsalted butter Substitute with coconut oil for a dairy-free version.
  • ⅓ cup natural cocoa powder Use Dutch-processed cocoa for a milder taste.
  • 1 cup very ripe bananas About 1 cup mashed, overripe is best for natural sweetness.
  • 1 cup light brown sugar Can substitute with granulated sugar, but the bread may be less moist.
  • ⅓ cup sour cream Greek yogurt can be a substitute.
  • 1 large egg Can be replaced with a flax egg for a vegan option.
  • ½ teaspoon baking soda Ensure it’s fresh for proper leavening.
  • 1 teaspoon vanilla extract Use pure vanilla extract for the best taste.
  • ½ teaspoon table salt Do not omit.
  • 1 ¼ cups all-purpose flour Whole wheat flour can be used for a healthier version but may yield denser bread.
  • 1 cup bittersweet chocolate chips Primary chocolate source, divided for batter and topping.
For the Topping
  • ½ cup additional bittersweet chocolate chips Sprinkle on top before baking for a more indulgent touch.

Equipment

  • 9x5-inch loaf pan
  • Medium saucepan
  • large mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F. Generously coat a 9x5 inch loaf pan with baking spray and line the bottom with a parchment sling.
  2. Melt ½ cup of unsalted butter in a medium saucepan over low heat, then stir in ⅓ cup of natural cocoa powder until smooth.
  3. Mash 1 cup of very ripe bananas in a large mixing bowl until smooth and mix in the warm butter and cocoa mixture.
  4. Whisk in 1 cup of light brown sugar, ⅓ cup of sour cream, 1 large egg, 1 teaspoon of vanilla extract, ½ teaspoon of table salt, and ½ teaspoon of baking soda.
  5. Fold in 1 ¼ cups of all-purpose flour until just combined, then add in 1 cup of bittersweet chocolate chips.
  6. Pour the batter into the prepared loaf pan and sprinkle the remaining ½ cup of bittersweet chocolate chips on top.
  7. Bake in the preheated oven for 50 minutes, then reduce the temperature to 325°F and bake for an additional 10 minutes.
  8. Remove from the oven and cool in the pan for 15 minutes before transferring to a cooling rack for at least one hour.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 150IUVitamin C: 2mgCalcium: 25mgIron: 1mg

Notes

Use very ripe bananas for the best flavor and moisture. Don't overmix the batter. Store in an airtight container at room temperature for up to 3 days.

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