Description
This Double Chocolate Banana Bread is a rich and moist treat combining the natural sweetness of ripe bananas with intense cocoa flavor and melty chocolate chips. Perfect for breakfast, snack, or dessert, this recipe yields a decadent loaf with a tender crumb and gooey chocolate pockets. The addition of sour cream adds moisture and a slight tang, enhancing the overall texture and taste.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar, packed
- 3 ripe bananas, mashed
- 2 large eggs
- 1/2 cup sour cream
- 1 tsp pure vanilla extract
Chocolate
- 1 cup semi-sweet chocolate chips
- 1/4 cup mini chocolate chips
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper to ensure easy removal of the bread after baking.
- Mix dry ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set this dry mixture aside for later use.
- Mash bananas: In another bowl, mash the ripe bananas thoroughly using a fork until smooth and lump-free.
- Combine wet ingredients: In a large bowl, whisk together the melted butter and brown sugar until the mixture is smooth. Then add the mashed bananas, sour cream, and vanilla extract, stirring to combine thoroughly.
- Add eggs and dry ingredients: Beat the eggs into the wet mixture one at a time, making sure each egg is fully incorporated before adding the next. Gradually fold in the sifted dry ingredients until just combined, taking care not to overmix, which can make the bread tough.
- Fold in chocolate chips: Gently fold in both the semi-sweet and mini chocolate chips so they are evenly distributed throughout the batter.
- Bake the bread: Pour the batter into the prepared loaf pan and bake in the preheated oven for 50 to 60 minutes. The bread is done when a toothpick inserted in the center comes out clean or with only a few moist crumbs attached.
- Cool: Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This resting period helps the bread set up and makes it easier to slice.
Notes
- Ensure bananas are very ripe for maximum sweetness and moisture.
- Do not overmix the batter once the dry ingredients are added to avoid a dense texture.
- You can substitute sour cream with Greek yogurt for a slightly tangier flavor.
- Store the banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For added texture, try folding in chopped nuts such as walnuts or pecans.
