Double Chocolate Banana Bread
Rich, moist banana bread loaded with cocoa powder and chocolate chips. Deep chocolate flavor with a soft, fudgy crumb that stays delicious for days.
Equipment
- 1 | Loaf pan | standard 9x5
- 1 Mixing bowls
- 1 | Whisk or spatula |
- 1 | Parchment paper | for lining
Ingredients
- 3 | | ripe bananas | mashed
- 1/2 | cup | melted butter |
- 2 | | large eggs |
- 3/4 | cup | granulated sugar |
- 1/4 | cup | brown sugar |
- 1 | tsp | vanilla extract |
- 1/2 | cup | plain yogurt |
- 1 1/2 | cups | all-purpose flour |
- 1/2 | cup | cocoa powder |
- 1 | tsp | baking soda |
- 1/2 | tsp | salt |
- 1 | cup | chocolate chips |
Instructions
- Mash ripe bananas in a large bowl.
- Whisk in melted butter, eggs, sugars, vanilla, and yogurt.
- In another bowl, combine flour, cocoa, baking soda, and salt.
- Stir dry ingredients into wet until just combined.
- Fold in most of the chocolate chips.
- Pour batter into greased and lined loaf pan.
- Sprinkle remaining chips on top.
- Bake at 350°F for 55-65 minutes until a toothpick shows moist crumbs.
- Cool 15 minutes in pan, then transfer to a rack.
Notes
Store wrapped at room temperature up to 4 days.
Use very ripe bananas for best moisture and flavor.
Do not overmix after adding flour.
Freeze tightly wrapped for up to 3 months.
Use very ripe bananas for best moisture and flavor.
Do not overmix after adding flour.
Freeze tightly wrapped for up to 3 months.