Decadent Double Chocolate Banana Bread

Recipe Details

Decadent Double Chocolate Banana Bread

Prep Time: 15

Cook Time: 1

Cooling Time: 1

Total Time: 2 15

Servings:

Calories: 320kcal

Cost: $8

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Course: Breakfast, Snack

Cuisine: American, Bakery

Keyword: banana chocolate loaf, chocolate banana bread, Double Chocolate Banana Bread, double chocolate dessert, moist banana loaf

Ingredients

1 and ¼ cups 156g all-purpose flour (spooned and leveled for even measurement)
½ cup 41g natural unsweetened cocoa powder not Dutch-processed adds deep chocolate flavor
1 teaspoon baking soda leavening agent for light texture
½ teaspoon salt enhances flavor
¾ cup 135g semi-sweet chocolate chips plus extra 2 Tbsp/22g for topping for chocolate bursts
½ cup 113g unsalted butter softened to room temperature for creaming
¾ cup 150g granulated sugar sweetens and tenderizes
2 large eggs room temperature helps emulsify batter
¼ cup 60g plain yogurt or sour cream room temperature adds moisture and slight tang
1 and ½ cups 345g mashed ripe bananas (about 4 medium bananas ensures natural sweetness)
1 teaspoon pure vanilla extract adds aromatic depth
2 tablespoons 30ml hot water loosens batter slightly for mixing

Directions

Preheat your oven to 350°F (177°C) and lightly grease a 9×5-inch loaf pan.
In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined. Fold in ¾ cup (135g) chocolate chips.
Using a stand or hand mixer with a paddle attachment, cream the butter and sugar together on high speed until smooth and fluffy, about 3 minutes.
With the mixer on medium, add the eggs one at a time, beating well after each addition. Then mix in the yogurt, mashed bananas, and vanilla extract until fully incorporated.
Gradually add the dry ingredients and hot water, mixing on low speed until just combined. Do not overmix; the batter should be thick.
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining chocolate chips evenly over the center.
Bake for 60–65 minutes, loosely covering with aluminum foil halfway through if the top browns too quickly. Check doneness by inserting a toothpick in the center—it should come out with a few moist crumbs.
Remove the loaf from the oven and let it cool in the pan on a wire rack for 1 to 2 hours before slicing and serving.
Store at room temperature for up to 5 days or refrigerate for up to 1 week. Flavors are best on day 2 after resting.

Notes

This chocolate banana loaf is pure comfort in every slice! Perfect for cozy mornings, afternoon treats, or gifting to loved ones. Store properly to let the flavors develop for maximum indulgence.

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