This easy double chocolate banana bread recipe is made in one bowl with simple ingredients, yet turns out super dark and chocolatey with a plush texture. Add chocolate chips and a sprinkle of sugar on top for a crunchy, caramelized chocolate crust.
Course Breakfast, Dessert
Keyword banana bread, chocolate
Prep Time 20minutes
Cook Time 50minutes
Total Time 1hour10minutes
Servings 12(1 loaf)
Author Katiebird Bakes
1/4cup (56g)unsalted butter (4 tbsp or 1/2 a stick)
3overripe bananas(mashed should equal 1.5 cups or approx 270g)
1/3cup (67g)granulated sugar
1/3cup (67g)brown sugar (packed)
1/4cup (70g)plain Greek yogurt
3/4cup (50g)cocoa powder*
1cup (125g)all-purpose flour
1/2cup (85g)chocolate chips, plus more for sprinkling on top (optional)
1tbsp (!2g)turbinado or granulated sugar, for sprinkling on top (optional)
Preheat your oven to 350 degrees F. Generously grease an 8.5 x 4.5″ or 9 x 5″ loaf pan and set aside.
In a large, microwave-safe bowl, melt the butter. Add the bananas to the bowl and mash them very thoroughly into the melted butter until completely smooth, using a fork or potato masher.
Whisk in the granulated sugar and brown sugar until well-combined. Add the eggs, one at a time, and whisk in each until well-combined. Add the yogurt, vanilla, salt, and baking soda to the mixture and stir until thoroughly combined and smooth.
Add the cocoa powder and stir until it is incorporated and smooth. Add flour and stir gently with a fork or a spatula until flour is incorporated and a slightly lumpy batter forms. Do not over-mix! Fold in the chocolate chips gently with a spatula until evenly distributed.
Scrape the batter into the prepared pan and smooth it out. Sprinkle the additional tablespoon of turbinado or granulated sugar evenly over top if desired, then evenly sprinkle a few chocolate chips on top as well. Bake for 45-55 minutes (this will depend greatly on the size of your pan and type of cocoa powder used, further explanation below), until a toothpick inserted in the center of the bread comes out clean or with just a couple crumbs attached.
Cool in the pan for about 10 minutes, then remove to a wire rack to cool completely (if you can stand to wait that long).
*Cocoa powder: you can use natural cocoa powder like Hershey's and most store brands, or Dutch process cocoa powder which is sold by Whole Foods or other specialty grocers (it will say "processed with alkali" on the back if it is Dutch process). Natural cocoa powder will produce a lighter colored but very flavorful chocolate loaf which becomes more balanced as it sits for a day on the counter, while Dutch process will yield a very rich and dark colored loaf with more of a mellow chocolate flavor. You will likely need to bake a loaf made with Dutch process cocoa powder for longer, particularly if you use a smaller 8.5x4.5 inch pan. It is done when a toothpick inserted in the center comes out clean or with just a couple tiny crumbs attached.Storage: chocolate banana bread will keep, well-wrapped at room temperature for up to 5 days. Store in the fridge for up to a week. Whole baked loaf can be frozen, well-wrapped in plastic and kept in a freezer storage bag, for up to 3 months -- or individual slices can be wrapped in plastic and frozen, kept in a plastic storage bag, for up to 3 months as well. Simply remove from wrapping and microwave for 30 seconds to reheat.
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