Double Chocolate Banana Bread
Indulge your chocolate cravings with this irresistibly moist and rich Double Chocolate Banana Bread! Infused with the natural sweetness of ripe bananas and elevated by the decadent combination of cocoa powder and semi-sweet chocolate chips, this luscious quick bread is a chocolate lover's dream. Perfectly balanced with a tender crumb and a hint of vanilla, each bite melts in your mouth while delivering a burst of chocolatey goodness. Best of all, it’s quick and simple to prepare, taking just 15 minutes of hands-on time before the oven works its magic. Whether enjoyed as a comforting breakfast, mid-day snack, or indulgent dessert, this double chocolate treat is sure to become a household favorite. Bake up a loaf today and savor the ultimate banana bread with a chocolate twist!
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Recipe Information
Ingredients
- 3 pieces ripe bananas
- 150 grams granulated sugar
- 50 grams light brown sugar
- 75 grams unsalted butter, melted
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 190 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 150 grams semi-sweet chocolate chips
Instructions
Preheat your oven to 175°C (350°F) and grease a 9x5-inch (23x13 cm) loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, mash the ripe bananas until smooth. You can use a fork or a potato masher for this step.
Add granulated sugar, light brown sugar, and melted butter to the mashed bananas. Mix until well combined.
Whisk in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract.
In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the bread tender.
Fold in the semi-sweet chocolate chips, reserving a small handful to sprinkle on top if desired.
Pour the batter into the prepared loaf pan, spreading it out evenly. Sprinkle the reserved chocolate chips on top for an added chocolatey finish.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached.
Remove the banana bread from the oven and allow it to cool in the pan for 10-15 minutes. Then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 239 mg | 10% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 32.7 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 202 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
