Double Chocolate Banana Bread
Moist double chocolate banana bread
Ingredients
- 1¼ cups all-purpose flour spooned and leveled
- ½ cup unsweetened natural cocoa powder not Dutch-process
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup semi-sweet chocolate chips plus 2 tablespoons for topping
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs at room temperature
- ¼ cup plain yogurt or sour cream at room temperature
- 1½ cups mashed ripe bananas about 3–4 bananas
- 1 teaspoon pure vanilla extract
- 2 tablespoons hot water
Instructions
- Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan and set aside.
- In a large bowl, whisk flour, cocoa powder, baking soda, and salt until combined. Stir in ¾ cup chocolate chips.
- In a separate bowl, beat butter and sugar until light and creamy, about 3 minutes.
- Add eggs one at a time, mixing well after each addition.
- Beat in yogurt, mashed bananas, and vanilla extract until combined.
- Add dry ingredients and hot water. Mix on low speed just until combined. Do not overmix.
- Pour batter into prepared pan and sprinkle remaining chocolate chips down the center.
- Bake for 60–65 minutes, loosely covering with foil halfway through to prevent over-browning.
- The bread is done when a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in the pan on a wire rack for 1–2 hours before slicing.
Notes
This double chocolate banana bread tastes even better the next day as the flavors deepen. Serve plain, with butter, or lightly warmed.