Double Chocolate Banana Bread (Moist For 4 Days!)
This one-bowl double chocolate banana bread is ultra-moist, tender, and packed with rich Dutch cocoa powder and melty chocolate chips.
Ingredients
- 1 ½ cups Bananas mashed
- ¼ cup Butter melted, unslated
- ½ cup Cocoa powder
- ½ teaspoon Kosher salt
- 1 teaspoon Vanilla extract
- 1 Egg
- ⅓ cup Brown sugar
- ⅓ cup Granulated sugar
- ½ cup Greek yogurt
- 1 cup Chocolate chips (plus more for topping)
- 1 teaspoon Baking soda
- 1 cup Flour AP, plain flour
Instructions
- Preheat your oven to 180°C (350°F) and line a loaf pan with parchment paper.
- In a large mixing bowl, mash the ripe bananas thoroughly with a fork or potato masher until smooth.
- Add the melted butter, egg, granulated sugar, brown sugar, vanilla extract, and Greek yogurt. Whisk vigorously until smooth and well combined.
- Sift the all-purpose flour, Dutch cocoa powder, kosher salt, and baking soda directly into the wet mixture. Mix with a spatula until almost combined.
- Add the chocolate chips and gently fold the batter just until combined without overmixing. Pour the batter into the prepared loaf pan, smoothing the top, and sprinkle extra chocolate chips across the surface.
- Bake at 180°C (350°F) for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the banana bread cool in the pan for at least 30 minutes before slicing so it sets and doesn't crumble.
Notes
- Ripening Bananas Fast: If your bananas aren't ripe yet, place them unpeeled on a baking sheet and bake at 200°C (400°F) for 10–15 minutes until the peels turn black and the fruit softens.
- Measuring Flour: For best results, use a digital kitchen scale. If using measuring cups, fluff the flour with a spoon, scoop it into the cup, and level it off with a knife to avoid a dense loaf.
- Room-Temperature Ingredients: Ensure your egg and Greek yogurt are at room temperature so they blend smoothly into the batter without seizing the melted butter.
- Dairy-Free Option: Swap the melted butter for an equal amount of melted vegan butter or refined coconut oil, substitute the Greek yogurt with plain dairy-free yogurt, and use certified dairy-free chocolate chips.
- Gluten-Free Option: Replace the all-purpose flour 1:1 with a measure-for-measure gluten-free baking flour blend that contains xanthan gum.
- Storage & Freezing: Store in an airtight container at room temperature for up to 4 days, or wrap the completely cooled loaf tightly in plastic wrap and foil to freeze for up to 3 months.
Nutrition
Calories: 273kcalCarbohydrates: 43gProtein: 4gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 29mgSodium: 276mgPotassium: 243mgFiber: 3gSugar: 27gVitamin A: 180IUVitamin C: 2mgCalcium: 43mgIron: 1mg
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