Double Chocolate Banana Bread (Moist For 4 Days!)
This one-bowl double chocolate banana bread is moist and extremely tender and is filled with Dutch cocoa powder and chocolate chips.
Ingredients
- 1 cup Flour
- 1 teaspoon Baking soda
- ½ cup Cocoa powder
- ½ teaspoon Kosher salt
- 1 ½ cups Mashed bananas
- 1 teaspoon Vanilla extract
- 1 Egg
- ¼ cup Butter melted, unslated
- ⅓ cup Brown sugar
- ⅓ cup Granulated sugar
- ½ cup Greek yogurt
- 1 cup Chocolate chips (plus more for topping)
Instructions
- Preheat an oven to 180c (350f) and prep a loaf pan with parchment paper.
- In a large mixing bowl, add the ripe bananas and mash them into a pudding-like consistency with a fork or a potato masher.
- Add the melted butter, egg, sugar, brown sugar, vanilla extract, and Greek yogurt. Mix with a whisk until the mixture is well combined.
- Sift the flour, cocoa powder, kosher salt, and baking soda into the wet mixture and mix until almost combined.
- Add the chocolate chips and lightly fold the mixture until it’s just combined.
- Pour the batter into a parchment paper-lined loaf pan and top the batter with extra chocolate chips! Bake in a 180c (350f) preheated oven for 50-60 minutes or until a toothpick inserted into the banana bread comes out clean.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. You don’t want to place cold batter into the oven.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with the back of a knife.
- Do not open the oven door in the middle of baking, this can cause the bread from sinking in the middle. If you want to check its doneness, check it 5 minutes before the baking time ends.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist bread and not a dense and dry bread.
- Line your baking pan with parchment paper! This step helps the bread to bake evenly, and it makes sure that your bread will release easily from the pan.
- Be patient! I know it’s extremely tempting to eat this bread as it is pulled out of the oven, but let the loaf cool for at least 30 minutes so it will be more firm and won’t crumble up.
- Use only ripe bananas for this recipe! ripe bananas are sweet, moist, and easy to mash into a pudding consistency.
Nutrition
Calories: 282kcalCarbohydrates: 46gProtein: 4gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 29mgSodium: 275mgPotassium: 283mgFiber: 3gSugar: 29gVitamin A: 183IUVitamin C: 3mgCalcium: 43mgIron: 1mg
Tried this recipe?Let us know how it was!