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This double chocolate banana bread transforms overripe bananas into an irresistible chocolatey treat that walks the line between breakfast and dessert. The combination of cocoa powder and chocolate chips creates a deeply rich flavor while the bananas keep everything perfectly moist.
I first made this bread during a rainy weekend when my bananas had turned completely brown. What started as a kitchen rescue mission quickly became our family's most requested treat. My children now deliberately let bananas overripen just so we'll make this recipe.
Ingredients
- All-purpose flour: Provides the structure without making the bread too dense
- Dutch-process cocoa powder: Delivers a deeper chocolate flavor and darker color than regular cocoa
- Granulated and brown sugar: Combine for the perfect sweetness and moisture
- Baking soda: Helps the bread rise properly
- Very overripe bananas: Essential for the best flavor and natural sweetness
- Sour cream: Adds incredible moisture and tenderness to the crumb
- Eggs: Provide structure and binding
- Butter: Offers richness while vegetable oil ensures the bread stays moist for days
- Vanilla extract: Enhances all the chocolate flavors
- Semisweet chocolate chips: Melt slightly during baking for pockets of intense chocolate
Step-by-Step Instructions
- Prepare the pan:
- Line a 9x5 metal loaf pan with parchment paper creating an overhang for easy removal later. Spray with cooking spray to ensure nothing sticks. This preparation step is crucial for a clean release after baking.
- Mix the dry ingredients:
- Whisk together flour, cocoa powder, both sugars, baking soda, and salt in a large bowl. Breaking up any lumps in the cocoa powder and brown sugar now prevents streaks in the final bread. This thorough mixing ensures even distribution of leavening and flavors.
- Combine wet ingredients:
- In a separate bowl, stir together mashed bananas, sour cream, beaten eggs, melted butter, oil, and vanilla until well combined. The key is making sure the ingredients are at room temperature to create a smooth batter that incorporates easily.
- Create the batter:
- Gently fold the wet ingredients into the dry ingredients with a spatula using as few strokes as possible until just barely combined. Overmixing activates gluten and creates a tough bread, so stop when you still see a few streaks of flour. Fold in chocolate chips with minimal mixing.
- Bake to perfection:
- Spread the batter into your prepared pan and bake at 350°F for about an hour. The bread is done when it reaches an internal temperature of at least 200°F. This temperature testing ensures the center is fully baked without relying on the toothpick test, which can be misleading with all those melty chocolate chips.
- Cool properly:
- Allow the bread to cool in the pan for 15 minutes before using the parchment overhang to lift it out. Let it cool completely on a rack. The bread will collapse slightly as it cools which is completely normal and creates that dense, fudgy texture.
- Add optional chocolate drizzle:
- For an extra chocolate boost, drizzle melted chocolate over the cooled loaf. This adds another layer of flavor and creates a beautiful presentation.
The bananas are truly the secret weapon in this recipe. I once made this bread with bananas that were practically black and worried they were too far gone. It turned out to be the most flavorful version I'd ever made. My daughter now calls these "magic bananas" and gets excited when she sees them turning dark on the counter.
Storage Tips
This double chocolate banana bread will stay fresh at room temperature for up to 3 days when wrapped tightly in plastic wrap or stored in an airtight container. The banana flavor will actually intensify over time, making it even more delicious on day two. If you want to keep it longer, slice the completely cooled bread and freeze individual portions wrapped in plastic and stored in a freezer bag. These slices can be thawed at room temperature or gently warmed in the microwave for 15-20 seconds for a just-baked taste.
Perfect Substitutions
While this recipe is fantastic as written, you can make several adaptations based on what you have available. Natural cocoa powder works in place of Dutch-process, though the color will be slightly lighter and the flavor less intense. Greek yogurt makes an excellent substitute for sour cream with nearly identical results. For a dairy-free version, use plant-based yogurt and replace the butter with additional oil. Chocolate lovers can experiment with different chocolate chip varieties like dark chocolate, milk chocolate, or even white chocolate for interesting flavor combinations.
Serving Suggestions
This bread certainly stands on its own, but there are several ways to elevate it even further. For a decadent dessert, warm a slice slightly and top with a scoop of vanilla ice cream. For breakfast, toast a slice and spread with a thin layer of peanut butter or cream cheese. When serving for company, dust powdered sugar over the top or add fresh berries alongside for a beautiful presentation. During the holidays, I serve this with a dollop of whipped cream and a sprinkle of crushed candy canes.
Frequently Asked Questions
- → Can I use natural cocoa powder instead of Dutch-process?
Yes, you can substitute natural unsweetened cocoa powder, but the flavor and color may be slightly different.
- → How can I turn this into muffins?
To make muffins, divide the batter into muffin tins, filling each cavity 3/4 full. Bake at 350°F for 20-25 minutes.
- → What is the best way to store leftovers?
Wrap the loaf in plastic wrap or foil and store at room temperature for up to 3 days. Microwave slices to soften before serving.
- → Can I skip the chocolate drizzle?
Yes, the bread is delicious on its own, but the drizzle adds extra chocolate flavor and a beautiful finish.
- → Should I use sour cream or yogurt?
Both work well, but sour cream adds a slightly richer flavor while yogurt adds a touch of tanginess.