Double Chocolate Banana Bread (Print Version)
# Ingredients:
→ Bread
01 -
1 cup (127 grams) all-purpose flour
02 -
1/2 cup (43 grams) Dutch-process cocoa powder
03 -
1/2 cup (100 grams) granulated sugar
04 -
1/2 cup (100 grams) light brown sugar
05 -
3/4 teaspoon baking soda
06 -
1/2 teaspoon fine salt
07 -
1 1/2 cups (340 grams) mashed banana (from about 3 very overripe bananas)
08 -
1/2 cup (120 grams) sour cream or full fat plain yogurt, at room temperature
09 -
2 large eggs, lightly beaten, at room temperature
10 -
3 tablespoons (42 grams) unsalted butter, melted and cooled until just warm
11 -
3 tablespoons (34 grams) vegetable oil
12 -
1 teaspoon vanilla extract
13 -
1 cup (170 grams) semisweet chocolate chips
→ Chocolate Drizzle (optional)
14 -
1/4 cup (43 grams) semisweet chocolate chips
# Instructions:
01 -
Preheat the oven to 350°F. Line a 9 by 5-inch metal loaf pan with parchment paper, leaving an overhang, and spray with nonstick cooking spray.
02 -
In a large bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking soda, and fine salt.
03 -
In a separate medium bowl, stir together the mashed banana, sour cream or yogurt, eggs, melted butter, vegetable oil, and vanilla extract.
04 -
Gently fold the wet ingredient mixture into the dry ingredients until just barely combined. Fold in the chocolate chips carefully, avoiding overmixing.
05 -
Spread the batter into the prepared pan. Bake until slightly domed and the internal temperature registers at least 200°F with an instant-read thermometer, about 1 hour to 1 hour 10 minutes.
06 -
Allow the loaf to cool in the pan on a cooling rack for 15 minutes. Use the parchment overhang to remove it from the pan and let it cool completely. Note: The loaf may collapse slightly as it cools.
07 -
Once the bread has cooled, melt the chocolate chips in a double boiler set over simmering water or microwave in 20-second bursts, stirring between bursts. Drizzle over the top of the cooled loaf and let set before serving.
08 -
Wrap leftovers in plastic wrap or foil and store at room temperature for up to 3 days. The banana flavor will intensify over time. Microwave slices before serving to soften if needed.
# Notes:
01 -
For a rich flavor, use Dutch-process cocoa powder.
02 -
If baking in a glass or ceramic loaf pan, reduce oven temperature to 325°F and increase baking time by about 10 to 15 minutes.
03 -
The banana bread can be turned into two dozen muffins by baking in muffin tins at 350°F for 20-25 minutes.
04 -
Chocolate drizzle will harden over time and may discolor slightly; microwave slices to soften before eating.