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Double Chocolate Banana Bread (Moist For Days!)


Think about a chunk of indulgently wealthy chocolate cake paired with a flavorful slice of a banana bread. Right here we’re getting two fabulous baked items collectively in a single. This double chocolate banana bread is additional moist, undeniably fudge-like, and may fulfill even the largest chocolate craving. It’s simple to make, too!

sliced loaf of chocolate banana bread on loaf shaped cutting board.

I’ve made chocolate banana bread a couple of occasions over the previous a number of years and have by no means been “wowed.” I actually needed to develop a recipe that delivered a decadent chocolate taste with a moist, dense texture. After a number of tries, I landed on right now’s chocolate chip-studded magnificence, a loaf that lives as much as my very talked-about and deeply liked basic banana bread recipe.


Right here’s Why You’ll Love This Chocolate Banana Bread

  • Makes use of easy, primary baking elements
  • Batter comes collectively simply
  • Stays moist for days, and in addition freezes effectively
  • Dense, however not-too-heavy crumb
  • Substantial chocolate taste that doesn’t overpower the banana
  • An anytime deal with—get pleasure from with espresso, within the afternoon, or for dessert
close-up of double chocolate banana bread interior.

Key Elements to Use & Why

Let me share a quick rundown of the elements you want and the aim of every. Keep in mind, baking is a science and the choose elements play a vital position within the texture, moisture, taste, and construction of your baked items. I take advantage of most of the following elements in my double chocolate zucchini bread, too.

  • Flour: Doesn’t seem to be a number of flour, and also you’re proper, it’s not. Remember there’s additionally cocoa powder. A lot of the quantity on this batter comes from the banana.
  • Cocoa Powder: Use unsweetened pure cocoa powder, not Dutch-process. Pure cocoa is an acidic ingredient and necessary on this recipe. Learn concerning the distinction between Dutch-process vs pure cocoa powder.
  • Softened Butter: Creaming softened butter with sugar offers a sturdy base for this double chocolate banana bread. Make certain your butter is room temperature, and never melted within the slightest. Keep in mind, room temperature butter means cool to the contact.
  • Bitter Cream or Yogurt: Provides moisture.
  • Ripe Bananas: This recipe requires 4 medium or 3 giant ripe bananas—the riper, the higher. You should utilize thawed frozen bananas, too. See Methods to Freeze & Thaw Bananas for Baking. In the event you run out of bananas, you may substitute in some applesauce; I’d say as much as 1/2 cup is a secure quantity that received’t actually have an effect on the flavour or texture.
  • Sizzling Water: Type of random, proper? Properly, sizzling liquid helps cocoa powder bloom, or start to launch its taste. In the present day’s batter was so thick, too, and I needed a contact of liquid to skinny it out.

You additionally want some fundamentals like baking soda, salt, chocolate chips, sugar, eggs, and vanilla.

ingredients on counter including butter, eggs, sugar, flour, chocolate chips, and cocoa powder.

Behind the Recipe Testing

I initially started making the bread with vegetable oil as a result of cocoa powder may be very drying and oil brings extra moisture than butter. I take advantage of oil in my chocolate cake and cream-filled chocolate cupcakes (two favorites!), so it appeared like your best option. Each loaf was just too gentle—it’s laborious to explain, however the taste didn’t match the feel. With the massive, daring flavors of chocolate and banana, a light-crumbed baked good simply doesn’t lower it! As soon as I switched to butter, it was simple to make a couple of tweaks to supply the scrumptious loaf you see right now. I’d say creamed butter, bitter cream, and sizzling water are sport changers with this one.

Anticipate a thick batter and use a 9×5-inch loaf pan; an 8×4-inch pan is simply too small.

chocolate banana batter in bowl and spread into loaf pan.

The chocolate banana bread takes about 60 to 65 minutes to bake. Start checking for doneness at 60 minutes utilizing a toothpick; if it comes out largely clear with just a few moist crumbs, the bread is finished.

chocolate chip bread in loaf pan.
chocolate banana bread sliced on cutting board.

You don’t have to attend too lengthy for this fast bread to chill; at the very least 1 to 2 hours is sufficient. Simply wait till you slice into the nice and cozy loaf with all these melty chocolate chips inside.

And my final piece of recommendation: don’t overlook a beneficiant swipe of peanut butter.

Can I take advantage of frozen bananas on this chocolate banana bread?

Sure, you need to use frozen bananas on this recipe. Thaw the frozen bananas. Drain off any extra liquid, mash, then use as instructed beneath. See Methods to Freeze & Thaw Bananas for Baking.

Can I take advantage of this recipe to make chocolate banana muffins?

Sure, completely. I’ve detailed directions within the recipe Notes beneath.

Can I flip this right into a chocolate banana Bundt cake?

There isn’t sufficient batter, and I haven’t examined scaling the recipe up. As an alternative, I like to recommend utilizing my extraordinarily related, scaled-up recipe for chocolate marble banana Bundt cake.

chocolate bread with peanut butter spread on top.

Different Favourite Banana Recipes:

Print

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close-up of double chocolate banana bread interior.

Double Chocolate Banana Bread

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  • Creator:
    Sally


  • Prep Time:
    quarter-hour


  • Cook dinner Time:
    1 hour


  • Whole Time:
    2 hours, quarter-hour (consists of slight cooling)


  • Yield:
    1 loaf


  • Class:
    Bread


  • Technique:
    Baking


  • Delicacies:
    American


Description

This double chocolate banana bread is moist and fudge-like, and comes collectively rapidly with a pair bowls and a loaf pan. See recipe Notes for freezing directions and how you can flip the loaf into chocolate banana muffins.



Directions

  1. Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan with nonstick spray. Put aside.
  2.  In a big bowl, whisk the flour, cocoa powder, baking soda, and salt collectively till mixed. Combine in 3/4 cup (135g) chocolate chips. Put aside.
  3. Utilizing a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar collectively on excessive velocity till clean and creamy, about 2 minutes. With the mixer operating on medium velocity, add the eggs one by one, beating effectively after every addition. Then beat within the yogurt, mashed bananas, and vanilla extract till mixed. Add the dry elements and sizzling water, and beat on low velocity till mixed. Batter is thick. Don’t over-mix.
  4. Pour and unfold the batter into the ready baking pan. Sprinkle remaining chocolate chips on high down the middle of the loaf.
  5. Bake for 60–65 minutes, ensuring to loosely cowl the bread with aluminum foil midway by to stop the highest from drying out. The bread is finished when a toothpick inserted within the heart comes out clear with just a few small moist crumbs. This can be after 60–65 minutes relying in your oven, so start checking each 5 minutes across the 60-minute mark.
  6. Take away bread from the oven and permit the bread to chill within the pan set on a wire rack for at the very least 1 to 2 hours earlier than eradicating, slicing, and serving.
  7. Cowl and retailer bread at room temperature for five days or within the fridge for as much as 1 week. Banana bread tastes greatest on day 2 after the flavors have settled collectively.


Notes

  1. Freezing Directions: Freeze baked & cooled loaf, tightly wrapped, for as much as 3 months. Thaw in a single day within the fridge. If desired, convey to room temperature earlier than serving. To study extra particulars about how you can freeze fast breads, see my put up referred to as Make-Forward Baking.
  2. Particular Instruments (affiliate hyperlinks): 9×5-inch Loaf Pan or this 9×5-inch Loaf Pan| Glass Mixing Bowls | Whisk | Rubber Spatula | Cooling Rack
  3. Chocolate Banana Muffins: You’ll be able to attempt these complete wheat more healthy chocolate banana muffins, or flip right now’s extra decadent batter into muffins. To take action, preheat oven to 425°F (218°C) and spray a muffin pan with nonstick spray or line with cupcake liners. Put together batter as directed above, fill every liner to the highest with batter and bake the muffins for five minutes at 425°F (218°C). Then, maintaining the muffins within the oven, decrease the temperature to 350°F (177°C) and proceed to bake for an extra 14–quarter-hour or till a toothpick inserted within the heart comes out clear. Makes 12–16 muffins.
  4. Can I Use Entire Wheat Flour? Sure, you may exchange the all-purpose flour with complete wheat flour with no different adjustments wanted. The loaf will style denser.
  5. Cocoa Powder: Use pure cocoa powder, not Dutch-process. See Dutch-process vs pure cocoa powder for extra info.
  6. Chocolate Chips: Don’t go away these out! They sweeten the bread and provides the bread extra chocolate taste.
  7. Bitter Cream or Yogurt: I normally use bitter cream or nonfat plain Greek yogurt. For the yogurt, you need to use full-fat, low-fat, and even vanilla Greek yogurt as an alternative. Or use common plain yogurt.
  8. Frozen Bananas: You should utilize frozen bananas right here. Thaw the frozen bananas. Drain off any extra liquid, mash, then use as instructed within the recipe. See Methods to Freeze & Thaw Bananas for Baking. Attempt to not mash an excessive amount of or else you’ll be left with 2 cups of banana-y liquid; some chunks are nice.

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