Description
Super soft and moist double chocolate banana bread made with cocoa powder and chocolate chips, baked in a 10-inch loaf pan (25 cm).
Ingredients
- 115 g (1 stick / 1/2 cup) butter – unsalted, softened
- 120 g (2/3 cup) sugar – granulated or brown sugar
- 2 eggs – room temperature
- 1 tsp vanilla extract
- 3 ripe bananas – about 360 g
- 120 g (1/2 cup) buttermilk – or milk, sour cream, or Greek yogurt
- 180 g (1 1/2 cups) flour – all-purpose
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 40 g (1/2 cup) cocoa powder – unsweetened
- 140 g (3/4 cup) chocolate chips – semi-sweet
Instructions
- Preheat oven to 350°F / 180°C and line a 10-inch loaf pan with parchment paper or grease it.
- Mash the bananas in a bowl with a fork until mostly smooth.
- In a large bowl, mix butter and sugar with an electric mixer for 2–3 minutes until smooth.
- Add eggs, vanilla, and buttermilk and mix until combined.
- Add flour, cocoa powder, baking powder, baking soda, salt, and 3/4 of the chocolate chips.
- Mix gently with a spatula until smooth and just combined.
- Pour the batter into the prepared pan and sprinkle remaining chocolate chips on top.
- Bake for 50–60 minutes, checking at 50 minutes with a toothpick.
- Cool completely in the pan before removing and slicing.
Notes
Storage: Store in an airtight container at room temperature for up to 4 days or refrigerate up to 1 week.
Tips:
- Use very ripe bananas for better flavor
- Do not overmix the batter
- Use good quality cocoa powder
- Check doneness early to avoid overbaking
- Let cool fully before slicing
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: muffins, cake, breakfast
- Method: baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 275
- Sugar: 20.8 g
- Sodium: 174.9 mg
- Fat: 12.9 g
- Carbohydrates: 38.7 g
- Protein: 4.8 g
- Cholesterol: 52.7 mg