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–+ servings
Iram Mansoor

Double Chocolate Banana Bread

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Indulge in a rich and moist banana bread infused with natural cocoa and studded with semi-sweet chocolate chips. This double chocolate banana bread combines the natural sweetness of ripe bananas with deep chocolate flavors and a tender crumb, making it a perfect treat for breakfast, snack, or dessert. The addition of sour cream ensures extra moisture and softness, while a simple method keeps the process straightforward.
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Prep Time 15 minutes
Cook Time 1 hour
Servings: 1 Loaf
Ingredients Method Video Notes

Ingredients
 
 

  • 3 large ripe bananas finely mashed
  • 1- 1/3 cups all-purpose flour
  • 1/3 cup natural cocoa powder, unsweetened
  • 8 tbsp salted butter, melted
  • 1 large egg room temperature
  • 1/3 cup sour cream or Greek yogurt, room temperature
  • 1/2 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 tbsp vanilla bean paste or pure vanilla extract
  • 1 cup semi-sweet chocolate chips, plus extra for topping
  • 1 tsp baking soda

Method
 

Step 1: Preheat Oven
  1. Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it lightly.
Step 2: Prepare Wet Batter
  1. In a mixing bowl, peel and finely mash the ripe bananas until smooth with minimal lumps.
  2. Add the melted butter, granulated sugar, and brown sugar. Mix well for 2 minutes.
  3. Crack in the egg and whisk for an additional 2–3 minutes until fully incorporated.
  4. Stir in sour cream and vanilla bean paste until combined. Set aside.
Step 3: Prepare Dry Ingredients
  1. In a separate bowl, sift together the all-purpose flour, baking soda, and natural cocoa powder.
  2. Mix until evenly combined.
Step 4: Combine Wet and Dry
  1. Gradually add the dry mixture to the wet batter.
  2. Gently fold in the semi-sweet chocolate chips, being careful not to overmix the batter to keep the banana texture intact.
Step 5: Bake
  1. Pour the batter into the prepared loaf pan.
  2. Optionally, sprinkle extra chocolate chips on top for added texture and flavor.
  3. Bake for approximately 1 hour, or until a toothpick inserted into the center comes out clean.
Step 6: Cool and Serve
  1. Allow the banana bread to cool completely in the pan before slicing.
  2. Enjoy as is or with a spread of butter.

Video

Notes

  • For extra moisture, you can substitute sour cream with Greek yogurt or buttermilk.
  • Use very ripe bananas for maximum sweetness and flavor.
  • Avoid overmixing after adding dry ingredients to maintain a tender crumb.
  • Store leftover banana bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.

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