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Double Chocolate Banana Bread Recipe - Rich, Moist, and Easy

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • 3 large very ripe bananas (about 1 1/4 cups mashed)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1/2 cup unsalted butter, melted and slightly cooled (or 1/2 cup neutral oil)
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder (natural or Dutch-process)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon espresso powder (optional, boosts chocolate flavor)
  • 3/4 to 1 cup chocolate chips or chunks (semi-sweet or dark)
  • 1/2 cup sour cream or plain Greek yogurt (adds moisture and tenderness)
  • Optional toppings: extra chocolate chips, coarse sugar, or chopped nuts

Method
 

  1. Prep the pan and oven. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a parchment sling for easy removal.
  2. Mash the bananas. In a large bowl, mash the bananas until mostly smooth with a few small lumps. You should have about 1 1/4 cups.
  3. Whisk in wet ingredients. Add melted butter, granulated sugar, brown sugar, eggs, vanilla, and sour cream. Whisk until smooth and well combined.
  4. Combine dry ingredients. In a separate bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder until no streaks remain.
  5. Bring the batter together. Add the dry ingredients to the wet mixture. Stir gently with a spatula until just combined. Do not overmix.
  6. Fold in chocolate chips. Stir in the chocolate chips, reserving a handful for the top if you like.
  7. Fill the pan. Scrape the batter into the prepared loaf pan. Smooth the top and sprinkle on reserved chips or nuts.
  8. Bake. Bake for 55–70 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (melted chocolate streaks are fine). If the top darkens too quickly, tent loosely with foil after 40 minutes.
  9. Cool. Let the loaf cool in the pan for 15 minutes, then lift it out and cool completely on a rack before slicing. This helps it set and stay moist.
  10. Slice and enjoy. Use a sharp serrated knife for neat slices. Serve slightly warm or at room temperature.