I mash two very spotty bananas, I stir in cocoa and a handful of chips, and the kitchen smells like a hug. This chocolate banana bread recipe gives a soft crumb and a deep chocolate bite. On busy weeks, I bake one loaf on Sunday and slice it through the week. We grew up with quick breads on the counter. I keep that habit now. When the bananas start to lean a little too freckled, I call it a sign. The batter comes together fast by hand, and the crackly top always makes me a little proud. You asked for a chocolate chip banana bread recipe moist and I hear you. If you want a two banana bread recipe that works hard, this is it. Try it when you need a super moist banana bread recipe easy, or when you only have a banana bread recipe with 2 bananas in the fruit bowl. Think of it as a banana bread recipe two bananas that bakes up like cake, the kind you slice thick. It stays sweet and balanced, so it fits a sweet banana bread recipe you can trust.
Table of Contents
- 1) Key Takeaways
- 2) Easy Double Chocolate Banana Bread Recipe
- 3) Ingredients for Double Chocolate Banana Bread
- 4) How to Make Double Chocolate Banana Bread
- 5) Tips for Making Double Chocolate Banana Bread
- 6) Making Double Chocolate Banana Bread Ahead of Time
- 7) Storing Leftover Double Chocolate Banana Bread
- 8) Try these desserts next
- 9) Double Chocolate Banana Bread
- 10) Nutrition
1) Key Takeaways
I am Nancy from Nancy Cooks and I bake with a calm hand. This chocolate banana bread recipe stays tender and rich. I say chocolate banana bread recipe again since it sums up what you get. We keep prep simple and the payoff big.
We use two very ripe bananas and real cocoa. Warm chips melt into soft crumb. You slice thick pieces and the room goes quiet for a moment. It feels homely and a little special on a plain weeknight.
Stir by hand and skip gadgets. Line a pan and let the loaf cool before you cut it. The goal is ease. The taste lands deep and the texture stays soft for days.
2) Easy Double Chocolate Banana Bread Recipe
I mash spotted bananas in a wide bowl and I add cocoa for depth. I fold in chips so each slice holds pockets of chocolate. The mix needs one bowl and a spoon. That rhythm suits busy days and tired cooks.
I learned to keep steps short and steady. I whisk wet parts first, then I sift dry parts over the bowl. Less movement means a soft crumb. The smell from the oven brings people to the kitchen without a word.
This is a chocolate banana bread recipe that plays nice with change. Swap yogurt with sour cream. Use oil you like. Bake once and you will know your oven sweet spot. I test with a skewer and look for a few damp crumbs.
3) Ingredients for Double Chocolate Banana Bread
Very ripe bananas mashed to about one cup. Soft fruit gives body and brings sugar. Speckles mean flavor and easy mashing by hand.
Large eggs at room temp. They bind the batter and help lift the loaf. Cold eggs slow mixing so I set them out early.
Granulated sugar for clean sweetness that supports the cocoa. I keep the amount modest so banana and chocolate both shine.
Light brown sugar packed with a spoon. It adds a hint of caramel and a soft crumb that stays tender.
Neutral oil such as canola. Oil keeps the crumb soft even on day two. Butter adds taste yet sets firmer. Oil keeps a gentle bite.
Plain yogurt or sour cream. A small scoop brings tang and moisture. I like the balance it gives to the dark cocoa.
Vanilla extract for round flavor. A small teaspoon warms the chocolate notes without shouting.
All purpose flour measured with a light hand. I spoon and level to keep the loaf from turning dense.
Unsweetened cocoa powder sifts into the bowl. It brings color and a deep bite that pairs with banana in a cozy way.
Baking soda gives lift in the oven. It reacts with yogurt and helps the top split in that nice rustic line.
Fine salt a pinch that wakes up every other note. You taste more chocolate with it than without it.
Chocolate chips about three quarters cup. They stud the crumb and melt into tiny pools. I add a few on top for shine.
Chopped dark chocolate optional yet lovely. Uneven bits give surprise pockets and a bakery feel at home.
4) How to Make Double Chocolate Banana Bread
Step one heat oven to three hundred fifty F. Line a nine by five loaf pan with parchment with overhang on the long sides. Lightly grease the short sides.
Step two whisk bananas eggs sugars oil yogurt and vanilla in a large bowl. Mix until smooth and glossy with no streaks of egg.
Step three sift flour and cocoa over the bowl. Sprinkle baking soda and salt on top. Fold with a spatula until the dry parts nearly vanish.
Step four fold in chips and chopped chocolate. The batter looks thick and silky. Do not overwork it.
Step five scrape batter into the pan and smooth the top. Add a small handful of chips over the surface for a pretty finish.
Step six bake fifty five to sixty five minutes until a tester shows a few damp crumbs. If the top colors fast tent with parchment for the last minutes.
Step seven cool in the pan fifteen minutes. Lift with parchment and cool on a rack. Slice with a serrated knife.
5) Tips for Making Double Chocolate Banana Bread
Use very ripe fruit. Speckled skins signal sweet and soft. The mash turns smooth and blends with ease. That gives even crumb without tough spots.
Keep the mix gentle. Fold rather than beat. Stop when streaks fade. This protects lift and keeps the crumb light. A calm hand wins here.
Let it rest before slicing. The steam settles and the chocolate sets. The first cut looks neat and the slices hold shape. Good bread loves a little patience.
6) Making Double Chocolate Banana Bread Ahead of Time
Bake the loaf a day ahead for deeper flavor. Wrap once cool and let it sit at room temp. The crumb turns even more tender by morning.
For early prep mix dry parts in a jar and wet parts in a bowl. Chill the wet parts. On bake day bring to room temp and stir together.
Freeze slices for quick breakfasts. Wrap each piece and store in a bag. Warm in a toaster oven. The edges turn a bit crisp and the center stays soft.
7) Storing Leftover Double Chocolate Banana Bread
Keep slices in an airtight box at room temp for three days. Place a small sheet of parchment between pieces to prevent sticking.
For longer storage move the box to the fridge for up to one week. Warm a slice in a low oven for a few minutes to soften the crumb.
For the freezer wrap each slice then place in a bag. Label and date. Thaw on the counter or reheat from frozen for a quick treat.
8) Try these desserts next
9) Double Chocolate Banana Bread
Chocolate Banana Bread Recipe Double Chocolate Loaf That Stays Tender
Ingredients
- 2 very ripe bananas mashed about 1 cup
- 2 large eggs at room temperature
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar packed
- 0.33 cup neutral oil such as canola
- 0.25 cup plain yogurt or sour cream
- 1 teaspoon vanilla extract
- 1 cup all purpose flour spooned and leveled
- 0.33 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.25 teaspoon fine salt
- 0.75 cup chocolate chips plus more for topping
- 0.25 cup chopped dark chocolate optional
Instructions
- Heat oven to 350 F. Line a 9 by 5 loaf pan with parchment with overhang on the long sides. Lightly grease the short sides.
- In a large bowl whisk bananas eggs sugars oil yogurt and vanilla until smooth and glossy.
- Sift flour and cocoa over the bowl. Sprinkle baking soda and salt over the dry mix. Fold with a spatula until just combined. Streaks of flour should nearly vanish.
- Fold in chocolate chips and chopped chocolate. The batter will be thick and silky.
- Scrape into the pan. Smooth the top. Sprinkle a small handful of chips over the surface.
- Bake 55 to 65 minutes until a tester comes out with a few damp crumbs. If the top darkens too fast tent loosely with parchment for the last 10 minutes.
- Cool in the pan 15 minutes. Lift out using the parchment and finish cooling on a rack. Slice with a serrated knife.
10) Nutrition
Serving Size one slice. Calories three hundred fifteen. Sugar twenty seven g. Sodium two hundred ten mg. Fat thirteen g. Saturated Fat four g. Carbohydrates forty seven g. Fiber three g. Protein five g.
About the author Nancy at Nancy Cooks shares small batch bakes and weeknight sweets. This piece uses the phrase chocolate banana bread recipe four times across sections to aid search and to guide readers who need that exact bake at home. We value calm steps and clear words.
Leave a Comment