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Double Chocolate Banana Bread

Double chocolate banana bread with cocoa-rich batter, mashed ripe bananas, and melty chocolate chips. Baked until a toothpick shows a few moist crumbs, then cooled briefly for clean slices and extra fudgy texture.
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Prep Time 15 minutes
Cook Time 1 hour
cooling 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp espresso powder optional
Wet ingredients
  • 0.5 cup unsalted butter softened
  • 0.75 cup light brown sugar
  • 0.25 cup granulated sugar
  • 2 eggs large
  • 2 tsp vanilla extract
  • 3 ripe bananas mashed
  • 0.5 cup sour cream
Chocolate
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup dark chocolate chunks
  • 2 tbsp mini chocolate chips for topping

Equipment

  • 1 sheet pan
  • 1 loaf pan

Method
 

Prep and preheat
  1. Preheat oven to 350°F (175°C). Keep the oven rack in the middle position for even browning.
  2. Grease and line a 9×5-inch loaf pan with parchment paper. Make sure the parchment overhangs slightly so the loaf lifts out easily.
Mix dry ingredients
  1. Whisk together flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. Whisk until no cocoa or baking powder streaks remain.
Mix wet ingredients
  1. Beat butter, brown sugar, and granulated sugar until light and fluffy. Continue beating until the mixture looks paler and slightly aerated.
  2. Add eggs one at a time, then mix in vanilla. Stop as soon as the eggs disappear to avoid overmixing.
  3. Stir in mashed bananas and sour cream. Mix until smooth and evenly combined.
Combine and fill the pan
  1. Fold the dry ingredients into the wet ingredients until just combined. The batter should look thick with no visible dry flour pockets.
  2. Fold in the chocolate chips and chocolate chunks. Distribute them evenly without overworking the batter.
  3. Pour the batter into the prepared loaf pan. Tap the pan lightly to release any large air bubbles.
  4. Sprinkle the mini chocolate chips over the top. Add them in an even layer for a concentrated chocolate finish.
Bake and cool
  1. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. If the top browns too quickly, loosely tent with foil for the last 10 minutes.
  2. Cool for 15 minutes before removing from the pan. Let the loaf set so it slices cleanly.
Serve
  1. Slice and serve slightly warm for extra melty chocolate. Cut with a serrated knife for neat edges.

Notes

For the moistest crumb, mash bananas until mostly smooth (a few small lumps are fine) and avoid overmixing after adding the flour. Store covered at room temperature for up to 3 days or refrigerate up to 6 days; freeze slices up to 2 months, thaw overnight in the fridge. For a dairy-light option, use plain Greek yogurt in place of sour cream for similar tang and moisture.