Double Chocolate Banana Bread Recipe
Double Chocolate Banana Bread is super moist, fudgy, and chocolaty, the best banana bread you will ever bake. This loaf is perfect for breakfast, snacks, holiday baking, or even kids' snack boxes.
Servings: 8
Calories: 389kcal
Ingredients
- ½ cup Butter softened
- 2 Eggs
- 1 ½ cups Bananas ripe, mashed
- 1 teaspoon Vanilla extract
- ¾ cup Sugar
- 1 ½ cups Flour
- ½ cup Cocoa powder
- ¾ teaspoon Salt
- 1 teaspoon Baking soda
- ½ cup Milk chocolate chunks or chips
- ½ cup Dark chocolate chunks or chips
Instructions
- Preheat the oven to 350°F. Line a loaf pan with parchment paper and keep it aside.
- In a mixing bowl, combine the butter, eggs, banana, vanilla extract, and sugar, and whisk until well incorporated.½ cup Butter, 2 Eggs, 1 ½ cups Bananas, 1 teaspoon Vanilla extract, ¾ cup Sugar
- To this, add flour, cocoa powder, salt, and baking soda, and mix. Do not overmix.1 ½ cups Flour, ½ cup Cocoa powder, ¾ teaspoon Salt, 1 teaspoon Baking soda
- Fold in the chocolate chunks.½ cup Milk chocolate, ½ cup Dark chocolate
- Pour the batter into the prepared loaf pan and sprinkle some more chunks on top.
- Bake for 50 to 55 minutes or until a toothpick inserted comes out clean.
- Cool completely before slicing.
Video
Notes
- For soft and moist, tender bread, don't overmix the batter.
- Use overripe bananas for the best results.
- Store the bread in a room temperature for 3 days, in the refrigerator for a week, and in the freezer tightly wrapped for up to 3 months. (Individual slice can be wrapped and frozen for a quick grab-and-go snack)
- Do not overbake the bread.
Nutrition
Calories: 389kcal | Carbohydrates: 53g | Protein: 7g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 73mg | Sodium: 476mg | Potassium: 332mg | Fiber: 5g | Sugar: 27g | Vitamin A: 467IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 3mg