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Freshly baked double chocolate banana bread loaf, partially sliced on a rustic wooden cutting board, revealing a moist, rich crumb.

Decadent Double Chocolate Banana Bread: Extra Moist & Fudgy

This recipe creates a rich and moist banana bread packed with double the chocolate. It's easy to make and perfect for a delicious treat or breakfast.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 2 hours 25 minutes
Servings: 10 slices
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 and 1/4 cups all-purpose flour (156g) spooned & leveled
  • 1/2 cup unsweetened natural cocoa powder (41g) not Dutch process
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup semi-sweet chocolate chips (135g), plus 2 Tablespoons (22g) for topping
  • 1/2 cup unsalted butter (8 Tbsp; 113g), softened to room temperature
  • 3/4 cup granulated sugar (150g)
  • 2 large eggs at room temperature
  • 1/4 cup plain yogurt or sour cream (60g), at room temperature
  • 1 and 1/2 cups mashed bananas (345g), about 4 medium or 3 large ripe bananas
  • 1 teaspoon pure vanilla extract
  • 2 Tablespoons hot water (30ml)

Equipment

  • Oven
  • 9x5-inch loaf pan
  • Large bowl
  • Whisk
  • Handheld or stand mixer
  • Wire rack
  • Aluminum foil
  • Toothpick

Method
 

Instructions
  1. Preheat your oven to 350°F (177°C) and grease a 9x5-inch loaf pan with nonstick spray.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt; then mix in 3/4 cup (135g) of chocolate chips.
  3. Using a mixer, beat the butter and sugar until creamy, then add eggs one at a time, followed by yogurt, mashed bananas, and vanilla extract; finally, add dry ingredients and hot water, beating on low until just combined without over-mixing.
  4. Pour the batter into the prepared pan and sprinkle the remaining chocolate chips down the center of the loaf.
  5. Bake for 60–65 minutes, loosely covering the bread with aluminum foil halfway through to prevent drying, until a toothpick inserted in the center comes out clean.
  6. Remove the bread from the oven and allow it to cool in the pan on a wire rack for at least 1 to 2 hours before removing, slicing, and serving.
  7. Cover and store the bread at room temperature for 5 days or in the refrigerator for up to 1 week; the banana bread tastes best on day 2 after the flavors have settled.

Notes

Do not over-mix the batter. Loosely cover the bread with aluminum foil halfway through baking to prevent the top from drying out. Check for doneness with a toothpick inserted in the center, which should come out clean with only a few small moist crumbs. Cool completely in the pan on a wire rack for 1-2 hours before slicing. Banana bread often tastes best on day 2 after the flavors have settled; store covered at room temperature for up to 5 days or in the refrigerator for up to 1 week.