Double Chocolate Banana Bread 

This Double Chocolate Banana Bread combines the rich flavors of chocolate with the natural sweetness of ripe bananas, resulting in a moist, fudge like loaf that's perfect for dessert, breakfast, or a sweet snack. The addition of chocolate chips enhances its indulgent taste, making it a favorite among chocolate lovers. It's easy to prepare and stays fresh for several days, making it an excellent choice for meal prep or sharing with friends and family.

Full Recipe:

Ingredients

• 1 and 1/4 cups (156g) all purpose flour (spooned & leveled)

• 1/2 cup (41g) unsweetened natural cocoa powder (not Dutch process)

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 3/4 cup (135g) semi-sweet chocolate chips, plus 2 tablespoons (22g) for topping

• 1/2 cup (8 tablespoons; 113g) unsalted butter, softened to room temperature

• 3/4 cup (150g) granulated sugar

• 2 large eggs, at room temperature

• 1/4 cup (60g) plain yogurt or sour cream, at room temperature

• 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)

• 1 teaspoon pure vanilla extract

• 2 tablespoons (30ml) hot water

Directions

1. Preheat Oven: Preheat your oven to 350°F (177°C). Grease a 9×5-inch loaf pan with nonstick spray and set aside.

2. Prepare Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt until combined. Mix in 3/4 cup (135g) chocolate chips. Set aside.

3. Cream Butter and Sugar: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes.

4. Add Wet Ingredients: With the mixer running on medium speed, add the eggs one at a time, beating well after each addition. Then beat in the yogurt, mashed bananas, and vanilla extract until combined.

5. Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients and beat on low speed until combined. Add the hot water and beat until just combined. The batter will be thick. Do not over mix.

6. Bake: Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the remaining 2 tablespoons (22g) chocolate chips on top. Bake for 60–65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from drying out. The bread is done when a toothpick inserted into the center comes out clean with only a few small moist crumbs.

7. Cool: Remove the bread from the oven and allow it to cool in the pan set on a wire rack for at least 1 to 2 hours before removing, slicing, and serving.

Nutritional Information (per serving)

• Calories: Approximately 330 kcal

• Total Fat: 18g

  • Saturated Fat: 10g

• Cholesterol: 55mg

• Sodium: 160mg

• Total Carbohydrates: 42g

  • Dietary Fiber: 3g

  • Sugars: 25g

• Protein: 4g

• Potassium: 200mg