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Moist Double Chocolate Banana Bread Recipe

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4.3 from 15 reviews

This Moist Double Chocolate Banana Bread is a rich, chocolaty treat that stays soft and moist for days. Featuring ripe bananas and plenty of chocolate chips, it offers a perfect balance of sweetness and deep cocoa flavor. The recipe is quick to assemble and baked to perfection in a loaf pan, making it ideal for breakfast, dessert, or a snack.

Ingredients

Dry Ingredients

  • 1 cup (120g) all-purpose flour, spoon and leveled
  • 1/2 cup (40g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1 & 1/2 cups (375g) very ripe, mashed bananas (about 3–4 bananas)
  • 1/4 cup (1/2 stick / 60g) unsalted butter, melted and cooled
  • 3 tablespoons vegetable oil, or any neutral flavored oil
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract

Add-ins

  • 1 cup (170g) mini semi-sweet chocolate chips, plus more for sprinkling on top

Instructions

  1. Prepare Pan: Preheat your oven to 350°F (175°C). Butter a 9×5 inch loaf pan and line the bottom and sides with parchment paper, leaving some parchment hanging over the edges for easy removal later. Set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until combined. Set aside.
  3. Combine Wet Ingredients: In a large bowl, whisk the very ripe mashed bananas, melted and cooled unsalted butter, vegetable oil, granulated sugar, eggs, and vanilla extract until smooth and well combined.
  4. Fold Together: Add the dry ingredient mixture and mini semi-sweet chocolate chips to the wet ingredients. Gently fold the batter just until combined, being careful not to overmix to keep the bread tender.
  5. Fill Pan and Add Topping: Pour the banana bread batter evenly into the prepared loaf pan. Smooth the top and sprinkle additional chocolate chips over the batter for an extra chocolatey finish.
  6. Bake: Place the loaf pan in the center of the preheated oven and bake for 50 to 60 minutes, or until a skewer inserted into the center comes out with a few moist crumbs but no wet batter.
  7. Cool: Allow the banana bread to cool in the pan for 10 to 15 minutes. Use the parchment paper overhang to lift the bread out of the pan and transfer it to a wire rack. Let cool completely before slicing and serving.

Notes

  • Using very ripe bananas is key for sweetness and moisture.
  • Do not overmix the batter to prevent tough bread.
  • Line the pan with parchment paper for easy removal and cleaner edges.
  • Additional chocolate chips on top create a visually appealing crust and extra chocolaty bites.
  • Store banana bread in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Find it online: https://bitezly.com/moist-double-chocolate-banana-bread-recipe/