For all the chocolate and banana lovers, here it is! The most delicious double chocolate banana bread! It has just the right amount of chocolate and banana flavor. The texture is perfectly moist and tender, with gooey chunks of chocolate and bananas. Plus, it’s super easy to make!
Why do I love this recipe?
I’ve made this recipe many times and every time is loved by everyone. I love how easy is to make and it tastes amazing! It’s chocolaty, but light at the same time. The bananas add extra creaminess and flavor, and the pieces of chocolate can’t be skipped!
This double chocolate banana bread is perfect to share with friends and family over a cuppa coffee or tea. Kids love it! It’s fast to make and hard to mess up.
How to make Chocolate Banana Bread?
Note: For exact measurements see the recipe card below.
As I mentioned above, making this double chocolate banana bread couldn’t be any easier. You basically combine the dry ingredients, combine the wet ingredients, and then mix both, bake, and enjoy. Easy, right? Now, let me walk you through the process a bit more in detail.
Line a loaf pan with parchment paper. Preheat the oven to 350°F (180°C).
Sift the flour and cacao powder. I highly recommend sifting, especially for products like cacao powder, which tends to clump, and you might end up with pockets of dry cacao powder. Mix in baking soda, instant coffee (if not using espresso), and salt. Set aside.
Whisk the eggs and sugar together until foamy. Add yogurt and oil, and mix again.
Mash the bananas. Leave some larger pieces of banana; they add extra creaminess and a more pronounced banana flavor. Then, mix them into the batter.
Chop the chocolate. I prefer using chocolate pieces vs. chocolate chips. But if you prefer chocolate chip go for it.
To the wet ingredients add the dry mixture and fold gently.
Midway through mixing add the chopped chocolate. Leave some extra to add on top.
Transfer the batter to the pan and add the saved pieces of chocolate on top.
Bake on the middle rack for about 1 hour. Check on a few places in the middle of the bread for doneness using a skewer or toothpick. If it comes out dry or with a few crumbs it’s ready.
Tips for success!
- Don’t overmix the batter.
- Don’t overbake.
- Use good quality chocolate.
- Don’t mash the bananas too much, having chunks of it adds more banana flavor.
Why is banana bread not moist?
The banana bread might not be moist if you use too much flour or bake it too long.
Why is banana bread dense and chewy?
Banana bread might become dense and chewy if you overmix the batter. The more you mix it, the more gluten will develop. This is good when you are making yeast-based bread and pastries, but for a banana bread like this one, you don’t want to over-mix the batter; you want to mix it just enough to incorporate the ingredients.
How to tell when the chocolate banana bread is ready?
Place a skewer stick or toothpick in the middle, if it comes out clean or with a few crumbs (but not wet), it’s ready.
How do you make chocolate banana bread moist?
Having the right ratio of fat to flour is important. Fat adds moisture to the cake. For this cake, we have yogurt and some type of oil; you can use vegetable oil or coconut oil. The amount of flour also plays an important role in the final texture of the bread; too much will dry it out, and too little will make it wet and dance.
How to make bananas ripe fast?
You got some fresh bananas, but they aren’t ripe enough to bake with! Don’t worry, all you have to do is place them in the oven at 180°C (350°F), skin on, for about 10–20 minutes, or until they turn dark and soft on the inside. Peel and use.
EASY CHOCOLATE BANANA BREAD RECIPE
- 195 g AP Flour 1½ cup
- 40 g Cacao Powder ½ cup
- 1 t Baking Soda
- 1/4 t Salt
- 100 g Brown Sugar ½ cup
- 50 g White Sugar ¼ cup
- 200 g Yogurt, 4% or more fat, or Greek yogurt ¾ cup
- 3 Bananas
- 2 Eggs
- 50 ml Vegetable Oil (e.g. Grapeseed, Sunflower) ¼ cup
- 85 g Dark Chocolate, plus extra for topping
- 1 t Instant Coffee or a shot of espresso
- 1 t Vanilla Extract
- Preheat the oven to 350F(180C).
- Line a 10" by 4.5"(25x11cm) loaf pan with parchment paper. Set aside.
- In a bowl sift the flour and cacao powder and espresso powder. Add the baking soda and salt. Set aside.
- Whisk eggs with sugar till foamy. Add yogurt, oil, and a shot of espresso (if not using espresso powder), then mix.
- Mash the banana; leave some bigger chunks for extra flavor. Mix them into the batter.
- To the wet mixture add the dry ingredients and gently fold.
- While there is still dry pockets in the batter, fold in the chopped chocolate. Leave some for topping the batter.
- Transfer the batter to the prepared pan. Top it off with the extra chopped chocolate. Bake at 350F(180C) on the middle rack for about 55-60 minutes or till a toothpick comes out clean.
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