Double Chocolate Banana Bread (Printer-Friendly)
A rich loaf packed with bananas, cocoa, and chocolate chips, moist and great for any time treat.
# The Ingredients You'll Need:
→ Wet Ingredients
01 -
1 1/4 cups mashed ripe banana (about 3 medium bananas)
02 -
2/3 cup full-fat buttermilk
03 -
1/3 cup avocado oil, vegetable oil, or canola oil
04 -
1 large egg
05 -
1/2 tablespoon pure vanilla extract
→ Dry Ingredients
06 -
3/4 cup packed light brown sugar
07 -
1 cup all-purpose flour
08 -
1/2 cup cocoa powder
09 -
3/4 teaspoon baking soda
10 -
1/2 teaspoon salt
11 -
1/4 teaspoon instant espresso powder (optional)
→ Add-ins
12 -
1 cup semi-sweet chocolate chips, divided (3/4 cup and 1/4 cup)
# Step-by-Step Instructions:
01 -
Preheat the oven to 350°F (175°C). Grease and flour an 8.5 by 4.5-inch loaf pan or line it with parchment paper overhanging all sides for easy removal.
02 -
In a medium bowl, whisk together mashed banana, buttermilk, oil, egg, vanilla extract, and brown sugar until thoroughly combined.
03 -
In a large bowl, whisk flour, cocoa powder, baking soda, salt, and optional espresso powder until evenly blended.
04 -
Pour wet ingredients into dry ingredients and stir gently until just combined to avoid overmixing. Fold in 3/4 cup of chocolate chips.
05 -
Evenly pour the batter into the prepared loaf pan and level the surface with a spatula.
06 -
Bake for 65 to 75 minutes, or until a toothpick inserted in the center comes out clean.
07 -
Immediately after removing from the oven, sprinkle the remaining 1/4 cup of chocolate chips on top to melt into the crust.
08 -
Allow the loaf to cool completely in the pan before slicing and serving.
# Extra Tips:
01 -
Use overripe bananas with brown spots for optimal sweetness and moisture.
02 -
Store wrapped at room temperature up to 4 days or refrigerate up to 1 week.
03 -
For longer storage, freeze whole loaf or slices wrapped tightly and labeled.