Double Chocolate Banana

Bread
This double chocolate banana bread is filled and topped
with chocolate chips, extra moist, and melt in your mouth
delicious. Since we started making this double chocolate
banana bread, it become our favorite banana bread
recipe ever!

4.98 from 35 votes

PREP TIME COOK TIME TOTAL TIME

15 mins 1 hr 1 hr 15 mins

COURSE CUISINE
Breakfast American

SERVINGS CALORIES
30 slices 209 kcal

INGREDIENTS   
312.5 g Flour
2.5 tsp Baking soda
107.5 g Cocoa powder
1.25 tsp Kosher salt
562.5 g Mashed bananas
2.5 tsp Vanilla extract
2.5 Egg
137.5 g Butter melted
183.32 g Brown sugar
166.67 g Granulated sugar
250 g Greek yogurt
591.48 g Chocolate chips (plus more for topping)
INSTRUCTIONS  
1. Preheat an oven to 180c (350f) and prep a loaf pan with parchment paper.
2. Into a big mixing bowl, add the ripe bananas and mash them into a pudding-like
consistency with a fork or a potato masher.
3. Add the melted butter, egg, vanilla extract, and greek yogurt. Mix with a whisk until the
mixture is well combined.
4. Add the granulated sugar and the brown sugar and mix with a whisk for 1 minute or until
the sugars dissolved.
5. Into a medium-sized mixing bowl, add the flour, cocoa powder, kosher salt, baking soda,
and mix until just combined.
6. Sift the dry ingredients into the wet mixture and mix until almond combined.
7. Add the chocolate chips and lightly fold the mixture until it’s just combined.
8. Pour the batter into a parchment paper-lined loaf pan and top the batter with extra
chocolate chips! Bake in a 180c (350f) preheated oven for 50-60 minutes or until a
toothpick inserted into the banana bread comes out clean.
9. Let the double chocolate banana bread cool for at least 20 minutes before serving.

NOTES
Use room temperature ingredients. It is important that you use room-temperature
ingredients like eggs and yogurt. This step ensures that your mixture mixes into a
homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.

Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step
ensures you have moist banana bread and not dense and dry banana bread.

Mesure you flour correctly! When measuring your flour, avoid scooping it with a measuring
cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon
it into your measuring cup. Finally, level it with a back of a knife.

Use only ripe bananas for this recipe! ripe bananas are more sweet, moist, and easy to
mash into a pudding consistency. If you don’t have ripe bananas, bake regular bananas in a
200c (400f) preheated oven for 10 minutes, this will soften the bananas and make them into
a ripe banana texture.

NUTRITION
Calories: 209kcal Carbohydrates: 35g Protein: 3g
Fat: 8g Saturated Fat: 5g Polyunsaturated Fat: 1g
Monounsaturated Fat: 1g Trans Fat: 1g Cholesterol: 27mg
Sodium: 232mg Potassium: 193mg Fiber: 2g
Sugar: 21g Vitamin A: 153IU Vitamin C: 2mg
Calcium: 25mg Iron: 1mg

KEYWORD
chocolate banana bread, double chocolate banana bread

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