Double Chocolate Banana Bread (Moist For Days!)

Think about a chunk of indulgently wealthy chocolate cake paired with a flavorful slice of a banana bread. Right here we’re getting two fabulous baked items collectively in a single. This double chocolate banana bread is additional moist, undeniably fudge-like, and may fulfill even the most important chocolate craving. It’s simple to make, too!

I’ve made chocolate banana bread a couple of occasions over the previous a number of years and have by no means been “wowed.” I actually needed to develop a recipe that delivered a decadent chocolate taste with a moist, dense texture. After a number of tries, I landed on at the moment’s chocolate chip-studded magnificence, a loaf that lives as much as my extremely popular and deeply cherished traditional banana bread recipe.

Right here’s Why You’ll Love This Chocolate Banana Bread

• Makes use of easy, fundamental baking substances
• Batter comes collectively simply
• Stays moist for days, and in addition freezes effectively
• Dense, however not-too-heavy crumb
• Substantial chocolate taste that doesn’t overpower the banana
• An anytime deal with—get pleasure from with espresso, within the afternoon, or for dessert

Key Components to Use & Why

Let me share a short rundown of the substances you want and the aim of every. Bear in mind, baking is a science and the choose substances play an important position within the texture, moisture, taste, and construction of your baked items. I exploit most of the following substances in my double chocolate zucchini bread, too.

• Flour: Doesn’t seem to be lots of flour, and also you’re proper, it’s not. Remember there’s additionally cocoa powder. A lot of the quantity on this batter comes from the banana.
• Cocoa Powder: Use unsweetened pure cocoa powder, not Dutch-process. Pure cocoa is an acidic ingredient and vital on this recipe. Learn in regards to the distinction between Dutch-process vs pure cocoa powder.
• Softened Butter: Creaming softened butter with sugar gives a sturdy base for this double chocolate banana bread. Be sure your butter is room temperature, and never melted within the slightest. Bear in mind, room temperature butter means cool to the contact.
• Bitter Cream or Yogurt: Provides moisture.
• Ripe Bananas: This recipe requires 4 medium or 3 giant ripe bananas—the riper, the higher. You should use thawed frozen bananas, too. See The way to Freeze & Thaw Bananas for Baking. For those who run out of bananas, you’ll be able to substitute in some applesauce; I’d say as much as 1/2 cup is a protected quantity that gained’t actually have an effect on the flavour or texture.
• Sizzling Water: Sort of random, proper? Properly, scorching liquid helps cocoa powder bloom, or start to launch its taste. Right now’s batter was so thick, too, and I needed a contact of liquid to skinny it out.

You additionally want some fundamentals like baking soda, salt, chocolate chips, sugar, eggs, and vanilla.

Count on a thick batter and use a 9×5-inch loaf pan; an 8×4-inch pan is simply too small.

The chocolate banana bread takes about 60 to 65 minutes to bake. Start checking for doneness at 60 minutes utilizing a toothpick; if it comes out largely clear with just a few moist crumbs, the bread is finished.

You don’t have to attend too lengthy for this fast bread to chill; not less than 1 to 2 hours is sufficient. Simply wait till you slice into the nice and cozy loaf with all these melty chocolate chips inside.

And my final piece of recommendation: don’t neglect a beneficiant swipe of peanut butter.

Different Favourite Banana Recipes:

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Double Chocolate Banana Bread

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  Writer: Sally
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  Prep Time: quarter-hour
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  Prepare dinner Time: 1 hour
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  Whole Time: 2 hours, quarter-hour (consists of slight cooling)
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  Yield: 1 loaf
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  Class: Bread
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  Technique: Baking
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  Delicacies: American

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Description

This double chocolate banana bread is moist and fudge-like, and comes collectively shortly with a pair bowls and a loaf pan. See recipe Notes for freezing directions and the way to flip the loaf into chocolate banana muffins.

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Directions

1. Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan with nonstick spray. Put aside.
2.  In a big bowl, whisk the flour, cocoa powder, baking soda, and salt collectively till mixed. Combine in 3/4 cup (135g) chocolate chips. Put aside.
3. Utilizing a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar collectively on excessive pace till clean and creamy, about 2 minutes. With the mixer working on medium pace, add the eggs one by one, beating effectively after every addition. Then beat within the yogurt, mashed bananas, and vanilla extract till mixed. Add the dry substances and scorching water, and beat on low pace till mixed. Batter is thick. Don’t over-mix.
4. Pour and unfold the batter into the ready baking pan. Sprinkle remaining chocolate chips on high down the middle of the loaf.
5. Bake for 60–65 minutes, ensuring to loosely cowl the bread with aluminum foil midway via to stop the highest from drying out. The bread is finished when a toothpick inserted within the heart comes out clear with just a few small moist crumbs. This can be after 60–65 minutes relying in your oven, so start checking each 5 minutes across the 60-minute mark.
6. Take away bread from the oven and permit the bread to chill within the pan set on a wire rack for not less than 1 to 2 hours earlier than eradicating, slicing, and serving.
7. Cowl and retailer bread at room temperature for five days or within the fridge for as much as 1 week. Banana bread tastes greatest on day 2 after the flavors have settled collectively.

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Notes

1. Freezing Directions: Freeze baked & cooled loaf, tightly wrapped, for as much as 3 months. Thaw in a single day within the fridge. If desired, carry to room temperature earlier than serving. To be taught extra particulars about the way to freeze fast breads, see my publish referred to as Make-Forward Baking.
2. Particular Instruments (affiliate hyperlinks): 9×5-inch Loaf Pan or this 9×5-inch Loaf Pan| Glass Mixing Bowls | Whisk | Rubber Spatula | Cooling Rack
3. Chocolate Banana Muffins: You’ll be able to strive these entire wheat more healthy chocolate banana muffins, or flip at the moment’s extra decadent batter into muffins. To take action, preheat oven to 425°F (218°C) and spray a muffin pan with nonstick spray or line with cupcake liners. Put together batter as directed above, fill every liner to the highest with batter and bake the muffins for five minutes at 425°F (218°C). Then, protecting the muffins within the oven, decrease the temperature to 350°F (177°C) and proceed to bake for a further 14–quarter-hour or till a toothpick inserted within the heart comes out clear. Makes 12–16 muffins.
4. Can I Use Complete Wheat Flour? Sure, you’ll be able to change the all-purpose flour with entire wheat flour with no different adjustments wanted. The loaf will style denser.
5. Cocoa Powder: Use pure cocoa powder, not Dutch-process. See Dutch-process vs pure cocoa powder for extra info.
6. Chocolate Chips: Don’t go away these out! They sweeten the bread and provides the bread extra chocolate taste.
7. Bitter Cream or Yogurt: I often use bitter cream or nonfat plain Greek yogurt. For the yogurt, you should utilize full-fat, low-fat, and even vanilla Greek yogurt as an alternative. Or use common plain yogurt.
8. Frozen Bananas: You should use frozen bananas right here. Thaw the frozen bananas. Drain off any extra liquid, mash, then use as instructed within the recipe. See The way to Freeze & Thaw Bananas for Baking. Attempt to not mash an excessive amount of or else you’ll be left with 2 cups of banana-y liquid; some chunks are nice.