This Double Chocolate Banana Bread is super moist, yet hearty and stable to hold its shape when sliced. This chocolate banana bread is loaded with chocolate chips for a chocolate lover’s perfect banana bread recipe!
How many of you watch your bananas on the counter until they turn black, with the intention of saving them for your favorite banana bread recipe? How many of you end up tossing those black bananas into the trash once a week when you realize you’re actually NOT going to make the banana bread and by now there is mold growing on the other side?
(I’m shamefully raising my hand.)
I cannot tell you how many times I’ve tossed bananas that I decided not to use. We always buy more bananas than we’ll consume when just ripened, because if I need an overripe banana for a recipe I want to make sure I have it on hand. But, did you know there are ways to quickly ripen your bananas??
How to Quickly Ripen Bananas for Banana Bread
- If you have NO bananas for your banana bread recipe and you’re running to the store, check for bananas that are already overripe in a basket off to the side of the banana stand. Some stores set aside older bananas just for those of us that need overripe bananas in a pinch!
- If you need the ripened bananas immediately with no time to spare, you can quickly microwave your bananas. Pierce the banana with a fork and microwave for 30 seconds to 1 minute. Keep your eyes on it!
- If you have about an hour to spare, bake the bananas on a baking sheet at 250°F for 20-30 minutes (until they turn completely brown). I said an hour to spare because you need to allow time for them to cool before using them in your banana bread recipe.
- If you have time to plan the night before you’re making your banana bread, place the bananas in a paper bag (add an apple or a ripe banana if you have them). This seals off the oxygen and quickens the ripening process.
- If you are planning days in advance and already have one ripe banana but need two more for your banana bread recipe, place the other two bananas next to the ripe banana to increase the amount of ethylene gas circulating around the bananas to speed the process.
Now that you have ripe bananas, you’re ready to make this delicious recipe for Double Chocolate Banana Bread! I know you are going to LOVE this specific banana bread because it is soft and moist in the inside, but is sturdy and holds its shape when cut. It is such a delight!
Tips to Make the BEST Double Chocolate Banana Bread
Many might claim to make the best banana bread, but this one is certainly MY favorite! Here are a few tips to help you achieve the best double chocolate banana bread loaf!
- Use room temperature eggs and sour cream. If you have time, set out your eggs and sour cream about 20 minutes before making the banana bread recipe to allow them to come to room temperature.
- Fully mix together the melted butter and sugars until thick like paste. I use my handheld mixer for this (or you can use your stand mixer with either the whisk or paddle attachments). You can achieve this same consistency with a whisk, but it will take much more elbow grease and energy!
- Use overripe bananas. If your bananas are not overripe, consider the tips above to quickly ripen your bananas. For best flavor and results, the banana peels should be black or have at least streaks of brown and black in them. Overripe bananas infuse more flavor and are easier to mix into the batter.
- A metal loaf pan might require more or less baking time. The baking time indicated in my recipe is based on my ceramic 9×5 loaf pan. If you are using a metal pan, your time may vary so watch closely and use the toothpick test.
Save dirty dishes and time by skipping the measuring of bananas. Okay, I’m going to create debate here, but I’m much bigger on convenience these days than anything. If I can skip a step and cause less dishes to clean, I’m going there.
Use 3 medium sized bananas and you should be good! If your bananas are small, add in 1/4 cup of applesauce. If your bananas are large, only use two. True bakers are going to peel me apart on this one! (Pun intended.) 😉 But, I never measure my bananas and my banana bread always turns out just fine. If you really feel you need to measure, then it’s about 1 1/2 cups mashed bananas.
This banana bread is a perfect recipe to file for taking a family a meal. When I bring a meal to a family, I sometimes like to include something for breakfast or a little treat for dessert. This double chocolate banana bread could serve as either breakfast or dessert! If you slice it up and place in a small foil pan for delivery, you will have enough to keep almost half the loaf for yourself, too!
I cannot wait for you to try this Double Chocolate Banana Bread recipe! It’s like dessert for breakfast and perfect with a cup coffee!
Double Chocolate Banana Bread
- 1 cup all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter melted
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 3 medium overripe bananas mashed
- 2 large eggs lightly beaten
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/2 cups semi-sweet chocolate chips divided
- Preheat oven to 350°F. Grease a 9x5-inch loaf pan with nonstick spray (I recommend Baker’s Joy).
- In a large mixing bowl, whisk the flour, cocoa, baking soda and salt; set aside.
- In a medium bowl, beat together the melted butter and sugars until thick. Stir in the banana, eggs, sour cream and vanilla. Pour into the dry ingredients and gently stir to combine. Fold in 1 cup of the chocolate chips.
- Pour batter into the prepared loaf pan and spread with a rubber spatula. Sprinkle remaining ½ cup chocolate chips evenly over top.
- Bake for 50-60 minutes or until passes toothpick test and done in the middle. Optional: Loosely cover with foil the last 10 minutes of baking to avoid crispy edges.
- Remove from oven and allow to completely cool in loaf pan on wire rack before removing to slice and serve.
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