Double Chocolate Banana Bread (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 and 1/4 cups (156g) all-purpose flour, spooned & leveled
02 -
1/2 cup (41g) unsweetened natural cocoa powder
03 -
1 teaspoon baking soda
04 -
1/2 teaspoon salt
05 -
3/4 cup (135g) semi-sweet chocolate chips, plus 2 Tablespoons (22g) for topping
→ Wet Ingredients
06 -
1/2 cup (113g) unsalted butter, softened to room temperature
07 -
3/4 cup (150g) granulated sugar
08 -
2 large eggs, at room temperature
09 -
1/4 cup (60g) plain yogurt or sour cream, at room temperature
10 -
1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
11 -
1 teaspoon pure vanilla extract
12 -
2 Tablespoons (30ml) hot water
# Instructions:
01 -
Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan with nonstick spray. Set aside.
02 -
In a large bowl, whisk the flour, cocoa powder, baking soda, and salt together until combined. Mix in 3/4 cup chocolate chips. Set aside.
03 -
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes.
04 -
With the mixer running on medium speed, add the eggs one at a time, beating well after each addition. Then beat in the yogurt, mashed bananas, and vanilla extract until combined. Add the dry ingredients and hot water, and beat on low speed until combined. Batter is thick. Do not over-mix.
05 -
Pour and spread the batter into the prepared baking pan. Sprinkle remaining chocolate chips on top. Bake for 60-65 minutes, covering with foil halfway through. Bread is done when a toothpick comes out clean with only a few moist crumbs.
06 -
Remove from oven and cool in the pan on a wire rack for 1-2 hours before removing and slicing.
# Notes:
01 -
Store bread at room temperature for 5 days or refrigerate for up to 1 week
02 -
Bread tastes best on day 2 after flavors have settled
03 -
Can be frozen for up to 3 months
04 -
Natural cocoa powder works best, avoid Dutch-process