Fudgy Double Chocolate Banana Bread

This super rich fudgy double chocolate banana bread is super moist in texture. It’s between a rich chocolate cake and brownies. The recipe is simple to make and only requiring a whisk, bowl and spatula. We love recipes like this because they come together quickly, are a great way to use up ripe bananas and totally satisfy any deep chocolate cravings.

Chocolate Banana Bread Recipe Ingredients

• BANANAS: Over ripe bananas are usually best for banana bread - they add a natural sweetness to baked goods. You can also use frozen bananas too. Thaw the frozen bananas. Drain off any excess liquid, mash, then use as instructed in the recipe. You will need three of them for this recipe or approximately 1½ cups mashed.
• FLOUR: All purpose flour is what we use in this recipe. We have not tested it with 1-1 gluten free flour.
• UNSWEETENED COCOA POWDER: Dutch process cocoa is what I use but you could also use natural unsweetened cocoa powder too for even more intense cocoa flavour.
• BAKING POWDER, BAKING SODA & SALT: A touch of each for leavening. Ensure that they are both active and not expired for best results
• BUTTER: Unsalted butter and melted for this recipe. If substituting for olive oil or vegetable oil like canola oil you will need to adjust amounts because they are not a 1:1 swap for baking. It’s usually ¾ of the amount of the butter. We have not tested it with anything but butter.
• SUGAR: I like to use both granulated and brown sugar in this recipe but you could use one or the other to sweeten it
• EGGS: Large room temperature eggs are what I use in this recipe - two of them.
• SOUR CREAM: The sour cream should be room temperature too and it adds moisture and richness to the loaf. If you want to substitute with yoghurt you can
• VANILLA EXTRACT & ESPRESSO POWDER: Both are for flavouring the loaf - the vanilla is a must but the espresso powder or instant coffee is optional but recommended as it adds so much richness and depth to the cocoa flavors
• CHOCOLATE CHIPS: We love to use dark chocolate chips because we like the sort of rich flavor they add but we also use semi sweet or bitter sweet chocolate chips too. Either will work perfectly. It is up to what you have in your pantry or what your preference is.
  
  

How To Make This Easy Moist Banana Bread Recipe:

1. MASH - the bananas with a fork or masher
2. WHISK - whisk together the dry ingredients
3. MIX - the mashed bananas with the sugar then mix in the butter eggs, sour cream and vanilla
4. COMBINE - or gently stir the dry ingredients into the banana mixture just until incorporated.
5. FOLD - in the chocolate chips
6. BAKE - transfer batter to pan top with remaining chocolate chips then bake until and a toothpick inserted into the centre of the loaf comes out clean with a few moist crumbs. Tent with foil if it starts to darken too quickly.
7. COOL - Let bread cool 20-30 mins in pan then on rack until it is completely cool then slice and enjoy
   
   

Tips for Making Delicious Banana Bread Every Time:

• Don’t over mix the batter - this will create a drier denser bread - but at the same time make sure the mashed bananas are well incorporated and distributed within batter
• Don’t over bake the cake - as soon as the tester comes out with just a couple crumbs you are done - over baking will also create a drier bread (the bread will continue to bake from heat of pan)
• Use overripe bananas - you know the ones - spotty brown and soft are perfect for banana bread
• What if I don’t have ripe bananas - no problem you can ripen bananas by baking them in the oven. Place the bananas (unpeeled) on a baking sheet and bake at 250°F until soft,(and they will turn golden as well) about 15-20 minutes. Let them cool then peel and mash, and use as instructed in the recipe
• Check the bread at 30-40 minute mark to ensure you don’t need to tent with foil if it’s getting too dark. The top always looks more set when baking banana bread but it doesn’t mean the bread is cooked all the way through. Ensure to tent the top if needed so that it doesn’t burn or over bake.
• The baking pan you use will affect baking time - so I suggest keeping an eye on the bread the last 15 minutes of baking (ie glass pan will bake a little quicker as well as a darker pan)
• Size of pan also matters - the baking times for this recipe are based on a standard 9x5 pan, if you use a smaller one make sure to increase baking time and check on bread well before the 60-70 minutes - I wouldn’t recommend using too much smaller because the batter will over flow.
• Each oven heats and bakes differently so please take this into consideration and keep an eye on all baked goods minutes before they are suppose to be done - and make sure your oven is properly preheated before baking - this will make all the difference
• Measure all of the ingredients carefully before starting recipe and make sure eggs and sour cream are all room temperature before adding them so that they incorporate better into batter.
  
  

Storage, Make Ahead & Freezing

• Storage: Cover and store leftover chocolate banana bread at room temperature for up to 2-3 days, or in the refrigerator in and airtight container for up to a week.
• Freezing: Baked chocolate banana bread can be frozen for up to 3 months. Once cool wrap tightly with plastic wrap and foil. Thaw overnight in the refrigerator and bring to room temperature before serving.
  
  

More Loaf Cake & Simple Bakes You Will Love:

• Lemon Poppy Seed Loaf
• Blueberry Lemon Loaf Cake
• Carrot Cake Loaf (Quick Bread)
• Pumpkin Chocolate Chip Bread
• Classic Zucchini Bread
• Chocolate Zucchini Bread
• Easy Banana Nut Bread
• Easy Banana Bread