This Double Chocolate Banana Bread is like the Matilda chocolate cake of banana breads! It is fudgy, chocolatey and gooey without being too sweet, and the banana and chocolate flavors shine in every bite. And it's genuinely easy to make: no mixer, melted butter, basic ingredients (no sour cream!). The secret to the rich chocolatey flavor is blooming the cocoa powder directly in hot water. This adds enough moisture that we don't even need to add sour cream, yogurt or buttermilk!
It's fudgy, not just moist!
I am no stranger to a good banana bread - both my brown butter chocolate chip banana bread and brownie swirl banana bread are very soft, moist and loaded with bananas. But this one goes beyond moist. It is fudgy, almost like brownies! There are a few tricks I learned from recipe testing to achieve this chocolatey flavor and texture:
- Bloomed Dutch processed cocoa powder. We bloom cocoa powder (Dutch processed recommended!) directly in boiling water to intensify its flavor and add moisture. This is the same trick I use in my favorite chocolate cake recipe! And a hint of coffee further enhances that flavor
- Butter and oil. While most recipes tend to use softened butter, I use melted butter (much easier to use) with a small amount of oil. This combination yields the softest banana bread texture that stays soft for days
- Brown sugar only. The combination of brown sugar and extra-ripe bananas creates an almost toffee-like flavor that I love!
- A LOT of bananas. We can't let the banana flavor get overpowered by chocolate, so 400g (about 4 whole bananas) are added to this banana bread
- No need for sour cream or buttermilk. The combination of the ingredients above means our banana bread is already rich and moist enough that we don't need to add any more dairy
Step by step photos
Let's quickly go over the steps with photos to help you visualize this recipe!
Bake the banana bread until just cooked through. Let it rest for 30 minutes and you're ready to enjoy!
Loaf pan size
I like my banana breads to be nice and tall, so I use an 8.5"x4.5" loaf pan (1lb). The amount of batter fills this loaf pan almost to the top, but I've never had issues with overflow! However, if you're worried about overflow (e.g., if your oven tends to run hot), you can use a 9"x5" loaf pan (1.25 lb), or save ~½ cup of batter and bake it into a muffin instead.
Zoha's tips before you make it
- Measure with a weighing scale for accuracy. This is especially important for flour and bananas
- Make sure your bananas are extra ripe! The more brown spots, the stronger the flavor. If in a pinch, bake the bananas at 350F for 5-8 minutes to caramelize them first
- Use a light colored loaf pan. A dark pan will brown and cook the edges too fast and cause them to over-brown
- Get the baking time right. Use a toothpick inserted in the middle to test for doneness, it should have moist crumbs but no wet batter. Underbaking will cause the bread to sink!
- Let it fully cool down. This banana bread will fall apart if you try to slice it while it's warm
Fudgy Double Chocolate Banana Bread
- Total Time: 1 hour, 20 minutes
- Yield: 12 servings
Description
Rich and fudgy chocolate banana bread that almost feels like a brownie! Made with bloomed cocoa powder, and no sour cream needed.
Ingredients
- ½ cup unsalted butter (113g), melted
- 2 tbsp vegetable oil (25g)
- ¾ cup + 2 tablespoon light brown sugar, packed (175g)
- 2 large eggs
- 4 medium bananas, extra ripe (400g)
- 1 ½ cup all purpose flour (195g)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup cocoa powder (50g); I strongly recommend Dutch processed
- 1 tsp instant coffee; optional but recommended
- ½ cup boiling water (120g)
- 1 to 1 ½ cups chocolate chips of choice (200-300g)
Instructions
- Pre-heat your oven to 340F (conventional, no fan). Grease an 8.5"x4.5" loaf pan (or a 9"x5" loaf pan) with butter and line with parchment paper
- Melt the butter on the stove or in the microwave. Add it to a large mixing bowl along with the vegetable oil, brown sugar, eggs and bananas. Use a whisk to mash up the bananas and mix the ingredients until combined. A lumpy texture is ok, but make sure the banana chunks aren't too big
- Sift in the flour, baking powder, baking soda, and salt. Use a spatula to gently fold the dry ingredients into the wet and stop mixing as soon as everything is combined
- In a separate bowl, add the cocoa powder and instant coffee. Pour over the boiling water, and carefully mix until a smooth, shiny mixture forms
- Pour the cocoa powder mixture into the rest of the batter, and gently fold until just combined
- Lastly, mix in the chocolate chips
- Pour the batter into the prepared loaf pan, and sprinkle over some more chocolate chips if desired
- Bake in the pre-heated oven for ~65-75 minutes, or until a toothpick inserted in the middle of the banana bread comes out with moist crumbs but no wet batter (sometimes a toothpick can look wet because it has melted chocolate on it - that's different from the banana bread batter!)
- Remove the banana bread from the oven and let it cool down for at least 30 minutes. Then slice, serve and enjoy!
Video tutorial:
Notes
- Make ahead and storage: You can store this banana bread in an airtight container at room temperature for 1 day, or in the fridge for up to 4 days. Reheat slices in a toaster oven or the microwave before eating, as it's best eaten warm!
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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