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A close-up of a thick slice of moist chocolate banana bread with melted chocolate chunks, resting on a white surface. Two out-of-focus slices lie in front of it.

Fudgy Double Chocolate Banana Bread

by Zoha Malik

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.90 stars from 9 reviews

Rich and fudgy chocolate banana bread that almost feels like a brownie!  Made with bloomed cocoa powder, and no sour cream needed.

Yield:12 servings

Prep Time:
10 mins
Cook Time:
70 mins
Total Time:
1 hr, 20 mins

Ingredients

  • 1/2 cup unsalted butter (113g), melted
  • 2 tbsp vegetable oil (25g)
  • 3/4 cup + 2 tbsp light brown sugar, packed (175g)
  • 2 large eggs
  • 4 medium bananas, extra ripe (400g)
  • 1 1/2 cup all purpose flour (195g)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup cocoa powder (50g); I strongly recommend Dutch processed
  • 1 tsp instant coffee; optional but recommended
  • 1/2 cup boiling water (120g)
  • 1 to 1 1/2 cups chocolate chips of choice (200-300g)

Instructions

  1. 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
  2. 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
  3. 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
  4. 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
  5. Pour the cocoa powder mixture into the rest of the batter, and gently fold until just combined
  6. Lastly, mix in the chocolate chips
  7. Pour the batter into the prepared loaf pan, and sprinkle over some more chocolate chips if desired
  8. 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!)
  9. Remove the banana bread from the oven and let it cool down for at least 30 minutes. Then slice, serve and enjoy!

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!

Find it online: https://bakewithzoha.com/fudgy-double-chocolate-banana-bread/