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Super Moist Double Chocolate Banana Bread Recipe

Close-up of a rich, dark chocolate banana bread loaf topped generously with melted chocolate chips.
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You will make this super moist chocolate banana bread every time you have overripe bananas. This easy recipe uses both cocoa powder and chocolate chips for a rich, fudgy flavor and a tender crumb.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, melted
  • 1/4 cup (60ml) vegetable oil
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 very ripe large bananas, mashed (about 1 1/2 cups)
  • 1/2 cup (120ml) buttermilk or whole milk mixed with 1/2 teaspoon lemon juice
  • 1 3/4 cups (210g) all-purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (170g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, whisk together the melted butter and oil. Add the granulated sugar and brown sugar, whisking until combined.
  3. Whisk in the eggs one at a time until fully incorporated. Stir in the vanilla extract.
  4. Add the mashed bananas and buttermilk to the wet ingredients. Mix until just combined. Do not overmix.
  5. In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  6. Add the dry ingredients to the wet ingredients. Mix with a spatula until just a few streaks of flour remain.
  7. Gently fold in the chocolate chips.
  8. Pour the batter into your prepared loaf pan.
  9. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached, but no wet batter.
  10. Let the bread cool in the pan for 15 minutes before lifting it out using the parchment overhang. Transfer the loaf to a wire rack to cool completely before slicing.

Notes

  • For the best moisture, use bananas that are heavily spotted or almost black.
  • You can substitute sour cream for the buttermilk if needed for a similar tender crumb.
  • If your loaf starts browning too quickly, loosely tent it with aluminum foil for the last 15 minutes of baking.

Nutrition

Find it online: https://mayaplate.com/chocolate-banana-bread-super-moist-recipe/