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Super Moist Double Chocolate Chip Banana Bread

Close-up of a slice of moist chocolate banana bread showing rich texture and melted chocolate chips.
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This recipe creates a super moist, tender crumb double chocolate chip banana bread using overripe bananas. It is an easy, comforting loaf perfect for breakfast, a snack, or dessert.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, melted
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 4 very ripe medium bananas, mashed (about 1 1/2 cups)
  • 1/2 cup sour cream or plain full-fat yogurt
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips, divided

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.
  2. In a large bowl, whisk together the melted butter and granulated sugar until combined.
  3. Beat in the eggs one at a time until incorporated.
  4. Stir in the mashed bananas, sour cream, and vanilla extract until the mixture is smooth.
  5. In a separate medium bowl, whisk together the cocoa powder, flour, baking soda, and salt.
  6. Add the dry ingredients to the wet ingredients. Mix with a spatula only until just combined. Do not overmix; a few streaks of flour are fine. Overmixing develops gluten and results in a tough bread.
  7. Gently fold in 3/4 cup of the chocolate chips.
  8. Pour the batter into the prepared loaf pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top.
  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 carefully removing it to a wire rack to cool completely before slicing.

Notes

  • Using very ripe bananas, those with significant black spots, is key to achieving the best moisture and flavor in this recipe.
  • For an extra fudgy texture, you can substitute 1/4 cup of the flour with 1/4 cup of all-purpose flour mixed with 1 tablespoon of cornstarch.
  • This bread stays moist for several days when stored tightly wrapped at room temperature.

Nutrition

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