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Ultimate Double Chocolate Banana Bread: Super Moist and Fudgy

A close-up of a rich, dark chocolate banana bread loaf topped with melted chocolate chips, resting on a white plate.
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Bake this rich, easy chocolate banana bread that tastes like a brownie. This recipe uses both cocoa powder and chocolate chips to create a super moist loaf perfect for using overripe bananas.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed very ripe bananas (about 3 medium)
  • 1/2 cup buttermilk or whole milk
  • 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.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this dry mixture aside.
  3. In a large bowl, cream together the softened butter and sugar with an electric mixer until light and fluffy. This step helps create a tender crumb.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Mix in the mashed bananas until just combined. Do not overmix at this stage.
  6. Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix only until the flour streaks disappear. Overmixing develops gluten and results in a tough loaf.
  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 not wet batter.
  10. Let the bread cool in the pan on a wire rack for 15 minutes before carefully removing it to cool completely on the rack.

Notes

  • For the moist banana bread recipe secret, use bananas that are heavily spotted or completely black. The riper the banana, the more moisture and sweetness it adds.
  • To achieve a fudgy texture, avoid substituting the cocoa powder with melted chocolate; the cocoa powder provides the necessary dry structure.
  • If you prefer a less rich loaf, you can use only chocolate chips instead of the double chocolate method (omit cocoa powder and use 1 3/4 cups flour total).

Nutrition

Find it online: https://cookingbymia.com/chocolate-banana-bread-moist-fudgy-recipe/