How to Bake Double Chocolate Banana Bread

The steps below will enable you to bake a moist banana bread with a soft chocolate crumb that is sweet, rich, and luscious. This double chocolate banana bread is better than ordinary chocolate chip banana bread.

Baking the perfect double chocolate banana bread

Mash bananas in a large bowl. You can use a fork, potato masher, OR electric beaters to save time. Mix in melted butter, oil, egg, vanilla, and brown sugar.

Combine the flour, baking powder, baking soda, salt, and cocoa powder in a separate basin. You can sift your dry ingredients if you'd like, but using a whisk eliminates the need for it.

Just mix the wet and dry ingredients together. Add half of the chocolate chips and combine. You can use white chocolate, dark chocolate, semi-sweet chocolate, or some chopped nuts as well.

Fill the pan with the batter, then sprinkle the remaining chocolate chips on top.

The bread should be baked for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out largely clean. If you overbake the banana bread, the result will be a dry loaf, so be sure to check it at about 45 minutes.

Tips for baking double chocolate banana bread

To get soft, moist, and fudge-like consistency that makes the double chocolate banana bread unique, make sure to use brown sugar.

Using vegetable oil or canola oil enables you to yield better results as the oil facilitates a soft crumb for the double chocolate banana bread.

Make certain that the bananas you use are overripe to make the bread more flavorful. The banana skin should be completely covered in dark spots, or totally brown, even black. The double chocolate bread turns up sweeter and better the ripper the bananas are.

Shredded coconut, peanut butter chips, and crushed nuts, such as peanuts, walnuts, cashews, pecans, or almonds, are all optional additions.

Avoid overbaking the bread since it will be less moist. Simply bake it till the toothpick inserted in the center comes out clean. Try inserting the toothpick in a spot without a chocolate chip.

Use Dutch process cocoa and semi-sweet chocolate chips for an even richer chocolate flavor.

You can use frozen bananas for this recipe as long as they were overripe when they were frozen. Before using them, simply allow them to thaw until they are soft enough to mash.

Avoid overmixing the batter as this will result in dense, chewy bread.

Storing the bread

Chocolate Banana Bread is very moist and continues to be so even after freezing or refrigerating it for up to a week later. This one can be refrigerated for up to three months in a freezer bag or airtight container.

Ingredients

1 cup all-purpose flour or plain flour

1/2 cup unsweetened cocoa powder, or Dutch-processed

1 cup semi-sweet chocolate chips, divided

3/4 cup light brown sugar, packed

2 teaspoons baking powder

1/2 teaspoon baking soda

3 very ripe bananas

1/3 cup unsalted butter, melted and cooled slightly

2 tablespoons cooking oil

1 large egg

2 teaspoons pure vanilla extract

1/2 teaspoon salt

Procedure

Preheat oven to 350°F or 176°C. Grease a 9x5-inch loaf pan with nonstick spray. Set aside.

Mash bananas in a large bowl. Mix in melted butter and oil to combine. Whisk in the egg, vanilla and brown sugar until smooth.

Mix the flour, baking powder, baking soda, salt, and cocoa powder in a separate basin. Just combine the dry ingredients before stirring in. Add half of the chocolate chips and mix.

Fill the pan with the batter, then sprinkle the remaining chocolate chips on top. Bake for 50-55 minutes, or until a toothpick inserted into the centre of the bread comes out mostly clean.

Let cool in pan for 10 to 15 minutes, then remove cake and place onto a wire rack to cool.

Serve and enjoy.