A moist and fudgy chocolate lover’s delight!
This double chocolate banana bread is like a cross between a fudgy brownie and a moist cake. It looks like soft, moist chocolate cake with intense chocolate flavor and bits of fudginess like a brownie. Mine even has small chunks of banana that create delicious silky bites.
I cover the top of the whole cake with chocolate chips because my kids will strategically cut slices to get the most chocolate on their piece. Honestly, I’m not upset about it now. Ha! I love the extra luscious chocolate.
Is it challenging to make?
It’s so simple that it can be whipped up in one bowl and ready to eat in under an hour. Even if your guests surprise you with a visit, you’ll be able to impress them with a delicious chocolatey treat.
Why is this a chocolate lover’s delight?
Moist, tender
Chocolate crumb,
Rich, fudgy
Brownie flavor,
Melty, creamy
Chocolate chips,
Silky banana bites.
What are the wet ingredients?
Chocolate chips -I use semi-sweet chocolate chips, but you could use milk or dark chocolate chips instead. To ensure the chips are suspended in the cake, toss them in the last bit of the flour mixture before adding them to the batter.
Unsalted butter -melted butter blends well with the olive oil and helps create a creamy batter.
Light olive -or any light vegetable oil to let the chocolate and banana flavor shine.
Ripe bananas –add more sweetness and banana flavor to the loaf and blend in more easily than green bananas. Although, I don’t mind a few pockets of banana in my slice.
Eggs -room temperature is best to blend well with the melted butter and brown sugar.
Pure vanilla extract -a good quality vanilla balances and enhances the chocolate.
Light brown sugar -adds a more subtle sweetness with a hint of molasses flavor.
What are the dry ingredients I need?
All-purpose flour -the base of the loaf, but you may be able to use an all-purpose gluten-free flour, too. I haven’t tried it though.
Dutch-processed cocoa powder -I love the intense color and flavor in this cocoa powder, so use it if you can find it.
Instant coffee powder -enhances the chocolate flavor and really takes it up a notch.
Baking soda -makes the loaf rise to a beautiful rounded loaf.
Baking powder -works with the baking soda to rise the loaf and helps lighten the texture towards a cake-like crumb.
What’s the best pan to use?
Preheat the oven to 350 °F, 180 °C. Then, grease a 9 x 5-inch loaf pan and line it with parchment paper.
Is there a lot of prep for the dry ingredients?
No. Just combine all the dry ingredients in a bowl and whisk them together.
How do I start the batter?
Mash the bananas with a fork in a large mixing bowl. Then, whisk in the oil, butter, eggs, sugar, and vanilla until combined.
When do I add the chocolate chips?
First, add the dry ingredients to the banana batter and whisk until the flour is combined. Then, add half of the chocolate chips and fold them in with a spatula.
How long do I cook banana bread?
Pour the batter into the prepared pan and smooth the top. Add enough chocolate chips to cover the top of the batter. Then, bake on the center rack for 35-40 minutes. It’s ready when a toothpick inserted into the center comes out clean or with some moist crumbs attached.
How do I serve Chocolate Banana Bread?
Let the loaf cool in the pan. Then, lift it out onto a cutting board. You can cut your slices and put them on a tray or cake pedestal for a beautiful presentation. Serve it with a hot cup of coffee or a cold glass of milk. Cool the bread to allow it to set, and serve. Kali Orexi!
Can I freeze this loaf?
Yes! There won’t be any leftovers. So, double the recipe and make two at one time. Once your loaf cools completely, wrap the whole loaf or cut slices in plastic wrap. It will keep fresh in the freezer for a month.
Do you have more cake loaves?
If you’ve been following me for a while, you know I love a good, sweet loaf cake. One of my very favorites is my Greek-style Apple Spice cake loaf known as Milopita. It’s stuffed with spiced apples. I’ve shared my three Fall Swirl Loaves as well, and the flavors remind me of fall no matter what time of year I make them. And if you’re looking for a traditional loaf, try my whole wheat banana nut bread. You’ll love the combination of walnuts with bananas.
Watch the Video:
Double Chocolate Banana Bread
This double chocolate banana cake loaf can be whipped up in one bolw. It's moist and fudgy like a brownie. A chocolate-lover's delight.
Ingredients
- 1 cup or more chocolate chips
- 4 oz unsalted butter, melted
- 4 tablespoons light olive or vegetable oil
- 3 ripe bananas
- 2 eggs
- 2 teaspoons pure vanilla extract
- 3/4 cup light brown sugar
The Dry Ingredients:
- 1 cup (150g) all-purpose flour
- 1/2 cup Dutch processed cocoa powder
- 1 teaspoon instant coffee powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 350 °F, 180 °C
- Grease a 9 by 5-inch loaf pan and line it with parchment paper.
- Combine all of the dry ingredients in a bowl and whisk them together.
- Mash the bananas with a fork.
- In a large mixing bowl, combine the oil, butter, eggs, sugar, vanilla, and bananas. Whisk together until combined.
- Add the dry ingredients and whisk until the flour is combined.
- Add half of the chocolate chips and fold them in with a spatula.
- Pour the batter into the prepared pan and smooth the top.
- Add enough chocolate chips to cover the top of the batter.
- Bake on the center rack for 35-40 minutes. It's ready when a toothpick that is inserted into the center comes out clean or with some moist crumbs attached.
- Cool and serve. Kali Orexi!
Notes
Freezer Instructions: Make an extra loaf and once it cools completely, wrap it in plastic wrap. It will keep fresh in the freezer for a month.
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