Alright, flavor adventurers, buckle up! I’m about to drop a recipe that’s going to rock your world. We’re talking serious decadence, intensely moist crumb, and enough chocolate to satisfy even the most hardcore chocoholic. Get ready for my Double Chocolate Banana Bread!

I’ll never forget the first time I perfected this Double Chocolate Banana Bread. It was a rainy Sunday, the kind where all you want is comfort food. I was on my third attempt, determined to create a chocolate chip banana bread that wasn’t just good, but mind-blowingly delicious. Previous batches were either too dry, not chocolatey enough, or just…meh.

Then, boom! I had a moment of pure inspiration: Dutch-processed cocoa and a secret ingredient to keep it supremely moist. I pulled that Double Chocolate Banana Bread from the oven, and the aroma alone was enough to make me swoon. One bite, and I knew I had nailed it.

The flavors exploded in my mouth. The rich dark chocolate balanced perfectly with the sweetness of the ripe bananas, creating this symphony of deliciousness that I never wanted to end. The texture? Oh man, the texture was so soft, so moist, so perfect, it felt like a dream.

This Double Chocolate Banana Bread recipe isn’t just another baked good; it’s a flavor experience. It’s the kind of bread that makes you close your eyes and savor every single bite. This is the Double Chocolate Banana Bread that everyone raves about, and now, I’m sharing the secrets with YOU.

This recipe embodies Cuba Queen’s philosophy: bold flavors, unapologetic indulgence, and turning everyday moments into celebrations. I’ve made this Double Chocolate Banana Bread countless times since that rainy Sunday, and it’s always a hit. So, ditch the boring breakfasts and get ready to bake a Double Chocolate Banana Bread that’s so good, it’s almost sinful!

INGREDIENTS You Need for This:

All the necessary ingredients to make this decadent Double Chocolate Banana Bread

3 very ripe bananas, mashed: The riper, the better! Those brown spots are pure flavor gold.
1/2 cup (1 stick) unsalted butter, melted: Adds richness and that melt-in-your-mouth texture.
3/4 cup granulated sugar: For sweetness that balances the dark chocolate.
1/4 cup packed light brown sugar: Adds a touch of molasses flavor and helps keep the Double Chocolate Banana Bread moist.
2 large eggs: Binds everything together and gives the bread structure.
1 teaspoon vanilla extract: Enhances the chocolate and banana flavors.
1/2 cup sour cream or plain Greek yogurt: The secret weapon for a super moist Double Chocolate Banana Bread.
1 1/2 cups all-purpose flour: The foundation of our chocolate banana loaf.
1/2 cup unsweetened Dutch-processed cocoa powder: This is key for that intense dark chocolate flavor. Don’t skimp!
1 teaspoon baking soda: Helps the bread rise beautifully.
1/4 teaspoon salt: Balances the sweetness and brings out the other flavors.
1 cup chocolate chips (dark, semi-sweet, or a mix): Because you can never have too much chocolate.
Optional: Flaked sea salt, for sprinkling on top: Adds a touch of salty-sweet magic.

This Double Chocolate Banana Bread ingredient list is short but mighty! The secret to an epic Double Chocolate Banana Bread is using Dutch-processed cocoa instead of regular cocoa powder. You’ll find the best Dutch-processed cocoa for this Double Chocolate Banana Bread at specialty baking stores or online. Splurge on the good stuff – trust me on this! If you’re on a budget, using regular cocoa powder is fine, but the dark chocolate flavor won’t be quite as intense. You can also add a tablespoon of instant espresso powder to boost the chocolate flavor!

For storing, make sure your butter is room temperature before melting, which will help it mix more easily and evenly into the batter. You can store the bananas in the fridge to slow down the ripening process, but remember to bring them to room temperature before mashing for best results.

STEP-BY-STEP INSTRUCTIONS:

Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. This ensures your Double Chocolate Banana Bread releases easily after baking.
Mash the Bananas: In a large bowl, mash those ripe bananas until smooth. A few small lumps are okay! You want about 1 1/2 cups of mashed banana.
Combine Wet Ingredients: Add the melted butter, granulated sugar, brown sugar, eggs, vanilla extract, and sour cream (or Greek yogurt) to the mashed bananas. Mix until well combined. Don’t stress – your Double Chocolate Banana Bread is going to be incredible.
Whisk Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures the cocoa powder is evenly distributed and prevents any lumps in your Double Chocolate Banana Bread.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing can lead to a tough Double Chocolate Banana Bread.
Add Chocolate Chips: Fold in the chocolate chips. This is where your Double Chocolate Banana Bread transforms into pure magic.
Pour and Bake: Pour the batter into the prepared loaf pan. Sprinkle with flaked sea salt, if desired. This adds a lovely salty-sweet contrast to the moist double chocolate banana bread.
Bake: Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out with just a few moist crumbs attached. Pro tip for Double Chocolate Banana Bread perfection: start checking for doneness around 50 minutes. Ovens can vary, and you don’t want to overbake it!
Cool: Let the Double Chocolate Banana Bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the bread from sticking to the pan.

Here’s where most people mess up their Double Chocolate Banana Bread – they overbake it! Remember, you want a few moist crumbs on that skewer. Your Double Chocolate Banana Bread should look dark and rich, smell intensely chocolatey and banana-y, and feel slightly springy to the touch. In my kitchen, this Double Chocolate Banana Bread takes exactly 62 minutes to bake, but every oven is different!

While your Double Chocolate Banana Bread is working its magic, grab your camera – this is Instagram gold!

PRESENTATION:

Presentation is key, flavor adventurers! You want your Double Chocolate Banana Bread to look as amazing as it tastes.

First, let it cool completely before slicing. This prevents the bread from crumbling and ensures clean, even slices.

For maximum impact, serve slices of Double Chocolate Banana Bread warm with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of the warm bread and cold ice cream is heavenly. You can also drizzle it with chocolate sauce for extra decadence.

People absolutely lose their minds when I serve this Double Chocolate Banana Bread at brunch. It’s also perfect for afternoon tea, a dessert after dinner, or even a midnight snack (don’t judge!).

This Double Chocolate Banana Bread absolutely slays at dinner parties! Pair it with a strong cup of coffee or a glass of red wine for a truly unforgettable experience. If your kids love this recipe, they’ll go crazy for other chocolate treats!

If you have leftovers (which is rare!), you can transform them into amazing French toast or bread pudding. Cut the Double Chocolate Banana Bread into cubes and bake them with a custard mixture for a decadent dessert.

For a festive twist, try adding chopped pecans or walnuts to the batter. You can also use different types of chocolate chips, such as white chocolate or peanut butter chips, for a unique flavor combination. In the fall, add a pinch of cinnamon or nutmeg for a warm, cozy flavor.

FAQs:

Q: Can I make this Double Chocolate Banana Bread vegan?

A: Absolutely! Substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg) and use a vegan butter substitute and vegan sour cream. I have other recipes that might interest you! Check out this Double Chocolate Vegan Black Bean Cookies. It’s a total game-changer!

Q: What if I don’t have sour cream or Greek yogurt?

A: You can use plain yogurt or even applesauce as a substitute. They all add moisture and a slight tang to the Double Chocolate Banana Bread.

Q: Can I use regular cocoa powder instead of Dutch-processed?

A: Yes, but the chocolate flavor won’t be as intense. Dutch-processed cocoa powder is less acidic and has a richer, smoother flavor. If using regular cocoa powder, you might want to add a tablespoon of instant espresso powder to enhance the chocolate flavor.

Q: How do I know when my Double Chocolate Banana Bread is perfectly done?

A: A wooden skewer inserted into the center should come out with just a few moist crumbs attached. If it comes out clean, the bread is likely overbaked.

Q: Can I freeze Double Chocolate Banana Bread?

A: Yes! Wrap the cooled bread tightly in plastic wrap and then in foil. It can be frozen for up to 2 months. Thaw it overnight in the refrigerator before slicing and serving.

Q: Can I reduce the sugar in this recipe?

A: While you can reduce the sugar slightly, it will affect the texture and flavor of the Double Chocolate Banana Bread. Sugar helps keep the bread moist and tender. I recommend reducing it by no more than 1/4 cup.

Q: Can I add nuts to this recipe?

A: Absolutely! Chopped walnuts, pecans, or almonds would be a delicious addition. Fold them into the batter along with the chocolate chips.

I’ve tested this Double Chocolate Banana Bread recipe countless times, tweaking and perfecting it until it was absolutely perfect. One time, I accidentally added too much cocoa powder, and the bread was way too bitter. Another time, I didn’t use ripe enough bananas, and the flavor was lacking. But through all the trials and errors, I learned exactly what it takes to make a truly incredible Maple Banana Bread. You need to try it!

I’ve received amazing feedback from my community about this Double Chocolate Banana Bread recipe. People rave about how moist and flavorful it is, and how easy it is to make. Some have even said it’s the best banana bread they’ve ever had! This Double Chocolate Banana Bread reminds me of another flavor explosion. If this recipe rocks your world, you NEED to try this Maple Banana Bread!

CONCLUSION:

This Double Chocolate Banana Bread isn’t just a recipe; it’s a hug in bread form. It represents everything Cuba Queen stands for: bold flavors, comforting indulgence, and turning everyday moments into something special.

My Double Chocolate Banana Bread Power Tips:

Use ripe bananas: The riper, the better! Those brown spots mean extra sweetness and moisture.
Don’t overmix: Overmixing leads to a tough bread. Mix until just combined.
Dutch-processed cocoa is key: It gives the bread that intense dark chocolate flavor.

I’ve created and loved so many variations of this Double Chocolate Banana Bread. From adding a swirl of peanut butter to using different types of chocolate chips, the possibilities are endless. But the classic Double Chocolate Banana Bread always gets the biggest reactions!

I’m confident that you can make this Double Chocolate Banana Bread and create your own flavor memories. Don’t be afraid to experiment and add your own personal touch!

Make this chocolate banana bread recipe your signature dish, and get ready for the compliments to roll in!

Go on, flavor adventurers, bake this Double Chocolate Banana Bread and share your results with me! I can’t wait to see what you create. And for more bold flavor adventures, check out my family-friendly banana bread recipe! You can also check out Double Chocolate Banana Bread (Moist For Days!) – Sally’s Baking Addiction or Moist Double Chocolate Banana Bread – Eats Delightful for more inspiration. Happy baking!

Double Chocolate Banana Bread

Print Recipe

This Double Chocolate Banana Bread is incredibly moist and decadent, packed with rich chocolate flavor from cocoa powder and chocolate chips. It’s the perfect treat for breakfast, snack, or dessert!

Author: Quinn
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 70 minutes
Yield: 1 loaf (12 slices)
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
½ cup (1 stick) unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 3 medium)
½ cup sour cream or plain yogurt
½ cup chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, mash the bananas. Stir the mashed bananas and sour cream into the wet ingredients.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the chocolate chips.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For an extra decadent touch, drizzle with melted chocolate or sprinkle with powdered sugar before serving.