Description
Decadent, moist, and loaded with cocoa powder and chocolate chips, this double chocolate banana bread is made for chocolate lovers!
Ingredients
Scale
- 125 gm (1 cup, spoon and leveled) all-purpose flour
- 50 gm (1/2 cup, spoon and leveled) natural unsweetened cocoa powder, sifted
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon instant espresso granules
- 313 gm very ripe bananas, mashed (1 1/4 cups mashed, about 2 1/2 large or 3 medium-sized bananas)
- 150 gm (3/4 cup) granulated sugar
- 75 gm (1/3 cup) unsalted butter, melted and cooled slightly
- 28 gm (2 tablespoons) vegetable oil
- 1 large egg, at room temperature
- 80 gm (1/3 cup) sour cream, at room temperature
- 1 teaspoon vanilla extract
- 110 gm (1/2 cup) semisweet chocolate chips, plus more for topping
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×5″ loaf tin with baking spray and line with parchment paper.
- In a medium bowl, add the flour, cocoa powder, baking powder, baking soda, kosher salt, and espresso granules and whisk to combine; set aside.
- In a large bowl, add the mashed banana and sugar and whisk until combined and glossy. Next, add the melted butter, vegetable oil, egg, sour cream, and vanilla and whisk to combine.
- Add the dry ingredients to the banana mixture and use a rubber spatula to gently fold together until almost combined and a few pockets of dry ingredients still remain. At this point, add the chocolate chips. Continue to gently fold until the chocolate chips are evenly incorporated and no more pockets of dry ingredients are visible. Be careful not to overmix.
- Pour the batter evenly into the prepared pan and allow to rest at room temperature for 10 minutes. Bake for 50 to 60 minutes, until a toothpick inserted in the center of the loaf comes out clean with a few moist crumbs (there shouldn’t be any wet batter on the toothpick). Allow to cool in the pan for 10 minutes before removing to a wire rack to cool completely.
Notes
Storage: Wrap in plastic wrap and store in an airtight container at room temperature for up to 3 days.