This double chocolate banana bread stays soft and moist for days! It's super rich and chocolaty, and the batter comes together in no time.
- what makes this double chocolate banana bread so good?
- how to make double chocolate banana bread
- the best bananas for double chocolate banana bread
- how to ripen bananas quickly
- how to line a loaf pan for banana bread
- watch: how to make moist double chocolate banana bread
- check out these other recipes!
- Moist Double Chocolate Banana Bread Recipe
what makes this double chocolate banana bread so good?
- double chocolate: I know this doesn't need any explanation, but I mean, double the chocolaty goodness!!
- super moist and flavorful: a combination of butter with a touch of oil adds flavor while still maintaining an ultra moist bread!
- quick and easy: although this bread needs quite some time in the oven, it's very quick and easy to whip up. You could basically sum up the process in 4 steps: mash bananas, whisk wet ingredients, whisk dry ingredients, and combine!
how to make double chocolate banana bread
1. Whisk together dry ingredients, and set aside.
2. Mash and measure bananas. It's VERY important to actually measure the bananas before using to make sure you have the exact amount needed! You'll need about 3 to 4 bananas, but again, make sure to measure the mashed bananas in cups or by weight!
3. Whisk together wet ingredients with bananas.
4. Add dry ingredients and chocolate chips to wet ingredients. Fold together until you no longer see streaks of dry ingredients.
5. Pour batter into baking pan and bake! Sprinkle some more chocolate chips on top before baking if you'd like.
6. Cool. Let the baked banana bread cool for about 10 to 15 minutes in the pan, then pull out using the parchment paper and set aside on a wire rack until cooled completely.
7. Slice and enjoy!
the best bananas for double chocolate banana bread
Banana bread is one of the best recipes for using up overly ripe bananas that would otherwise be headed straight to the compost. You actually want the bananas to be VERY heavily speckled with black spots - it means they're perfectly soft and sweet!
The bananas should look a little something like this:
A little less or more speckling it totally fine as long as the flesh of the banana hasn't rotted. I know they almost look over ripened here, but they were perfectly soft and a pale yellow color on the inside!
how to ripen bananas quickly
If you only have yellow or green bananas on hand, there are a few tricks to ripen them up quickly so they're good for using to make banana bread! There are 3 popular methods, each one depending on how much time you have to spare before you absolutely need them:
- One to two days: place bananas in a paper bag. Now this method does take the longest, but it will give you bananas that are most similar to naturally counter ripened bananas. Place the bananas into a paper bag, and fold the top to close it. A paper bag will let oxygen IN, while trapping the ethylene gas that bananas naturally release. This gas is what ripens them! Check on them once a day to see when they're ready!
- 15 to 20 minutes: oven method. The only downside to this method is that the bananas will be slightly softer in texture, but the difference is unnoticeable once they're baked up into banana bread! Arrange whole, unpeeled bananas on a parchment lined baking sheet. Bake in the center of a preheated 300°F oven for 15 to 20 minutes or until the peels are black and they feel very soft. Cool completely to room temperature before using.
- 30 seconds: microwave method. The downside with this method is that microwaved bananas won't develop the sweet and caramelized flavor of a natural or oven ripened banana, so you may feel your bread is in need of sugar. If you do want to use this method, place your bananas on a microwave safe plate and poke holes all over the outside. Microwave on high for 30 second intervals, checking to see when they've softened. Again, cool completely before using!
Whichever method you choose, the times will vary slightly depending on how ripe the bananas are when you first start.
how to line a loaf pan for banana bread
I find the easiest way to prep a loaf pan for banana bread (or any cakes / breads for that matter) is to start with a layer of butter. I prefer butter over oil for the pan because it's much easier to stick parchment paper onto it and it really helps prevent sticking on any spots where the pan is visible.
Once the bottom and sides are buttered, lay a rectangle of parchment paper that's the same length as the pan and is wide enough to line the bottom, go up the sides, and have about 1 to 2 inches of excess overhang. The excess overhang serves as "handles" for pulling the baked loaf out without ruining the chocolate chips on top!
Other than that, if you have a stickier loaf pan, I'd also recommend lightly dusting any exposed sides of the pan with flour to prevent sticking. Although this bread isn't super prone to sticking, it's good added insurance!
Banana bread is best kept in an airtight container or tightly covered with plastic wrap. This bread will keep for around 5 days at room temperature or around 1 week in the fridge. It keeps moist for the entire storage time!
Avoid slicing your banana bread until closer to serving time. Sliced pieces will dry out more quickly than the whole loaf.
watch: how to make moist double chocolate banana bread
check out these other recipes!
Moist Double Chocolate Banana Bread Recipe
- 1 cup (120g) all-purpose flour, spoon and leveled
- ½ cup (40g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 & ½ cups (375g) very ripe, mashed bananas (about 3-4 bananas)
- ¼ cup (½ stick / 60g) unsalted butter, melted and cooled
- 3 tablespoons vegetable oil, or any neutral flavored oil
- ¾ cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (170g) mini semi-sweet chocolate chips, plus more for sprinkling on top
- Preheat your oven to 350°F. Butter a 9x5 inch loaf pan and line the bottom and sides with parchment paper, leaving a bit of parchment hanging over the sides to make it easier to pull the baked bread out later. Set aside.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt to combine. Set aside.1 cup (120g) all-purpose flour,, ½ cup (40g) unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- In a large bowl, whisk together mashed bananas, butter, oil, sugar, eggs, and vanilla.1 & ½ cups (375g) very ripe, mashed bananas, ¼ cup (½ stick / 60g) unsalted butter,, 3 tablespoons vegetable oil,, ¾ cup (150g) granulated sugar, 2 large eggs,, 1 teaspoon pure vanilla extract
- Add your dry ingredients and chocolate chips to the wet ingredients. Fold together until just combined. Take care not to over mix!1 cup (170g) mini semi-sweet chocolate chips,
- Pour the banana bread batter into your prepared loaf pan and spread into an even layer. Sprinkle more chocolate chips on top.
- Bake the banana bread in the center of your preheated oven for 50 to 60 minutes, or until a skewer inserted into the center comes out with a few moist crumbs but no wet batter.
- Cool the banana bread in the pan for 10 to 15 minutes, then use the parchment overhang to pull it out and place it onto a wire rack. Set aside to cool completely before slicing and serving!