How do I store this banana bread?

You can store it at room temperature for up to 4 days. Just be sure to wrap it in plastic wrap or foil to prevent it from drying out.

How do I know when my banana bread is done?

Use a toothpick or a cake tester and insert it into the center of the bread. If it comes out clean, your banana bread is done. Since this recipe has chocolate chips, you may need to poke a few spots. It might seem under baked, but you may have just poked a chocolate chip.

Double Chocolate Banana Bread

Description

Ever wanted chocolate for breakfast? This fluffy double chocolate banana bread is made with cocoa powder and filled with dark chocolate chips. Top it with flaky sea salt for an extra scrumptious treat!

Ingredients

Scale

200 g (1 2/3 cups) all-purpose flour
50 g (1/2 cup) dutch-processed cocoa powder
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
113 g (1/2 cup) unsalted butter, melted and slightly cooled
200 g (1 cup) light brown sugar, packed
330 g (1 1/2 cups) mashed overripe bananas (3–4 bananas)
75 ml (1/3 cup) buttermilk, room temp
2 large eggs, room temp
1 tsp vanilla extract
135 g (3/4 cup) dark chocolate chips, divided
Flaky sea salt for sprinkling on top (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (180°C). Grease a 9×5″ loaf pan and line with parchment paper, leaving a few inches of overhang. Set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large bowl, whisk together the melted butter and brown sugar until fully combined. Add the mashed bananas, buttermilk, eggs, and vanilla extract. Mix until combined.
Fold in the flour mixture with a flexible spatula until ALMOST combined. Fold in 90 g (1/2 cup) of the chocolate chips, mixing until just combined. Be careful not to over mix.
Transfer the batter to the prepared loaf pan, evenly smoothing out the top. Sprinkle the remaining 45 g (1/4 cup) of chocolate chips on top.
Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Sprinkle with flaky sea salt and enjoy!

Notes

Be careful not to over mix your batter.

After cooling in the pan, remove the bread by lifting it up using the overhanging parchment paper. Before doing this, run a knife along the edges to loosen it from the pan.

Nutrition

Serving Size: 1 slice
Calories: 371
Sugar: 29 g
Sodium: 213.3 mg
Fat: 16.5 g
Carbohydrates: 53.9 g
Protein: 5.8 g
Cholesterol: 63.2 mg

Keywords: double chocolate banana bread, chocolate banana bread, banana bread, banana bread recipe, easy banana bread recipe, moist banana bread recipe