Double Chocolate Banana Bread
The Banana Bread That Tastes Like Brownies
Banana bread is a classic for a reason. This version takes it one step further.
It is deep, dark, and fudgy. Cocoa goes into the batter, and chopped chocolate melts on top. Every slice tastes like a cross between banana bread and a brownie.
It also solves a very real problem. Those spotty bananas on the counter finally have a purpose.
Bloom the Cocoa First
The first step is a small one with a big payoff. Whisk the cocoa powder with hot coffee until it forms a smooth paste.
This is called blooming. Hot liquid wakes up the cocoa and brings out its deepest flavor. It also dissolves the powder, so you get no dry clumps in the batter.
The coffee will not make the bread taste like coffee. It simply makes the chocolate taste more like chocolate. Hot water works too if you prefer.
Use Very Ripe Bananas
Look for bananas with lots of brown spots. The darker the peel, the better.
Ripe bananas are sweeter and softer. They mash easily and blend into the batter without lumps. They also add moisture, which keeps the loaf tender for days.
Mash them well in a large bowl before you add anything else. A fork is all you need.
Top It and Cover It
Pour the batter into a greased loaf pan. Scatter chopped chocolate and walnuts over the top.
The chocolate melts into glossy pockets as it bakes. The walnuts toast and add crunch. Want even more chocolate? Stir some chocolate chips into the batter too.
Bake for fifty to sixty minutes. Around the thirty to forty minute mark, cover the loaf loosely with foil. This keeps the top from burning while the center finishes.
The bread is done when a toothpick comes out clean. Let it cool in the pan for ten minutes. Then move it to a rack so the crumb can set.
Storing and Serving
Cut thick slices once the loaf has cooled. Serve it plain, or spread a little butter on top.
Keep leftovers in an airtight container at room temperature for up to three days. For longer storage, wrap slices individually and freeze them for up to two months.
It pairs well with a cold glass of milk or a hot cup of coffee. If you love chocolate and banana together, you will make this one again and again.
Double Chocolate Banana Bread
Ingredients
- 50 g Cocoa Powder
- 100 g Hot Coffee (or hot water)
- 3 Large Ripe Bananas
- 250 g All Purpose Flour
- 113 g Melted Butter (1 stick)
- 1 Egg (room temperature)
- 1000 g Brown Sugar
- 100 g Granulated Sugar
- 10 g Vanilla Bean Paste (or extract)
- 1½ tsp Baking Soda
- 1 tsp Salt
- Chopped chocolate and walnuts for topping (you can also add chocolate chips to the batter if desired!)
Instructions
- Preheat the oven to 350°F. Whisk the cocoa powder and hot coffee in a small bowl until smooth. Mash the bananas in a large bowl, then add the bloomed cocoa, egg, sour cream, brown sugar, granulated sugar, melted butter, and vanilla. Whisk until smooth.
- Add the flour, baking soda, and salt to the bowl. Fold the dry ingredients into the wet until the flour is absorbed. Do not over mix.
- Pour the batter into a 1.5-2lb greased loaf pan. Top with chopped chocolate and walnuts.
- Bake for 50-60 minutes, until the center is fully set and a toothpick can be removed clean of batter. Around 30-40 minutes into the bake, cover the loaf with foil to keep the top from burning while the center continues to bake.
