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Mega Moist Double Chocolate Banana Bread

This Mega Moist Double Chocolate Banana Bread is the PERFECT one-bowl recipe for when you're craving something quick and decadently chocolate. This quick bread takes just 10 minutes to mix together and doesn't need a mixer. The texture is soft, moist and chocolate-y, without overpowering the banana flavor. Chocolate lovers will love this bread!
5 from 12 reviews
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Prep Time: 10 minutes
Cook Time: 1 hour
Course: Dessert, Snack
Cuisine: Cakes, Quick Breads
Keyword: Banana Bread, Chocolate, Double Chocolate, Loaf, Cake, Tea, Dessert, Quick Bread
Servings: 1 Loaf
Author: Rebecca Firth

Ingredients

For the Banana Bread

  • 8 tablespoons (113 g) unsalted butter ( room temperature)
  • ½ cup (110 g) light brown sugar (packed)
  • 1/2 cup (100 g) granulated sugar
  • 1 tablespoon real vanilla extract
  • 2 large eggs (room temperature)
  • ½ cup (43 g) unsweetened Dutch-process cocoa powder
  • 1 cup (227 g) ripe bananas (about 3 medium bananas; mashed)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 3/4 cups (237 g) all-purpose flour (how to measure flour)
  • ¾ cup (168 g) hot water

To Garnish

  • 1/3 cup (57 g) dark chocolate chips

Instructions

  • In the bowl of an electric stand mixer* fitted with the paddle attachment cream butter, brown sugar, sugar and vanilla and medium speed until light and fluffy, about 4 to 5 minutes. Scrape down the sides and bottom of the bowl. Add in the eggs and mix for 1 minute more or until well combined. Then the cocoa powder, mixing until smooth. Add in the mashed bananas, baking powder, baking soda and salt and mix on low until completely blended.
  • If using a mixer, take the bowl out and gently fold in the flour until barely combined. Dump in the hot water and whisk to combine. Scrape the sides and bottom of the bowl to make sure the banana bread batter is well combined. Set aside for 10 to 20 minutes while you preheat your oven.
  • Preheat your oven to 350℉ (177℃). Grease a 9 x 5-inches (23 x 13-cm) loaf pan (see loaf pan notes above the recipe) and line with parchment paper letting the excess fall over the two longer sides of the pan.
  • Pour the banana bread batter into the prepared pan, sprinkle with chocolate chips and bake in the center of the oven for 60 minutes or until the edges are set and the middle of the cake is puffed up and (probably) cracked.
  • Let sit for 10 minutes on a cooling rack and then use the parchment overhang to pull the bread out of the pan and let finish cooling on the rack. I think it's most delicious slightly warm or at room temperature (not hot).

Notes

Bananas

Bananas vary greatly in size and size is also arbitrary. What I think is a small banana you might think is medium. If you have the ability to weigh your mashed bananas, I recommend it. The recipe will still turn out either way; but if you're looking for precise, that's the way to go. 

Mixer vs Your Beautiful Arms

I used a mixer in the video and mention one in the instruction as well. However, this is definitely a recipe that can easily be made with a bowl and spatula. Make sure you really cream your butter and sugar so that you get that awesome soft, light texture.

Loaf Pans

See notes above the recipe about loaf pan sizing. 

I LOVE COFFEE

If you love coffee as much as I do, feel free to replace the hot water in the recipe with fresh-brewed espresso or strong coffee. This really amps up the chocolate flavor.

Resting Cake Batter

I love doing this with muffins, as well as loaf cakes and quick breads. Giving the banana bread batter a 10 to 20 minute period of rest (just letting it sit on the counter pre-bake) will give you a puffier crown.
This is totally optional, so if you can't be bothered, don't worry about it. But I do love the results!

Storing Your Banana Bread

Store at room temperature in an air-tight container. If it's warm and humid out, wrap it tightly and store in the fridge.
For long-term storage, wrap your cooled chocolate banana bread tightly in plastic wrap and then place in a reusable freezer-safe plastic bag (or Stasher bag) and store in the freezer. The night before serving set the still-wrapped loaf in the fridge to begin thawing. The following day set on the counter until it comes to room temperature. Serve and enjoy!
Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo