Description

This double chocolate banana bread is simply irresistible! With ripe bananas, cocoa powder, and chocolate chips, it’s a delightful treat that’s easy to prepare, making it perfect for breakfast or a sweet snack.

Ingredients

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2 Bananas
1 1/4 cups Flour
1/2 cup Unsweetened Cocoa Powder
1/2 teaspoon Baking Soda
3/4 teaspoon Baking Powder
1/2 teaspoon Salt
4 Tablespoons Butter (softened)
1/4 cup Oil
1 cup Sugar
1/3 cup Brown Sugar
2 large Eggs
2 teaspoons Vanilla Extract
1/2 cup Buttermilk (or milk)
1/3 cup Sour Cream
1 1/4 cups Semi-Sweet Chocolate Chips (divided)

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Instructions

Preheat your oven to 350°F and prepare a 10×5-inch loaf pan with grease or parchment paper.
Mash 2 ripe bananas in a bowl until mostly smooth.
Cream softened butter, oil, brown sugar, and sugar in a mixing bowl for 3-4 minutes, scraping the bowl halfway through. Incorporate eggs one at a time, followed by bananas, sour cream, buttermilk, and vanilla.
Mix in flour, cocoa powder, baking soda, baking powder, and salt until just combined, then add 1 cup of chocolate chips, saving 1/4 cup for topping.
Let the batter rest for 10–15 minutes.
Pour the batter into the loaf pan and top with the reserved chocolate chips. Bake for 50–55 minutes or until a toothpick inserted comes out clean or with a few moist crumbs.
Allow the bread to cool in the pan for 10–15 minutes before transferring to a wire rack, loosening edges with a knife.

Notes

For best results, use very ripe bananas for maximum flavor.
You can substitute buttermilk with regular milk if needed.
This banana bread freezes well; wrap it tightly for longer storage.

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 18g
Sodium: 200mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 2g
Protein: 3g
Cholesterol: 45mg