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The Ultimate Super Moist Double Chocolate Banana Bread: Easy Recipe Using Overripe Bananas

A close-up of a slice cut from a rich, dark chocolate banana bread loaf, showing its moist texture.
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Make a rich, tender, and incredibly moist chocolate banana bread using your overripe bananas. This easy recipe yields a double chocolate loaf perfect for breakfast or dessert.

Ingredients

Scale
  • 3 very ripe large bananas, mashed
  • 1/2 cup (113g) unsalted butter, melted
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) buttermilk or milk mixed with 1/2 teaspoon lemon juice
  • 1 3/4 cups (210g) all-purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (85g) semi-sweet chocolate chips
  • 1/2 cup (85g) chopped dark chocolate or chocolate chunks

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan, or line it with parchment paper.
  2. In a large bowl, mash the ripe bananas until mostly smooth.
  3. Add the melted butter, granulated sugar, and brown sugar to the mashed bananas. Whisk until combined.
  4. Whisk in the egg and vanilla extract until the mixture is smooth. Stir in the buttermilk.
  5. In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients. Mix only until just combined; do not overmix.
  7. Gently fold in the semi-sweet chocolate chips and the chopped dark chocolate.
  8. Pour the batter into the prepared loaf pan.
  9. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached, but not wet batter.
  10. Let the bread cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely before slicing.

Notes

  • For an extra fudgy texture, substitute 1/4 cup of the flour with 1/4 cup of cornstarch.
  • If you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before adding it to the batter.
  • To check for doneness without overbaking, insert the toothpick into the center; if it comes out clean, the bread is done. If it has wet batter, continue baking in 5-minute intervals.

Nutrition

Find it online: https://recipesfleet.com/chocolate-banana-bread-moist-easy-recipe/