Packed with dark cocoa and chocolate chips, this delicious quick bread will satisfy any chocolate lover’s appetite. With an incredibly soft texture this banana bread is anything but dry.
We have been swooning over this banana bread recently and here’s why I believe you will love it too: This soft chocolate bread literally melts in your mouth and the chocolate chips on top give it a slight crunch. It stays soft for days and can be made with minimal effort and time. Are you convinced by now? 😉
This banana bread is also the reason I have been eating a lot of salads lately, such as this one and also this one, in order to balance out the sugar. Once it is baked there is no turning back, my husband and I devour that loaf within 2 days. I’d like to be able to say that he eats more of it than I do, so it’s really not split evenly, but that would probably not be true…
*I decided to make an updated version of my double chocolate banana bread. I wanted it to be even softer than the recipe before. Here are the changes I made to the previous recipe:
- softened butter as opposed to melted butter
- ¼ cup more buttermilk
- creaming the butter with the sugar and vanilla as opposed to just mixing it with a whisk
I’m happy to report that these changes made the banana bread even better. I think the biggest game changer was using softened butter as opposed to melted. For some reason the bread has a softer crumb and better texture when the butter is creamed with the sugar, maybe because more air gets incorporated.
In order to get the most flavor out of your banana bread I suggest you eat it on the second day. When stored in an airtight container overnight, the flavors intensify and you are left with a delicious moist flavorful bread… sorry for all the adjectives but I’m trying to describe this as best as I can here. 😉
If you give this recipe a try, let me know in the comment section below, I always love hearing from you guys. Happy baking!Print
a fluffy and moist banana bread with a rich chocolate flavour
- 250g flour (2 cups)
- 25g cocoa, sifted (1/3 cup)
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 large, very ripe bananas
- 110g butter, softened (1 stick)
- 100g brown sugar (1/2 cup)
- 100g white sugar (1/2 cup)
- 1 teaspoon vanilla
- 2 large eggs, room temperature
- 180ml buttermilk (3/4 cup)
- semi-sweet chocolate chips
- Preheat your oven to 180°C or 350°F and coat a bread pan with non stick spray.
- Combine the first 5 ingredients in a bowl and stir with a whisk.
- In a small bowl, mash the bananas and set aside.
- In a separate bowl, cream together the butter, sugar and vanilla until light and fluffy, about 2 minutes.
- Then add in the eggs, one at a time mixing well after each addition. Slowly pour in the buttermilk and continue mixing. Lastly fold in the mashed bananas
- Pour the dry mixture into the wet and gently stir with a wooden spoon until no flour specs remain. Be careful not to over mix!
- Pour the mixture into your prepared pan and sprinkle with chocolate chips. Bake for 45 minutes or until a toothpick inserted comes out clean. Check the banana bread after 40 minutes and then every 5 minutes to avoid over baking as oven times may vary.
- Eat on the second day for a more intense flavour.
- Store in an airtight container for up to 2 days at room temperature, or 4 days in the fridge.