Indulge in the irresistible delight of Double Chocolate Banana Loaf – a moist and flavorful treat perfect for breakfast, brunch, or anytime snacking. Made with ripe bananas and rich chocolate chips, this recipe promises to satisfy everyone’s cravings. Watch as it rises beautifully in the pan, creating a mile-high loaf of pure decadence!
Ingredients & Substitutions
- Bananas: Utilize those overripe bananas to their fullest potential. Freeze them for later use by peeling, placing in a freezer bag, and dating. Thaw on the counter when ready to bake – despite their mushy appearance, they retain their delicious flavor!
- Baking Soda: Ensure your baking soda is fresh for optimal rise in this quick bread recipe.
- Sour Cream: Adding moisture and tang, sour cream also aids in achieving a lofty rise and fluffy texture when combined with baking soda.
- Chocolate Chips: Opt for milk chocolate chips for a sweeter, dessert-like flavor. Semi-sweet chips work well too if that’s what you have on hand.
Variations of Double Chocolate Banana Loaf
Enhance the uniqueness of your Double Chocolate Banana Loaf with these variations:
- Nuts: Add chopped walnuts, pecans, or almonds for a delightful crunch.
- Coconut: Infuse a tropical twist with shredded coconut.
- Dried Fruit: Incorporate chopped dried fruits like raisins, cranberries, or apricots for chewiness and subtle sweetness.
- Experiment with white chocolate chips, M&M’s, butterscotch chips, or peanut butter chips for diverse flavors.
Can I Make Chocolate Chip Banana Muffins?
Yes! This recipe easily adapts to muffins. Use 1 1/4 cups of chocolate chips (reserving 1/4 cup for topping). Follow the instructions, filling lined muffin cups instead of a loaf pan. Bake for 22-24 minutes, then top each muffin with reserved chocolate chips.
Storing Double Chocolate Banana Loaf
Keep the loaf at room temperature in a storage container for up to 2-3 days. For longer storage, refrigerate for up to a week, though this may cause it to dry out faster. To prevent drying, wrap in plastic or foil before placing in an airtight container.
Can I Freeze Double Chocolate Banana Loaf?
Absolutely! Wrap in plastic wrap and freeze for up to three months. Thaw on the counter before enjoying.
Ingredients
- 2 cups (250 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 4 large ripe bananas (1 1/4 to 1 1/2 cups)
- 1/4 cup (60 g) sour cream, at room temperature
- 2 large eggs, at room temperature
- 3 tablespoons unsalted butter, melted
- 3 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups (260 g) milk chocolate chips, divided
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5-inch (23×13 cm) loaf pan with parchment paper, ensuring it extends up the sides, and coat with nonstick cooking spray.
- In a large bowl, whisk together flour, sugar, baking soda, and salt.
- In a separate bowl, mash bananas, then stir in sour cream, eggs, melted butter, oil, and vanilla.
- Add the banana mixture to the flour mixture, stirring until well combined.
- Fold in 1 cup of chocolate chips.
- Pour batter into prepared loaf pan and sprinkle with remaining 1/2 cup of chocolate chips.
- Bake for 65-70 minutes, or until a toothpick inserted into the center comes out with a few crumbs but no wet batter.
- Allow bread to cool in pan for about 20 minutes before transferring to cool completely. Slice and serve.
