Double Chocolate Banana Bread (Eggless)
This Double Chocolate Banana Bread is extra moist, tender, super chocolatey, and high in banana flavors! It is eggless, buttery, perfectly sweet, and loaded with chocolate chips.
Servings: 12
Ingredients
- 1¼ cups (150g) all-purpose flour
- ½ cup (42g) unsweetened cocoa powder (I used Dutch-processed)
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (125g) chocolate chips
- 1½ cups (345g) pureed bananas ( about 4 medium or 3 large bananas)
- ½ cup (114g) unsalted butter melted
- ¾ cup (150g) granulated sugar
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350°F (180°C). Grease a 9-inch loaf pan with non-stick spray. Set it aside.
- Whisk flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl until well combined.
- Add chocolate chips to the flour mixture and fold in gently.
- Puree the ripe bananas using an immersion blender or blender and transfer the puree to a large mixing bowl.
- Add melted butter, sugar, and vanilla to the bowl of banana puree. Whisk well until everything is well combined.
- Add dry ingredients to the wet and mix until just combined. Do not overmix.
- Transfer the batter to the prepared loaf pan and spread it evenly. Top the batter with more chocolate chips.
- Bake the cake in the preheated oven for 45-55 minutes or until a toothpick inserted in the center comes out clean. Every oven is different, so keep an eye on the cake after 45 minutes of baking. I baked the cake for 55 minutes.
- Remove the cake and transfer the pan to the wire rack. Allow the double chocolate banana bread to cool completely in the pan before removing and slicing.
Storing Suggestions
- Cover and store the double chocolate banana bread at room temperature for 3 days. It stays moist in the fridge for up to a week.
Notes
- Measuring The Ingredients: Measure the ingredients correctly. If you have a kitchen scale, use it to weigh the ingredients for the best result.
- Bananas: Make sure to puree the bananas instead of mashing them. Banana puree is the key to moist double chocolate banana bread. Because I used banana puree, there is no need to add sour cream or milk.
- Cocoa Powder: I used Dutch-processed cocoa powder, which I highly recommend, but you can also use natural cocoa powder.
- Chocolate Chips: Adding chocolate chips is essential; do not skip it. They add sweetness and make the bread extra chocolatey. You can either add semi-sweet or dark chocolate chips.
- Mixing The Batter: Do not overmix the cake batter; overmixing will make the cake denser.
- Baking: Keep an eye on the bread after 45 minutes of baking. Overbaking will make the double chocolate banana bread dry and crumbly. At the same time, under-baking will cause the bread to sink in the middle and be soggy at the bottom.
Nutrition (Approximate Values)
Calories : 248kcalCarbohydrates : 37gProtein : 2gFat : 11gSaturated Fat : 7gPolyunsaturated Fat : 0.4gMonounsaturated Fat : 2gTrans Fat : 0.3gCholesterol : 20mgSodium : 199mgPotassium : 202mgFiber : 2gSugar : 22gVitamin A : 256IUVitamin C : 3mgCalcium : 23mgIron : 1mg
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