Go Back

Easy Double Chocolate Chip Banana Bread

This one bowl chocolate banana bread is tender, moist and fudgy. It comes together very easily and the addition of cocoa powder with chocolate chips turns it into a double chocolate banana bread that is indulgent and packed deeply chocolatey.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Course Back to school, Bread, Breakfast, Brunch, Cake, Dessert, Finger food, High Tea, Snack, Sweet tooth, tea time
Cuisine American
Servings 9 inch loaf tin

Equipment

  • Large mixing bowl
  • Fork
  • Whisk
  • Spatial
  • 9 inch loaf tin
  • Baking paper
  • Brush

Ingredients
  

  • 3 large bananas preferably overripe
  • 1/4 cup yogurt
  • 1/3 cup oil
  • 1/4 cup castor sugar
  • 1/4 cup brown sugar
  • 1 tbsp vanilla
  • 2 eggs
  • 3/4 cup all purpose flour
  • 2 tbsp corn starch
  • 3/4 cup cocoa powder unsweetened
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup chocolate chips

Instructions
 

  • Preheat the oven to 170 deg C, line a 9 inch loaf tin by brushing with oil and placing a large piece of baking paper at the bottom, so the extra over hangs on the sides.
  • In a large mixing bowl add the bananas and mash until smooth. Add the sugar and stir together until no lumps. Add the yogurt, oil, vanilla, eggs and whisk until smooth.
  • Add the flour, corn starch, cocoa powder, baking powder, baking soda, salt, chocolate chips and whisk until smooth.
  • Transfer to the lined tin and bake for 55-60 minutes or until a tooth pick inserted into the center comes out clean or with moist crumbs.
  • Allow it to cool for a few minutes before removing from the tin, slicing and serving.

Notes

  • You can add a banana sliced down the middle length wise on top of the bread before baking, I just used extra chocolate chips.
  • Make sure to check the bread after 45 minutes to ensure it is not getting over baked.
  • Feel free to add walnuts or any other nuts to this bread for a delicious crunch.