Loaded Double Chocolate Banana Bread
A chocolate twist on my classic 6-ingredient banana bread, this is a towering loaf of double chocolate banana bread loaded with chocolate chips from the inside out.
Ingredients
- 325 grams brown bananas (3 medium or 4 small brown bananas)
- 200 grams brown sugar (1 cup)
- 200 grams all-purpose flour
- 120 grams shortening
- 30 grams unsweetened cocoa powder
- 2 large eggs (room temperature)
- 1½ teaspoons baking soda
- ¼ teaspoon diamond crystal kosher salt (use half as much of any other brand)
- 255 grams semi-sweet chocolate chips (1½ cups, divided)
Instructions
- Preheat oven to 350°F. Grease and line a loaf pan with a parchment paper sling (or grease and dust with cocoa powder). Set aside.
- Add the bananas, sugar, eggs, and shortening in the bowl of a stand mixer, Sift the flour, baking soda, cocoa powder, and salt overtop. Mix on medium speed until well combined, about one minute. Scrape down the bowl and beater. Mix 45-60 seconds more on medium speed.
- Stir 1 cup of the chocolate chips into the batter on the lowest speed or by hand to avoid over mixing.
- Pour banana bread batter into the pan, tapping it against the counter a few times to release air bubbles.
- Top with the remaining ½ cup of chocolate chips.
- Bake for 1 hour and 10 minutes (70 minutes) until a toothpick or paring knife inserted into the center comes out clean. It may need an extra 5 minutes! A few crumbs on the toothpick is fine, you just don't want wet batter clinging to it.
- Remove from oven and run a paring knife around any sides not lined with parchment to release, then let cool in the pan on a wire rack. When mostly cool, release from pan and let finish cooling on the rack before slicing.
RECIPE NOTES
- If using defrosted bananas, discard any excess liquid in the bag before using them in the batter. You may also need more bananas!