Description
Double Chocolate Banana Bread
A citrusy twist with a hint of orange zest to brighten up this decadent banana bread!
Ingredients:
2 ripe bananas, mashed
¾ cup granulated sugar
½ cup vegetable oil
2 eggs
1 tsp vanilla extract
1 tsp orange zest
1 cup all-purpose flour
½ cup cocoa powder
1 tsp baking soda
½ tsp salt
½ cup sour cream
½ cup dark chocolate chips
Instructions:
Preheat oven to 350°F (175°C) and grease a loaf pan.
Mix bananas, sugar, oil, eggs, vanilla, and orange zest in a bowl.
Add flour, cocoa powder, baking soda, and salt. Stir well.
Fold in sour cream and chocolate chips.
Pour batter into the pan and bake for 50-55 minutes.
Cool before slicing.
#CitrusChocolateBanana
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Begin by preheating your oven to 350°F (175°C). Thoroughly grease a standard 9×5-inch loaf pan with butter or non-stick spray, or line it with parchment paper for easy removal.
- In a large mixing bowl, mash the ripe bananas until mostly smooth. Add the granulated sugar, vegetable oil, eggs, vanilla extract, and freshly grated orange zest. Whisk vigorously for 1-2 minutes until the mixture is completely combined and slightly frothy.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. This ensures no lumps and even distribution of leavening agents.
- Gradually add the dry ingredients to the wet banana mixture. Stir with a spatula until just combined; do not overmix. A few streaks of flour are okay.
- Gently fold in the sour cream until fully incorporated, followed by the dark chocolate chips. The batter will be thick.
- Pour the batter into your prepared loaf pan and smooth the top with your spatula. For an extra touch, sprinkle a few additional chocolate chips on top.
- Bake on the center rack for 50-55 minutes. The bread is done when a toothpick inserted into the center comes out with just a few moist crumbs (melted chocolate is fine).
- Let the bread cool in the pan on a wire rack for at least 30 minutes before carefully transferring it out to cool completely. This prevents it from becoming gummy.
Serving Suggestions
This rich bread is versatile. Enjoy a slice slightly warmed on its own. For a decadent breakfast or dessert, spread with a layer of cream cheese, mascarpone, or almond butter. Pair it with a cup of strong coffee, cold milk, or a glass of dessert wine. It also makes an excellent gift when wrapped in parchment and tied with twine.
How-to Summary
Mash bananas and mix with wet ingredients. Combine dry ingredients separately, then fold into wet mix. Gently incorporate sour cream and chocolate chips. Bake in a greased loaf pan at 350°F for 50-55 minutes. Cool completely before slicing for clean cuts.
Frequently Asked Questions
Can I use yogurt instead of sour cream?
Yes, plain full-fat Greek yogurt is an excellent 1:1 substitute and will yield a similarly moist crumb.
What if I don’t have orange zest?
You can omit it for a classic double chocolate flavor, or substitute with 1 teaspoon of instant espresso powder to enhance the chocolate notes.
How should I store this banana bread?
Keep it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It also freezes beautifully for up to 3 months.
Why did my bread sink in the middle?
This is often due to under-baking or opening the oven door too early, which causes a sudden temperature drop. Ensure your baking soda is fresh and use the toothpick test.
Can I make this into muffins?
Absolutely! Divide the batter into a lined muffin tin and bake at 350°F for 18-22 minutes. Check for doneness with a toothpick.
Common Mistakes to Avoid
- Using under-ripe bananas: Overly ripe, spotty bananas provide maximum sweetness and moisture.
- Overmixing the batter: Stir until just combined to avoid a tough, dense texture.
- Skipping the sifting: Sifting cocoa and flour prevents dry pockets in your finished loaf.
- Slicing while hot: The bread needs time to set; slicing too early leads to a crumbly mess.
- Inaccurate oven temperature: Use an oven thermometer to verify your oven’s calibration for even baking.
Conclusion
This Double Chocolate Banana Bread with a hint of orange is the ultimate treat that bridges breakfast and dessert. Its deep chocolate flavor, moist texture, and subtle citrus note make it a standout recipe. By following the detailed guide and avoiding common pitfalls, you’ll achieve bakery-quality results at home. It’s a foolproof way to use up ripe bananas and create something truly special for any occasion.
