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DOUBLE CHOCOLATE BANANA BREAD

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Super Moist, Rich, and Packed with Chocolate Goodness. The only double chocolate banana bread you will ever need. This super moist double chocolate banana bread is the ultimate treat for chocolate lovers. It’s rich, soft, and loaded with melty chocolate chips in every bite.

Ingredients:

• 3 medium overripe bananas, mashed

• ½ cup unsalted butter, melted

• ½ cup brown sugar

• ¼ cup white sugar

• 2 large eggs

• 2 teaspoons vanilla extract

• ¼ cup sour cream

• 1 cup all-purpose flour

• ½ cup unsweetened cocoa powder

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• ½ teaspoon salt

• ¾ cup semi-sweet chocolate chips (plus ¼ cup for topping)

Instructions:

• Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper, leaving an overhang for easy removal.

• Mash the bananas in a large mixing bowl until smooth. Add the sour cream, eggs, white sugar, brown sugar, vanilla and melted butter. Mix well to combine until smooth.

• In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. • Add the dry ingredients to the banana mixture, stirring until just combined. Do not overmix.

• Fold in ¾ cup of chocolate chips until evenly distributed.

• Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining ¼ cup of chocolate chips over the top.

• Bake for 55–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Cover loosely with foil during the last 15 minutes if the top is browning too quickly.

• Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely. Storage Tips: • Store at room temperature in an airtight container for up to 4 days.

• For longer storage, wrap tightly and freeze for up to 2 months. Thaw at room temperature or gently warm in the microwave.