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Fudgy Double Chocolate Banana Brownie Bread

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This easy homemade banana brownie bread combines the moistness of classic banana bread with the rich, fudgy texture of brownies and double chocolate. It’s a crowd-pleasing treat perfect for any occasion, from brunch to bake sales.

Ingredients

Scale
  • 3 medium ripe bananas, mashed (about 1 cup)
  • 2 large eggs, room temperature
  • 1/2 cup melted unsalted butter (or coconut oil for dairy-free)
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour (or gluten-free blend)
  • 1/2 cup unsweetened cocoa powder (Dutch-process preferred)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup dark chocolate chunks (optional)
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/3 cup mini marshmallows (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease lightly.
  2. In a large bowl, mash bananas until mostly smooth.
  3. Whisk in eggs, melted butter, brown sugar, granulated sugar, and vanilla extract until blended and creamy.
  4. In a separate bowl, sift together flour, cocoa powder, baking soda, and salt.
  5. Gently fold dry ingredients into wet mixture with a rubber spatula until just combined.
  6. Fold in chocolate chips and chocolate chunks. Add nuts or other mix-ins if desired.
  7. Scrape batter into prepared pan and smooth the top. Sprinkle extra chocolate chips on top if desired.
  8. Bake for 50-60 minutes, checking at 50 minutes. A toothpick inserted in the center should come out with moist crumbs.
  9. Cool in pan for 15 minutes, then transfer to a wire rack. Cool at least 30 minutes before slicing.
  10. Slice and enjoy. Serve warm for gooey chocolate pockets.

Notes

For best results, use very ripe bananas and Dutch-process cocoa powder. Toss chocolate chips in a little flour before adding to prevent sinking. For gluten-free or dairy-free adaptations, use a 1:1 gluten-free flour blend and coconut oil. Slightly underbake for extra fudginess. Store tightly wrapped at room temperature for up to 3 days or freeze for up to 2 months.

Nutrition

Keywords: banana bread, brownie bread, double chocolate, fudgy, easy dessert, homemade, chocolate chips, moist, quick bread, family favorite

Find it online: https://jodierecipes.com/fudgy-double-chocolate-banana-brownie-bread-easy-homemade-recipe/