Ingredients

½ cup unsalted butter (melted; can substitute with neutral oil like canola or avocado)

½ cup Dutch cocoa powder

½ teaspoon espresso powder (optional to amplify chocolate flavor)

½ cup granulated sugar

⅓ cup brown sugar (light or dark)

2 eggs (room temperature)

1 ½ cups mashed bananas (3-4 medium)

½ cup buttermilk

1 tablespoon vanilla (extract or paste)

2 ¼ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon fine sea salt

¾ cup chocolate chips

¼ cup turbinado sugar (divided)

¼ cup chocolate chips (for topping)

Instructions

Step 1: Preheat your oven to 350°F (177°C). Grease two 8″x4″ metal loaf pans or one 9″x5″ metal loaf pan, and line with parchment paper for easy removal.

Step 2: Sprinkle half of the turbinado sugar evenly over the greased pans, making sure to coat the sides as well to create a crunchy outer layer.

Step 3: In a large mixing bowl, combine the hot melted butter and Dutch cocoa powder. Stir well to bloom the cocoa and intensify the chocolate flavor. Add the espresso powder if using.

Step 4: Mix in the granulated sugar and brown sugar until the mixture is well combined.

Step 5: Whisk in the eggs until the batter is smooth and uniform.

Step 6: Stir in the mashed bananas, buttermilk, vanilla, and ¾ cup chocolate chips until incorporated.

Step 7: Gently fold in the flour, baking soda, and sea salt until no dry spots remain. Avoid overmixing.

Step 8: Pour the batter into the prepared loaf pan(s). Optionally, sprinkle the remaining turbinado sugar and ¼ cup chocolate chips on top for extra crunch and chocolate bursts.

Step 9: Bake for about 1 hour, or until the top is set and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.

Step 10: Let the bread cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Tips & Variations

Using ripe bananas with plenty of brown spots intensifies the natural sweetness and moisture in the bread.

Swap buttermilk for plain yogurt or milk with a teaspoon of lemon juice for a similar tangy effect.

Add chopped nuts like walnuts or pecans for extra texture and flavor.

For a vegan version, replace eggs with flax eggs and use plant-based milk and oil instead of butter.

Sprinkling turbinado sugar on the pan and on top creates a delightful crunchy crust that contrasts nicely with the soft crumb.

Storage

Store the banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week or freeze for up to 3 months. To reheat, warm slices gently in a toaster oven or microwave until just heated through for the best texture and flavor.

FAQs

Can I use regular cocoa powder instead of Dutch cocoa powder?

Yes, you can substitute regular cocoa powder if needed, but Dutch cocoa is less acidic and gives a smoother, richer chocolate flavor. The taste and color may vary slightly.

What if I don’t have buttermilk?

If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to ½ cup of milk. Let it sit for 5 minutes before using.