double chocolate banana bread

double chocolate banana bread [ ]

I only have one sub-par picture of this wonderful chocolate banana bread because it was so good we already ate the rest of it. Or most of it, at least. I saw this recipe on Smitten Kitchen when Deb posted it in March, and immediately wanted to make it. I finally got around to it this weekend and I am totally in love. Let’s be honest, all banana bread is actually cake, and this one especially fits the bill with its deep chocolate flavor and pockets of melty chocolate chunks.

I added toasted walnuts to it because I couldn’t imagine how that could be bad (Chunky Monkey is my favorite ice cream flavor, after all), and it was great. Make this if you’re looking for a way to make banana bread even better, or even if you’re looking for a good chocolate banana cake.

Double Chocolate Banana Bread
from Smitten Kitchen

3 medium-to-large very ripe bananas
1/2 cup (115 grams) butter, melted
3/4 cup (145 grams) brown sugar (I use dark here; either light or dark work)
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/4 teaspoon table salt
1/2 teaspoon ground cinnamon (optional; I skip it)
1 cup (125 grams) all-purpose flour
1/2 cup Dutch-process cocoa powder
1 cup (about 6 ounces or 170 grams) semisweet or bittersweet chocolate chunks or chips
1/2 cup walnuts (optional)

Heat your oven to 350°F. Butter a 9×5-inch loaf pan, or spray it with a nonstick baking spray.

Mash bananas in the bottom of a large bowl. Whisk in melted butter, then brown sugar, egg, and vanilla. Place baking soda, salt, cinnamon (if using), flour and cocoa powder in a sifter or fine-mesh strainer and sift over wet ingredients. Stir dry and wet ingredients with a spoon until just combined. Stir in chocolate chunks or chips.

Pour into prepared pan and bake 55 to 65 minutes, until a tester or toothpick inserted into the center of the cake comes out batter-free. (A melted chocolate chip smear is expected, however.) Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto a cooling rack. Serve warm or at room temperature.

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3 thoughts on “double chocolate banana bread

    1. I think so, it would probably be great! On Smitten Kitchen, Deb said: “To make muffins — Use the same temperature, fill the muffin tins only 2/3 to be safe. You’ll probably get 12 or more. I’d check them at 20 minutes, but might take up to 25.”

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