In a land where chocolate basically trumps everything else – in my brain, that is – this double chocolate banana bread is pretty much the pinnacle whereby all good things are measured. There’s just so much going right with this version.
Similar to the chocolate loaf cake I made a couple of years ago, this one-bowl quick bread is soft, tender-crumbed, and all-around delightful. Its top is a crackly chocolate field of dreams, if you must, and chasing the crumbs that tumble from the knife is just part of the experience rather than a nuisance here.
Since this is a double chocolate banana bread recipe, you KNOW there’s a lot of chocolate going on here.
You’ll mix cocoa powder into the banana bread batter and if that doesn’t give you enough chocolate, you’ll also toss in a bunch of chocolate chips. So now you’ve got yourself a chocolate chocolate chip banana bread recipe!
As you can see from the slices, the cake is dotted with tons of tiny chocolate puddles, making it completely impossible to resist.
Chocolate just goes with bananas. And so does peanut butter – as is evidenced by this peanut butter cup hot fudge banana bread version I also made a while back – so you’d better believe that my slice(s) ended up with a hefty schmear.
And so did Kyle’s slice. This was a first for him on banana bread – I don’t know how he was raised without peanut butter on banana bread!
If you really want to elevate this banana bread into a sinful zone, my peanut butter frosting would be AMAZING schmeared on top of this loaf. Because really? This banana bread is as close to a chocolate banana cake as you can get.
This loaf didn’t last more than two days and I challenge you to make it last longer in your house.
- 2 to 3 medium-to-large very ripe bananas
- ½ cup (115 grams) butter, melted and cooled slightly
- ¾ cup (145 grams) brown sugar (light or dark)
- 1 large egg
- 1 tsp pure vanilla extract
- 1 tsp baking soda
- ¼ tsp table salt
- ½ tsp ground cinnamon (optional)
- 1 cup (125 grams) all-purpose flour
- ½ cup Dutch-process cocoa powder
- 1 cup (about 6 ounces or 170 grams) semisweet or bittersweet chocolate chips or chunks
- Preheat oven to 350° F. Butter and flour (or spray with baking spray) the bottom and sides of a 9×5-inch loaf pan.
- In a medium bowl, mash the bananas. You should have about 1 cup (I only needed two bananas). Whisk in the butter, brown sugar, egg, and vanilla.
- Place the dry ingredients (except the chocolate chips/chunks) in a fine mesh sieve/sifter and sift them over the wet ingredients. Using a rubber spatula, mix the wet and dry together until just combined, taking care to scrape the bottom and sides of the bowl. Stir in the chocolate chips/chunks. Pour the batter into the prepared loaf pan and smooth out the top.
- Bake for 55 to 65 minutes, until a toothpick inserted into the center of the loaf comes out clean. You may hit a chocolate chip, so if your tester comes out with chocolate on it, retest in another spot. I use the Williams-Sonoma Goldtouch and OXO gold pans which are light in color and this bread needed every bit of 65 minutes to bake. A dark pan will need closer to 55 minutes in the oven. Because the bread is chocolate-colored, be sure to test early since you won't be able to judge doneness based on color here.
- Transfer the pan to a wire rack to cool for 10 to 15 minutes before running a sharp knife around the edge and inverting the pan to release the bread. Allow the bread to cool on the rack completely before slicing and serving. The banana bread will keep wrapped well in plastic wrap or foil for up to 4 days (if it even lasts that long).
adapted from Smitten Kitchen
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