I always have a couple of overripe bananas in my freezer. I keep them for times when I want to make a banana bread or a smoothie. It’s tough to buy a banana that’s perfect for cooking. I find it takes a couple of days of sitting on a kitchen counter to get to the stage where it’s perfect for a recipe.
I used three of my overripe frozen bananas for this decadent chocolate banana bread. If you love chocolate, this recipe is for you. My boys don’t like bananas, but they all loved this bread because it tastes a lot more like chocolate than it does bananas. One of my sons actually thought it could have been a little less chocolatey, but he still liked it. All you need is a small piece of this bread to satisfy any chocolate craving you might have. A slice is perfect with a milk chaser.
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Double Chocolate Banana Bread
Recipe from Smitten Kitchen
3 medium-to-large very ripe bananas
1/2 cup butter, melted
3/4 cup brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/4 teaspoon table salt
1 cup all-purpose flour
1/2 cup Dutch-process cocoa powder
1 cup semisweet chocolate chunks or chips
Preheat oven to 350°F. Butter a 9×5-inch loaf pan or coat it with cooking spray.
Mash bananas in the bottom of a large bowl. (You should have slightly over a cup of mashed bananas.) Whisk in melted butter, then brown sugar, egg, and vanilla. Place baking soda, salt, 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 toothpick inserted into the center of the cake comes out batter-free. 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.
Yield: 1 loaf
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