Chocolate Chocolate Chip Banana Bread

chocolate banana bread

I made this bread a while back after I saw the recipe on Joy the Baker’s website (Love her site!) and I am wishing I could have some right now! It is especially delicious warm out of the oven, with the chocolate chips still all melty! Chocolate and banana are definitely a favorite combo of mine and a great way to use some old bananas! I made about 3 mini-loafs, since I like to eat one, give one to family or friends, and store one in the freezer, but it can also be made into a giant loaf. I made a few substitutions to fool myself into thinking it is actually good for you as well…

Chocolate Chocolate Chip Banana Bread

original recipe from Joy the Baker

  • 2 cups all-purpose flour (I used whole wheat flour)
  • 1 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1/2 cup unsalted butter, at room temperature (I used Earth Balance)
  • 3/4 cup sugar
  • 1/2 cup (packed) light brown sugar
  • 2 large eggs
  • 2 ripe bananas, mashed
  • 3/4 cup buttermilk (I used almond milk w/ some lemon juice)
  • 3 ounces bittersweet chocolate, coarsely chopped (I used 1/2 cup plain chocolate chips)

Center a rack in the oven and preheat the oven to 350F.  Spray a 9×5 inch loaf pan.

Sift together the flour, cocoa, baking powder/soda, and salt. In a separate bowl beat the butter on medium until soft, and add sugars, beat until smooth. Add eggs one at a time, reduce mixer speed to low and add mashed bananas. Add in the dry ingredients in stages, mixing just until moist. Add in the milk until incorporated, then stir in the chocolate chips. Scrape into the loaf pan.

Bake for 3o minutes (I used less time for 3 small loaves).  Cover the bread loosely with a foil tend to keep the top from getting too dark, and continue to bake for another 40-45 minutes (total baking time is between 70 and 75 minutes), or until a thin knife inserted into the center comes out clean.  Try to control yourself while they cool for at least 20 minutes before unmolding the loaves and letting cool (yeah right…)

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