Monday, July 9, 2012

Chocolate on Chocolate Banana Bread

I'm sorry, I've been slacking. I haven't posted a banana recipe in a while (haha), but I'm here today to correct that with this Chocolate Chocolate Banana Bread. Chocolate and banana is a great combination, but double the chocolate is even better! This banana bread recipe definitely delivers the chocolate flavor and the subtle hint of banana is a nice compliment. This bread is moist and delicious and goes great with an ice cold glass of milk or a nice, hot cup of coffee.


Chocolate Chocolate Banana Bread
Makes 1 loaf, serves 10-12
Adapted from The Sisters Cafe

1 cup granulated sugar
2 large eggs, room temperature
1/3 cup vegetable oil
3 very ripe bananas mashed (should make about 1 1/4 cup)
1 teaspoon vanilla extract
1 1/2 cups flour
1/2 cup natural unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mini semi-sweet chocolate chips


Heat oven to 350f

Spray the bottom of a 9" loaf pan with non-stick cooking spray.

In small bowl, combine the flour, cocoa powder and baking soda with a whisk or fork.

In another small bowl, mash your bananas.

In a large bowl, using an electric hand mixer on medium speed, combine the sugar, eggs and oil. Beat until combined.

Add the banana and vanilla extract and beat on low speed just until combined. Add the flour mixture and beat on low speed just until combined. Tip: Mixing just until combined will help to ensure your bread doesn't turn out dense. Over-mixing makes dense bread.

Fold in the chocolate chips. I prefer mini-chocolate chips in this recipe but you can use regular size if you prefer larger chunks of chocolate.


Pour into the prepared loaf pan and bake for approx 60 minutes or until a toothpick inserted in center comes out clean. Tip: I tented my loaf with foil towards the end of the baking time to make sure the top didn't get too brown before it was done.

Remove from oven. Allow to cool in pan for 15 minutes. Loosen the loaf from the pan by running a butter knife along the sides. Invert, remove from pan and cool on wire rack (or enjoy while it's still warm). Tip: Slice with a serrated knife for cleaner slices.

Store leftovers tightly wrapped for 2-3 days.


  1. MY WORD... this look amazing! I love chocolate + banana, and you're right, double chocolate makes everything better.

    1. Now we all have an excuse to eat chocolate for breakfast! : )

  2. I just put a batch in the oven......and I would like anyone who wants to try this recipe to know that an 8" pan won't be enough!! I know because right now my batter is spilling out of my 8" pan in the oven!! I have a mess in my hands!!! But I do think that it's a good definitely give it a try ( just not in an 8" pan!!!)

    1. Hi! Thank you for trying the recipe! I just remeasured the loaf pan I used. It's definately 8" and i have baked a lot of bread in it but I have updated the recipe to specify 9" to prevent anyone else from having any issues just in case. Hope your bread turned out great in spite of the mishap.