Recipe Recommendation: Double Chocolate Banana Bread (Smitten Kitchen)

The first(?) in a series of posts that hopefully mean I won’t lose my favourite recipes (and can close some of the 50+ tabs in my phone’s browser)…

I think of this as more of a ‘cake’ than a bread. I think the only way you could possibly call it ’banana bread’ is if you think that there is no such thing as banana cake.

It’s full of chocolate chips and cocoa, moist and very dark. It makes great muffin or cupcake sized individual cakes too. If you’re not into very dark chocolate, you might want to cut back a little on the cocoa. Walnuts make a nice addition; if you’re going for a ‘dessert’ vibe instead of a snack with tea, consider serving it warm, with cream or ice cream…

1 thought on “Recipe Recommendation: Double Chocolate Banana Bread (Smitten Kitchen)”

  1. Double Chocolate Banana Bread

    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

    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. (You’ll have a little over 1 cup mashed banana total.) 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. (My cocoa is almost always lumpy, so this is essential for me.) 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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