I am a sucker for a good banana bread. Take me to a bake sale, and if there’s a loaf sitting there looking moist and pretty, I’ll buy it. I am also a HUGE chocoholic. So much so that I have a chocolate stash in the top drawer of my nightstand (but shhhh! It’s a secret!). I love putting chocolate chips in my banana bread (if you haven’t ever tried that, give it a shot…it brings banana bread to a whole new level!), so when I saw a recipe on Joy the Baker’s blog for a chocolate banana bread with chocolate chips, I thought to myself, “this is genius! Why didn’t I think of this before?!” Luck was on my side, as I had all of the ingredients already in the house, including two very ripe bananas just begging to be used.
(Also, if you have never seen Joy the Baker’s blog, make sure to check it out! She does amazing things in the kitchen, and her pictures are always gorgeous.)
The bread turned out fantastically, and will definitely be added to my ever-growing list of things to DEFINITELY make again. I adapted the recipe just a bit — I added a teaspoon of vanilla extract and upped the amount of chocolate chips (I just couldn’t resist!). As you can see from the picture, it has a very crumbly texture which makes it very difficult to cut nice slices, but the taste is so amazing that I don’t really even care. But even though the texture is crumbly, it still is extremely moist. You get a nice jolt of chocolate, followed by a mellow banana aftertaste. It’s perfect plain, or if you want to get fancy, slathered with a bit of salted butter.
Chocolate Banana Bread
Source: Joy the Baker
Makes: 1 loaf
1 stick (8 tbsp.) butter, at room temperature
3/4 c. granulated sugar
1/2 c. brown sugar
1 tsp. vanilla extract
2 very ripe bananas, mashed
2 c. all-purpose flour
1 c. unsweetened cocoa powder
1/2 tsp. salt
1 1/2 tsp. baking powder
1/4 tsp. baking soda
3/4 c. buttermilk
1 c. mini chocolate chips
1) In a medium bowl, combine the flour, cocoa powder, salt, baking soda and baking powder. Set aside. (Note: If you’re wondering why my cocoa powder is two different colors, I ran out of regular unsweetened cocoa powder and had to use 1/4 c. dark cocoa powder)
2) Place the butter and sugars in a large bowl. Using an electric mixer, beat until well-mixed.
3) Add the eggs and vanilla and beat until smooth and fluffy. Then beat in mashed bananas.
4) Mix in the dry ingredients and the buttermilk. I did it in 3 installments – about 1/3 of the dry ingredients and 1/3 of the buttermilk each time.
5) Fold in the chocolate chips.
6) Spread batter into a greased loaf pan. Because of the long baking time, Joy suggested placing the loaf pan on top of an insulated cookie sheet, or two cookie sheets stacked on top of each other to keep the bottom of the bread from browning too much. This worked perfectly for me!
7) Bake at 350 degrees for 70-75 minutes or until a knife inserted in the middle comes out clean. If the top of the bread is getting too browned, place some foil over the top after it’s been in the oven for about 30 minutes, and then remove the foil for the last 10-15 minutes of baking time.