Chocolate chips and cocoa powder make this Double Chocolate Banana Bread so rich and tasty! You're going to love how easy it is to make too; only one bowl!
Double chocolate anything....sign me up! I love banana bread, but this version is for serious chocolate fans! It's rich, fudgy, and decadent. I didn't realize banana bread could be decadent, but this totally is. I made this before Kayla left for boot camp, and she loved it, and she's not a chocolate fan!
Thing is she doesn't like milk chocolate, but dark chocolate she does. This one does lend itself more dark chocolate flavors. One thing she mentioned, that I didn't even notice was that you can't taste banana, at all. Which is unusual for banana bread, but I guess it has to do with the overload of chocolaty goodness.
Now I've categorized this as breakfast and dessert, and you may be thinking that with all that chocolate it's bound to be too sweet. No worries there, it's not too sweet at all.
I use a dutch process cocoa powder and semi sweet chocolate chips in this recipe which help pull away from the overly sweetness that a lot of banana breads have.
This would be an easy recipe for Mother's Day. I would even feel great about printing out this recipe and passing it off to Kelsie to bake. Kelsie is almost 13, so please be careful having younger kids be near the hot oven. 🙂 Of course I shouldn't have to say that, but you know we also shouldn't have a warning about not using a hair dryer in the bathtub either. Hahaha.
Anyway. An update on Kayla...as of writing this today, which is only Wednesday a couple of days ago, I have only received her box of belongings, and her initial phone call. Nothing else. Her recruiter has been of no help to me.
We booked one room at The Navy Lodge, but I'm so worried it's for the wrong weekend. The date that she arrived to boot camp, could have put her graduating one weekend or the other. I am literally waiting on what's called "the form letter." A letter that she has filled in the blanks for graduation information, and an address, finally, so that we can send her all the letters we've written. (a lot, I might add) I'm hoping that by the time this post is live that I will have received that letter.
Tomorrow will be her 3rd Saturday there, and they are supposed to be allowed a phone call, if the division isn't in trouble. I'm praying that she for one bought a phone card at the NEX, two she isn't on watch, and three, that they aren't in trouble! I really want to talk to her, and find out how it's going. I know it's hard, but to hear her say she's ok, would be wonderful. I know the saying that I'm learning to live by while she's there, "no news is good news."
Double Chocolate Banana Bread ingredients:
- dutch processed cocoa powder
- baking powder
- baking soda
- brown sugar
- Rodelle Baker's Extract (or vanilla)
- mashed bananas
- semi sweet chocolate chips
What is the difference between dutch process cocoa powder and cocoa powder?
Dutch process cocoa powder has been treated with an alkalizing agent to modify its color and to remove the acidity, that is found in regular cocoa powder.
Need to ripen bananas fast?
Place your unpeeled bananas on a lined baking sheet. Place them in a 300 degree oven, and bake for 15 to 30 minutes. You will know when they are ready because the peel will be black and shiny. Allow to cool before touching!
More banana bread recipe favorites:
- 1 cup flour
- ¾ cup dutch processed cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup melted butter
- 2 eggs
- 1 cup light brown sugar
- 2 teaspoons Rodelle Baker's Extract (or vanilla)
- 1 cup mashed bananas
- 3 tablespoons milk
- 1 cup semi sweet chocolate chips
- Preheat oven to 350 degrees. Line a loaf pan with parchment paper, and spray with non stick cooking spray. Set aside.
- Sift together the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl. Whisk together.
- Stir in the butter, eggs, brown sugar, bakers extract (or vanilla extract), until combined.
- Stir in the milk and banana. Stir until combined. Batter will be thick.
- Fold in the chocolate chips (save about ¼th cup to sprinkle on top before baking).
- Pour batter into loaf pan, sprinkle with the reserved chocolate chips if desired. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in pan on cooling rack for at least an hour before removing.
Amount Per Serving: Calories: 262Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 45mgSodium: 238mgCarbohydrates: 40gFiber: 3gSugar: 25gProtein: 4g