Double-Chocolate Banana Bread

Yield: 1 loaf
  • 3 medium large ripe bananas
  • 1/2 c. butter, melted
  • 3/4 c. packed brown sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 c. flour
  • 1/2 c. cocoa powder (Hershey's Special Dark gives it a beautiful color)
  • 1 c. semisweet chocolate chips, plus an extra for garnish
  1. Preheat oven to 350 degrees, and grease a 9x5" loaf pan. Mash bananas in large bowl. Whisk in melted butter, brown sugar, egg and vanilla extract. Sift in baking soda, salt, flour and cocoa powder, stirring until just combined. Stir in 1 c. chocolate chips. Pour into prepared loaf pan and sprinkle with a handful of chocolate chips, pressing lightly into batter. Bake 55-65 minutes, or until inserted toothpick comes out clean. Cool in pan 10 minutes, then transfer to wire rack to cool completely. Store at room temperature up to 4 days.
I guarantee this loaf will not be around as long as 4 days; you can't stop eating it!
  • easy
  • breakfast
  • favorite
Last updated 2016-12-25
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