You know, I could share a banana bread recipe on my blog every day for 22 days straight. That’s how many recipes I’ve made (worth sharing-I’ve made more that aren’t) that I haven’t posted on my blog yet. In fact, I think I will pick a few of my favorites and share them this summer. I have them all on my Facebook page, but I think the best ones should also be available on my blog!
I cut this with a really cruddy knife-if you cut it with a sharp one your slices with be so gorgeous. The texture on this bread is outrageous.
This particular banana bread is so different and so delicious, I had to share it right away. It is so moist, almost fudgy, with a great balance of chocolate and banana flavor. The chocolate chips stay soft, perhaps from the moisture in bread, and this adds to the fudgy texture. We enjoyed this bread so much that Dennis and I ate the entire loaf ourselves. Usually we will each have a small slice and then I’ll bring it to work and give the rest away. I was so not willing to share this one, and neither was Dennis. Be forewarned, you may want to make this in secret so that you don’t have to share either. :)
Double Chocolate Banana Bread
Printable recipe
Printable recipe with picture
1 1/2 cups (6 ¼ oz) all-purpose flour
1/2 cup (1 ½ oz) Dutch process cocoa (Hershey’s Special Dark works great)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup ( 7 oz) granulated sugar
2 large eggs
1/3 cup vegetable oil
1 1/4 cups (12-14 oz) mashed overripe bananas (about 3)
1 teaspoon vanilla extract
1 cup (6 oz) semisweet chocolate chips
Preheat oven to 350F. Spray the bottom of a 8×4 inch loaf pan with cooking spray; set aside.*
Sift together flour, cocoa, baking soda, and salt into a small bowl, stir well, and set aside. In a separate medium bowl, whisk together the sugar, eggs, and oil until well combined. Whisk in the banana and vanilla until incorportated, then add the flour mixture and stir in just until moistened. Stir in chocolate chips and spread batter into prepared pan. It will be quite full, don’t be alarmed.
Bake 60-70 minutes (mine needed a full 70 minutes) or until toothpick inserted in center comes out clean. Immediately remove from pan; cool completely on wire rack.
*I used a Williams Sonoma Goldtouch pan, which releases baked goods very easily, so you may need to grease your loaf pan very well or even use Miracle Pan Release if your pan isn’t nonstick, otherwise you may have a disaster on your hands when you try to get the loaf out.
Recipe source: The Sisters Cafe
Veronica's Cornucopia 
Oh my goodness that looks mouth-watering! Thanks so much for sharing. I think your photos are awesome..as always.
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Thank you! I was just looking at my post thinking there was too much coolness in the first photo, so that does me good to hear that not everyone is as critical as I am of my own work. :)
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oh goodness, this looks outrageous! i wouldn’t want to share either. :)
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Sharing has a time and place, and when double chocolate is involved, that is not the time or place. ;)
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I am making this tomorrow. I will have to run to the store for bananas. Does this recipe double well because I can’t make just one.
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Oh you must use over-ripe bananas for best flavor (the spotted ones, the blacker the better), so hopefully they will have some of those at the store for you on discount. I love getting them that way – they’re cheaper and already ready for baking. :) yes, it will double nicely.
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This looks so delicious!!! What a wonderful combination!!
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I was surprised how much I liked it!
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Double chocolate is double insulin worthy!! And I love, love, my William Sonoma gold touch muffin pan – nothing sticks and it makes for gorgeous muffins every time.
Happy Friday!! have a great weekend!
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That made me lol! I agree! You’re the reason I got that loaf pan – I needed a good one and I love it.
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the deep dark chocolateyness looks amazing! It’s almost too much to bear!
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Look away, look away! lol
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Looks wonderful. Now, what would change if I use all whole wheat flour and something else as a binder besides those chicken eggs? I guess iti’s only fair to ask about the flour. Thank you.
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It would be more dense and possibly less moist, and the crumb would not be as fine. I’d maybe add in a bit more banana to add in some more moisture (or more oil) since whole wheat flour seems to absorb more moisture than all-purpose. As for replacing the eggs, I’ve heard you can make “flax eggs” by mixing flax seed and water but you’ll have to google it to see how much of each you need to replace 2 eggs. I’m not sure how the result will compare but I hope you’ll let me know how it turns out for you!
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It looks so dense and moist, holy cow! I would love a slice of this. Have a great weekend!
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Chocolate is one of my favorite all time favorite flavors ever! Yum…
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This looks and sounds SO good, V! I’m really diggin’ this, makes me reconsider my zucchini bread =)
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That’s my next project-chocolate zucchini bread! :)
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I have a recipe for double chocolate zucchini bread that is to die for! It is one of my most requested sweet bread.
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Oh boy! Are you willing to share your recipe? I tried one that wasn’t very good.
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Pingback: Chocolatey Chocolate Zucchini Bread | Veronica's Cornucopia
I just made this using spiced rum, instead of vanilla. I used 1 cup of whole wheat and 1/2 cup white flour and added 1/2 chocolate chips and 1/2 cup chopped walnuts. My son called it “chunky monkey bread”
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Yum!
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Had extra bananas begging to be used (read: black) and I remembered that you are The Queen of Banana Bread, so I came straight here and picked two recipes. I ended up being about 4 oz short of bananas to make two loaves (one of this and one of your black walnut), so I subbed in 2 oz of plain Greek yogurt and a teaspoon of banana extract to each loaf. The only other change I made was to use regular walnuts (in the black walnut loaf) since that’s what I had on hand. Anyway, long story short, both of your recipes resulted in FREAKIN’ AMAZING banana bread. You really should have a bejweled crown!
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Haha!! I love this recipe mucho, and glad you like it too! Using yogurt is what I would have done too!
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