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