Yes, you read that correctly. I said chocolate twice. Chocolate banana bread with chocolate chips. Who thought of putting those combinations together. I mean, I’m grateful to whoever did but it’s a dangerous thing.
Banana bread to me is not really a dessert. It’s not too sweet and is more of something that you may have a slice with coffee or tea. But, this recipe is not the same. It is more like a dessert. Moist, sweet, chocolately. It tastes just like chocolate cake. 🙂
Chocolate banana bread with chocolate chips is not just your regular old banana bread. Oh no. This is to a whole new level. Ok, close your eyes and imagine this. A soft and moist chocolate cake with just a hint of banana. With every bite, you may encounter a chocolate chip that just melts in your mouth. Sounds like a dream, right?
I have been making banana bread for years. It’s such a great way to use up those bananas that are on their last legs. I know all of us have had that happen. You buy them with good intentions of eating them and then somehow the days pass by and before you know it, the spots appear.
Personally, I won’t touch a banana as soon as a spot appears. I’m a strange one, I know. I do know someone who buys bananas and purposely waits for them to turn spotted and brown to eat them. What? That’s just not right.
I came across chocolate chip banana bread a couple of years ago and thought that was the bomb. But, then, I heard about chocolate chip chocolate banana bread and wow……how did I not know about this all my life?
It’s really just like making that regular banana bread but throwing in some cocoa powder and chocolate chips. Super easy. Just throw and go.
How do you make your banana bread? Or have you ever made it before? If not, please do. But, don’t blame me if you find your new favorite dessert.
Chocolate banana bread with chocolate chips
- Loaf pan
- 2 cups all purpose flour
- 1 cup cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking powder
- 8 tbsp unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 2 ripe bananas, mashed
- 3/4 cup buttermilk
- 3 oz chocolate chips, mini works best
- Prep! Gather all of your ingredients.
- Preheat the oven to 350°. Grease a 9 x 5 inch loaf pan on all sides.
- Sift the flour, baking soda, cocoa powder, baking soda, and salt together in a large bowl.
- In another bowl, beat the butter until creamy, approximately two minutes.
- Add the sugars and beat for two more minutes.
- Add the eggs and beat for another two minutes.
- Mash the two ripe bananas in a separate bowl with a fork until almost creamy.
- Add the mashed bananas into the bowl with the butter, sugar, and eggs.
- Add the wet ingredients into the dry and mix just until everything is incorporated.
- Stir in the chocolate chips reserving about 1/4 cup for the top.
- Pour the batter into the greased loaf pan. Bang it lightly on the counter to get any air bubbles out.
- Sprinkle the remaining 1/4 cup of chocolate chips on top.
- Bake for 30 minutes. Then, put a tinfoil tent over the top and bake for another 40 minutes or until a toothpick inserted into the center of the loaf comes out clean.
- Let cool for approximately 20 minutes and then remove onto a rack to cool completely.
- It’s best to use bananas that are heavily spotted and soft. The longer they sit to ripen, the better.
- I used a Wilton’s loaf pan. It’s heavy duty and works so well. I have used mine for years to makes breads, meatloaf, etc.
- You can use any brand of chocolate chips but semi-sweet is best. I use Kirkland brand from Costco because you can’t beat the price/size and they taste great.
- Hershey Cocoa powder is usually my go to for cocoa powder but you can use any brand.