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Double Chocolate Banana Bread

November 11, 2009

Let me explain my ut-oh with this one. I was using Better Homes and Garden’s New Baking Book as the inspiration for this recipe of “Chocolate Chip Banana Bread.” Unfortunately, as I read over it once the bread was in the oven, I realized I had left out the baking powder. Big Ut-OH!!! I pulled it out and poured the batter back into the bowl to add the missing ingredient. By this point, over half the chocolate chips were already melted so I proceeded to add cocoa powder, to make it fully chocolate. I didn’t expect this to turn out well at all but 50 minutes after I returned it to the oven, it looked perfect. After cooling, we sliced it and tasted it and it was great! No tragedy this time!

Click here for the printer-friendly recipe


Makes one loaf, 12-16 servings

  • 5 medium over ripe bananas
  • 1/3 cup non-hydrogenated margarine
  • 2/3 cup dark brown sugar
  • 2 eggs
  • 1 1/2 tsp vanilla
  • 1/2 cup melted semisweet chocolate chips
  • 2 tbsp milk (preferably non-dairy)
  • 1 3/4 c. whole wheat white flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/4 c. cocoa powder
  • 1/4- 1/2 c. semisweet chocolate chips (or chunks)

Turn the oven to broil. Slice the 5 bananas horizontally into 3 slices each. Spread out on a greased baking sheet and broil for 6 minutes, until the top turns brown and starts bubbling. Let cool. Preheat the oven to 350 degrees.

Puree the bananas and cream in the butter, brown sugar, eggs, chocolate, milk, and vanilla. In a separate bowl, whisk together the flour, leavening, salt, and cocoa. Pour the wet mixture over the dry and fold in until there is no powder apparent. Stir in the chocolate chips and pour into a greased and “cocoa powdered” 9×5 loaf pan. Bake for 55 minutes until a toothpick comes out clean.

Let cool for at least 10 minutes before enjoying!


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