Let’s be honest. This double chocolate banana bread might actually be cake. Any recipe that starts with “double chocolate” cannot reasonably or responsibly call itself bread, especially when it involves butter and brown sugar.
So here you are. A dense, rich, treat studded with an entire cup of gooey chocolate chips. The crumb is nearly that of a cakey, fudgy brownie–sturdy enough you can eat it with your hands (guilty), but still plenty decadent enough to enjoy served properly off an actual plate with an actual fork. Maybe with a glass of rosé or a mimosa at an al fresco brunch.
So is this breakfast or is this dessert? I’ll let you decide. I won’t judge your choice one bit. I promise.
Cake or bread? It’s tough to decide with this rich, fudgy, and easy to make double chocolate banana bread your whole family is sure to love.
Double Chocolate Banana Bread
slightly adapted from Two Peas and Their Pod
1 c. all-purpose flour
1/2 c. Dutch process cocoa
1/2 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. sea salt
1 1/2 c. mashed banana (approx. 3 large bananas)
1/4 c. unsalted butter, melted and slightly cooled
1/4 c. canola, vegetable, or melted coconut oil
1/2 c. packed light brown sugar
1 large egg, room temperature
1 tsp. vanilla extract
1 c. semisweet chocolate chips, divided
1. Preheat your oven to 350 F and position a rack in the center setting. Grease a 9×5 loaf pan and set aside.
2. In a medium bowl, whisk together the flour, cocoa powder, cinnamon, baking soda, and sea salt.
3. In a separate large bowl, mash the bananas with a fork. Add the melted butter and oil and stir until combined. Add the brown sugar, egg, and vanilla and stir until mostly smooth. (You may still have a few small pieces of banana.)
4. Stir the dry ingredients into the wet, taking care not to overmix. Fold in 3/4 c. of the chocolate chips.
5. Pour the batter into the prepared pan and sprinkle the remaining chocolate chips over the top.
6. Bake 60-65, rotating halfway through, or until a toothpick inserted in the center comes out mostly clean (except for some ooey, gooey melted chocolate chips!). Remove the pan from the oven and set on a wire cooling rack for 15 minutes. To remove, run a knife around the edges of the bread, being careful not to scratch your pan if it is nonstick, and turn the loaf out on to the cooling rack. Continue cooling until the bread is only slightly warm to the touch.
Note: Once completely cooled, the bread may be tightly wrapped in plastic wrap and stored on the counter up to four days. To freeze, wrap in plastic wrap then foil and keep up to one month. Thaw completely before slicing.
Yield: 12 servings