Servings: 1 loaf serving(s)
Prep time: 15 minutes
Total time: 1 hours
Cooking time: 45 minutes
Dark chocolate banana bread is mildly sweet with a very fine crumb and subtle banana flavour. It’s extra chocolaty with a whole cup of cocoa powder and half a cup of dark chocolate chips.
We have all found ourselves in this position…
So many bananas, so little time. Whether they’re over ripe on the counter or over ripe and a great deal at the grocery store, I’m sure we have all found ourselves with bananas that are just perfect for cooking. So we whip up a batch of banana muffins or bake a loaf of banana bread.
This is not your mother’s banana bread.
With it’s intense chocolate flavour and fine crumb, chocolate banana bread is more of a sophisticated loaf than a traditional banana bread. It goes beautifully alongside a cup of coffee and isn’t too sweet either so you really could justify eating a slice with breakfast. Chocolate banana bread needs nothing on it, not even butter, (although it does taste nice with a little peanut butter.)
You can make one giant loaf or split it between two medium-sized loaf pans. It takes a good long time to bake so choose your pans according to how long you’re willing to wait to eat it.
Dark Chocolate Banana Bread Recipe
An adaptation of a popular Dorie Greenspan recipe
Makes one very large 9-inch loaf or two smaller pans
- 2 cups flour, spooned in
- 1 cup unsweetened cocoa powder, sifted
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- ½ cup butter, room temperature
- 1 cup sugar
- ¼ cup Crosby’s Fancy Molasses
- 2 large eggs
- 2 ripe bananas, mashed
- 3/4 cup milk
- 1/2 cup chocolate chips
- Preheat the oven to 350 F and line a 9×5-inch loaf pan with parchment paper.*
- In a medium bowl, whisk the flour, sifted cocoa, baking powder, baking soda & salt.
- In a large bowl cream the butter with sugar until fluffy. Beat in the molasses then the eggs, one at a time. Beat in the mashed bananas.
- Using a wooden spoon or rubber spatula, add the dry ingredients in 3 additions, mixing gently until almost incorporated. Stir in the milk then fold in chocolate chips.
- Scrape the batter into prepared pan.
- Set an insulated cookie sheet in the oven and place the banana bread pan on the cookie sheet.
- Bake for 30 minutes then cover the bread loosely with a piece of foil.
- Bake for another 45-60 minutes (total baking time is between 75 minutes to 1 ½ hours), or until a wooden skewer into the center comes out almost clean.
- Transfer the pan to a rack and cool for at least 20 minutes before pulling it out of the pan, parchment paper and all.
- Let cool completely before slicing.
Store in an airtight tin up to three days.
*If you divide the batter between two pans adjust the baking time accordingly. (You might want to start checking the breads at about 40 minutes).
One more thing…
If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email..