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).
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