I saw amazing pictures for double chocolate banana bread on Pinterest the other day but when I tried to go to the website linked to the picture, Pinterest had blocked me. I got an error messaging letting me know that the site was reported as spam. Damnit!
So I searched high and low clicking on every blog that advertised double chocolate banana bread until I found the one. I knew the picture as soon as I began scrolling down the page. So here it is. The recipe that made halted my day for at least 30 minutes or so.
I followed Christina’s recipe to a T but I like to call the bread triple chocolate banana bread instead of double. After all, there are three different types of chocolate in/on the bread!
- 3 medium large ripe bananas
- ½ c. butter, melted
- ¾ c. brown sugar
- 1 large egg, room temperature
- 1 tsp. vanilla extract
- 1 tsp. baking soda
- ¼ tsp. salt
- 1 c. all purpose flour
- ½ c. Hershey’s Special Dark Cocoa Powder (or dutch process cocoa)
- 1 c. mini semisweet chocolate chips
- milk chocolate chips, to garnish
- Preheat the oven to 350 degrees F. Spray a 8 ½ x 4 ½” loaf pan with nonstick cooking spray.
- Mash the bananas in a large bowl. Whisk in the melted butter, brown sugar, egg, and vanilla extract. Stir in the baking soda, salt, flour, and cocoa powder and stir mixture with a wooden spoon just until incorporated. Gently stir in the chocolate chips.
- Pour the batter into the prepared pan and evenly sprinkle the chocolate chips the top so that it’s almost completely covered (the more chips the better!). Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. As with cake-like brownies, if you try to cut into the bread before it’s completely cool, you may end up with a crumbly mess. Just sayin’ in case you’re one of those people who can’t wait to dive into baked goods. Keep bread wrapped tightly at room temperature for up to 4 days.