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
- 1/2 c. butter, melted
- 3/4 c. brown sugar
- 1 large egg, room temperature
- 1 tsp. vanilla extract
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 c. all purpose flour
- 1/2 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 1/2 x 4 1/2″ 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 50-55 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.