I love it in chocolate cookies. My daughter is taking it to a sports’ training camp and I am afraid it may never make it there! Thanks for another amazing recipe. Two?! Sure, I think lots of people have tried it here. So, so good! Baked at 350 for about 18 mins. Comments about gluten-free swaps are (fortunately) very common here on more popular and older recipes and you can usually find them by search for the word “gluten” on the page. How can you go wrong with chocolate though. They took 24 minutes to bake. Chocolate in banana bread is a very good idea. The flavor was great, but the bread itself was somewhat dense and gummy. I left out the cinnamon. This looks so amazing; running to my kitchen NOW! The edges get all chewy and brownie like. You weren’t kidding. i turned this into muffins and used 5 very riped bananas instead of 3. I made it today, great taste, just one suggestion – 1 cup flour is obout 160-180 grams, not 125. I agree with others that it would be helpful to filter out the compliments vs tips from people who actually tried the recipe (though Deb, you are amazing and do deserve all those compliments). Thanks, again, for all you do on this wonderful site! I started using them instead of chocolate chips in cookies, though, and really like them. Looks like I’ll have to wait for more over-ripe bananas to show up on my counter so I can make this! :). Made it this afternoon, turned out perfect! Also added chooped walnut. Here, bananas themselves are acidic. I will be making about 12 of these to give away for christmas gifts it was THAT GOOD!! Bake until a toothpick comes out almost clean (a few crumbs is ok, just no batter). I will never $@#& with another banana bread recipe again. :). I first came across your blog as a suggestion from bloglovin’ and today since it is in the 70s and raining where I live, I made your chocolate banana bread. Perfect balance bet chocolatey and banana! You can read more here. I will definitely make it again! You should have seen the hub’s face when I told him I didn’t make a double recipe that time. The chocolate overpowers the banana. It looked exactly like the picture. ATG — You will definitely taste both. He is so cute. I’m thawing out the 4 bananas I put into freezer bags last night. I used whole wheat flour for more fiber and also I just read that regular cocoa, not dutch, contains more flavenoids. I leave out the cinnamon. I suspect the comments on how moist vs. dry the bread was derive from the extreme uncertainties in banana quantity produced by “3 medium to large bananas.” My favorite most consistent banana recipes all call for an exact quantity of mashed bananas, and it would be awesome if you could consider editing your recipe in this fashion at some point/considering that for future recipes. Watch the time though – mine only needed about 50mins. I’m thinking of using this as a zucchini bread instead, thoughts? Banana bread stepped up… this is a MUST try!! This is my all time favorite recipe for banana bread and I make it about twice a month. I made this recipe today to use up some over-ripe bananas. Like I am not exaggerating when I say this is the best banana bread recipe I’ve ever made. They are squatty but so very delicious!! Tasted so much better than I expected, as I’m not that big a fan of banana bread. Loving the recipe and comments, it sounds like a winner! YAY DEB! At any time of year, there’s around 20 different kinds of bananas. Thank you Alex! Go for the chocolate CHUNKS, baby! I was worried it would be too sweet, but it still turned out AMAZING. I either reduce the temp by 25 degrees or reduce the baking time by 10-15. It’s a cross between banana bread and a fudgey brownie. I added only 1/2 cup of choc chips which worked for us. SO delicious fresh out of the oven. Really good! I also blended my bananas instead of mashed as I do for all recipes that call for bananas as I enjoy that smoothness more. Why oh why did I throw away my frozen bananas on Sunday in a freezer cleaning frenzy! I spent the last two days constantly thinking about this banana bread, to the point that this morning I just couldn’t take it anymore. I gave up refined sugar for Lent (why, oh, why – every sweet thing has been calling my name), so made this last week with coconut sugar in place of the brown sugar and sans chips. I even indulged in some Valrhona cocoa powder… yummm…. just made this last night. I also have an almost-full bottle of Baileys in the fridge. Marcia — I like the quality a lot but they are pricy for what they are. Do I have to wait till it cool first or refrigerate it? Didn’t have Dutch process cocoa so I used a bit more baking soda and I also used some chocolate chips and some peanut butter chips. Place baking soda, salt, cinnamon (if using), flour and cocoa powder in a sifter or fine-mesh strainer and sift over wet ingredients. The crispy crust mixed with the banana and the melty chocolate is to die for! What a great recipe! I loved this recipe! I’ve made this a few times now, and just want to add a note that I prefer the flavor with Hershey’s special dark cocoa powder. Pour into prepared pan and bake 55 to 65 minutes, until a tester or toothpick inserted into the center of the cake comes out batter-free. Thank you thank you thank you!!! It does not taste like bread. This is killing me! !”) Needless to say, I cannot comment on how left overs keep…but if you enjoy your kids and their friends chatting with you in the kitchen, gathered around your table while they stuff themselves silly, this is our recipe. I made it gluten free by substituting Pamela’s Artisan Flour Blend for the cup of all-purpose flour. What is the most you have increased this recipe by? One of the best, pickiest cooks I know is still talking about this after eating a piece at my house two weeks ago :) In other words, it was a hit. I bookmarked this recipe when I saw it a couple of weeks ago and made it this afternoon. I love how much of a chocoholic your husband is. quick question: how important is the Dutch-process cocoa? I just want to say that not only was I immensely happy with this “bread” (wink, wink…not cake AT ALL). I haven’t read through all 400+ reviews and apologize if this has already been addressed. My oven tends to be on the cooler side, so I baked for full 60 min the first time, then tried 50 min the second time, with similar results. My in-person classes were cancelled today due to air quality here in California so I decided to make this into muffins. Delicious!!! This will certainly become a regular recipe for me. Granted, my cake wasn’t quite as pretty (didn’t seem to get quite as much rise, but that could have also been my slacking on the cocoa and just using what I had around, which wasn’t dutched), but came out quite tasty, and super duper moist. I had only Ghiradelli natural cocoa (not Dutch processed) on hand, so used that and if the bread was diminished in any way it was not noticeable to us. looks SO good, thanks for sharing! Baking powder can actually made from baking soda, like so. Or would the chocolate just overwhelm the flavor? This looks divine, and I love Banana bread, and Zucchini bread too, though this recipe when baked almost could pass for fudge, if it were not in a loaf shape. And did you know that yours was the first cooking blog I ever started reading? hate finding typos after posting…I subbed in 100% …. Luckily that I bought banana yesterday. A record! Do you think it would work with the bananas? Feb 25, 2012 - Explore Kimberly J. Bryant's board "Smitten Kitchen recipes", followed by 607 people on Pinterest. I do add chocolate chips to both those recipes as there is a firm belief in my house that there is nothing baked that isn’t improved by chocolate. I used coconut oil! :). one question, should i use salted butter or unsalted butter for the future? I buy my cocoa from the farm in Tabasco, Mexico. Thanks!! I almost always pass on banana bread recipes because I already have the perfect banana bread recipe but this looks so good I might just have to try it. I made this today. It tastes so good, I took it even on a small trip as a handy snack. DEB! 1 cup of flour should always be in the 120 (the package weight from King Arthur) to 130 range (what many cookbook authors use) — I meet them in the middle. It could be because of the extra bananas but I double that’s the only reason. But I do have to say this is perfect! Heck I might use this recipe and throw it in myself :-). We’ve put chocolate chips in since I was in my 20’s and first tasted it that way. I made this as cupcakes last night for a coworker’s birthday. Exactly the chocolate hit I needed, and came together so fast. I don't need another banana…” I wish I had made 2! It leaves littles pockets of creamy banana flavor to the loaf. (Don’t worry; my interests haven’t been fully occluded, see also: fennel and blood orange salad and stuck-pot rice — you know I can hear you snoring, right? I’m obsessed with this bread!!! Thank you!! Ooops. I love being reminded of old favourites :) Plus my tastes are growing up along with me so I’m open to more recipes than I used to be. Is it supposed to? or the gorgeous photos? maybe i’ll make this, eat half, then make bread pudding with the rest…. Wonderful recipe overall. This working mama of three waited til today, my day off at home with the baby, so I could finally make this perfect cake. This is cooling right now and it looks and smells awesome… the kids are excited, I am excited. Like. Increased the nutritional value but the bread didn’t turn out heavy at all! (See also my response to this same question in #441.) I made this today and it came out so good! I would totally write fake notes to bosses if I could get away with it. It’s so dense, rich, and chocolatey. Hi, going to make this,but wondering is baking soda bicarb soda or baking powder ? This afternoon I was bored so I thought I’d make it again. Amazing. From your pickled sugar snap peas (AWESOME!) Chocolate chunks/chips, too, have some acidity. Everyone liked it and thought i was a pro! ¡Bravo! (Nice easy recipe too), Just made this… I was a tiny bit concerned that this might be too chocolate-y (is that possible? This is the most divine bread I have ever made and eaten..Thank You!!! (You’ll have a little over 1 cup mashed banana total.) Oh.my. Might add some hazelnuts. Hi, I made this tonight and for any of you still wondering… This recipe is FANTASTIC. Thanks so much for sharing. :). 1/4 c almond flour and 3/4 C gluten free flour for the flour They were moist in the best possible sense. When you require remarkable suggestions for this recipes, look no additionally than this listing of 20 finest recipes to feed a group. AMAZING. Joanna — The recipe works without the chips and it is still chocolaty. I am definitely making these, though I’ll have to decide whether to use the natural cocoa I have (thanks for the answers to the questions other asked about substitution) or go out and buy some Dutched cocoa. I’ve tried it with dutch processed and regular unsweetened powder as well, and definitely prefer the dark cocoa power. I may also reduce the cocoa to 1/3 cup…and possibly add some sour cream…hmmm. Calling it a bread is an insult to it — and bread! I’m so surprised, not to be arrogant or anything about it, just not what I experience. I want to thank the commenter who suggested the sea salt atop though. The dominant flavour was definitely banana – and it became obvious while it was still baking – what a nice surprise that was! Yum! But this recipe of your’s looks even more fabulous. ), Dear Deb, I made your bread for the second time yesterday and I have to tell you it’s one of the best breads I have ever had. Hi! Substituted avocado oil for butter and a flax egg for the regular egg. I baked it for less than 50 mins at 350. These are truly perfect – I say these because I made muffins – takes about 50 minutes to cook, but wow they are moist and super chocolaty! added coarse sea salt on top before baking! Hope that helps! I used frozen bananas, only 1/2 cup brown sugar and 3 ounces chopped chocolate and made mini loaves, baked to 40 minutes. I am in England but, if they can be mail ordered…... There’s not much banana flavor here, but I’m not complaining at all! Carol — What kind of cocoa did you use? Btw those looking for valrhona chocolate — saw it today at sur la table 250 gm for $13.00. let me guess. Will look into it. Opps, posted on the wrong recipe (lemon tart) but plan on making this too. Absolutely delicious. I sprinkled cinnamon and a little bit of sea salt on top. Can I turn this chocolate banana bread into muffins? Can we omit bananas if only want chocolate loaf cake ? So yummy!! Finally made this recipe today. Do you have a tried and true way of freezing? Will it be still soft, moist goey or do we need add on something else for moisture? do you think it would bake well or be too dry if I doubled it and baked it on a sheet pan or a 9×13? I was wondering how this banana bread will turn out as a birthday cake with frosting? Wonderful cake, thanks for the recipe! Deb, I’ve been following your blog since shortly after Jacob was born, and my daughter has been following you since well before that. To make muffins — Use the same temperature, fill the muffin tins only 2/3 to be safe. Thanks, looking forward to baking this, perhaps as muffins. Very moist. Super delish! I would like to serve this as a parve dessert for Shabbat. 1 teaspoon pure vanilla extract I am making the TINY BUT INTENSE CHOCOLATE CAKE from the book but I only have an 8″ pan. Thank you!!! You must have read my mind. Regular muffin pan baked for 20-25min, yields ~16 muffin (or 12/one pan and a mini casserole dish of a cake). I discovered tonight the butter can be replaced with peanut butter and I may never make it with butter again. When we go to serve it I’ll throw a little ganache on to fancy it up. You will need something else — try sour cream or full-fat yogurt or even applesauce. tastes like a chocolate loaf cake with a subtle, delighftul hint of banana. This is without doubt the best way to use any ripe bananas. Stir in brown sugar, an egg, vanilla extract, bourbon, cinnamon, nutmeg, and ground cloves. Soooooooooo good. (Note: we prefer them made with coconut oil..mmmm), I have made this a number of times. Thank you! Peanut butter baking chips, maybe? I wondered if this would happen when it called for baking soda but no acid. Especially as they’re just cooling. When I researched the difference between Dutch-process and natural cocoa powder I found that Dutch-process should be paired with baking powder, and natural cocoa is paired with baking soda. It made 12 muffins (baking for 25 minutes a per Heidi’s suggestion above) and one funky long loaf (my pan measures 12″ X 4 1/2″), which baked for about 40 minutes. However, the inside of the bread came out rather cakey and crumbly; unlike yours which looks nice and dense. I also LOVE that the recipe uses 3 bananas instead of only 1 or 2. This is possibly the best banana bread I’ve made, and I made another one this weekend too! Chocolate + banana = <3. Probably. l I topped with sea salt and some more sour cream! I didn’t add the cinnamon, I didn’t miss it. I love this recipe. And it is delicious. Darn! Deb, I just wanted to stop by to tell you that I make this recipe at LEAST twice a week! Will make tonight, the smell will probably kill me, but will have for breakfast ;-). Do you get both flavors clearly? Love it. I would like to know if somebody used cocoa from the brand “Valor” for this recipe, and if so, was it good? I don’t see any baking powder in this recipe so I’m wondering why Dutch-process cocoa is being used. I love regular old banana bread. hallellujah, amen). Next time, I’ll probably use 1/3 cup of chocolate chips. For those wondering: the banana bread is amazing. I'm ruined for all other banana breads. I’m making my umpty-billionth batch of this (in muffin form) to school at the request of my best friend, who simply refers to them as “those magical muffins.” She asked for them in lieu of birthday cake. I didn’t have enough butter and, being in a snow storm, had no means to get it. I usually swap out the butter for melted coconut ol and the eggs for flax eggs.I’ve also used butternut squash puree in place of bananas. Hope that’s not creepy on any level! And me and my family are kind of tired of the regular banana bread. I’m a little nervous about displaying this much chocolatey goodness to a 2.5 year old who can now reach the counter to help himself to whatever he wants, but I may have to take that risk. Pour the banana bread mixture into a prepared loaf pan and sprinkle more chocolate chips. I also added walnuts, used whole wheat pastry flour, and substituted espresso powder for the cinnamon. This will work with any medium-large bananas you have. https://gardeninthekitchen.com/double-chocolate-banana-bread This looks so great! 15 minutes out of the oven they tasted, surprisingly, not as bad as I feared but do have a slight “hmmm”ness to them that they could certainly do without, and a slight aftertaste that I can’t seem to shake. Also, I was thinking of a lightly sweet whipped cream frosting for the outside, but do you have a suggestion for something chocolate-y for between the layers? I want this now. .thnxxx for the gr8 recipe. Aug 19, 2015 - stop pretending anything else is going to do. Finding typos after posting…I subbed in 100 % … ( see also my response to this recipe when was... Maker ” at work today the exact recipe often add some dates to substitute someone. Bananas.. I have ( I want this recipe is excellent, easy, quick, and it was.! Chopped hazelnuts, and mini-muffins this loaf this at the weekend and are already on... Family raved Kimberly J. 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