Y’all, my Christmas tree is going up this weekend and Sam’s Christmas Treats is coming back to the blog next week! I’m so excited about the recipes I have to share with you!
Before we get caught up in holiday baking today we’re going to talk about something that there’s no guilt in eating all year around. I’ve seen recipes for banana bread that was chocolate all over Pinterest and being the chocolate and banana loving lady that I am, I had to try one! It was delicious and today I’m sharing a recipe for Double Chocolate Banana Bread!
Let’s talk bananas for a minute. There are almost always bananas in our kitchen, I like to eat them with my breakfast or as a mid-morning snack. But I’m picky about my bananas, they can’t be green, but they also can’t have too many brown spots on them. If they start getting too brown, the tiny window for me to eat them is gone. Mr. Sam gets excited when he sees brown bananas because he knows that yummy banana treats are coming soon. Don’t tell anyone, but sometimes I buy bananas just so they can get too ripe and I can use them in baked goods.
To get double chocolate into this banana bread we are going to swap out 1/2 cup of flour with cocoa powder and then we are going to add chocolate chips. Double the chocolate.
I love to sprinkle some of the chocolate chips on top of the bread before baking.
Leave me a note in the comments if you try this recipe and consider sharing the blog with a friend!
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 medium ripe bananas
- 1/4 cup unsalted butter melted and slightly cooled
- 1/4 cup vegetable oil
- 3/4 cup brown sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 3/4 cup mini chocolate chips divided
Preheat oven to 350 and spray a 5 by 9-inch loaf pan with nonstick cooking spray.
In a large bowl, whisk flour, cocoa powder, baking soda, and salt to combine.
In a medium bowl, mash the ripe bananas. Add the melted butter and oil and mix until combined. Mix in the brown sugar, egg, and vanilla and stir until smooth.
Gently fold the wet ingredients into the dry ingredients until almost combined. Stir in 1/2 cup chocolate chips until just combined, be careful not to over mix.
Pour batter into the prepared loaf pan and sprinkle with remaining 1/4 cup chocolate chips. Bake for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool in pan on wire rack for 10 minutes; use a knife to loosen sides and turn onto wire rack and continue to cool until warm, about 45 minutes. Cut into slices and serve.