I have another extremely large bunch of bananas to be thankful for today. So…I decided to make a double batch of banana bread. I started with a recipe for extra banana banana bread. I adapted it from a recipe I found on For the Love of Cooking. Then, to change it up I added cocoa powder, chocolate chips, and walnuts to the second half of the batch. It turned out very well! Rich and moist, with a nice balance to the chocolate and banana flavors. I’ve titled it Extreme Chocolate Banana Bread because it’s the most banana I could put in banana bread without it being a pudding, and the additions made it seem so decadent I thought it a totally appropriate name.
As you can see from the picture the variety of bananas we grow in the yard are a little different than what you find in the grocery store. They are shorter and sweeter than the standard bananas. I used 7 of these for the recipe. You could probably use 4-5 of the standard bananas.
: Extreme Chocolate Banana Bread
: Rich and moist with a nice balance of chocolate and banana flavors. The chocolate chips, cocoa powder, walnuts, and extra banana take this recipe right over the top.
- 1/2 Cup Butter, softened
- 3/4 Cup Brown Sugar
- 2 eggs
- 1 teaspoon vanilla
- 3 Cups mashed, ripe bananas
- 2 Cups of All purpose Flour
- 1/2 Cup Cocoa Powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 Cup Chocolate Chips
- 1/2 Cup chopped walnuts
- Preheat oven to 350F
- Spray loaf pan with cooking spray
- Place softened butter in the bowl of your stand mixer and beat on medium high setting for 1 minute.
- Gradually add brown sugar and beat for 2 minutes once all of it has been added.
- Add eggs one at a time and continue beating until fully incorporated.
- Add the bananas and vanilla and continue beating until combined well.
- In a separate bowl combine the flour, cocoa powder, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients with the mixer set to low speed. Continue
mixing until well combined.
- Add the chocolate chips and walnuts mixing until well distributed.
- Pour into prepared pan. Bake for 60-70 minutes or until a skewer inserted in the center comes out clean.
- Let cool for 10 minutes before removing from pan.
Preparation time: 15 minute(s)
Makes 2 loaves
Cooking time: 1 hour(s)
Number of servings (yield): 12
Microformatting by hRecipe.
If you do decide to make a double batch you can easily freeze the second loaf. Just wrap it in wax paper, then place in a plastic bag that can be sealed.