Calling all chocolate lovers! This is the banana bread for you! I got this recipe out of a magazine called Cooking Pleasures. It described the bread as "having it all: rich fudginess, moist texture, and good banana flavor. " I would wholeheartedly agree! I am glad I had a bunch of very ripe bananas that need to be used when I came across this recipe. I think that is key, to use the 'so-ripe-they-are- brown' bananas for the most flavorful bread. I tripled the recipe and made three loaves (I had a lot of brown bananas). One for a service project at my church, one to eat, and one to freeze for later. My boys loved this bread. It was a fun way to change up the regular banana bread. I liked it even better the next day, after it had been chilled in the fridge. I served it with a glass of milk. Mmmmm!
Double Chocolate Banana Bread
Author:
Recipe adapted from Cooking Pleasures
Ingredients
- 1 cup sugar
- 2 eggs
- 1/3 cup vegetable oil
- 1 1/4 cups mashed bananas (about 3)
- 1 tsp vanilla extract
- 1 1/2 cups flour
- 1/2 cup cocoa (I prefer dutch process)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semi sweet chocolate chips
Instructions
- Heat oven to 350. Spray bottom of 8x4 inch loaf pan with cooking spray.
- Beat sugar, eggs, and oil in large bowl at medium speed until combined. Beat in banana and vanilla at low speed. Combine flour, cocoa, baking soda and salt in a medium bowl; beat into banana mixture at low speed just until combined. Stir in chocolate chips.
- Spoon batter into pan. Bake 60-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack.
OMG I am sooo making this TONIGHT! I have like 5 bananas that I need to use before they ruin. I don't like eating them when they are ripe so baking w/them is a plus. Thanks for sharing this recipe. ((HUGS))
ReplyDeleteI LOVE chocolate lol.
I can't wait to try this bread! It looks amazing! My mouth is watering right now!! :)
ReplyDeleteI'm not a big banana fan, the kids are though & chocolate makes every better :) This looks really good! I am definitely going give this a try :)
ReplyDeletePerfect timing. I have a counter full of over ripe bananas and was just waiting to do something with them. I will for sure try this!
ReplyDeleteThis was so good, Melanie! I am excited to make this now. G and I both loved it!
ReplyDeleteI just put some "ripe" bananas in the freezer yesterday for banana bread. But this looks like a dessert cake! Yummers. I'll be making this instead!
ReplyDeleteThe only way to eat bananas is with chocolate in my opinion! This looks so good. Thanks!
ReplyDeleteHoly cow, this looks INCREDIBLE. What a perfect combination!
ReplyDeleteI am so excited to have an additional option for those ripe bananas Thanks for sharing.
ReplyDeleteThis sounds and looks AMAZING!!! I love bananas and banana bread, but have never tried a chocolate banana bread before. i can't wait to try this one out!
ReplyDeleteI am new to your blog, and LOVE IT, LOVE IT! I've been cooking like crazy! Favorites so far...Cinnabun cake, and Sour Cream Waffles. Thanks ladies.
ReplyDeleteLooks yummy! I've got the bananas, but not the chocolate chips...I will be making this very soon. Thanks!
ReplyDeleteJust wanted to say that I did make this and it is extremely moist and super yummy! Thanks for sharing this recipe, we love it!
ReplyDeleteMy husband decided to make this after I looked at the picture...holy moly it was good!!! We will definitely make again
ReplyDeleteI tried making this today, but partway into it I realized I only had a tablespoon of cocoa! :( So I ended up making my usual Martha Stewart recipe. I just can't wait to try this recipe out! I'll be buying cocoa soon! :)
ReplyDeleteI have a recipe I love called "Monkey Squares..." they are sour cream banana squares topped with browned butter frosting...my family's favorite. But I have EIGHT bad bananas today... so we're doing BOTH! Thanks for the cool idea!
ReplyDeleteHi Melanie, thanks for visiting my blog! The recipe for the Monkey Squares is on my blog, here: http://vixlove.blogspot.com/2009/02/one-where-she-prefers-it-remain-mystery.html. You will have to let me know if you try them. They are pretty addictive!
ReplyDeleteI am loving your blog here... I spent about an hour drooling over everything this morning:) I see several things I am going to have to try! Thanks...
You got me! This looks absolutely heavenly!
ReplyDeleteI am a definite chocolate lover and had to try this!! It ws so good!! Thanks for the great recipe!
ReplyDeleteThis bread was delicious!! Thank you!
ReplyDeleteIs it bad that I bought bananas just so they would get brown on my counter and now I can make this today? THANKS!
ReplyDeleteI have been on the hunt for new recipes to use up our bananas--our 15 month-old suddenly won't eat them! This looks wonderful--I'll be trying it this weekend, thanks!
ReplyDeleteI've made this recipe several times and it is great! Instead of a loaf pan I use cupcake pans. It makes for a very portable snack without having to use a knife to cut a slice. Thank you for a lovely recipe.
ReplyDeleteI made this today for a meeting I had at my house and the ladies LOVED it. I so wish I doubled the recipe, because I know my husband is going to make me make another loaf when he tastes the last few pieces tonight when he comes home!
ReplyDeleteI have made this bread and it is FANTASTIC!! I just bought a bunch of bananas and I'm letting them sit on the counter to get icky (over-ripe!) so that I can make more of this for next weekend!
ReplyDeleteBanana bread + chocolate... Mmmm! I have shockingly never thought to combine the two. My poor kids have been missing out. I will surely try this recipe the next time I am making banana bread, which will be in a few days. Waiting on the bananas to go soft.
ReplyDeleteThanks a lot,
Bill M.
I googled for chocolate banana cake and your recipe was probably the third one listed!
ReplyDeleteI enjoy baking so much, I bake stuff I don't like so I don't chow on it (I won't bake a chocolate cake -- no way!). I don't like banana bread, but had some overripe bananas...
I think this is going to be a big hit at work tomorrow.
Okay, I baked this. I didn't take it to work -- my boyfriend got it. He has two boys, and his eight year old LOVED it and has asked for more. Of course, I will happily oblige. I have three more overripe bananas on my counter, so the kid will get another loaf this weekend.
ReplyDeleteThanks for sharing this great recipe.
Hi,
ReplyDeleteI was looking for chocolate banana bread recipe and stumbled upon yours. I followed your recipe and simply love the outcome.
That looks good! I hope it is! Making now.
ReplyDeleteJust found your oh so sweet blog and this was the first thing I made....oh so good! Looove the strong chocolatey taste and smell and the banana is a plus! Thanks for sharing.
ReplyDeleteI made this yesterday after finding it on Pinterest and it is absolutely delicious!
ReplyDeleteFound on Pinterest and made tonight and it was great. Only problem with this recipe I see is - there is no way we could wait 10 minutes to let it cool! :)
ReplyDeleteTried this today and it tastes so great. Dessert chocolate cake ;)
ReplyDeleteWas brought here by Pinterest!! The bread was delicious. Thanks so much for sharing!
ReplyDelete[...] http://www.thesisterscafe.com/2009/05/double-chocolate-banana-bread [...]
ReplyDeleteThis looks straight up amazing. Found you on pinterest! Sopping over from bulldogsandbrownsugar.com
ReplyDeleteI swapped out the chocolate chips for peanut butter ones and only baked for about 50 minutes. Turned out great! I was in the mood for something decadent and this fit the bill perfectly. Great recipe, thank you!
ReplyDelete[...] Mash bananas, add remaining wet ingredients. Mix dry ingredients. Chop chocolate (this was my job so i wasn’t paying attention to the rest of the recipe so here’s the link http://www.thesisterscafe.com/2009/05/double-chocolate-banana-bread [...]
ReplyDeleteIf you like Chocolate you will love this!!!
ReplyDeleteI made this a few weeks ago & my neighbors were asking me to make some more,I freeze left over bananas that too ripe to eat & used them in this recipe. I'm like someone else I don't like over ripe bananas. I coudn't find my loaf pan so made cupcakes out the mix. It was very good.
ReplyDeleteI love this recipe and make it frequently. I usually make it in my mini loaf pans and use mini chocolate chips.
ReplyDeleteI love your website a lot. The picture looks awesome so I decided to try this bread today. I loved the flavor and the concept. I baked it at 350 for 70 minutes. I checked during the last minutes of baking to see if it was cooked and it was not so 70 minutes made it. As I said, I loved the flavor but it came out too crusty and dark on the sides and bottom, almost burned. I want to make this bread again. I do not know what happened. If I did not cook the bread for 70 minutes it would be still doughy inside.
ReplyDeleteDo you guys have an idea of what happened??? I used a glass baking loaf and I sprayed the pan, did not grease and flour. Please, help me!
I am making this today...I was hoping to find something other than the traditional banana bread for the mushy bananas sitting in my kitchen, and this looks delicious!!
ReplyDeleteCristina - I'm no expert, but if I had to guess, it's because you used a glass loaf pan...I didn't even know they had loaf shaped pans in glass. For bread I think the most common pan is the good old fashioned and cheap metal ones, I don't think I've ever had an issue with crusty sides in those...tops get crusty when over baked though, and I think that glass pans don't keep the heat in as well as metal, and that's why the inside wasn't cooking but the outside of yours was. Try the cheap metal loaf pans and see if it doesn't solve the problem =)
ReplyDeleteDiana,
ReplyDeleteThanks for the answer. I will make it again. I will buy a metal loaf pan tomorrow. I loved the flavor of the bread so I will give it another try :-)
I'm so glad I found this recipe. It was easy enough for my 7 year old to help me. While she was licking the batter bowl she said, "Mom, this is good even without the chocolate chips!"
ReplyDelete[...] got this recipe from The Sister’s Cafe who adapted it from a cook book. Again, I made no adjustments or adaptations- so I will let you [...]
ReplyDeleteFound this on Pinterest and made it this morning because I had an abundant amount of overly ripe bananas. I tripled the recipe and made 3 of the loaf pans mentioned in the recipe and 1 small loaf. The house smelled so good when it was baking. Taste even better! Very simple to make!! This will be a go to when I have too many bananas! Thanks!
ReplyDeleteI found this on Pinterest. This banana bread is awesome! I made some yesterday, and replaced some of the vegetable oil with coconut oil and also added a little desiccated coconut that I had on hand. It smelled amazing when it was baking, and my husband and I both really liked it. Thanks for the recipe. :)
ReplyDeleteDo you use a glass or dark metal pan? I've used dark metal with other recipes and it always seems that the outside gets burned or cooked faster
ReplyDeleteI'm on my 4th time making this in about 2 weeks. the first two for myself, the third for a bake sale, and today's is going into wk. I veganize this by swapping out "flax eggs" (2 T of ground flax +6 T of water mixed till gelled), and it works fabulously. This is really more of a cake than a bread, so I bake it in a 9x9 pan for dessert. One of the best new vegan desserts I've made! So glad I found it on Pinterest! Happy baking!
ReplyDeleteThis recipe is sooo good! (Especially several hours or a day old when it's all nice and cool!) I'm excited to be able to alternate between this recipe and my usual banana bread recipe! Thanks for sharing this! :)
ReplyDeleteHello! What a yummy recipe! I tried it and absolutely loved it, but I am a health nut, so decided to try modifying a few ingredients to make it healthy - and (a little to my surprise) I think it turned out just as good! So if anyone is looking for a few modifications (its not for everyone) here is what I did: reduced the sugar to 2/3 cup, substituted 2 Tbsp milled flaxseed + 6 Tbsp water for the eggs, substituted 1/4 cup applesauce for the oil, increased vanilla to 1 1/2 tsp, made half of the flour whole wheat flour, omitted the salt, and cut the chocolate chips to 1/2 cup. This reduced the calories from 327 per slice to 192 per slice, carbs from 50.3 g to 38.4 g, sugars from 31.6 g to 21.2 g, sodium from 174 mg to 66 mg, fat from 12.7 g to 3.9 g, saturated fat from 4.4 g to 2 g, and cholesterol from 31 mg to 0 mg. Once again, modifying it may not be for everyone, but just thought I'd share in case anyone wanted to try. Thanks for a very yummy recipe and a new way to use up my brown bananas!!
ReplyDeleteIf you do use a glass pan, just turn the oven down to 325 instead of 350 - this should do the trick!
ReplyDeleteI throw my bananas in the freezer (left in their peels) when they start getting too ripe for me. When it is time to make banana bread, I take them out and cut the peels off with a sharp knife while still frozen. Let them sit in a bowl for about an hour and they will mix up beautifully in any bread recipe. Can't wait to try this recipe. I LOVE,LOVE, LOVE chocolate anything!
ReplyDeleteJust made these in muffin form, so moist and delicious! New favorite banana bread recipe. Kids will be home soon and are going to love these for their snack. Thank you!
ReplyDeleteOh my! This is really good! New favorite banana bread. Easy, forgiving and delicious!
ReplyDeleteIn the over now! Can't wait!
ReplyDeleteWow easy
ReplyDeleteLoved the bread! Going to make more for the family!!
ReplyDeleteHow do you modify the cooking time to make it into muffin form?!?!? Thanks!
ReplyDeleteThis is soooo tasty! I just have to mention though, I had to divide it into TWO 8x4 inch loaf pans because it just would've overflowed otherwise. I baked it for about 40 minutes and it turned out wonderful! Thanks for a tasty recipe!
ReplyDeleteThis is the best thing I have found on Pinterest. I've made it 3 times now and I make them as muffins. Everyone I've made them for think they are fabulous and so do I! Thanks for sharing!
ReplyDeleteI do the same by throwing bananas whole in peel into the freezer. But I leave them on the counter a few minutes while I gather everything and then if the peel doesn't come off I peel them while running under warm water. Seems to work well. (I got stiches after cutting something frozen over 15 years ago - still have effects after that :)
ReplyDeleteHi, can anyone tell me an aproximate size for the metal pan??
ReplyDeleteI made this today and I had the same problem. It's still in the oven because the centre isn't cooked and the outside is burning. I used a metal pan and greased it as directed. I think it needed to be in a 9x5 pan and at 325. Just my guess.
ReplyDelete[...] vi essa receita no Pinterest fiquei intrigada com o que faria dela um “Pão” e não um “Bolo”. De qualquer maneira, [...]
ReplyDelete[...] Chocolate banana bread Share this:TwitterFacebookEmailPinterestPrintLike this:LikeBe the first to like this. This entry was posted in Recipes. Bookmark the permalink. [...]
ReplyDelete[...] Recipe adapted from: thesistercafe.com [...]
ReplyDeleteI may never make "regular" banana bread again! This was so seriously delicious, I wanted to sit down and eat the entire thing in one sitting :) I'm adding this to my "favorite recipes" board on Pinterest.
ReplyDeleteMade this and it's wonderful!!!! Everyone in my family really liked it. Will definitely make again!
ReplyDeleteMade this with my husband yesterday and omg!! Amazing! Soooo good... I am in no way shape or form a "baker" and this was very easy to make. Thank you so much for sharing
ReplyDeleteMade this double chocolate banana bread last week....well let me tell you....it was the best banana bread I've ever made!! Bf agrees! So today I wanted to make it again...and without checking to make sure I had all the ingredients, I started...found out I had no eggs, butter or sour cream...so I used margarine and that's it...it turned out almost as good as the first time just a bit dryer. Very great recipe!!! Thanks
ReplyDelete[...] Recipe adapted from: thesistercafe.com [...]
ReplyDeleteDELICIOUS!!! So moist! Definitely will be making this recipe again. I'll probably throw in some nuts next time.
ReplyDeleteWe're having a snow day here in Colorado, and I made this as a special treat. It is fabulous! Thank you for sharing the recipe.
ReplyDeleteI made these as muffins tonight and they came out very good. I made a few changes. I reduced the sugar to 3/4 cup, substituted eggs for flax eggs (2T ground flax + 6T water), used 1cup AP white flour and 1/2 cup whole wheat flour. I also used dark chocolate chips out of preference. I made 12 large muffins and baked at 350 for 20 minutes. They were very moist with good banana and chocolate flavor. I was going to sub in applesauce for some or all of the oil but was out.
ReplyDeleteIt's in the oven right now! The batter tastes so good I can't wait to try it when it's done!!!
ReplyDelete[...] have had this bread recipe pinned for a while now, the original recipe is from a great blog, The Sister’s Café , and yes it was worth making. Banana bread is definitely on the top of my favorite foods list, as [...]
ReplyDelete[...] found this scrumptious recipe over at The Sisters Cafe through Pinterest. Be sure to check out their other yummy recipes while you’re at [...]
ReplyDeleteDitto what Kelsey said! This is chocolate banana bread is baking in the oven right now and it smells SO good! A fun activity with my 4 year-old son. :-) His brothers will enjoy the surprise when they come home from school today!
ReplyDeleteLoved it! I baked it and posted in my own blog, in portuguese:
ReplyDeletehttp://comidinhasetc.wordpress.com/2013/01/15/pao-de-banana-e-chocolate/
[...] that would complement my healthy eating goals, but I saw some potential. Working from this recipe I created my own “healthified” version that incorporated my favorite type of chocolate: dark [...]
ReplyDeleteMade this and it was delicious!! Thank you for the great recipe!
ReplyDelete[...] Recipe source: The Sisters Cafe [...]
ReplyDeleteThis is sooooooo good...I added 1/4 cup dessicated coconut and added 1/4 cup chopped walnuts instead if chocolate chips....I also had a 1/4 cup more banana so added extra 1/4 cup of flour and baked it in a 5 x 9 loaf pan instead
ReplyDeleteThanks for sharing this incredible recipe on Pinterest for all of us to try. I've made it now 3 times and it was devoured all 3 times.
ReplyDeleteMy only adjustment would be to the time stated in the recipe to bake the bread. I started checking my breads at 55 minutes and didn't cook for longer than 60-64 minutes each time I've made this recipe.
Just wanted to share that tip on stated baking time before anyone's bread might burn if left in on the longer end of the time stated.
[...] found this recipe here and couldn’t resist making it. Especially as fall approaches. The days are still pretty [...]
ReplyDelete[...] found this recipe here and couldn’t resist making it. Especially as fall approaches. The days are still pretty [...]
ReplyDeleteI made this cake this morning and just had a slice ! YUM !!! I will add walnuts next time for some crunch. Definitely a recipe I'm keeping !
ReplyDeleteMade this recipe this morning and just had a slice: YUM ! I will add walnuts for some crunch next time ! A keeper for sure ! Thanks !
ReplyDelete[…] Mash bananas, add remaining wet ingredients. Mix dry ingredients. Chop chocolate (this was my job so i wasn’t paying attention to the rest of the recipe so here’s the link http://www.thesisterscafe.com/2009/05/double-chocolate-banana-bread […]
ReplyDeleteJust made this came out so yummmy!
ReplyDeletei LOVE chocolate. i LOVE bananas. this bread is a-m-a-z-i-n-g.
ReplyDeleteI added about a TB of brown sugar to the ingredients because I love brown sugar in any banana bread recipe I bake, lowered the oven temp to 325 degrees to prevent burning since i used a black Teflon loaf pan and baked it for 75 minutes. Don't panic if you insert a toothpick or skewer after 60 min of baking and it comes out with batter, it completely bakes through within the next 10-15 minutes. My loaf came out absolutely perfect. It looked exactly like the picture in this recipe. A crackled crispy crust and an extremely rich and moist middle. And those chocolatey morsels in every bite just take it over the top. The cocoa flavor together with the sweet banana flavor is divine. This recipe is a keeper, I am so glad I tried it.
Just made this with just a 1/2 c sugar, apple sauce instead of oil, and added about 1/2 c of chopped walnuts. A perfect after school snack for the kiddos. Thank you!
ReplyDeleteDid this and now is my new go to banana bread recipe... AMAZING!
ReplyDeleteDO NOT press the print icon, it will print the entire page, with ALL of the comments and waste tons of ink! UGGGGGGGGGGG. I hope the bread is good ; )
ReplyDelete[…] CHOCOLATE BANANA BREAD adapted from thesisterscafe.com […]
ReplyDeleteLove this recipe! That is why we featured it in our list of the Best Dessert Recipes http://www.listsforall.com/best-dessert-recipes/. Would love if you would checkout the full list sometime. Keep up the good work!
ReplyDeleteI just made your Double Chocolate Banana Bread! The recipe made 18 cupcakes, baked them @ 325 for 20 min. They turned out great! I think cupcakes are a lot easier and take less time. Thank you for this great chocolate recipe!
ReplyDelete