Related Posts

Share This

Chocolate Banana Bread




What could be better than the smell of baking bread? How about baking banana bread? With chocolate?

I always have bananas that are just too brown to eat, so I put them in a zip-lock bag in the fridge until I’m ready to use them. I find they last just as long in the fridge as they do in the freezer.

I’ve been making this banana bread for years and it’s always a hit! It has a great crust and the center is always just a bit gooey. It’s delicious! It’s even better the day after (though just try not to eat it straight out of the oven!)

Chocolate Banana Bread  (click here to print recipe without pictures)

1 1/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp fine salt
1/2 tsp kosher salt (secret ingredient :)
2 large eggs, at room temp
1/2 tsp vanilla extract
1/2 cup unsalted butter, at room temp
1 cup sugar
3 very ripe bananas, peeled and masked with a fork (about 1 cup)
1/2 cup dark or semi-sweet chocolate chips, tossed with 1 tbsp all-purpose flour
1/3 cup toasted walnuts, coarsely chopped (optional)

1. Preheat oven to 350 degrees. Sift flour, baking soda and salts in a medium bowl, set aside. Whisk the eggs and vanilla together in a measuring cup, set aside. Spray a 9 x 5 x 3-in loaf pan with cooking spray (i.e. PAM) or line with parchment paper, set aside.

2. In a stand mixer, fitted with paddle attachment, cream butter and sugar until light and fluffy. Gradually pour the egg mixture into butter until incorporated. Add the bananas and remove bowl from mixer. It will look curdled so don’t worry.

3. With a rubber spatula, mix in flour mixture until just incorporated. Fold in chocolate and walnuts (if using) and pour into prepared pan.

4. Bake for 55-60 min or until toothpick comes out clean. Cool on wire rack in pan for 5 min. Turn bread out and let cool completely on wire rack. Enjoy!