Sunday, 27 August 2017

Double Chocolate Banana Bread

This is a very moist banana loaf. I found this recipe last year on It has become a family favourite and is a nice change from the standard banana loaf.The combination of bananas and chocolate is always a winner in my books. After the loaf is removed from the pan and completely cooled place in the fridge for an hour or two to make slicing easier.


Makes one loaf.

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup butter, softened

3/4 cup brown sugar

3 tablespoons cocoa powder

1 teaspoon vanilla extract

2 eggs

1 cup ripe bananas mashed with a fork (about 2 bananas)

1/4 cup milk

3/4 cup chocolate chips

1/4 cup  roasted and salted peanuts or pecans/walnuts, coarsely chopped (Optional)


With the rack in the middle position, preheat the oven to 350 °).

Line loaf pan with a strip of parchment paper, letting it hang over both sides. Butter the other two sides.

In a bowl, combine the flour, baking powder, and baking soda. Set aside.

In another bowl, cream the butter with the brown sugar, cocoa powder, and vanilla with an electric mixer. Add the eggs, one at a time, and beat until smooth.

On low speed, add the bananas and dry ingredients alternately with the milk. Add the chocolate and combine. Pour into the prepared pan and sprinkle with the peanuts (optional).

Bake for about 1 hour or until a toothpick inserted in the centre comes out clean. Let cool for at least 1 hour and unmould. Serve warm or cold.

It is easier to slice this bread if you put it in the the fridge for an hour or so as it is a very moist bread.

Print Recipe:Double Chocolate Banana Bread

Cream butter with brown sugar, cocoa powder and vanilla. Add the eggs, one at a time and beat until smooth.

On low speed add bananas alternately with the milk. 

Add the chocolate chips.

Pour into the prepared pan. 

Top with peanuts or nuts. I topped mine with chopped pecans here.   Bake at 350 degrees for about an hour. 

This recipe makes one loaf but as you can see I doubled the recipe.

No comments:

Post a Comment