Chocolate Banana Bread

I buy bananas like I buy Spanx — often and in bulk.

Every week I have those brown-speckled fellas staring me down, spots of mush beginning to ooze through the skin. (Talking about my bananas here, not my thighs.) And almost every week I make a batch of banana bread. Or banana muffins. Or Roasted Banana Cake with Brown Butter Frosting.

But this week I needed chocolate. Double chocolate, actually. And this quick bread was born. I love that I only needed 1/3 cup of canola oil to keep it moist and the bananas took care of the rest. The result is a rich, chocolate-chip studded quick bread that really, truly makes it okay to eat cake for breakfast.

At least in my house.

Chocolate Banana Bread

Chocolate Banana Bread


1 cup sugar

2 eggs

1/3 cup canola oil

1 1/4 cups mashed, very ripe bananas (about 3)

1 teaspoon vanilla extract

1 1/2 cups flour

1/2 cup dark cocoa (such as Hershey’s Dark)

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup mini chocolate chips

Garnish: powdered sugar for dusting


1. Heat oven to 350. Spray bottom of 8×4 inch loaf pan with cooking spray.

2. 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.

3. Spoon batter into pan. Bake 60-65 minutes or until center of bread doesn't jiggle. Cool 10 minutes. Remove from pan; cool completely on wire rack. Sprinkle top with powdered sugar if desired.

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