Dark Chocolate Banana Bread Recipe / by Brooke Courtney

If you have followed me for any amount of time, you already know that I could start off any food post I do with "dark chocolate <insert food of choice here>" recipe. Let's be real though. If you can't add dark chocolate to something, what's the point? I kid, I kid........ kind of.

I have loved my Grandma's banana bread recipe for years because it's moist and delicious and is loaded with walnuts. Last year though, I tried out a chocolate banana bread recipe I'd found online and it was reallllly good, just too sweet. So, like most thinks I cook or bake, I've now modified it to make it my own by combining the best parts of both recipes.

This bread is perfect for a baby shower, holiday breakfast or just a casual brunch at home over the weekend. And while it's loaded with chocolate, it's not overly sweet, so you don't have to feel too bad about eating several pieces. 😉

DARK CHOCOLATE BANANA BREAD

  • 3 very ripe bananas (thaw if frozen)
  • 1/2 c. butter, melted
  • 1/2 c. brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 c. milk
  • 1 c. flour (all purpose, or bread)
  • 1/2 c. cocoa powder (dark or regular)
  • 1 c. semisweet or dark chocolate chips
  • 1/2 c. chopped walnuts

DIRECTIONS

Preheat oven to 350 degrees. Grease a loaf pan with non stick baking spray and coat with a little flour/cocoa if you'd like.

Mash bananas in large bowl or mixer. Add in melted butter, brown sugar, egg and vanilla. Mix well, but not on a high speed.

In a separate bowl mix together your dry ingredients - flour, cocoa, salt and baking soda.

Add your dry ingredients to the mixing bowl and stir until just combined. Gently stir in the chocolate chips and walnuts.

Transfer batter into the prepared pan. (My batter was the consistency of chocolate pudding.) Sprinkle the top with chocolate chips and walnuts, because it's prettier that way. 

Bake 40-60 minutes - or until a cake tester comes out clean. I know that's a big range of time, but it's alway best to watch your loaf specifically and know how your oven works. I set my timer for 40 minutes, clean up and go do something else, and then monitor it more closely after the first 40 minutes are up until it's just right!

Cool in pan, on a wire rack.

Finally, slice into that bad boy and enjoy while it's still a touch warm. It's delicious!!! If you don't consume the entire thing immediately, wrap bread tightly with plastic wrap and keep at room temperature for up to a few days.

Enjoy!