We are overrun with hamentaschen and really have no excuse for baking right now BUT we also have overripe bananas! But. Turned out delicious! DELICIOUS! Thanks. I love this recipe. YUM, pinned! my kids like it too! LALALALA. The only difference is that when I bake with chocolate to enhance the flavor I always add instant espresso coffee grains, try it. I used coconut oil! In fact, i believe that if it’s not chocolate, it’s not worth the calories. Last night I made it in mini muffin tins and baked it for 9 minutes on convection. Thanks! Read it, raided the pantry, baking it now. Love your posts. You also might wait until tomorrow. Thank you! I have a theory that Mondays are for repentance, for undoing whatever damages to your liver, psyche or saddlebags you’ve done over the weekend. The last piece (I made it yesterday evening and it’s now 10 AM) is sitting in front of my nose as we speak, waiting to be hovered up. My mistake was making only one loaf, as I know my gang and it was all gone 30 minutes after it came out of the oven. My husband *just* said to me, “So, are you ever doing anything with these black bananas in the fridge?” I just hope they’re not too far gone because this recipe is too tempting not to try! Made into 8 muffins. I took my loaf out of the oven 1 hour ago, and just had a slice. I highly recommend this. FINALLY! Thank you so much for your terrific recipes – my husband talks like you are his personal friend:). Hubbs is really loving it also! I’d use more — it’s less robust per teaspoon. Super ripe banana tip: last time I needed to make a banana bread on short notice, I asked the supermarket produce guy if they had any brown bananas and he gave me the no-longer-suitable-for-the-shelf, super ripe ones they had in back, that he was going to compost….FOR FREE! I swear this morning I was wondering if cocoa powder would be a good addition to the cracklin’ banana bread. Didn’t have Dutch process cocoa so I used a bit more baking soda and I also used some chocolate chips and some peanut butter chips. Delicious. Now as I write this there is another one baking in the oven. You have a great blog here, Deb. If it helps anyone, I made this using regular unsweetened cocoa powder instead of Dutch process, without changing anything else about the recipe. Easy, too.Thank you soo much! I would like to know if somebody used cocoa from the brand “Valor” for this recipe, and if so, was it good? Like you, I always do “penance” on Monday, but part of this could involve thrift. I haven’t tried one that hasn’t been outstanding. Made 9 oversized muffins and they are divine! How much should I fill mini loaf pans (I’ve got ceramic ones) and what do I adjust baking time to? So it’s four years later and I’m still sad about this recipe because my husband is deathly allergic to bananas and I can’t make it. Thanks for the great recipes! I made it this morning as soon as I got up. The second time, though, I used peanut butter instead of regular butter and, omg, it’s so good! This banana-chocolate bread is scrumptious (sp?). Lindsay, Natalie, re, replacing the butter — You could use coconut oil, olive oil (if you like it with chocolate and banana) or another neutral cooking oil. One of the best, pickiest cooks I know is still talking about this after eating a piece at my house two weeks ago :) In other words, it was a hit. Two?! How do you measure your flour? :). (A melted chocolate chip smear is expected, however.) I do have coconut flour, almond meal, and buckwheat flour… how do you think I would fair using a mix of these? Thank you so much!!! I used very ripe bananas that had been frozen, a 50/50 blend of dark brown and white sugar, a blend of 80/20 AP and whole wheat flour, and Dutch processed cocoa (Droste). I’m guessing this freezes well? It’s easy to put together n it’s yummy! Nice. And of course, it would only be a single-chocolate banana bread then. Made it last night was some bananas that were candidates for freezing/smoothies. Now every time I have ripe bananas I’m going to be torn between making healthy, breakfasty bread and addictive, succulent chocolate cake. Do you get both flavors clearly? Just found Heidi’s comment above — I’m going to try 25 min at 350. They turn all black and nasty looking but it seems to ripen them both in taste and texture and even sweetens them up. Thanks for the start! Seriously – you two plus those overripe bananas on my counter are up to no good. I’ve made this before as written and it’s delish. Good luck. The loaf did fall a bit after I took it out of the even (yes, I used Dutch process cocoa), but it was wonderful anyway. They were SO GOOD. They love banana bread and chocolate. I want to make this gluten-free but don’t have the special King Arthur flour mentioned in other comments. The chocolate takes it to an entirely different level, and the flavors are nothing short of perfect together. But it’s not a hard and fast rule because as long as there is acidity somewhere — for example, even bananas are acidic! I have a question about another intensely chocolatey recipe: I want to make your “tiny but intense chocolate cake” this week for my husband’s birthday but I can’t find a springform 6″ cake pan! I made this today, with orange zest and mini peanut butter cups added. While Dutch-process cocoa should have neutral acidity (the Dutching process specifically, intentionally removes acidity, creating a darker color and, many such as myself feel, a nuttier, deeper flavor). I’m not surprised you keep giving it away; I’d do the same! I don’t want to undercook for fear of the center being undone, but then the crust tends to be a wee bit overcooked. I usually add a lot more of the spices as well because that’s just how I roll. This is an awesome go-to recipe. I want to know if I want to make it eggless for my husband’s nephew, who has an egg allergy, could I use 1/4 cup Greek yogurt instead of the egg? And…when did Jacob get SO BIG?! I subbed a flax egg and coconut sugar, and baked it in an 8×8 pan for 25 minutes. But I wanted a vegan option today. this is in the oven! Thank you for a great twist on a classic. Natural cocoa has a slight acidity, but Dutched cocoa has had it’s acidity neutralized (for a nuttier, deeper flavor). But the third one, well, I made that one because the second one was gone and we were sad. Super easy to make too! I also made your turkey, green bean casserole, drop biscuits, cheese cake, and apple herb stuffing for my first “cook everything” Thanksgiving. Thanks for a wonderful recipe. So bummed out because the smell is awesome in my kitchen but I have a very flat and deflated loaf! You have no acidifier in your recipe. Just made this tonight. I was asking myself just the other day what I should do with all the ripe bananas I had aside from smoothies, and then this recipe was posted, talk about PERFECT TIMING! It does not taste like bread. Used a mixture of bittersweet, semi sweet and milk chocolate chips And it is. Does anyone on here know how to double this baking recipe? I think your recipe needs a better name…this one just does not do it justice. I only had 2 bananas and not 3. 1. Made these into mini-muffins. Uh-mazing. Will definitely make again. My husband said this is the best thing I have ever baked……THANKS Deb….your recipes never disappoint:), I baked this yesterday and it was gone by this morning! I was taught to freeze overripe bananas for making banana bread. It’s delicious and all, but definitely not chocolatey. and I just had a slice with tea for dessert. I always have my Dutched cocoa from Amazon though, so I only had to wait to get into town for bananas. I just had my first bite and it’s still a bit warm…with milk…oh my my my. Everyone liked it and thought i was a pro! It’s definitely a splurge but I’m also working through a 3kg package from Paris many years ago…. Super tasty. Ok…..so I am not a baker but a coworker made this bread and I loved it. This recipe is a definite keeper. I made this GF and vegan and it was inhaled! My oven tends to be on the cooler side, so I baked for full 60 min the first time, then tried 50 min the second time, with similar results. I did grease and line the loaf pan with parchment for east clean up! It looks so delicious! Everything I read suggests baking powder and Dutched go together and natural is typically used with soda. And chocolate chunks. I wont do it again. So excited to try this with my almost-fruit-fly banana bread, followed recipe to the “t” and it collapsed when I took it out of the oven! Alice — It may not be a total flop without it, but it is the binding of the cake; it won’t hold together well without it. These are best if you take them out right away and don’t overbake. I really love the idea though, so I think I’ll try again using Cook’s Illustrated’s “Ultimate Banana Bread” technique (it packs in 6 bananas without bogging down the bread, by microwaving them and then reducing the released liquid). Chocolate chunks/chips, too, have some acidity. Will it be still soft, moist goey or do we need add on something else for moisture? Every recipe I’ve made of yours has been awesome and gotten rave reviews. I could add it to this for a triple chocolate banana bread! Moist, delicious and hit the chocolate craving spot. YES PLEASE and THANK YOU! Yum! Currently being devoured in my office kitchen. One recipe made about 4 dozen minis. 1 cup (about 6 ounces or 170 grams) semisweet or bittersweet chocolate chunks or chips. If so, what size and any other info one should know (changes in temp, how long did they bake for)? My dream would be Nutella (obviously :)), but there are guests with nut allergies. It still turned out rich and chocolatey. Damn youuu, slash I love you. I figured I just needed something with fat and substituted sour cream (that I had just bought to make this incredibly delicious stilton dressing from didi emmons cookbook vegetarian planet, highly recommend the book and this dressing! The cake standard is 1/4 teaspoon baking soda for each cup of flour. Looks so YUM <3. Can’t believe I only discovered this recently. We are the worst banana people! My family is skeptical of adding chocolate to banana bread as well, and I want to make this to prove them wrong! It was perfect. I’m ready to this recipe. I love how much of a chocoholic your husband is. Great recipe! Oh! Thank you . Instead of the butter, I used coconut oil and instead of the brown sugar, I used the same amount of coconut sugar. This was fantastic!! Is it ok to use white chocolate chips? I’ve had nothing but raves! It is perfect as a desert, every time I have some people at home, I am cooking it: everybody loves chocolate and banana! I’ve made it twice and its so moist and doesn’t last long. I used Hershey’s special dark cocoa powder, highly recommend. Imade this not realizing, until it was too late, that I was using natural cocoa instead of Dutch process. This is one full on cake baked in a loaf pan! I was planning on making just plain ‘ol banana bread tonight. 34 days till I can make this! Heck I might use this recipe and throw it in myself :-). Also, I added a cubed extra banana after I folded in the chips. When I researched the difference between Dutch-process and natural cocoa powder I found that Dutch-process should be paired with baking powder, and natural cocoa is paired with baking soda. If one of your goals with this blog was to contribute to a cooking community and revitalize the art of home cooking/baking, I think you are doing it. I’m surprised that this recipe calls for Dutch-process cocoa powder. I am the worst cook but I always succeed with this chocolate-banana bread. Love this! You have smitten my kitchen permanently, my dear culinary cohort <3. Excellent recipe. I made this this morning–my family loves it. Ok, we’ve polished off the two loaves I made (recipe doubles beautifully.) Really enjoyed. My husband loved it. Also at room temp. Yum. I loved it, and so did chocolate loving hubby. Ok…I am new to baking so I didn’t know that all flours are not created equal…lol. Maybe everything I’ve read about the difference is wrong, because your bread seems to have risen just the right amount!? It’s so delicious it’s crazy. Love this recipe. Make it in muffin tins. There is a but though — the banana flavor was not as prominent as we would have liked. Can’t believe I never tried a double choco banana bread before. Bake in a preheated oven at 350 degrees Fahrenheit for 30 to 35 minutes. And did you know that yours was the first cooking blog I ever started reading? Pour into prepared pan and bake 55 to 65 minutes, until a tester or toothpick inserted into the center of the cake comes out batter-free. Really wishing I had checked your website before using up all my too-ripe bananas on plain old muffins. I made it this morning, used Hershey’s cocoa as that’s all I had and I cut the choc chips down to half a cup, so good and my kids love it! Thanks for always having such delicious recipes! Only had wholemeal flour at hand, did not matter, however. This is cooling right now and it looks and smells awesome… the kids are excited, I am excited. Thank you! I always put chocolate chips in my banana bread (and walnuts), and have wondered how adding cocoa would work. thank you! I will now regularly buy too many bananas for the express purpose of letting them soften to the point that I will have no choice but to make more Double Chocolate Banana Bread. Still amazing. And for years, he’s been angling me to put chocolate in my banana bread. I made this yesterday, and I think the cooking time needs to be reduced for best results. My bananas were not that big, so I used four, also just had natural cocoa (not dutch-process). My family loves this recipe. Having so much fun w/ your blog Deb and your cookbook. Sam — You must like to torture yourself, visiting food blogs while fasting! I found the flavors strange together. Must buy bananas today…. Just made these as muffins and they’re fab! So thanks again. It was absolutely fabulous! My chocolate loving husband loves it and I will definitely make again. Hope it’s an easy one. I made this recipe a few weeks back for a get-together and people loved it so much that they have asked me to bake it again but bring two loaves. Made this today…turned out super awesome..just a lil too sweet for my taste buds… might have to reduce the sugar next time…thank you for this amazing recipe!!! I wasn’t sure I could trust someone who prefers brownies cold, but they’re basically perfect. It was super easy (one bowl! I’m making my umpty-billionth batch of this (in muffin form) to school at the request of my best friend, who simply refers to them as “those magical muffins.” She asked for them in lieu of birthday cake. I have a bunch of over ripe bananas taunting me from the counter right now. 4. I used all white whole wheat flour and it doesn’t seem to have suffered at all! I have made this 3 times now, and everyone thinks I am a superhero! We made this at the weekend and are already planning on making it again this week. 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