Double Chocolate Banana Bread

I revisited this recipe with a friend’s little sister last week as a quick afternoon baking project. This recipe from Smitten Kitchen has never failed me in the four times I’ve made this. The results were always chocolatey, moist and filled with banana fragrance. It’s also very simple to make – just mix dry ingredients with wet ingredients until just combined. Be careful not to overmix though, as with all quick breads, as overmixing can cause the end product to be dense and hard.


Adapted from Smitten Kitchen


3 medium-to-large very ripe bananas
1/2 cup (115 grams) butter, melted
3/4 cup (145 grams) brown sugar (I used 100 grams, it was fine)
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/4 teaspoon table salt
1/2 teaspoon ground cinnamon (optional; I skipped it)
1 cup (125 grams) all-purpose flour
1/2 cup Dutch-process cocoa powder
1 cup (about 6 ounces or 170 grams) semisweet or bittersweet chocolate chunks or chips (I used about 3/4 cup and thought it was chocolatey enough)


  1. Heat your oven to 350°F. Butter a 9×5-inch loaf pan, or spray it with a nonstick baking spray.
  2. Mash bananas in the bottom of a large bowl. (You’ll have a little over 1 cup mashed banana total.) Whisk in melted butter, then brown sugar, egg, and vanilla. Place baking soda, salt, cinnamon (if using), flour and cocoa powder in a sifter or fine-mesh strainer and sift over wet ingredients. Stir dry and wet ingredients with a spoon until just combined. Stir in chocolate chunks or chips.
  3. Pour into prepared pan and bake 55 to 65 minutes (20 to 25 minutes if you are making muffins), until a tester or toothpick inserted into the center of the cake comes out batter-free. (A melted chocolate chip smear is expected, however.) Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto a cooling rack. Serve warm or at room temperature.
  4. The banana bread will keep for up to 4 days at room temperature.

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