Double Chocolate Banana Bread

I’ve always been a “nuts in my banana bread” kinda person, but this double chocolate recipe really has me rethinking some life choices!

Considering I was a strong believer that chocolate chips did not belong in banana bread, I’m not really sure what possessed me to develop this recipe. But I’m definitely glad I did, because WOW was it yummy!

This banana bread has cocoa mixed in the batter and is loaded with chocolate chunks. It’s perfect for basically any time of the day! Breakfast? Snacking? Dessert? Check YES to all of the above!!

What you’ll need:
– 2 ripe bananas, mashed
– 2 eggs
– 1/2 cup light tasting oil
– 3/4 cup white sugar
– 2 teaspoons vanilla
– 1 1/2 cups flour (7 1/2 ounces)
– 1 Tablespoon baking powder
– 1 teaspoon salt
– 2 Tablespoons cocoa powder (10 grams)
– 1 cup semi sweet chocolate chunks

What you’ll do:
– Preheat your oven to 350F and line a loaf pan with parchment paper or coat with cooking spray.
– In a medium bowl, whisk together the mashed bananas and eggs until combined. Then whisk in the oil and then the sugar and vanilla.
– Combine dry ingredients (except chocolate chunks) and gradually whisk into the wet mixture.
– Fold in chocolate chunks and transfer batter to loaf pan.
– Bake for about 50 minutes or until a toothpick inserted into the center comes out clean.
– Transfer to a cooling rack to cool, slice, and ENJOY!

A few notes:
– I always use ripe bananas that I freeze whole and then thaw for any type of banana recipe. I find that this results in the best flavor.
– I know 50 minutes seems like a long time (believe me, I question it every time a make banana bread) but it definitely needs a solid amount of time! But I do usually check on it in 10 minute increments after the first 30 minutes to just be on the safe side.
– I did add a sliced banana and extra chocolate chunks to mine for the sake of a nice pic, so feel free to do so too if you want!