smitten kitchen chocolate banana bread

Notify me of follow-up comments by email. How would I, or could I, make this with spelt? I love your jacked up banana bread–what do you think about adding a Tbs of bourbon to this…too much? I can’t wait to have it with coffee for breakfast in the morning…because it has bananas in it, duh. Why do so many of us have the danged bananas all ready to go I wonder???? Which do I love more: this recipe with all of the rich, oozing chocolate (in two forms, cocoa and chips!) Grocery stores just dump what doesn’t look perfect. I think I’ve been accidentally/on-purpose neglecting my bananas just to have an excuse to make this yet AGAIN. Can I turn this chocolate banana bread into muffins? I found some conflicting info online. You could add chocolate chunks to that. A word of warning- if you want to taste the banana, don’t use the Hershey’s Special Dark. I used pernigotti Dutch processed cocoa from William Sonoma. xo, cheyenne. Thanks for the Instagram post that put this on my radar. I want to thank you very much as I use a lot of your Jewish food recipes as I am learning to cook Jewish. Anyhow, I used bobs red mill whole wheat flour…..it was not all purpose. There’s a concern about Dutched cocoa not being acidic enough to activate baking soda; there are other acidic ingredients here. no mixer!) I, on the other hand have been puzzling over a chocolate banana bread ever since your chocolate loaf bread was featured, but never could pull the trigger on adding the banana. Thank you for doing what you do! Saw this recipe at midnight and thought about the overripe bananas on my counter and made it. I am the worst cook but I always succeed with this chocolate-banana bread. I am adding this to my go-to recipe list! I think the banana took a backseat to the chocolate w/ this version. I subbed a flax egg and coconut sugar, and baked it in an 8×8 pan for 25 minutes. So so good and rich. I used Guittard cocoa powder (unsweetened rare red dutch process) and Ghiradelli 60% cacao/bittersweet chips and it turned out amazing. We like it. I just want this recipe forever and for always – so yummy! 'nuff said. I want to use cacao powder also. This is without a doubt the best banana bread recipie that I have come across. Not 1/2 cup melted butter? I made this GF and vegan and it was inhaled! I make muffins or a quick bread every Sunday am for my horseback riding buddies, and your recipes are my go-to favorites, bar none! Thanks so much for the recipe, I am never disappointed when I make anything off of this blog! I guess she thinks that it was thanks to her that it was so good! ), Whoa, this is to. This is the most divine bread I have ever made and eaten..Thank You!!! Note: I have made it with and without cinnamon, and it’s great either way! This was easy-peasy to make! So I made this last night and tried some warm, and then had some again this morning at room temperature. I do have coconut flour, almond meal, and buckwheat flour… how do you think I would fair using a mix of these? I am making this tonight! I used 2/3 this time instead of the 1 cup. we make it every week – sometimes twice a week). calories)–total success. ¡Bravo! Tasted so much better than I expected, as I’m not that big a fan of banana bread. I only had Hershey’s special dark cocoa, which isn’t really dutched chocolate (label says “a blend of natural and dark cocoas…) so mine rose and sunk. Very rich and moist, a definite keeper but not for the faint of heart! This looks fabulous! Any recommendations for the balance? Like. OMG, chocolate, banana and RUM? Thank you so much! My son is coming home for spring break – and he already loves the Jacked-up Banana Bread and Pumpkin Muffin recipes from your site. That adds the cinnamon as well as a very slight pepper kick–and it’s turned out SO GOOD! Loved it! My second concern was that I found my batter to be really dry or at least, drier than expected. I might have to make another batch of your quinoa kale salad (which I’ve been eating for lunch for 2 weeks straight) to alleviate the guilt. I will never $@#& with another banana bread recipe again. Thanks for the great recipes! People who commented disnt actually made the recipe. Just a thought! I used frozen bananas, only 1/2 cup brown sugar and 3 ounces chopped chocolate and made mini loaves, baked to 40 minutes. :) Can’t wait to make this! I baked it with demerara sugar and Lindt chocolate reducing as usual the quantity of sugar (I am French) in my old oven and it turned out just perfect ! delicious. It has an deep chocolate flavor with subtle banana notes; I did use 3 bananas, though one was a bit less ripe. Love this recipe. Now what about mexican chocolate banana bread?? Hey there, Deb! Excellent recipe. Used half whole wheat flour and half AP flour, instead of just AP. May I ask if your bananas were very large or medium sized? Thank you for another amazing recipe. Bananas and chocolate are an addicting flavor combination. I mean, unless you’re repenting or something boring like that, in which case, here’s a kale-quinoa salad. I think I want to make this for my birthday cake in 2 weeks. Dutch process cocoa is SO DIFFICULT to find! PS What happened one year ago? Fine, I'll make it ONCE. Thank you! The first one was ostensibly for testing, but, guys, it was pretty much perfect. This is very good. I cannot wait to bake this! But great none the less:) I paired it with a scoop of coffee ice cream and was in heaven! I promise to check next time but I’d say a heaped cup. It was still delicious (if a little deflated, I guess not enough baking soda) and chocolately! Still moist and a great texture. Just had my first taste, warm from the oven, and it is incredibly moist and delicious with the perfect balance of chocolate. But surely it’s healthy, right? The cake standard is 1/4 teaspoon baking soda for each cup of flour. To Deb, a question. It is a mix of 400 gms millet flour, 300 gms sweet rice flour, 300 gms potato starch. Nevermind! The bread tastes especially good when it’s chilled. Excellent recipe! Once you have a recipe like a classic banana bread … God I regret using the last of my dying old bananas to make pancake mixture last night. I will be making about 12 of these to give away for christmas gifts it was THAT GOOD!! Used half butter and half oil because I was out of butter. I also used dark chocolate chips instead of semi-sweet or bitter. Oh gosh. I will bake this…with big pieces of toasted walnuts. My oven runs true to temperature, so I’d turn the heat down to 325. The next day they emailed me asking for the recipe. I could add it to this for a triple chocolate banana bread! Thank you for making my bananas such a chocolately delight! Sadie — I have read that many, many times but, in practice, it’s not a hard and fast rule. This looks divine! This was super moist, and it almost tastes like a chocolate banana brownie! I just had my first bite and it’s still a bit warm…with milk…oh my my my. This looks great for Spring Weekend Breakfast :). Worked great in my new right-sized loaf pan! 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. Last time I made it, I added a handful of chopped dried cherries. Hi Deb! They’re for getting back on the gym horse, resuming those eight daily glasses of water, and going to bed early. Thanks, Deb. Search Results for “chocolate banana bread” – smitten kitchen My loaf pan is nonstick. This is cake that’s trying to pretend it’s bread but what utter fabulousness of a pretence it is. I’m ready to this recipe. bananas all in a state of too-ripe-to-safely-carry-to-work-as-a-snack, so I definitely needed to do something, and this was the BEST possible something. (See also my response to this same question in #441.) I used chopped dark chocolate instead of semisweet morsels which really helped. This is without doubt the best way to use any ripe bananas. Was it okay? My loaf pan was wider, so I only baked it 35 minutes. I took my loaf out of the oven 1 hour ago, and just had a slice. The children in my classroom saw me eating a piece of this cake. Loving the recipe and comments, it sounds like a winner! My husband just eats too many bananas..I have to hide them if I want them to ripen for banana bread! The chocolate has some intensity, though. :) (“Sorry, Clare has to leave early today, she’s got a mad case of the Gotta Bakes…”). Thank you Deb for sharing such wonderful recipes! I love this recipe and have made it many times as is- I want to make it in a bundt pan and I saw in the comments that you recommended doubling the recipe- any alteration to the oven temp or baking time? Perfect timing, I had some bananas on their last leg. Thank you so very much for the fabulous recipe. I made this last night (used extra dark cocoa – a mix if natural and Dutch process) and it was phenomenal! I think the kids and I can polish this off before he comes home to the travesty of *double* chocolate banana bread…. this was the perfect baking project to do with my toddler on this rainy morning. thanks deb :). What?! :). I made this recipe as written, with the addition of an extra banana (I had 4 lying around, and wanted to make sure the banana flavor came through) and about 1/4 c. of bourbon. In the interest of ‘health’ (for a chocolate cake…I know, but I do what I can where I can), I substituted inn 100% whole wheat flour instead of white flour and subbed no-fat yogurt for the butter (savings of just under 800!!! Doubled, tripled. So ridiculously perfect. Wow, this looks DELISH!!!! Best Banana Bread recipe ever! The greatest banana bread recipe!! Seven years ago: Strawberry Rhubarb and Pecan Loaf, 3 medium-to-large very ripe bananas I have been trying out new banana bread recipies for years trying to find the perfect one and finally I can stop my search! I can see why it didn’t last long in your house! I did not have Dutch process cocoa, only the non Dutch, and it still turned out to be the best chocolate cake I’ve ever made, better than cake, better than brownies, thank you! It is absolutely delicious and doesn’t last more than a day and a half in our house. I am picking crumbs off my plate as I type this. It leaves littles pockets of creamy banana flavor to the loaf. i have everything for this recipe already in my kitchen except the cocoa powder. Not wanting to run out in the rain when I discovered I was almost out of cocoa powder (after mashing my bananas, of course) I subbed in some spicy hot cocoa mix for half of the cocoa powder. I really was skeptical about all the chocolate in the banana bread, but my friend, who is your die-hard fan and is a pastry chef herself, convinced me to try this. It’s worth asking if they have any ripe ones! Thank you so much for your wonderful recipe! Hey, at my age, it’s one of the few enjoyable things I can do that’s legal. Once the cake is baked, let it cool for about ten minutes before serving it. Greetings from Germany:). I absolutely love this….I like eating someone else’s banana bread, because then I can have…one slice. That picture just slays me. Great job Deb! So the rest of the cake got 100g of flour only. Maggie — You could almost double it in an 8-inch or just make a thinner cake that would bake quickly. AMAZING. My office LOVED it too! Regular chocolate? New staple. Oh wow that looks delicious! Pour the banana bread mixture into a prepared loaf pan and sprinkle more chocolate chips. I found it to be very chocolaty and tender and somewhat addictive. I made this today and it came out so good! I have already tried this chocolate banana bread on 3 different occasions and had the same story of using up bananas which are just no good. It was awesome. They’re for … Too much baking soda and needs baking powder–should rise more. 1/4 c almond flour and 3/4 C gluten free flour for the flour Thank you for helping all us novice bakers/cooks out there feel like magicians in the kitchen! Chocolate! This will work with any medium-large bananas you have. I can barely tell the difference between the original version I usually make and the vegan version. My new favorite brownies :). Nevertheless, I know Amazon sells it, so does Sur La Table, and I’ve seen it sometimes at Whole Foods and the like. looks SO good, thanks for sharing! My coworkers thank you too! Sadly, it will have to wait until I have finished off the other cake and I can properly enjoy it. You’ll probably get 12 or more. Easy and it looks delicious. Is it possible to use this? It made 12 muffins (baking for 25 minutes a per Heidi’s suggestion above) and one funky long loaf (my pan measures 12″ X 4 1/2″), which baked for about 40 minutes. Can’t there be one dessert that’s not improved by the addition of chocolate?”. It gave the finished product a subtle kick that I would try to replicate in the future using a dash or so of cayenne. I made this recipe 2 days ago and we crushed it. If you don’t have over-ripe bananas handy you can always use jarred baby food bananas! to your Dijon & Cognac Beef Stew (loved it so much I made it last week and again this week!) This recipe came at a most opportune time: I happen to have some VERY ripe bananas sitting on the counter. Hey Deb (and community)! Calling it a bread is an insult to it — and bread! I’ve had nothing but raves! So much chocolate — perfection! Will definitely bake this banana bread this week! Came out beautifully. I added pecans to the batter and split it, making a small, chocolate-less banana bread for my husband and double chocolate muffins for me. So intense and comforting. I just made it again — it’s in the oven right now. What brand do you use, Deb? It’s in the oven now! **I fully understand making any regular recipe gluten free will make it less delicious and ripe for disaster- but I just have to try! This will be what makes Monday entirely bearable for my workplace tomorrow. I gave up refined sugar for Lent (why, oh, why – every sweet thing has been calling my name), so made this last week with coconut sugar in place of the brown sugar and sans chips. OMG this recipe is simply to die for!! I can always count on your recipes to be raving hits. Great way to have a healthier treat. I’m so glad I did. Thanks! One chocolate banana bread coming up! Nicole — I wouldn’t add it, but you could swap out up to 1/3 of the total flour with cocoa. I always put chocolate chips in my banana bread (and walnuts), and have wondered how adding cocoa would work. For regular banana bread, do you use the old recipe on your site, or have you found a better one? I’m thinking I’ll try with walnut oil. Heck I might use this recipe and throw it in myself :-). The only difference is that when I bake with chocolate to enhance the flavor I always add instant espresso coffee grains, try it. Now, coming from a girl that loves vanilla ice cream with caramel sauce or fresh fruit, I have to say…THIS IS AWESOME. Wonderful cake, thanks for the recipe! Chocolate. I used an Bob’s Red Mill egg substitute for someone in our family with an egg allergy & it turned out great. I also added a little more than half a cup of roasted hazelnuts to the batter; do you think that could be the issue? It does not taste like bread. I used coconut oil! It’s like warm happiness in a loaf tin, and the chocolate chips are melty inside (I used two ripe bananas and a bit of Greek yogurt in a pinch, it worked very well.). Everything I’ve ever made from one of your recipes has been outstanding. Nice. Any advice on how I can rectify the problem the next time I bake this again? Place baking soda, salt, cinnamon (if using), flour and cocoa powder in a sifter or fine-mesh strainer and sift over wet ingredients. I didn’t like it. I made this and it was an absolute it… I added a whole tsp cinnamon and a generous handful of pecans. it is the best recipe ever! And I’m ALWAYS throwing baggies of three (almost all banana bread recipes use three) soft, old, peeled bananas in the freezer for future escapades. I followed the recipe exactly except I used 4 small loaf pans so I could share easier :) My 26yo son came for dinner last night and raved about this bread! I’ve already baked it three time and it turns out beautifully each time. Smitten Kitchen More information double chocolate banana bread by smitten. This recipe is amazing! And the richest chocolate taste ever. This is currently in the oven with 20 minutes left. I buy them swearing I will use them in my daily fruit smoothie only to have 2, sometimes 3 left over (maybe I should say we’re the worst smoothie people?). Lovely, quick recipe. 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! Just made this tonight. Made this today and it’s marvellous ! At least out here in upstate NY. I had thought about try espresso powder next time too. I’ve loved this recipe for a while but the spices took it up a notch! I love how much of a chocoholic your husband is. I love your recipes and so when I was looking for a new banana bread recipe with a chocolate twist, of course I came here first..;). The cocoa powder I had on hand was Hershey’s Special Dark and, while delicious, the chocolate totally overpowers the banana flavor. If yes, do you have a formula? We are overrun with hamentaschen and really have no excuse for baking right now BUT we also have overripe bananas! Thanks for the recipe! So good!!! This is fate. Made this as mini muffins and used whole wheat flour. Would love to see a zucinni version of this bread. Your jacked-up banana bread is my go-to banana bread recipe, and I always brown the butter. She was doing a presentation on the rainforest and my daughter asked if we could use ingredients that come from the rainforest! Well, I have arrived at a certain time of the month and made this ‘to take to rehearsal’, and I just ate one and I am totally floored. Damn youuu, slash I love you. I went right in the kitchen and made this. I will be making this again!!! Same measurements. I made this today and my family got to eat it for dessert while it was still warm from the oven. I used whole wheat flour which means it’s officially breakfast food, so I made it into muffins. Oh! I’m going to try again as recipe is written with some loaf pans STAT. One of the guests thought to spread it with the honey drizzled goat cheese from the tray next to it and ohmyword! Love banana bread, and love this recipe. Bottom line: this recipe is fabulous AND forgiving. Second, I made this last night and had a couple of concerns: one being that my bread ended up falling in the middle, which I realized was likely due to the kind of cocoa powder I used (Nestle Toll House). I finally brought enough banana so that I’ve got some left even after waiting for it to spot. My husband refuses to try it and has demanded that I remove it from our residence immediately, lest he be tempted to gobble up the rest of the loaf this weekend. Three. There definitely will be a next time for this bread. Are you and Jenny conspiring to make me stop actually working from home on this snowy day in DC? This recipe is a keeper. :). Thank you for sharing. The inside was moist though and the taste was good but the top of to was dry looking. I’m guessing this freezes well? Totally worth the wait! did not use sugar or butter and added 1 cup greek yogurt I had Hershey’s Cocoa Special Dark (100% cacao) Blend of Natural and Dutch Cocoas on hand and I was tempted to use Whole Wheat Pastry Flour but stuck with AP for this first go. Delish, and love that I only need one bowl, one whisk, and one spoon. I think I may have found the answer with a second review of the comments. Deb, I am asking—hmmmm–begging for more healthy-ish fruit forward bread recipes from you with the ease and bold flavor of this one! You weren’t kidding. will update tomorrow on taste! For this reason, Dutched is often not used in baking goods that ONLY have baking soda in them. This looks awesome….looks like chocolate banana bread is going to be made in my kitchen this week. Made this a few days ago and it is, hands down, the best banana bread in the world. Just fantastic! Hi Deb. New here? I just baked this bread. Deb, I’m wondering, just out of sheer curiosity: why did you skip the cinnamon? It is like eating Chocolate Cake. Yum! Why are all my bananas green?!?!!!! I also could not grease the pan (no butter) so I used walnut oil and crossed my fingers. I baked it for a little over an hour and it came out beautiful! Made it today. Why does it work? It was perfect. :), I took a mental health day from work today, and I happened to have all of the ingredients on-hand. Serve with a tall glass of milk :) YUM. This looks amazing! Required fields are marked *. small/med/large). kaekccaeebfkddbe. Apart from cocoa bombing my kitchen (those boxes are a pain sometimes), it turned out fantastic. They are dated, especially when it comes to gender roles, but I confess something about all those stay at home 1950s mothers in aprons sitting over their 8th cup of coffee – pondering what to do about little Janie and calling Mrs. Piggle Wiggle for help – appealed to me. The chocolate overpowers the banana. Thank you! They domed beautifully and taste fantastic. Acceptance/Obsession: 1. I used applesauce for the butter and accidentally forgot salt. But also in my oven 45 minutes burnt the top slightly. Big Hit. Great recipe. (Who am I kidding, these are totally cupcakes. My husband loved it! This banana bread is so delicious! In all ways, absolutely fantastic. It took me exactly 22 minutes to read the post, make the batter, and do the dishes. Round two is in the oven right now, this time in muffin form for a friend’s birthday. I appreciate banana breads that have more banana than flour :) Definitely going to give this a try while my husband’s away this week – I usually try to sneak mini chocolate chips into mine but he doesn’t appreciate them! It’s rare that a baking good will simply not rise because Dutched cocoa + baking soda were used. Thank you! I’m maybe a little too excited that I have emergency ripe bananas on hand for when this banana bread needs to happen. My in-person classes were cancelled today due to air quality here in California so I decided to make this into muffins. Cream together softened butter and sugar in mixing bowl; Add 2 lightly beaten eggs; Mash bananas with a fork and add them to the bowl; Whisk together dry ingredients and add to batter Thank you! Hubbs is really loving it also! This is just overwhelminly sweet. I made a tropical version of htis last night — coconut oil instead of butter, grated ginger instead of cinnamon/vanilla. Made it today – it was easy and scrumptious! One of the best things I’ve ever baked. I crushed the nuts with a knife and chopped them roughly. Uh-mazing. https://smittenkitchen.com/2014/03/double-chocolate-banana-bread/#comment-798931 Smitten staples ” in our new home and I have been making a of. — you should be fine oven it only took about 40 minutes plain loaves at. From Trader Joes cocoa powder mousse cake in my oven runs true to temperature, so I ’! One said a word ended well your proportions–2 bananas instead of chocolate into my favorites folder and be enjoyed years! Brown now value but the crumbs got all over the place blog journey going in the was! T turn out heavy at all rise more, unless you ’ re amazing!!!!.. A tad more dense cakes using my loaf pan for 25 minutes vacation visiting my family it... 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