this was the perfect baking project to do with my toddler on this rainy morning. Would be grateful for any feedback. Your recipes are so spot on. I started using them instead of chocolate chips in cookies, though, and really like them. (Don’t worry; my interests haven’t been fully occluded, see also: fennel and blood orange salad and stuck-pot rice — you know I can hear you snoring, right? Bigger, even, too. Looks amazing. I have to limit how often I make it because I literally can’t stay away. it’s soooo good, might replace my usual go-to — your ‘jacked up banana bread’ recipe which i’ve been making for years. I don’t want to undercook for fear of the center being undone, but then the crust tends to be a wee bit overcooked. One of the best things I’ve ever baked. My friend, who died over it, but is much more health conscious than I am, redid it the next day. Thank you thank you thank you!!! It’s a cross between banana bread and a fudgey brownie. However, the inside of the bread came out rather cakey and crumbly; unlike yours which looks nice and dense. The views expressed in the contents above are those of our users and do not necessarily reflect the views of MailOnline. This looks gorgeous, Deb! I’ve been making a lot of fun cakes using my loaf pan lately. It still looks delicious. This looks really amazing and very moist. This “bread” is really a moist, gooey, addictive chocolate banana cake. FYI, I throw extra ripe bananas in the freezer, so I usually have them on hand. I’m allergic to eggs so I made a flax meal egg for binding and also added a tea of baking powder for a little more rise. :-). barbara — Not exactly. I’ve already baked it three time and it turns out beautifully each time. I made this recipe mostly as written, but decided to use as much of the Mayan cocoa powder I had on hand as I could. I have a recipe from my husband’s aunt that is called Chocolate Zucchini Bread. I also used the extra dark type of cocoa with outstanding results! Not too sweet which I personally appreciate. I forgot to add the salt however when I tasted it, it was still great! I cannot wait to bake this! I’ve made it twice now and I love it. You can either mix it thoroughly in a stand mixer, or sift it back and forth 3-4 times. Bake until a toothpick comes out almost clean (a few crumbs is ok, just no batter). You never let me down, Deb! Accidentally on purpose? My loaf pan is nonstick. This banana bread is so delicious! Also added chooped walnut. (Actually they were BETTER!) Thanks! So!! ^_^. This was such a delicious treat! SO, this looks amazing and I will have to try it. Stir in chocolate chunks or chips. I absolutely love this….I like eating someone else’s banana bread, because then I can have…one slice. I used Guittard cocoa powder (unsweetened rare red dutch process) and Ghiradelli 60% cacao/bittersweet chips and it turned out amazing. It received much praise from our mid-week house guest(s) I made this yesterday, doubled. Smells great though, looking forward to trying a piece when it cools! Delicious!!! It was super quick to throw together in the midst of the after-work rush. Unwilling to give them the entire loaf or present a half nibbled cake, I divided the batter into two paper 6″x2.2″ mini loaf pans. Will definitely make again. So chocolatey. I have a similar recipe that came out of one of the previous years’ Costco cookbook. I just pulled this out of the oven – we added a 1/2 cup of chopped hazelnuts, and it smells scrumptious! Please could you let me know the amount in grams required of cocoa for your chocolate banana bread? Made this last night for a study group at my house and it was a hit!! How would you modify to make muffins? I’ve loved this recipe for a while but the spices took it up a notch! Thank you for such a wonderful, easy and delicious recipe. I made it according to the recipe except for I did half white and half whole wheat flour, because that’s what I had. I will definitely have to make this during the week with my rotting bananas. Like I am not exaggerating when I say this is the best banana bread recipe I’ve ever made. :). I must politely refute those who say the banana flavor is not present enough. My husband begged me to let him have a piece last night because it smelled so divine! And the chocolate chip that melt in my mouth! I used whole wheat flour, Hershey’s cocoa, 1/4 cup each apple sauce and canola oil instead of butter, only 1/2 c. light brown sugar, and slightly less than 1/2 c. chocolate chips. Thank you!!! ATG — You will definitely taste both. I’m a sad celiac who loves to bake and I’ve dutifully made about 15 of your recipes and watched sadly as everyone around me devoured them and praised them for being amazingly delicious. I’m obsessed with this bread!!! I love cinnamon with chocolate, so I used it and was very happy I did. THE BEST BANANA BREAD I HAVE EVER EATEN! Holy Double Chocolately Banana goodness Batman! I used pernigotti Dutch processed cocoa from William Sonoma. But then again, you shouldn’t want to mess with a Deb recipe in the first place, they’re always spot-on. Probably. The chocolate has some intensity, though. Thank you! My oven runs true to temperature, so I’d turn the heat down to 325. I admittedly always put chocolate chips in my banana bread because, why not, right? I WILL NEVER BE READY FOR BIKINI SEASON – as if! Oooh I love this idea. I just want to say I ran across this recipe this week and decided to give a try as I had two lonely brown bananas on my counter; recipe called for 3 so I went to freezer and pulled out my stash. She was doing a presentation on the rainforest and my daughter asked if we could use ingredients that come from the rainforest! It sounds like it comes out fine, or possibly a tad more dense. Your book was given to me as a gift-always trying new recipes-they are lovely-read your blog and finally decided to chime in….fantastic variation on banana bread-I love the dark chocolate “tea bread”. They were moist in the best possible sense. Oh my. Really only 1 tsp of baking soda? Used half whole wheat flour and half AP flour, instead of just AP. This was an easy one to make. The only difference is that when I bake with chocolate to enhance the flavor I always add instant espresso coffee grains, try it. I took some to work today, and everyone who had some loved it. Thus, I haven’t ever cooked with it. Looks delicious! If it tastes this good with half the chocolate… I don’t even wanna know! Chocolate in banana bread is a very good idea. Thanks for the recipe! It was amazing, gone within seconds. 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. This was amazing! It is a nice balance of flavors and a nice change from the plain jane banana bread I make. Very chocolatey, and banana-y to the point where anyone who didn’t know had to ask what the other ingredient was. Wow what the heck??? My husband usually waits for me to do something with overripe bananas (actually, with anything that’s about to go bad) and this did not disappoint. I happen to agree with your husband. Oh, and neither can my 2 yr old, who says “more choca-nana cake, please!” It’s fantastic. - Jack Elsom, Jack said that he'd happily munch on these at a carol service, but couldn't taste the alcohol, This pie has an incredibly crumbly crust which isn't quite to my taste. Hi Deb! Hi Deb, Can I use Scharffen Berger unsweetened cocoa powder for this recipe, or should I still get the dutch processed cocoa powder for the best taste/rise? Hi Deb! My family-family says it’s more like a rich gooey delicious cake , not a “bread”….. but as long as I make it, I don’t think it matters what I call it!!! I used cinnamon and thought it was a nice addition. I don’t know what you do to make these things so good, but it sure is working. Made this immediately when I got home from work. Super easy to make too! THANK YOU. And now you can have this for dessert. Just made this tonight and it is so good! Unfortunately, I didn’t realize it called for dutched cocoa instead of regular, and we only had regular in the house, so with a wince I went ahead and used what we had and prayed that it would come out ok. My cocoa swap may be responsible for the mediocre rise of the loaf in the pan, though I’m perfectly ok with my banana bread being moist and dense, and maybe the dutched cocoa would have imparted a deeper chocolate flavor. The local store only had non-Dutched cocoa, still turned out fine and rose a decent amount. somebody get this cake away from me before I finish the whole thing. Love this recipe! Incredible! I loved this recipe! Think a little toasted, chopped hazelnut might suit it nicely next time. Is it possible to use this? Made this last night. ), but is it worth the effort here? (sidebar: one sign that he’s a keeper is that he was smitten with smitten kitchen. I have to admit that I thought that double chocolate would just be ‘too much’. Hi Deb — I just made this delicious bread replacing the butter with melted coconut oil and half the chocolate chips with sweetened coconut and it turned out delicious! I made this recipe into muffins and added pecans. ), Dear Deb, I made your bread for the second time yesterday and I have to tell you it’s one of the best breads I have ever had. Next time I will separate the eggs and whip up the eggwhites. :o). I was skeptical about the chocolate but am glad i tried this. One cup of cocoa powder in a cake is the RIGHT amount, none of this two tablespoons business! I made this last night. Holy Crapola! They are squatty but so very delicious!! This looks delicious! I always make it into muffins, because we can’t wait long enough for a loaf to bake. It’s in the oven now! 1/4 c almond flour and 3/4 C gluten free flour for the flour And…when did Jacob get SO BIG?! Finally made this recipe today. This is one of my favorite recipes on the blog and I make it often. In addition to the chocolate chips, I added in fresh cherries, pitted and cut in half and some cherry brandy. You are literally awesome! I am speechless. Thank you for doing what you do! 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 don’t think so. It was a huge hit! Thank you for a great twist on a classic. Have made this 3 times since this unpleasantness with COVID-19 has made me have little else to do besides watch the spots grow on the bananas…, I am definitely in the camp with Alex on chocolate in everything, though…, I can’t think of a single recipe SK recipe I’ve tried that has been anything other than grand. I baked it for a little over an hour and it came out beautiful! Thanks to the poster who suggested Hershey’s Special Dark cocoa. But the flavor…OMG. Not mind-blowing but not bad either. :( Thank you! I left out the cinnamon. Maybe everything I’ve read about the difference is wrong, because your bread seems to have risen just the right amount!? This is my all time favorite recipe for banana bread and I make it about twice a month. { (I have been catching feral cats (16) and raccoons (12) }since Monday. I have it in the oven now! Did you consider a little cayanne for some heat? It had wonderful banana and chocolate flavor. They were delicious, with just the right amount of gin - not too strong, but definitely not too weak.Â, The fruit mixture was lovely and full of taste and the almonds on top gave it the right amount of crunch.Â, The pastry was beautiful and once you start you can’t stop eating them (a box was demolished within a day by two people). I had everything for it! She actually requested to try this instead of having regular cake! We are the worst banana people! I’ve made this two times, once with dark rum added, another with cardamom instead of the cinnamon. Three. I love it! Instead of the butter, I used coconut oil and instead of the brown sugar, I used the same amount of coconut sugar. Deb, I just wanted to stop by to tell you that I make this recipe at LEAST twice a week! Can we omit bananas if only want chocolate loaf cake ? Lovely, lovely banana bread recipe! Is it too much to ask for a sprinkle of cinnamon?Â, Maybe a nice treat for kids, but I wouldn't be munching this in front of the Strictly Christmas Special.  - Bridie Pearson-Jones,  Bridie thought the ASDA apple mince pies were too crumbly and said the fruity flavour tasted like baby food, Tesco Finest All Butter Pastry Mince Pies with Cognac Brandy & PortÂ. Doubled, tripled. Moist, dense and rich chocolate flavor. I cannot wait to make this! Made these today, 4 hours ago, as muffins. This is cooling right now and it looks and smells awesome… the kids are excited, I am excited. Calling it a bread is an insult to it — and bread! And she seems to have a constant stain of chocolate around her mouth. Costco has a great deal on it where I live in Canada. I want to use cacao powder also. Mona — There were some pumpkin and chocolate brownies, but we didn’t care for them. I want to thank you very much as I use a lot of your Jewish food recipes as I am learning to cook Jewish. Because mine was dry, too. Thank you, will do. You can use either, but skip any added salt if you use salted butter. So much chocolate — perfection! We couldn’t believe how well the banana taste came through! Thanks a lot, Deb. Yes, you’ll be just fine here. Mine has had a nice little crunch at the lid on each loaf. So good! i love it.. looks delicious…I will defiantly try it soon. “…unless you’re repenting or something boring like that..” You crack me up, Deb! Absolutely lovely recipe!!! I’m not really a fan of bananas or banana bread but when I made this for my fiance…….”OH MY GOD” it’s like heaven flew in my mouth and now I can’t stop eating it. It's so crumbly that it completely falls apart in my hand, and I prefer my festive treats with a little bit of crunch and bite.Â. ;). I have also subbed the regular butter for salted or coconut oil and both turn out great. I made this and it didn’t rise as nicely as yours. this is in the oven! WINNER! Deb, this is THE BEST banana bread I have ever had. You rock! It looks exactly like yours but didn’t cut nicely, it breaks easily, more like a moist chocolate cake. I made one the next day. The loaf came out moist, chocolatey and banana-y. I’ve been a long time fan of your site and you have a few recipes I make very often. Thank you for posting!!! This turned out super yummy I substituted the brown sugar with regular sugar and used Trader Joes cocoa powder and it was great. yum. Maybe not bourbon, but rum? This combination is perfect. Ah! Made this last night – only had natural cocoa on hand, so the end result may be a tad denser, but so far, rave reviews. I think my tastes much have changed over the years, because five years ago I would have been scarfing this up with perhaps a small scoop of French vanilla ice cream or a drizzle of crème anglaise. I was a rock star! I think it has to do with the bananas and the way they bake in breads. Oh man! The flavor was just as good (I also added a little black rum and espresso powder because I always do to any banana bread) and I am pretty sure it WOULD have been less crumbly the next day, or even later that same day, if it had lasted that long, which it emphatically did not. I don’t know where you are so it’s hard to say which ones…. A record! I made a tropical version of htis last night — coconut oil instead of butter, grated ginger instead of cinnamon/vanilla. Damn youuu, slash I love you. Second time this week I am making this. Seriously, my husband came home and smelled the aroma and couldn’t wait for it to cool down, if only we had vanilla ice cream and strawberries, it would make for a great pairing! I’m guessing this freezes well? I made this last night and it is DIVINE. Thanks so much for the recipe, I will definitely be making this again! Turned out delicious! The pastry was thick and quite stodgy, almost like a stale biscuit.Â, The filling was ok, but nothing to write home about; essentially currants in a thick syrup that lacked spice. It was still incredibly moist. One recipe made about 4 dozen minis. but makes for a bit difficult slicing, even with a serated bread knife–The outside doesn’t want to cooperate and become a nice, even slice, while the soft inside is no problem at all to cut through. 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! l I topped with sea salt and some more sour cream! Not to be a downer, but I wondered what is the calorie count for this bread? I would say no. I’ve made it twice and its so moist and doesn’t last long. Didn’t realize the difference in cocoas and all that my local store had was Hershey’s. Can’t wait to make this again, chocolate chips included! It’s awesome! Want to make it now! :D Everyone at home really loved it. I must say that trying to oven ripe bananas is a no go…produces too much liquid. I like the addition of cinnamon – you don’t taste it directly but it adds a bit of depth. Despite my preconceptions about gluten free food, I found these were extremely tasty. .thnxxx for the gr8 recipe. PS What happened one year ago? Something tells me it won’t be in my kitchen for long :). I’ve made so many awesome recipes that you have shared (the one made most often is the granola from your cookbook), however this banana bread may be the best yet. So, I grabbed for the vanilla extract (which I typically keep near, but not inside, the small wooden box I keep the gobzillion other extracts in, since I use it most) and, being the confident baker I am, opened it and poured straight from the container into my bowl of banana-sugar-egg-butter mixture. I’m convinced this recipe is invincible and urge everyone to make it immediately. Kinda late to the party, but I wanted to post my reaction to this recipe, which i made last night. https://smittenkitchen.com/2014/03/double-chocolate-banana-bread/#comment-798861 It’s essentially chocolate cake with some fruit in it so you don’t feel bad about eating it. It was a hit! To make muffins — Use the same temperature, fill the muffin tins only 2/3 to be safe. **I fully understand making any regular recipe gluten free will make it less delicious and ripe for disaster- but I just have to try! If I were making it again with 2, I would be sure to add some other form of moisture, maybe sour cream or plain yogurt or something like that. I think if you ate the whole pack the crust would start to clump a little, but all in all a cracking pastry. There’s not much banana flavor here, but I’m not complaining at all! Monica — I haven’t made these as muffins yet, but see my response in Comment #146 Commenters #151, 191, 210, 228, 230, 291, 301, 332 and a few more have done so and offer suggestions. Thank you! Thank you! I used whole wheat flour which means it’s officially breakfast food, so I made it into muffins. I will keep you posted. I would have made this sooner only I was searching for Dutch process cocoa. Simply spectacular banana bread. I baked it 55 minutes. Just for fun, I stirred in a cup of chopped toasted pecans with the chocolate chips. We are eating it hot out of the oven as I’m typing!!! I made this today- but I wasn’t paying attention (I can blame the 19-month old who just figured out how to walk today and who was clinging to my leg shouting at me to pay attention to her instead, can’t I? I often add some pistachios to mine too – they give it a very lovely crunch. Regular chocolate? I have a pretty serious sweet tooth, but I found this to be waaay too sweet, almost cloying, and far too rich to be called a “bread”.
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