You know those people who say things like “I’ve never met a cheesecake I didn’t like”?
Those people are crazy.
On the other hand, maybe they really haven’t ever met a bad, boring, bland, horribly fluffy cheesecake, and then hey! not their fault.
When it comes to banana bread, it is super easy to meet one you don’t like. Maybe it’s got nuts or no chocolate chips or is so dry your mouth becomes the desert. I’ve definitely met a banana bread I didn’t like.
But a banana bread I do like? It’s double chocolate, adapted from this recipe, and goes like this:
Chocolate Chocolate Chip Banana Bread
- 1/2 cup butter
- 1 cup sugar
- 2 eggs, beaten
- 4 overripe bananas
- 1 1/4 cups all-purpose flour
- 1/4 cup cocoa powder (I use Hershey’s special dark)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 – 1 cup chocolate chips (or chopped chocolate. Whatever you have on hand)
Preheat oven to 350 degrees (325 if you’re using a dark metal baking pan).
Cream together butter and sugar. Once combined, add eggs and banana. Beat until combined, but it’s ok if you have some larger bits of banana.
Sift together flour, cocoa powder, baking soda, and salt. Add to banana mixture. Add vanilla extract. Don’t over mix! Fold in chocolate chips.
Pour batter into a greased and floured or non-stick loaf pan.
Bake for 50-60 minutes, until the center is set (but not dry).
Let cool and enjoy!
To make this recipe without chocolate, simply omit cocoa and chocolate chips and increase flour to 1 1/2 cups.