Dark Chocolate Banana Bread

Dark+Chocolate+Chocolate+Chip+Banana+Bread

This bread is not for the faint of heart.  It is rich, dense, and velvety to the extreme.  I had a few ripe bananas sitting on my counter and since I’m not one to waste good food, an immediate baking need was obviously in order.   It just so happened that I also had a chocolate craving (when do I not) so after a little plinking around my Pinterest board, I found a recipe from Joy the Baker that satisfied both needs.  Never one to leave well enough alone, a little modifying was performed and the resulting bread is just short of chocolate heaven.

I’m going on record to say this recipe is healthy as well.  It has a few of the major food groups (fruit, grain, dairy) and is made with dark chocolate.  Antioxidants people!!  I’m fairly sure it cancels out the calories.


Dark Chocolate Banana Bread
adapted from Joy the Baker

2 cups all-purpose flour
1 cup unsweetened Dark Cocoa Powder
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 stick (8 Tbs) unsalted butter, at room temp
3/4 cup sugar
1/2 cup light brown sugar, packed
2 large eggs
2 large or 3 small ripe bananas, mashed (approximately 1 cup)
3/4 cup heavy cream
1 cup dark chocolate chips

1.  Preheat oven to 350 deg.

2.  Grease a 9×5 inch loaf pan and place it on an insulated baking sheet or stack two regular sheets together.

3.  Sift together the flour, cocoa, baking powder, salt and baking soda.

4.  Beat the butter at medium speed until soft, about a minute.  Add the sugars and beat for 2 minutes.  Add the eggs one at a time, beating for a minute after each.

5.  Reduce the mixer to low speed and mix in the bananas.  Add the dry ingredients in three batches, only mixing long enough to incorporate it into the batter.  Add the heavy cream and mix until incorporated.  Stir in the chocolate chips and scrap batter into prepared pan.

6.  Bake for 30 minutes. Cover the bread loosely with foil and continue to bake for another 40-50 minutes or until a toothpick comes out clean.  Transfer the pan to a rack for 20 minutes before running a knife around the edges of the bread and unmolding it onto a second rack.  Let cool to room temp before slicing.

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