I stumbled on this double chocolate banana bread recipe on Pinterest and adjusted the recipe based on what I had on hand. The final recipe is definitely a keeper. It's decadent, moist, soft, chocolatey. Everything you'd want in a chocolate banana bread. Now the bananas might put you off but believe me, they add to the flavor. It's a strange combination that results in the most spectacular bread. Serve this chocolate bread with tea, have it for breakfast, or indulge in a chocolate overload and have it with hot chocolate. Either way, it is chocolate heaven.
Double Chocolate Banana Bread
(adapted from Bake with Christina)
2 medium large ripe bananas
1/2 cup coconut oil, melted
3/4 cup brown sugar
1 tsp vanilla extract
1 tsp baking soda
1/4 tsp salt
1 cup all purpose flour
1/2 cup unsweetened cocoa powder
1 cup semisweet chocolate chips
1/4-1/2 cup milk chocolate chips, to garnish
Preheat the oven to 350º F and grease a 9x5" loaf pan. I used two 7x2" paper loaf pans.
Mash the bananas in a large bowl. Mix in the oil, eggs, brown sugar, and vanilla extract until well combined. In a separate bowl, sift together the salt, all purpose flour, and cocoa powder. Stir the dry ingredients into the wet ingredients until just combined. Gently mix in the chocolate chips. The finished batter will be very thick, don't worry. If it feels too dry, add another small mashed banana.
Pour the batter into the prepared pan. Sprinkle the chocolate chips on top and bake for 50-55 minutes or until a toothpick inserted in the bread comes out clean. Let it cool completely and store in an airtight container for up to 4 days.