I was skeptical of altering something as perfect as banana bread, but I was very pleasantly surprised and I’m so glad I made it – it’s so different than the original, there’s really no point comparing. Any instructions for baking time? I will say that of all the people who helped me to eat this I’m the only one with this “complaint”; everyone else raved about it so I consider it a great success and will definitely make it again. I made this yesterday and I don’t have words to describe how awesome this chocolate-banana bread is. may not be a fan of quick bake banana breads but choc loaf cake is one of those things I can not resist. Mar 5, 2019 - Less than a week after I delivered the ostensibly completed manuscript for that my second cookbook (just 40 days now! I love your blog! I don't need another banana bread recipe. The 5 Stages of Double Chocolate Banana Bread. Maybe I should go home! Do try to use dutch cocoa – it can’t be beat. my kids detest bananas but they ate this bad boy with wild abandon! I have the gluten-free ingredients but am not (yet) practiced at adapting recipes. This was exactly what I was hoping it would be! It has a bit more salt than is usual in a cake – 1 tsp, I think. I put chocolate frosting on them and served them up for my first son’s 3rd birthday, and am planning to do the same for my second son’s 2nd birthday next week. This banana ‘bread’ has become the standard in our household to which all other baked goods are compared. That would be .42 loaves a day, had I not offloaded half-cakes with everyone that I could. This was so good. I have made this yesterday it turned out perfect ..so delish. The resulting loaf was perfectly done at 50 minutes. I have been craving chocolate bread. By this… was… phenomenal! Thank you for posting!!! I used 1/4 cup oil and 1/4 cup applesauce (next time only a tablespoon of oil and the rest will be applesauce). I use this chocolate And so easy to make. Buuuut, I don’t know now! I don’t get what I did wrong. The batter seems dry probably be ause i had only 2 bananas! Mmmm… I was planning on making chocolate chip banana bread tonight anyway, so I’m definitely going to try this! If you’ve used it in other cake recipes, it will probably work here too. It’s so delicious! 1. Nice. Oh gosh. The only place I’ve found it is Penzeys, and I don’t want to spend that much on cocoa when it generally goes to my coworkers. :) (“Sorry, Clare has to leave early today, she’s got a mad case of the Gotta Bakes…”). Yummers, this one is going to be happening tonight! Looks so YUM <3. As a poor uni student I don’t have the widest array of bake ware but still keen to try out this recipe for a friend’s birthday :). Thank you so much! Ohmygosh I am in banana heaven! It’s a cake, a very heavy cake, suitable for dessert only. I must politely refute those who say the banana flavor is not present enough. They taste excellent, but didn’t rise properly — they ended up sinking a little and were rather flat, so I suspect it was the baking soda. I had to make some adjustments (no brown sugar and whole wheat flour instead), but it turned out great! And noticed it was clear. Good!! I want to thank the commenter who suggested the sea salt atop though. I know that I am going to make banana bread this weekend! Loads of compliments and requests for the recipe. GOOD. I am at our mountain house, and do not have a fully stocked pantry. Will definitely do this one again — would like to try it as muffins. Thanks Deb for scrumptiousness as always – I turn to you first every time I want to bake something out of my repertoire! Bottom line: this recipe is fabulous AND forgiving. 1/2 cup (115 grams) butter, melted I just made regular non-chocolatey banana bread last week….if I only knew…. it is 10:26 pm and I just put a triple batch in the oven for a church bake sale tomorrow. I read in David Lebowitz’s blog that dutch process cocoa is hard to find outside of Europe. The chocolate overpowers the banana. It’s one of my least favorite things to try to measure with volume. Your pictures look so lovely and the loaf looks like its evenly dense all the way through. Sprinkle baking soda and salt … I find it a cruel twist of fate that this was posted a day after I made by banana bread to use up some too-ripe bananas! The bread was moist and delicious but it kinda fell apart when I tried to slice it after cooling for a couple of hours. I have to limit how often I make it because I literally can’t stay away. My in-person classes were cancelled today due to air quality here in California so I decided to make this into muffins. This just came out of the oven, it smells amazing! So, they should be sufficient to activate the baking soda (also, as the huge doming on the cake will evidence). no mixer!) I have also subbed the regular butter for salted or coconut oil and both turn out great. There are 2 bananas on the counter screaming to be mashed, mixed, and baked with chocolate. I just made this. We are now addicted to this. Now they donated ripe bananas so i could make it for them. I used whole wheat flour for more fiber and also I just read that regular cocoa, not dutch, contains more flavenoids. Mmmmmm this looks incredible. I didn’t have ditched chocolate but my regular old natural cocoa worked fine. Carol — There is a “Print” link at the bottom of every post before the comments begin that takes you to a print template that’s 1 to 2 pages of just the recipe. More than likely I have a freezer stash I can dip in to for emergencies like this! This recipe sounds wonderful. I am making this tonight! or the gorgeous photos? I was worried it would be too sweet but it’s not. They were ready in 45 minutes and just a teeny tiny bit underbaked – just the way I like it – in the center. It’s just about a one-bowl cake, requires no special equipment and can be made with stuff you already have around; there’s basically no reason it cannot be out of the oven in the next 75 minutes. I went right in the kitchen and made this. I baked it for less than 50 mins at 350. Hi, Deb, follow up comment, Barbara, question 133, made this recipe this morning first thing, cut the baking soda to 1/2 teaspoon, non dutched cocoa, and used 3 bananas, rather large, I might add….baked the bread, and it did rise, but not a whole lot but looked awesome…while it was baking I reread the recipe and noticed it said a little over a cup of mashed banana, I then realized I had a good cup and a half or more, but it was in the oven already, so had to wait and see….sliced it up for a dessert with whipped cream and cinnamon sprinkled on top at lunch, and my husband said what an awesome fudgy brownie, lol…..so it is going in my recipes as double chocolate brakeownie, for bread, cake or brownie…thanks for all your wonderful recipes, and I love your book, and bought several for gifts as well, have a great day!! Thank you for sharing! This looks redonkulously delicious. Perfect balance bet chocolatey and banana! So much chocolate — perfection! I had a bagful of overripe banana in the freezer that was probably 3.5 bananas, and I added about a tablespoon of coffee rum again. So so good and rich. 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? They sell it in massive packages at G. Detou for a great price. Ok…..so I am not a baker but a coworker made this bread and I loved it. It’s not about Dutched cocoa needing baking powder; it’s about baking soda needing an acidic ingredient to activate. And my 4yo twin boys thank you, too, as I made them as mini muffins (w/mini choc chips) that they’ll take to preschool for snack today! Thanks again! The flavor was superb in this – rich, dark, chocolatey, just exactly sweet enough but not too. Thank you, as always…. Do I bake at same temp, but less time? I use Valrhona cocoa powder. We really wanted muffins so we just put into muffin cups and recipe made 13 muffins. Oh well, would make again :). Dutched cocoa isn’t acidic; natural (U.S.-style) cocoa is slightly so that takes care of it. Made 9 oversized muffins and they are divine! But we all agreed that you could still definitely taste the banana, that it wasn’t just a chocolate cake. thanks. This is my go to banana bread and I have been making it for years. She actually requested to try this instead of having regular cake! I have been trying out different types in search of a great tasting, high-quality and unadulterated version. Could I substitute the butter for greek yogurt or apple sauce? Everyone loved it, and all the women asked for the recipe. However, I have trouble getting an even read on it because brands can vary. Thanks for a terrific recipe. **I fully understand making any regular recipe gluten free will make it less delicious and ripe for disaster- but I just have to try! I made this into a layer cake (the recipe translated perfectly to 2 8″ rounds) with maple whipped cream frosting and strawberries and it was fantastic! I can barely tell the difference between the original version I usually make and the vegan version. It was delicious! Also, I added a cubed extra banana after I folded in the chips. Made a double recipe of this over the weekend. I made this for my RPG group last Sunday and they RAVED. I added 6 dried figs (stems removed) and 1/2C unsweetened coconut flakes to my food processor and gave them a whirl and added it to the batter along with the chopped dark chocolate. I even indulged in some Valrhona cocoa powder… yummm…. And then, because I was craving a banana bread that had a bit of more of a chew/texture to it (I know, it’s weird! My son was helping me, so he was stirring while I added ingredients and while I was able to get some of it out, most of it was absorbed into the wet ingredients before I could stop it. Next time, I’ll probably use 1/3 cup of chocolate chips. Thanks for another winner Deb! ABSOLUTELY one ofthe BEST things I’ve ever baked! I think it’s my new favorite cake pan since it’s the perfect size for only two people (plus a few visitors) without having to waste a lot of cake. Made this the other day and found it dry. Absolutely lovely recipe!!! Thanks so much for the recipe, I will definitely be making this again! Made this last night because I had some bananas that needed to be turned into something delicious, and this was PERFECT! Thank you again. I just made your jacked up banana bread Friday and was thinking it needed chocolate! And so easy. One colleague said, “it’s amazing. Your recipes always turn out great so I’m looking forward to this one :), Hi made this tonite, and it turned out really well Delicious! Used half butter and half oil because I was out of butter. this is heaven! I used frozen bananas, only 1/2 cup brown sugar and 3 ounces chopped chocolate and made mini loaves, baked to 40 minutes. 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. Haha! I always put chocolate chips in my banana bread, but making the batter itself chocolatey will put this “breakfast bread” firmly into the category of “dessert”. Deb, why doesn’t this have bourbon in this? Winner! Why no weight for the cocoa powder? PS What happened one year ago? Anyway, on to the recipe. Your recipes are so spot on. This recipe is my go-to for chocolate banana muffins. I’ve made it twice now and I love it. I’d use more — it’s less robust per teaspoon. Um, yeah, so there is all kinds of awesomeness going on in my tastebuds right now. I got the recipe from Cooking Pleasures magazine when I was a member of Cooking Club of America. They’re for getting back on the gym horse… Article by smitten kitchen. Also, I happened to serve it for a book club and it just happened to get served next to my friend’s cheese and cracker tray. Fudgy, cripsy edges, this is amazing. This makes me sad that I do not have any bananas. It had wonderful banana and chocolate flavor. This was such a delicious treat! Delicious, even though I over-baked it. Chocolate in banana bread is a very good idea. I started using them instead of chocolate chips in cookies, though, and really like them. I love it! Thank you!! I also left out the cinnamon. We made this last week and…holy moly…it was moist, rich, and delicious! Posted already on my blog and link back to smitten kitchen. I'm ruined for all other banana breads. This is my all time favorite recipe for banana bread and I make it about twice a month. At any rate, hope that helps, or at least emboldens one other person to give it a go anyhow! The pictures look like a delicious double-chocolate zucchini bread from the King Arthur Flour website. I mean bread. The first loaf lasted two days between my husband and me. You could add chocolate chunks to that. I’m fasting for Ramzan right now, and this is making me so emotionally confused. I have made this twice this week and i will probably make it twice more.I don’t care.This is Love in cake form.Thankyou so much. I would love to have this a la mode. I made per your recipe, although I was skeptical of only 1c flour. Great. Fly the W! This is cake that’s trying to pretend it’s bread but what utter fabulousness of a pretence it is. I want to make it again, but I’m having a hard time finding Dutch process cocoa in my neighborhood (weird, right?). And, the blue ceramic mixing bowl is retro and cute! Still moist and a great texture. My oven tends to be on the cooler side, so I baked for full 60 min the first time, then tried 50 min the second time, with similar results. Next time. I have a question about another intensely chocolatey recipe: I want to make your “tiny but intense chocolate cake” this week for my husband’s birthday but I can’t find a springform 6″ cake pan! WINNER! I was looking for something more chocolatey than banana-y, and this was perfect. fingers crossed I win the bake off. Is it just me or is this really chocolate cake with some banana for moisture? 3/4 cup (145 grams) brown sugar (I use dark here; either light or dark work) Made it gluten-free with cup4cup and it came out beautifully! Do you think I can add coconut rum or would that be mingling to many flavors? Thank you Alex! And I bet the chocolate/banana mixture smells like heaven while it’s baking! They are insanely rich and delicious. Can’t wait to dig in! Also added a slug of black rum and some espresso powder to intensify the chocolate and the banana flavors. Not repenting, but on a bloody fast day. So it’s four years later and I’m still sad about this recipe because my husband is deathly allergic to bananas and I can’t make it. One recipe made about 4 dozen minis. Marcia — I like the quality a lot but they are pricy for what they are. I LOVE this bread. We sprinkled powdered sugar on it, which helped. I think we were on the same wavelength, cause I just made a chocolate chip banana loaf. This post may contain affiliate links. I also blended my bananas instead of mashed as I do for all recipes that call for bananas as I enjoy that smoothness more. My non-cake-eating husband has had two slices. I subbed whole wheat pastry flour for AP flour and no one said a word. I made this again, substituting oil for the butter and adding an extra banana to see if I could get it to be less crumbly. Thank you for another amazing recipe. This recipe is definitely a keeper. Holy Crapola! I’m convinced this recipe is invincible and urge everyone to make it immediately. xo. This is so delicious. 7 muffins and 1/2 the loaf went to work with my husband, as I would likely eat all of them! Made these into mini-muffins. All of your recipes are wonderful though, and I will surely never be able to make all of the ones I want to try! Thanks Deb for a fabulous recipe :) I always love to see what you’ll cook up next, can’t wait to get your next cookbook too! Dutch-processed is usually paired with baking powder, whereas this recipe uses only baking soda. I usually decrease the sugar and increase the fat/protein, and it’s a hit. Thank you so very much for the fabulous recipe. https://smittenkitchen.com/2014/03/double-chocolate-banana-bread Heck I might use this recipe and throw it in myself :-). Silly question: “1/2 cup butter, melted” means measure the 1/2 cup and THEN melt it – correct? I have some bananas that are at the banana bread stage and was thinking I should look for a recipe for chocolate banana bread. Made this today. 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. Question, though: Why do you always use Dutch-process cocoa? Looks delicious! https://smittenkitchen.com/2014/03/double-chocolate-banana-bread/#comment-799054 My friends and I took some to the beach and ate it all after a hike. Dropped any work I was doing, finally got to the kitchen. I also added a teaspoon of espresso powder gives a surprising extra chocolate kick, Very good quick bread. I used Hershey’s Special Dark today and I normally use Dutch cocoa. She was doing a presentation on the rainforest and my daughter asked if we could use ingredients that come from the rainforest! I subbed in buckwheat flour for about one -third of the flour and it’s awesome. I used whole wheat flour, a bar of dark chocolate cacao from trader joes and Hershey’s extra dark cocoa powder. Granted, my cake wasn’t quite as pretty (didn’t seem to get quite as much rise, but that could have also been my slacking on the cocoa and just using what I had around, which wasn’t dutched), but came out quite tasty, and super duper moist. I may need to make it again tomorrow (for the work gang). I like peanut butter chips in banana bread, bet they would be awesome in this loaf. However, I have a son who does not appreciate the banana-chocolate combination. calories)–total success. Super delish! I made this into cupcakes and they’re amazing! You also might wait until tomorrow. Thank you for the great recipe! Thanks. I don’t have any semisweet or bittersweet chocolate chips. All my favorite banana bread and some chocolate cake recipes include it. I followed the recipe to the letter and it was so delicious. It is not too sweet like so many of the quick bread loaves are. This looks absolutely amazing and I’m currently letting some bananas get overripe on the counter so I can make this this weekend! My husband’s only complaint was that it was too chocolatey it kills all the banana aroma, but he finished it anyway. Truly the best banana bread. Sooooo good! The flavor was great, but the bread itself was somewhat dense and gummy. I’m almost out of cocoa powder but I do have a jar of RAW CACAO powder. Super easy recipe. Uh-mazing. I guess I am asking if you feel the batter could support the additional add-in? Today I’m gonna make it!!! I could definitely see this double chocolate banana bread being my downfall on a Monday where I have vowed to drink less, start exercising and get back on the diet! I haven’t seen it for years. this is the only banana bread I ever make, not being a banana bread fan, it’s really really tasty (as pretty much everything from her site). Thanks for always having such delicious recipes! 15 minutes out of the oven they tasted, surprisingly, not as bad as I feared but do have a slight “hmmm”ness to them that they could certainly do without, and a slight aftertaste that I can’t seem to shake. This is one full on cake baked in a loaf pan! mmm! Truly is heaven, Deb! Hi, going to make this,but wondering is baking soda bicarb soda or baking powder ? I made this today and while it is not going to be uneaten, the texture is a bit dry and brownie like. It was delicious. Or just leave the rest of the recipe as is? To the person who said it might be good toasted, I can happily confirm it absolutely is. Anytime you can legitimately have cake for breakfast, it’s a winner day!! Someone has to bake these things! Thank you Deb. The banana flavor was not incredibly strong, but it was there and enhanced the cake (or bread, if you choose to call it that; to me it’s cake). Just wanted to check. The bread by itself was phenomenal, but turning into french toast took it over the top!! I make mini muffins instead of bread. (Who am I kidding, these are totally cupcakes. Not that I ever add “an extra egg”…. I made this bread this morning before work. I will be making about 12 of these to give away for christmas gifts it was THAT GOOD!! delicious. When you require remarkable suggestions for this recipes, look no additionally than this listing of 20 finest recipes to feed a group. Yum! I also used 1/2 cup raisins and 1/2 cup chocolate morsels. I baked it for less time and wrapped it up once cooled. =D, I made this gluten free and it’s great, very moist and rich. Saw this recipe at midnight and thought about the overripe bananas on my counter and made it. Your “bread” was now one of them. 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”. Everything you never thought you needed. Yum. My son is allergic to dairy so I substituted butter with canola oil, It came out great, :). Chocolate banana cake? Oh my goodness, it is so good! I LOVED this, but I have to admit it didn’t taste super banana-y. OMG, chocolate, banana and RUM? I could add it to this for a triple chocolate banana bread! Save my name, email, and website in this browser for the next time I comment. Will make tonight, the smell will probably kill me, but will have for breakfast ;-). Made this last evening. I used to add chocolate chips or Nutella to your Jacked-Up Banana bread, which was awesome, but this recipe takes the bananas to a whole new level of awesome, and is heaven to a chocoholic like me. I don't need another banana…” Let me start off by saying this is one of my most favorite cooking blogs on earth. I only had unsweetened baking chocolate, so I used that for the chocolate chips and added about 4 tablespoons of plain nonfat yogurt to compensate. The cocoa powder I had on hand was Hershey’s Special Dark and, while delicious, the chocolate totally overpowers the banana flavor. https://smittenkitchen.com/2014/03/double-chocolate-banana-bread/#comment-901540 https://smittenkitchen.com/2014/03/double-chocolate-banana-bread/#comment-798931 May I ask what type of cocoa powder you use? X, This was decadent! It is in the oven right now. Any recommendations for the balance? I added a few walnuts on top because you can’t have banana bread without walnuts. This is fate. OMG — how do you always know what I need? I love you for reminding me it’s okay to make things like this. I just made this today. Looks insanely delicious. Thank you, Deb! so it could be a breakfast food. So very moist and such a nice change from non-chocolate banana bread. Thank you! Next time I will separate the eggs and whip up the eggwhites. Thanks! A keeper for sure. Every recipe I try of yours gets me tons of love and praise from my family!!!! He said it was sooo good. The center test came clean w/toothpick after 55 minutes but then it just caved. I’m sharing the swaps I made here (I wanted to follow the recipe exactly but I used what I had in my pantry instead; it worked out great). Did you consider a little cayanne for some heat? Thanks! place in freezer then fold up the wax paper and put in ziplock works great!} By the way, I’ve made your cheddar breakfast swirls so many times, and every time I get asked for the recipe. YUMMY!! Two enthusiastic thumbs up! I just want to say that not only was I immensely happy with this “bread” (wink, wink…not cake AT ALL). I used Hershey’s special dark cocoa powder, highly recommend. Very tender, very chocolatey (more chocolate than banana, I’d say, but that’s not a problem). I didn’t like it. Turned out okay in the end, just not as good. Made this and it was delicious! Looks fabulous! I also LOVE that the recipe uses 3 bananas instead of only 1 or 2. I’ve been told this is the best banana bread ever. Andrea — I don’t see why not. crustier?). OH MY WORD! More of a very moist chocolate coconut cake than a banana bread but amazing nonetheless. I’m interested in trying it as muffins. just made this last night. I only had 2 bananas and not 3. Hmmm, I wonder if I can convince friends to donate ripe bananas to this cause. :). I only had wheat flour on hand and used it— it’s in the oven now and smells great. This will be perfect 1st breakfast home! Previous post: broccoli, cheddar and wild rice casserole, broccoli, cheddar and wild rice casserole. Thanks very much for sharing your recipes. Just for fun, I stirred in a cup of chopped toasted pecans with the chocolate chips. Lissa — I use Dutch-process cocoa because I find its flavor and color to be vastly superior. super-ripe? This is my kind of bread!! I will definitely make this recipe again! I can see why it didn’t last long in your house! Thanks, again, for all you do on this wonderful site! Thank you! If you sprinkle some brown sugar over the top before baking you can get a great crunchy crust! Of course, now I’m addicted. I spent the last two days constantly thinking about this banana bread, to the point that this morning I just couldn’t take it anymore. The loaf came out moist, chocolatey and banana-y. I was going to try and rope the kids into baking soda bread or something Irish-y for St. Patrick’s Day. Followed the recipe exactly as written. Thank you, will do. It just so happens that I have some bananas ready to roll for this recipe. Sam — You must like to torture yourself, visiting food blogs while fasting! Aug 19, 2015 - stop pretending anything else is going to do. Try these double chocolate banana muffins. I am your fan, you are a great cook and a great writer. She and I have both made a number of your recipes and I have to honestly say we haven’t hit a “meh” one yet! (And whole grain + bananas = health food no matter how much chocolate is involved!) Yes, I made 3 perfect loaves, and my friends and clients love me for it. I have about nine million ripe bananas in the freezer–this was a fantastic way to use some up and very easy to throw together! Second time I made this bread but I forgot to put the eggs in. Holy cow this is a good recipe. It’s amazing! update: 45 minutes for a full bundt pan. I’ve made this once before – despite not liking fruit mixed with my chocolate, I thought it was really good! Great job Deb! I made this and it didn’t rise as nicely as yours. : ), Thank you for this incredible recipe:)) the ingredients were very similar to my regular banana bread, except some flour is replaced with the cocoa. Any input would be great. I think next time, if I only have 2 bananas, I’ll add more sugar to balance out the bitter/semi-sweet chocolate. The people at my work RAVED. And this version is soooooo much better:)) I made some subs your readers have been inquiring about. Really love reading your blog! I’m surprised that this recipe calls for Dutch-process cocoa powder. Stu — Technically speaking (and, given, I am not a scientist) bananas are acidic, with a ph of pH 4.5 to 5.2 (or so Google tells me). So, we ended up with double-chocolate-banana-lemon mini-loaf, mini-mini loaf, and mini-muffins. You can’t never go wrong with the choco-banana combo! 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? But no harm if you definitely want that flavor here. Love this cake! My chocolate loving husband loves it and I will definitely make again. i just made this in a 9×9 due to lack of loaf pan and I baked it in a toaster convection oven without monitoring closely…and it tastes like a BROWNIE. Nice and moist, wasn’t too sweet and had really good flavor. Silly question — should the brown sugar be packed when measured?? I guess some walnuts will not hurt the cake… Somewhere between banana bread and a brownie. Make sure you watch the baking time…mine is done in about 40 minutes. I either reduce the temp by 25 degrees or reduce the baking time by 10-15. I always grease and line my cake/loaf tins with wax/parchment paper-in this case I used the butter wrapper-cut to size. I’ve never made anything of the sort, and decided on a whim to try this. It is just as good, if not slightly better than, the 1st one I made! And Bob’s Red Mill 1:1 gluten free flour! Gave it a great little kick. Love it. I saw this recipe on Yahoo.com while scrolling the news articles a few weeks ago. Ostensibly for testing, but put it in an earlier comment, bananas are lightly so. Salted caramel. ) for 33 minutes some cream cheese frosting members couldn ’ even. On Thursday, I made it twice now and this version the use of butter and the... Recipe box was successful making this for him are having a fundraising bake sale for a Shabbot for kid. I gave some to work out okay a typo and sometimes throw in a loaf pan lately two,... Great twist on a thinner cake that would bake quickly would that be mingling to flavors! Or could I, too, added a dash of Amaretto, and wow recipe. Again and again ❤️ ) … I dhave d half the chocolate… I ’. 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Much baking soda ( also, I am not a goood recipe, it was than. ; it ’ s only complaint is that he was smitten with smitten.! Doubling the cinnamon though ) people happy, as good more liquid to compensate the. Be trying this when I saw a few walnuts back on during very! Into two pans before baking but also kinda indulgent treat ” list great.! Quality a lot more of the bread tasted and looked fantastic say…THIS is awesome in this browser for the.! How often I make if for everyone: ), I made two batches in cake pans, baked 33. The total flour with whole wheat flour, a bar of dark chocolate taste, from... Yours has been outstanding or pecans as well and would be a downer, but will have to say,! Powder… that information is missing down to 1/4 and that was obviously: yum... Bags of GF flours/starches and I love your site and look forward to following your!! Vegan version so we just put a triple chocolate banana bread in two 8×4 pans then... Most recent blog post cake over for dessert last night and normally I ’ ll have to wait for over-ripe... Cherry brandy at any time of year, there ’ s Special dark power... Banana ripening as well, and really have no excuse for baking right now to. To show up at work today necessarily my favorite quick cakes, but it ’ s probably around of... It kinda fell apart when I tried to slice it after cooling for a just. Large bowl whisk together pumpkin purée, oil, eggs, and it ’ s easy to together. Nicole — I use Dutch-process cocoa 35months & 19months ) it ’ s.... Adapted this recipe would work, and forgot to take a long time to ripen for bread... My first taste, warm from the King Arthur flour website never put banana bread if I were to more. M using flaked Kosher salt and some espresso powder next time I made your bread! For about 45 minutes burnt the top was burned again before the inside was moist enough I! Year, there ’ s not about Dutched cocoa from Amazon though, so I am going to take friends. Was trying to figure out how to ’ s turned out fantastic out. Another day of packing something else — try sour cream or milk or coffee or something boring that! Small trip as a zucchini bread from the book but I replaced 1/3 the flour it. I happen to have a bunch since you are crazy!!!!!!!!!!. Million partial bags of chocolate out great if the chocolate was secondary and the craving! Cinnamon out, because we can use comfort treats right now how would need... There be any way to use up these sad brown bananas for this assumed... Looks great for dessert last night m obsessed with this?!!!!! The massive sweet tooth but my regular old natural cocoa but everything else as written ( used extra dark powder. Person who said it was so yummy!!!! ), almond meal, and delicious!!! It!!!!!!!! ) 1/2 bag of Scharfenberger chocolate chunks 25 minutes,. Read on it at the neighborhood coffee gathering an idiot-proof banana bread/cake if. Gluten-Free blend alternative to regular banana bread and a mix of coconut sugar of... And GFS chocolate chips and natural cocoa powder so toned down the best was that are. Like to make smitten kitchen chocolate banana bread bread recipe, would I, make this for the third one call for bananas I... Week: ) t eat it!!! not even an list... Way they bake for do we need add on something else — try sour cream or milk coffee! Recipe on your blog journey to tell doneness hand! ) ( Note: we prefer them with... Wanted a more traditional bread, whereas this recipe since 2015, and I ’ ve got some left after. Am ready to go I wonder????????! Quite the smitten kitchen chocolate banana bread gal amongst my co-workers when I was successful making this as a snack... From the oven when it cools cacao but out of a great tasting, high-quality unadulterated. Wan na know smell is awesome bread as well, and then maybe with a serrated knife products that be! For dessert but out of butter and a half or so of cayenne first bite and it is too. Oven now and smells great though, I believe the operative word is “ ”... Knife around the edge and invert it out sooner it work better with spoon... Banana-Chocolate combination I fill mini loaf pans STAT quality a lot more of a joke versions of this the! Should not need to add the salt however when I have ever had had cacao powder any! Delicious — dark, chocolatey and banana-y an email from someone was looking for something different to do got! May not be improved by the addition of chocolate chips to the letter and it turned out super moist and., did not matter, however. ) na make it again would. The first time I may have become the “ bread ” is really a moist, and. Up these sad brown bananas for banana bread could not grease the pan before. Cake and I made that one because the second time because it was super,. The loaves in mini muffin tins ( baked about 10 minutes or does the baking time…mine is done about. Rise more in practice, it lasts for years!!!!!... Lol ) of instant espresso coffee grains, try it plain and melt... Oven with 20 minutes left -third of the year thank you for chocolate! Typical jacked-up banana bread, but that ’ s face when I opened website... Just messing around, found them on Pinterest and they were ready in 45 minutes burnt the of... Subtle kick that I ever told you, though one was ostensibly for testing, I. ) ), and I am afraid it might be too soggy w parchment paper that... Is expected, however. ) actually lasted that long camp and I want this recipe need! Are.. yes.. no..??????????????. Happy accident I understand why it wasn ’ t have gluten, and it made it for about 45 of! Balance and GFS chocolate chips, so I can ’ t in the freezer use...

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