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Chocolate Banana Bread {with chocolate chips}

by 160 Comments

chocolate banana bread {with chocolate chips}

So, here’s the thing.  I’ve been messing around with this recipe for a couple weeks.  I think it’s pretty perfect now.  It’s a very moist cake bread (who am I kidding?) and tis best to let it cool before you cut it or it’ll be, shall we say…… gooey.  But, once it’s cooled, then I like to slice it, put a little butter on it and then warm it up for about 8 seconds in the microwave.  Not a second longer.  I know, the irony of it all. After you verify the deliciousness, you can deliver the 2nd cake bread to someone you love.  The end.

What you need:

2 sticks of softened butter

3 eggs

2 cups sugar

3-4 mashed ripe bananas

2 cups all purpose flour

1 cup cocoa

1 t. salt

1/2 t. baking soda

1 t. baking powder

1 t. vanilla extract

3/4 cup buttermilk

1 cup of chocolate chips (I use semi-sweet)

The topping (optional but good!

1/2 t. cinnamon and 1/2 t. cocoa mixed with 1 T. sparkling or sanding sugar

Directions:

Cream butter and sugar until fluffy.  Add eggs and incorporate well.  Add bananas and mix until combined and then add the rest of the ingredients and mix well.  Divide the batter evenly between two loaf pans and then sprinkle the tops of batter with the sugar/cinnamon mixture.   Bake at 350 for 50-60 minutes, until a toothpick comes out clean. Let cool completely!

Reader Interactions

Comments

  1. sheri says

    If this is anything like the CC cookie recipe I’m going to have to hold it against you 😉 Have seriously made them 20 times – I get so many compliments on them! You rock!

    Reply

  2. Marie at the Lazy W says

    Exactly 8 seconds eh? I feel like you should incorporate the word “Texas” into this recipe name somehow. Looks great, and I have a bag of soft bananas that would be perfect. Thanks Edie!! xoxo

    Reply

  3. Lisa McCracken says

    Oh I cannot wait for no one to eat my bananas (cuz that happens A LOT in this house) and have them ripen so I can make this recipe!! Thank you !!!
    AND, I happen to think I have the {The Best Ever} Chocolate Cookie Recipe :), so I am definitely going to try yours SOON!! Maybe I’ll have to concede…. 🙂

    Reply

  4. Christy says

    Sounds Delicious. I always used to have ripe bananas in the house but in Aug we adopted a little girl from Africa and she eats a banana every night. They never have time to get ripe. I’m going to have to hide some so I can make this bread!!

    Reply

  5. Julie Jumeaux says

    Hi Edie,

    How much does a stick of butter weigh? I would love to try your recipe but here in Australia we buy our butter by weight, not sticks.

    Julie

    Reply

  7. Trudy K says

    I am going to try this. The whole cup of cocoa powder is what has sold me. (The “professional” recipes that call for 2 tablespoons or 1/4 cup of cocoa are always a disappointment.) This recipe seems to have the courage of your convictions Edie, 🙂
    PS: I am going to use my darling Ghirardelli 60% Cocoa Chips too.

    Reply

  8. brenda says

    The bread is in the oven and it smells soooo good. Thanks so much. Love what you do. Love the inspiration. Your post about staying home after a professional career resonated with me. I’m a year into staying home with my boys and doing the most important job after working in corporate America. Thank you!!!

    Reply

  9. laura@libertyfarmchronicles says

    Success! And not. Two decadent loaves, one for the farm family and one as a housewarming gift. That is until the menfolk farmkids saw their opportunity- and the two loaves are now transformed to satisfied grins and a few stray crumbs on the counter! Will buy “extra” bananas this week and try again with limited optimism for giving some away- there’s no such thing as baking these loaves (ahem, cakes) in secret! xoxo!!!!!

    Reply

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