Double Chocolate Banana Bread

Our best and favorite Double Chocolate Banana Bread is a decadent dessert-like breakfast or an anytime treat to satisfy your chocolate cravings! Since we always have overripe bananas on hand, we really enjoy cooking up new ways to use them creatively...this week we just had to pair some of our browned bananas with ALOT of chocolate!

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• 🥘 Ingredients
• 🔪 Step-by-Step Instructions
• 📋 Recipe
• 💬 Comments

🥘 Ingredients

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• Butter (melted, cooled)
• 4 bananas (4 medium or 3 large browned, overripe bananas)
• 2 large eggs (room temperature)
• 2 tablespoon milk (room temperature)
• 2 tablespoon vanilla extract
• 1 ½ teaspoon baking soda
• 1 ½ teaspoon baking powder
• 1 cup sugar
• ½ cup unsweetened cocoa powder
• ½ teaspoon salt
• 2 cups all-purpose flour
• ¼ cup semi-sweet chocolate chips
• ¼ cup butter
• ⅛ cup semi-sweet chocolate chips (mini variety)

🔪 Step-by-Step Instructions

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1. Preheat your oven to 375 degrees F (190 degrees C) and grease your loaf pan(s) or spray with non-stick cooking spray. *To make two loaves, use the 8" x 4" smaller loaf pans and bake at 375 degrees F. **To make one loaf, use a standard 9" x 5" loaf pan and bake at a reduced temperature of 350 degrees F (175 degrees C) to prevent scorching the crust of your double chocolate banana bread.
2. In a large mixing bowl, combine the melted, cooled butter with bananas and mash up the bananas. Add the eggs, milk, vanilla extract, baking soda, baking powder and sugar and stir to combine.
3. Stir the unsweetened cocoa into your wet ingredients, then add the flour and stir until you have a somewhat thick and lumpy batter.
4. Pour the batter into your greased loaf pan(s) and bake at 375 degrees F (190 degrees C) for 45 minutes, if using the smaller loaf pans. Check the loaves by inserting a knife through the center of the loaf. You can have crumbs attached, but should not still have a batter appearance on the inserted knife.
5. If you are using a larger loaf pan for one loaf of double chocolate banana bread, then bake at 350 degrees F (175 degrees C) for about 1 hour before checking your banana bread with an inserted knife. When baking a larger loaf, I start checking at the hour mark but the bake time runs about 1 hour 15 minutes.
6. Remove the loaves from the oven and allow to cool in the loaf pan(s) for 10 minutes before transferring to a wire cooling rack to cool completely.
7. Once the chocolate banana bread loaves are cooled, heat the ¼ cup semi-sweet chocolate chips and matching ¼ cup butter in a small microwave safe bowl in 30 second increments. Stir between each 30 second interval until your ganache is smooth and shiny. Spread or drizzle over your chocolate banana bread. Top by sprinkling (optional) mini chocolate chips over the ganache.

 

📋 Recipe