The search for an easy, rich, and ultra chocolatey banana bread ends with this Double Chocolate Banana Bread–a treat for the whole family!
We have reached peak toddler cuteness around these parts, a stage which also appears to coincide with peak toddler orneriness. It’s a dangerous combination. My favorite 2.5 year old has discovered how to use his extreme cuteness in his favor. Whether he’s flashing me that irresistibly impish grin or delivering a devastatingly sweet and repentant, “I’m sorry, momma,” this kid knows how to work it.
In fact, just a few minutes ago, the tell tale sounds of a child waking too early from his nap filled the house: thumps on the wall, a few rogue dinosaur roars, and a patter that can only be caused by the tiniest of feet. I was more than a little annoyed with my sweet angel as I’d only just begun writing, but when I went upstairs and opened the door, I found him standing with a calendar draped over his head in the most ridiculously adorable manner. He turned to me with that signature grin, and said, “Look momma! I wearing a cand-edar hat!” And that was the end of me. How could I be annoyed with that face? It’s like cuteness terrorism.
While I do my best to stay consistent and discipline this kiddo so he doesn’t grow up to be a monster, there are certainly times his charm wins me over. One of those times involved this Double Chocolate Banana Bread. I made this recipe for the first time a few months ago, basing it loosely on our favorite Best Sour Cream Banana Bread recipe. Our little guy has helped me make banana bread many times now, but this was the first time chocolate chips were involved. Needless to say, he was smitten.
When the bread came out of the oven, warm, dark, and filled with melty chocolate chips, neither of us were patient enough to resist. I cut us each a slice and we ate the bread staring at each other across the counter top–two bakers quite happy with their work.
And when that chocolate smeared face looked up at me and asked for “Mo’ Nana-bed, Peeeese!” this momma simply couldn’t resist sawing off another slice and handing it over.
Needless to say, this recipe has been a huge hit around our house, and not just with the youngest among us. My husband and I both love it as well. It’s moist, rich, and chocolatey, everything I’m looking for in an awesome Chocolate Banana Bread. My husband likes to enjoy it cold, I like to warm it up just a bit in the microwave, and our little guy likes it any way I will give it to him.
- 1/2 cup cocoa powder
- 1 cup all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup chocolate chips
- 1/2 teaspoon salt
- 3 large very ripe bananas, mashed
- 1 teaspoon vanilla
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 1/2 cup white sugar
- 2 eggs
- 1/2 cup Greek yogurt
- 1/4 cup butter, melted
Preheat the oven to 350 degrees. Generously grease a metal or glass bread pan.
In the bowl of an electric mixer, combine the butter oil and sugars, beating until smooth and creamy. Add the eggs, one at a time, beating after each addition. Beat in the yogurt and vanilla. Stir in the mashed bananas.
Sift the flour, cocoa powder, baking soda, baking powder and salt on top of the banana mixture. Beat on low speed until just combined. Mix in the chocolate chips.
Pour the batter into the pan and bake for 45-50 minutes or until the center appears set and a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool for 10-15 minutes, then run a knife along the edge, flip the bread out of the pan, and place on a wire rack to cool completely.