Chocolate Banana Bread

I am always down for banana bread. Whats not to love? Sweet, light, fluffy and served warm it is just delicious. Now add a bit of chocolate to that mix and you've got a banana "bread" that can sub in for dessert in a pinch. The chocolate just adds that extra bit of decadence that takes this from a snack to a dessert. It really is a special recipe that even non-banana bread lovers will enjoy. Try out this recipe next time you have some over-ripe bananas hanging out in your fruit bowl (or freezer...).

This recipe is from Tyler Florence's cookbook - Tyler's Ultimate in the dessert section. I know his recipes usually involve dirtying every-other dish in your kitchen, but this one is different! You will only dirty two bowls (one of which could just be dusted out since it only holds dry ingredients) and the pan you bake it in. So if you're the kind of person who doesn't like baking because it makes your kitchen too dirty and you have to do too many dishes - make this recipe. You will be pleasantly surprised at how easy it is and how quick the cleanup is afterwards. You may just find yourself making this over and over again!

Chocolate Banana Bread
Recipe from Tyler's Ultimate

  • 1/2 cup butter, softened, plus more to grease the pan
  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/4 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt (less if you use salted butter)
  • 4 ounces bittersweet chocolate, melted
  • 2 large egs
  • 3 very ripe bananas
  • 1 teaspoon vanilla extract (I probably added about double that amount because I like my vanilla)


  1. Preheat the oven to 350F. Butter a 9x5 inch loaf pan (or any other baking dish the batter will fit in). Mix together flour, sugar, cocoa powder, baking powder, and salt in large bowl. In another bowl, cream butter until lightened in colour, then beat in the chocolate, eggs, bananas, and vanilla. Stir in the dry ingredients until just combined. Do not overbeat.
  2. Pour the batter into the loaf pan and bake until toothpick stuck into center of the bread comes out almost clean, 50-60 minutes. Transfer the pan to a rack and cool at least 15 minutes before removing from the pan.

I hope you enjoy this recipe - I know our family did! The key is in beating the butter til fluffy and then not overbeating the batter after you add the dry ingredients. The batter doesn't need to be smooth - just make sure it is evenly moistened. Happy Baking my Friends! I hope you're enjoying your weekend. :)

1 comment:

  1. I love banana bread, I honestly never thought of adding chocolate. I will now! I have found that if I put bananas in the oven, with the peels still on, while the oven preheats for about 25 minutes really brings out the sugars in the naners!