Because you can never have too many recipes for Banana Bread. Especially when said banana bread is laced with luscious dark chocolate and studded with chocolate chips.
Now don’t worry, this is not just another chocolate cake.
This is a very dense, moist dairy-free banana bread that is loaded with dark chocolate, but still tastes like banana bread.
Kind of like the love child of banana bread and a perfect chocolate muffin.
Actually, these would make really great muffins.
So, do you like chocolate?
Do you have ripe bananas sitting on your counter right now, calling your name?
Do you have a stash of overripe bananas in your freezer, like I do, waiting for rainy-day inspiration?
Grab them! Make this!
You will not be disappointed, and your family and friends will be so impressed.
I’m serious, y’all! Go! Make! Eat! Enjoy!!
(And by the way, if you don’t have coconut oil, or don’t care if this is dairy-free, feel free to substitute melted butter. I have made them both ways and they both taste great – although I do personally enjoy the coconut oil version a bit more!)
Ingredients
- 2 heaping cups mashed bananas (6-8 very ripe bananas)
- 1 cup organic virgin coconut oil, melted
- 1 1/2 cups firmly packed brown sugar
- 2 large eggs
- 2 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- 2 cups flour
- 1 cup dutch processed cocoa powder
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1/2 cup dark chocolate chips (or miniature chocolate chips!)
Directions
Preheat the oven to 350ºF. Grease two 9x5" loaf pans with baking spray.
In a large bowl, whisk together the bananas, melted coconut oil, brown sugar, eggs and extracts until well mixed.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, & salt. Gently stir this flour mixture into the bowl with the banana mixture until just combined. Spread the batter evenly into the greased baking dishes.
Sprinkle 1/4 cup chocolate chips over the top of the batter in each pan and place the pans into the oven to bake for 50-60 minutes, until a toothpick inserted in the center comes out just almost clean (a few crumbs is fine).
Let cool for 10-15 minutes in the pan and then transfer to a cooling rack to cool completely before slicing.
recipe adapted from Erica’s Sweet Tooth
