Life on Food: Chocolate Chocolate Chip Banana Bread

Double chocolate banana bread makes this classic a decadent breakfast or an irresistible dessert. You will never go back to the original after trying this chocolate version.

Good, better, best. When I was younger my grandpa used to tell us all sorts of sayings. One of these was...

"Good, better, best.
Never be at rest.
Till your good is better
And your better is your best"

Banana bread is a staple around our house whenever we manage to have extra bananas. The original is pretty darn good. Over the years I occasionally take that original recipe and add blueberries, chocolate chips, cinnamon chips and other yummy add ins making the recipe better in my mind.

This weekend I took that recipe and upped the stakes even more with cocoa powder in addition to chocolate chips. That's double chocolate. It was such a simple change up but oh my goodness did it make this the Best. Banana. Bread. Ever. Seriously, you need to try it ASAP.

I am a bit embarrassed that the whole loaf was gone in less than 48 hours. My grandpa was one smart man when he pushed up to always try harder and do better. This chocolate chocolate chip banana bread recipe is a great example of continuous improvement. Although I am not sure that is what he was getting at with his saying.

Chocolate Chocolate Chip Banana Bread

by Emily Morris

Prep Time: 15 minutes

Cook Time: 50 minutes

Keywords: bake banana chocolate

Ingredients (1 loaf)

1/2 cup butter (1 stick), softened
3/4 cup granulated sugar
2 large bananas
1 large egg
1/2 cup sour cream
1 1/2 tsp vanilla
1 cup all purpose flour
1/4 cup cocoa powdered, sifted
1 1/4 tsp baking soda
1/4 tsp salt
1/2 cup mini chocolate chips

Instructions

Preheat your oven to 350°F. Spray a 9×5-inch loaf pan with a nonstick baking spray.

Mash bananas in the bottom of a large bowl.

Place baking soda, salt, flour and cocoa powder in a sifter or fine-mesh strainer. Set aside.

In a bowl of a stand mixer cream butter with the sugar until light and creamy, about 2 minutes. Add egg, sour cream and vanilla. Mix until combined.

Add dry to wet ingredients and mix on low until just combined. Fold in mini chocolate chips by hand. Leaving behind about 1 Tbsp.

Place batter in loaf pan. Top with remaining mini chocolate chips.

Bake for 45-55 minutes until middle is just set and a knife comes out clean. Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto a cooling rack.

Serve warm or at room temperature.