double chocolate banana bread

OK, SO I could go ahead and say that I made this Double Chocolate Banana Bread just because I had a bunch of rotten bananas that I really needed to use up, which would totally not be a lie. But the REAL honest truth is that I’ve been dreaming about it since I first saw it on Smitten Kitchen [like maybe 24 hours ago] and HAD to make it. Like stat. It is super easy, made with all stuff you probs already have and SO SO SO good. I made mini loaves and had to hide the second one so that it didn’t get devoured before there was photographic evidence of its existence. My boys were seriously blown away, muttering lots of ‘mmmms’ at this one. And let’s face it, I’m just out here trying to wow my little guys.

IF YOU’RE not familiar with Deb Perelman of Smitten Kitchen, you should set aside a solid day to get lost in the gorgeous recipes on her site or pick up her book [and this one] for the most incredible collection of stunning food [her Pea Pesto is heaven]. Plus she’s a fantastic writer and funny. Anyhoo, I’m sharing her Double Chocolate Banana Bread recipe here to make things crazy easy for you. Let me know when you bake a loaf and I’ll be right over. xo

Double Chocolate Banana Bread RECIPE

INGREDIENTS

3 big super ripe bananas
1/2 cup butter, melted
3/4 cup brown sugar (I used dark on her rec, but either light or dark will work)
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/4 teaspoon table salt
1 cup all-purpose flour (I subbed GF and it’s perfect)
1/2 cup Dutch-process cocoa powder
1 cup semisweet or bittersweet chocolate chunks or chips

DIRECTIONS

Heat your oven to 350 and butter or spray a 9×5-inch loaf pan (or a few minis like I did)
Mash bananas really well in the bottom of a large bowl
Whisk in melted butter, then brown sugar, egg, and vanilla
Add baking soda, salt and flour
Sift cocoa powder through a sifter or fine-mesh strainer over the wet ingredients to get out the lumps and chunks
Stir dry and wet ingredients with a spoon until just combined
Stir in chocolate chunks or chips.
Pour into prepared pan and bake 55 to 65 minutes
Cool in the pan for 10 to 15 minutes, then run a knife around the edge and pop it out onto a cooling rack
Share at least one slice with someone you adore or wrap it up and deliver it to someone who could use a MAJOR boost of delicious chocolate LOVE

THE LOAF will keep for up to 4 days covered at room temperature, but seriously, if you last 4 minutes with this in your house, I’ll be super impressed. Enjoy, lovelies.