chocolate banana bread

Last night I came home and we had a few overly ripe bananas, so what else do you do but make banana bread?  Well, I was sort of sick of the traditional style of this morning treat so, I flipped through the pages of my Dorie Greenspan cookbook Baking: From my Home to Yours and found this recipe for a decadent chocolate banana bread.


Here is what Dorie had to say about this tasty treat, “At first bite the loaf is chocolate-chocolate, and then the banana flavor kicks in- it’s altogether winning and, while it may feel decadent to have it at breakfast, it would be just as winning, it a little less racy, as a P.M. treat.”


2 cups all-purpose flour

1 cup unsweetened cocoa powder

1 ½ teaspoons baking powder

½ teaspoon salt

¼ teaspoon baking soda

1 stick (8 tablespoons) unsalted butter, at room temperature

¾ cup of sugar

½ cup (packed) light brown sugar

2 large eggs

2 ripe bananas, mashed

¾ cup buttermilk (I used half and half)

3 ounces (I used one bar) bittersweet chocolate, coarsely chopped or ½ cup of chocolate chips


Center a rack in the oven and preheat the oven to 350 degrees F.  Butter a 9×5 loaf pan and place it on an insulated baking sheet or on two regular baking sheets stacked one on top of the other.  (This extra insulation will keep the bottom of the bread from overbaking.)


Combine the flour, cocoa, baking powder, salt and baking soda in a medium size mixing bowl.


Working with a stand mixer with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed for about a minute, until softened.  Add the sugars and beat for 2 minutes more.  Add the eggs one at a time, beating for a minute after each addition.  At this point, that batter may look a little curdled- it’s okay. Reduce the mixer speed to low and mix in the mashed bananas.  Add the dry ingredients in the additions, mixing only until they disappear into the batter.  Still on low speed, add the buttermilk, missing until it is incorporated.  Stir in the chopped chocolate.  Scrape the batter in to the pan.


Bake for 30 minutes.  Cover the bread loosely with a foil tent to keep the top from getting too dark, and continue to bake for another 40 to 45 minutes (total baking time is between 70 and 75 minutes), or until a thin knife inserted into the center comes out clean.  Transfer the pan to a rack and cool for at lest 20 minutes before running a knife around the edges of the bread and unmolding it. Invert and cool to room temperature right side up.  Once cooled wrap it up in plastic and it is good for two days or wrap it up and store in an air tight container in the freezer for up to two months.


click chocolate banana bread to download a pdf of the recipe.

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