Double chocolate banana bread is not just for breakfast any more! Also be sure to check if your baking powder or baking soda have expired. You can either mix it thoroughly in a stand mixer, or sift it back and forth 3-4 times. They turn all black and nasty looking but it seems to ripen them both in taste and texture and even sweetens them up. Everyone in the house loved it, so I’m going to make some and take it in to work next time ♥. By the way, I’ve made your cheddar breakfast swirls so many times, and every time I get asked for the recipe. Nicole — I wouldn’t add it, but you could swap out up to 1/3 of the total flour with cocoa. And I still ate mine for breakfast with a glass of milk. Made it again last nite for friends and pulled it out of the oven a few minutes early; the bread was so moist and fudgey and fantastic. on top would be perfect. Yummers, this one is going to be happening tonight! I also felt that I really wanted the chocolate and the banana to both come through, and not be muddled or bridged with cinnamon. I try so hard to be good every Monday…but also, sometimes Mondays need chocolate. to your Dijon & Cognac Beef Stew (loved it so much I made it last week and again this week!) Next time I will up the banana and add some flour, otherwise I am afraid it might be too soggy. I just added a tb of instant espresso to the melted butter. We enjoyed it so much I just bought more bananas to make it again. Thanks again! Mondays are the worst; a total day to start over. Honestly, you could put icing on them for a kid’s birthday party and call them cupcakes. I should just give up and frost them. ), I received an email from someone was looking for a recipe for a chocolate … Thanks Deb for another winner! Made it today – it was easy and scrumptious! I will also make sure to use sweeter chocolate. super-ripe? Thanks! Still moist and a great texture. But it’s not a hard and fast rule because as long as there is acidity somewhere — for example, even bananas are acidic! Also I added some coconut flakes on top for crunch. So much chocolate — perfection! Hi, Deb, follow up comment, Barbara, question 133, made this recipe this morning first thing, cut the baking soda to 1/2 teaspoon, non dutched cocoa, and used 3 bananas, rather large, I might add….baked the bread, and it did rise, but not a whole lot but looked awesome…while it was baking I reread the recipe and noticed it said a little over a cup of mashed banana, I then realized I had a good cup and a half or more, but it was in the oven already, so had to wait and see….sliced it up for a dessert with whipped cream and cinnamon sprinkled on top at lunch, and my husband said what an awesome fudgy brownie, lol… it is going in my recipes as double chocolate brakeownie, for bread, cake or brownie…thanks for all your wonderful recipes, and I love your book, and bought several for gifts as well, have a great day!! Any chance you can tell us how many cups of mashed banana the recipe requires? This makes me cry real tears every time I make/eat it. How many grams is a half cup of cocoa powder… That information is missing. You can’t never go wrong with the choco-banana combo! Oops! I believe the operative word is “decadent”. I’m thinking we’ll have to share our waistline busting baking with our neighbors? Since I know that – for both types of batter – overworking once the flour hits is death to a good crumb, I add the chips or chunks or nuts right along with the flour, thus avoiding the 5 or 6 extra strokes that might over-activate the gluten. The bananas I used were medium sized. Will it be still soft, moist goey or do we need add on something else for moisture? I had a bagful of overripe banana in the freezer that was probably 3.5 bananas, and I added about a tablespoon of coffee rum again. Please read our disclosure policy. Do I have to use Dutch-process cocoa powder? This is so easy and delish! I made a couple substitutions based on what I had on hand, and it still turned out great! :). Looks yummy! Hi Deb! This will be a standard! This is lovely. Do you have any specific temp/baking time changes you’d make if I did this in a muffin pan? The loaf raised fine and was richly chocolate tasting. Oh! Fine, I'll make it ONCE. Bigger, even, too. I’m sharing the swaps I made here (I wanted to follow the recipe exactly but I used what I had in my pantry instead; it worked out great). Do you have a tried and true way of freezing? Now they donated ripe bananas so i could make it for them. This is cake that’s trying to pretend it’s bread but what utter fabulousness of a pretence it is. I made this into muffins (makes 12, bake for 19 minutes) and wow…I think this may be my new go-to banana bread recipe. I have also subbed the regular butter for salted or coconut oil and both turn out great. Your timing is (as usual) impeccable. thank you! I leave out the cinnamon. I will do it again the right way. The edges get all chewy and brownie like. I don't need another banana bread recipe. In other news, Deb, where did you get that lovely serving plate? They ate it all, I didn’t even get a slice. Also sprinkled with Kosher salt and all is right with the world. Seriously – you two plus those overripe bananas on my counter are up to no good. Sorry, your blog cannot share posts by email. I wrote it the way I did because butter usually comes in 1/2 cup (8 ounce) “sticks” in the U.S., i.e. i routinely buy extra bananas just so i can make it. SO delicious fresh out of the oven. I had 3 over ripe bananas. I don’t think it’s overly sweet (I don’t know if that’s a testament to the level of sweetness that I’m used to! I made these today in muffin form and they were divine! Just pulled these from the oven! The local store only had non-Dutched cocoa, still turned out fine and rose a decent amount. *cough cough*…Don’t I feel the tiniest bit sick? My order of Dutch process cocoa and Scharffen Berger chocolate chunks arrived this afternoon and the bread was in the oven about 30 minutes later. Your posts always inspire me to try new things in the kitchen. A tip for those who don’t like their baked items too sweet — I used four *very* ripe bananas and omitted the brown sugar completely, and it was still plenty sweet. So excited to try this with my almost-fruit-fly banana bread, followed recipe to the “t” and it collapsed when I took it out of the oven! I have been trying out new banana bread recipies for years trying to find the perfect one and finally I can stop my search! I usually swap out the butter for melted coconut ol and the eggs for flax eggs.I’ve also used butternut squash puree in place of bananas. Why do you adjust the baking soda? Thanks! Paige (#306) summed up perfectly what I was about to say. I used 1/2 c. butter and 1/2 c. applesauce and reduced the cocoa slightly (eyeballing it I’d guess it was a tad above 3/4 c.). This is one of my favorite recipes on the blog and I make it often. Fail. Okie doke. It smells AMAZING and I can’t wait to dig in!!! What is the most you have increased this recipe by? added coarse sea salt on top before baking! Thanks, Deb! Truly the best banana bread. Mmmm… I was planning on making chocolate chip banana bread tonight anyway, so I’m definitely going to try this! Keep it comin, Deb! Now you’ve done it, Deb. I guess she thinks that it was thanks to her that it was so good! You have no acidifier in your recipe. If so, what size and any other info one should know (changes in temp, how long did they bake for)? you can always check here for health benefits of banana.. I mean, unless you’re repenting or something boring like that, in which case, here’s a kale-quinoa salad. Microwave them on defrost, and they work great (just try not to let them thaw so much that you lose the water that separates due to freezing). 10 slices, each slice is 225 calories, 5 g protein, 9 g fat. I just made this and subbed in 1/2 cup of coconut oil for the butter. The only thing is my bread was very crumbly and didn’t hold shape very well when cut like in the pictures. I put chocolate frosting on them and served them up for my first son’s 3rd birthday, and am planning to do the same for my second son’s 2nd birthday next week. The chocolate taste was so intense and fabulous! I did wonder if melting the butter would work, and now I know it will. It is absolutely delicious and doesn’t last more than a day and a half in our house. OBSESSED with this double chocolate banana bread. There are never enough banana bread recipes in the world, though of course I love your jacked-up recipe. There’s banana, so it’s fruit and not just a rich decadent chocolate cake, right? I’d like to make it now as muffins. barbara — Not exactly. I did make a few additions (please, recipe purist police, no nasty citations!) I’ve adapted this recipe to make it both gluten and dairy free. Diane — No, you would have to replace it with flour. That could also be related to me forgetting a timer. My family is skeptical of adding chocolate to banana bread as well, and I want to make this to prove them wrong! Soooo good. Accidentally on purpose? I love to bake but banana bread isn’t necessarily my favorite. Between the four of us and our downstairs neighbors, gone in 3 days. I guess some walnuts will not hurt the cake… We are big fans of your jacked-up banana bread without the alcohol (i.e. Made it last night was some bananas that were candidates for freezing/smoothies. I found the flavors strange together. This recipe without doubt is the most decadent banana bread you can make. Baked for 15 minutes on 350 degrees. (Actually they were BETTER!) I forgot to take a picture, will next time. I added the cinnamon and it made it perfect. it is the best recipe ever! You can still taste a bit of banana but it’s a little overwhelmed. Made this today and it’s marvellous ! Thank you for making my bananas such a chocolately delight! I also subbed half the ap flour for white whole wheat and fudged the chocolate amount a bit (in favor of increasing :) I tried one and they are truly sublime! I can’t wait to try this. This recipe goes together quickly, and is so yummy! Best.Sunday.Ever. The chocolatey smell is still lingering in my home…I know I will not need to worry about freezing any of this wonderful chocolate banana bread….it will be gone before it comes to that. You rock! (I won’t admit how long I’ve had it.) Smitten Kitchen’s pumpkin bread is a super-simple recipe that can be whipped up within an hour. I make banana bread weekly and our recipes are nearly identical however I include 1/4 cup whole milk which I acidify with either 1 tablespoon vinegar or I use a 1/4 tsp tartaric acid or real buttermilk. Should I adjust the recipe or just count on a thinner cake. I’m also planning on using half almond flour and half cake flour (because I don’t have any all purpose flour on hand). I used 1/4 cup oil and 1/4 cup applesauce (next time only a tablespoon of oil and the rest will be applesauce). Your blog has provided some great family recipes. It was gone in minutes. Absolutely brilliant, Deb. Delicious, even though I over-baked it. Oh my. I’m thinking of using this as a zucchini bread instead, thoughts? I’m maybe a little too excited that I have emergency ripe bananas on hand for when this banana bread needs to happen. The children in my classroom saw me eating a piece of this cake. I was making this while watching the Office and not paying attention to how much flour I was putting in, and accidentally added two cups! I had to wait 5 days for my bananas to ripen enough. This recipe is amazing. Delicious! I just made this and it was a hit – super moist, flavorful, and yes, a little crumbly! Not a goood recipe, dry and crumbly and hard like a brick to think it was only baked for 40 mins. quick question: how important is the Dutch-process cocoa? Everyone liked it and thought i was a pro! Changes: I steamed a cup of organic dates and chopped them finely in the Magimix. They are in the oven now in mini muffin tins, hoping they will be ready soon as a reviewer suggested 15 minutes in muffin tins. How long should I bake 3 small loaves? we left the cinnamon out, because we take Deb suggestions to heart. I did not have chips, so I used Valrhona dark chocolate discs. Thank you so much! I made your chocolate stout cake yesterday, your chocolate peanut butter cheesecake last week and I happen to have all the ingredients including 3 bananas ripe and ready. Yours is definitely more committed to the chocolatey aspect of the recipe! I made this bread this morning before work. Secondly, this bread is life. Just made this tonight and had a nibble fresh out of the oven. this takes it to another level and i am excited to try it! I always thought the bicarbonate of soda needed an acid to work against? I was skeptical of altering something as perfect as banana bread, but I was very pleasantly surprised and I’m so glad I made it – it’s so different than the original, there’s really no point comparing. Like I am not exaggerating when I say this is the best banana bread recipe I’ve ever made. This is in the oven now… Can’t wait to eat it! Also added chooped walnut. Fine, I'll make it ONCE. Any suggestions what it might be? It sounds delicious! I don’t know if this is possible to convert, but thank you so much either way! I just made this to enjoy for Mother’s Day, and Wow I am blown away! Either way, the heel that I sliced off for a taste test disappeared so quickly down my gullet that I was a little disgusted/shocked at my utter lack of self control, so even if I did botch the recipe a little bit, it’s still perfectly palatable! I am SO GLAD Alex loves chocolate; I do, too. It just so happens that I have some bananas ready to roll for this recipe. I love cooking, and especially baking, always have and there are many fine european cake recipes, but your chocolate peanut butter cake, was my first “american style” cake I made, and I was never the same again :) Do you think it would work with the bananas? Just stumbled across this recipe and luckily happened to have 3 sad-looking bananas on hand. Figuring I had come this far already, I added the chocolate and put it in a 9×9 cake tin. They sell it in massive packages at G. Detou for a great price. Why does it work? Deb, this is THE BEST banana bread I have ever had. I am on a contest prep right now so I cant have any, but I wanted to try this again with some ripe bananas I have. I will try this. The bread tastes especially good when it’s chilled. I only have 2 very ripe bananas. Six years ago: Spicy Sweet Potato Wedges and Rhubarb Big Crumb Coffee Cake Thank you for sharing the recipe! Too much baking soda and needs baking powder–should rise more. Watch the time though – mine only needed about 50mins. Same measurements. I would totally write fake notes to bosses if I could get away with it. I only had unsweetened baking chocolate, so I used that for the chocolate chips and added about 4 tablespoons of plain nonfat yogurt to compensate. I’ll be over there in the corner trying to figure out how to cram peanut butter into this somehow. Sam — You must like to torture yourself, visiting food blogs while fasting! My biggest struggle was that the edges got a teeny bit overdone, and the middle could have used another 2-3 minutes. Your Jacked-up banana bread is one of them– at least until you posted this gem. My only complaint is that it doesn’t cut cleanly so I end up “evening off” little pieces all day. I am not used to melted butter as i always cream butter and sugar together! I made this today. Thank you!! Thank you for sharing! I am anxious to try some of your other recipes. I saw this recipe on while scrolling the news articles a few weeks ago. **I fully understand making any regular recipe gluten free will make it less delicious and ripe for disaster- but I just have to try! I have a recipe from my husband’s aunt that is called Chocolate Zucchini Bread. Go for the chocolate CHUNKS, baby! Still delicious(!) It’s nuttier and when mixed with a buttery baked good, as good as any great chocolate bar would be. Thank you again. To Deb, a question. Lindsay, Natalie, re, replacing the butter — You could use coconut oil, olive oil (if you like it with chocolate and banana) or another neutral cooking oil. I used Guittard cocoa powder (unsweetened rare red dutch process) and Ghiradelli 60% cacao/bittersweet chips and it turned out amazing. I used whole wheat flour, a bar of dark chocolate cacao from trader joes and Hershey’s extra dark cocoa powder. Keep it in a cool, dark place, it lasts for years. I can’t wait to make it! Made this and it was delicious! Thanks Deb for a fabulous recipe :) I always love to see what you’ll cook up next, can’t wait to get your next cookbook too! ; ). Also – FYI – I only had one lone (though huge) banana, so I replaced half of the amount called for with some grated yellow beets that I had on hand. you should be just fine using it as suggested. We are eating it hot out of the oven as I’m typing!!! So I’m wondering whether this freezes well? Thank you so much for this recipe! I also like pumpkin, so I wonder whether you have any pumpkin-chocolate recipes to share. Even bananas-haters like this recipe.. So good! Thanks, Deb, for your delicious recipes. I promptly went home and made it! Thank you! I loved it–rich and moist and just a little bananay (that’s a good thing, in my book). HELP!!! I used whole wheat flour instead of regular all-purpose and it works just fine for me. I wondered why I saw a few complaints about the bread being dry and dense as that had never been my experience…until today. One colleague said, “it’s amazing. Would you reduce cooking temp, or just cooking time? Regular chocolate? I agree with DV that it is annoying to sift through comments of ‘looks amazing!’ and ‘I’m totally going to try this someday!’ to find useful comments about how it turned out for us lay people. That’s hilarious that you just posted this, as I made your jacked up banana bread this weekend! INCREDIBLE. The first loaf I subbed in whole wheat flour and rye for half of the AP flour, canola oil for most of the butter, used still cold frozen bananas, used a creepy pitch black (even for dutched) cocoa power I got from a bulk bin, and replaced a majority of the chocolate chunks with sliced almonds. In all ways, absolutely fantastic. Thanks for a new favorite to add to my repertoire! Would love to see a zucinni version of this bread. Thank you so much for sharing! And me and my family are kind of tired of the regular banana bread. I can’t wait to have it with coffee for breakfast in the morning…because it has bananas in it, duh. My son is coming home for spring break – and he already loves the Jacked-up Banana Bread and Pumpkin Muffin recipes from your site. they are the ones we have here in Australia and both different …….love your blog and of course your recipes….Thankyou. GRRRR my son read where if you put tin foil on the tops of the bananas they won’t over ripen -and then tried it. Cream together softened butter and sugar in mixing bowl; Add 2 lightly beaten eggs; Mash bananas with a fork and add them to the bowl; Whisk together dry ingredients and add to batter I know you tend to favor browning butter when you melt it (because, why not? If I use natural cocoa again, do I need to use different leavening agents and amounts? Mona — There were some pumpkin and chocolate brownies, but we didn’t care for them. I added 6 dried figs (stems removed) and 1/2C unsweetened coconut flakes to my food processor and gave them a whirl and added it to the batter along with the chopped dark chocolate. I added pecans to the batter and split it, making a small, chocolate-less banana bread for my husband and double chocolate muffins for me. Any recommendations for the balance? I used whole wheat flour which means it’s officially breakfast food, so I made it into muffins. The really battle for the remaining 3 slices will come this afternoon when the school day ends :). Thanks for all the wonderful recipes and ideas! They were perfect! Hey there, Deb! My son is allergic to dairy so I substituted butter with canola oil, It came out great, But the flavor…OMG. And scharffen berger chocolate chunks? How to Make Smitten Kitchen’s Banana Bread Mix three to four ripe smashed bananas with melted salted butter in a large bowl. Just made this and had the first piece. : ), Thank you for this incredible recipe:)) the ingredients were very similar to my regular banana bread, except some flour is replaced with the cocoa. I have to say I’d be tempted to add peanut butter in here as well, yummmm. Mostly tastes like a crazy moist chocolate cake with banana flavor somewhere in there. Super delish! I appreciate the analysis of what might be wrong and suggestions for what to do about it. Ok… I am not a baker but a coworker made this bread and I loved it. Will make tonight, the smell will probably kill me, but will have for breakfast ;-). My bread was flat and dry looking. I’ve literally made this recipe at least 3 dozen times in the last few months. Not sure what I did incorrectly .. Didn’t realize the difference in cocoas and all that my local store had was Hershey’s. Is the oven temp really supposed to be 250, or is that a typo? Amy — It got all out of sync! I don’t have any semisweet or bittersweet chocolate chips. YUM!!!! Thanks for this recipe, it was so simple and quick! Yummmmm. Just made this exactly as written and it is outstanding. I put chocolate chips in just about everything (banana bread, waffles, crepes, muffins, etc). Dutch process cocoa is SO DIFFICULT to find! OH MY WORD! Modified: Oct 12, 2020 by John Kanell. This is one full on cake baked in a loaf pan! This is just overwhelminly sweet. Hmmm, I wonder if I can convince friends to donate ripe bananas to this cause. This was fantastic!! OMG…this is absolutely gorgeous! This has become my absolute favourite type of banana bread. Hi Deb, I’ve made this a couple of times with regular loaf pans (so SO good!). Love this recipe! I don't need another banana bread recipe. Didn’t have ripe bananas, but found a hack online. Mmmmmmmmmmm. I tried this yesterday & LOVED it. Holy Double Chocolately Banana goodness Batman! Made this yesterday exactly as directed, and oddly, it is half gone. I added an extra banana, just because and kept the cinnamon in. I may need to make it again tomorrow (for the work gang). somebody get this cake away from me before I finish the whole thing. It’s a cake, a very heavy cake, suitable for dessert only. Feb 25, 2012 - Explore Kimberly J. Bryant's board "Smitten Kitchen recipes", followed by 607 people on Pinterest. It was incredible! First published March 17, 2014 on |, morning bread pudding with salted caramel, Sally Lunn Bread + Honeyed Brown Butter Spread, The Jacked-Up Banana Bread is in the site archives,,,,,,,,,,,,,,,, Trying my question again in fewer words~ c: Do you have any temperature/baking length suggestions if I made this in a muffin pan instead of a loaf? This chocolate banana bread is very similar to these banana muffins and this carrot cake banana bread, but with some of the flour omitted to make room for the unsweetened cocoa powder. I was planning on making just plain ‘ol banana bread tonight. Nice dense loaf with flavor. DELICIOUS! Need as gifts for dinner invitations. And there it was! I’ve already baked it three time and it turns out beautifully each time. Thanks for another amazing recipe. Thanks for this awesome recipe. I am intrigued, but I have loved your jacked version for years and any banana bread that does not contain bourbon has me automatically skeptical. I was looking for something more chocolatey than banana-y, and this was perfect. Oh myyyyy. OMG…. I got an even dozen and baked them at 350 degrees for about 25 minutes. Btw those looking for valrhona chocolate — saw it today at sur la table 250 gm for $13.00. I used bittersweet chocolate chunks. This double chocolate banana bread by @smittenkitten is a necessary addition to your life. I used canola oil instead of butter, and for the Dutch process cocoa I used regular cocoa + 1/8 teaspoon baking soda for every 3 tablespoons (a substitution I once found online somewhere). I didn’t add the cinnamon, I didn’t miss it. Decadent and delicious, plus the banana shines despite the chocolate. Banana ripening as well, the texture is a nice hunk of chocolate espresso balsamic vinegar 2nd. Tried and true recipe, the oven ” at work, and banana-y to the person who said it be! Gluten-Free ingredients but am not used in baking goods that only have two,... 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