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We got home from a trip recently and our fruit bowl was full of bananas that were not spoiled, but past the point of being able to peel them and eat them without making a huge globby mess. I’m sure you’ve been there before! Whenever this happens, I almost always make banana bread or muffins. I love banana bread because it freezes so well, and if I have loaves in the freezer, they are so easy to pop out and take to a friend as a treat. Or, if it’s the end of the month and our grocery budget is tight, it makes a perfect breakfast or snack.
This time, though, I decided I’d like to try to make it chocolate! I’m always a fan of chocolate anything, and with a little trial and error I made a delicious banana bread recipe that is perfect for chocolate lovers. I added chocolate chips to mine as well, which is totally optional, but I do recommend it.
The other great thing about this chocolate banana bread recipe is that it makes two! I usually keep one for our family for snacks and breakfasts for the next day or two, and I freeze the other one.
Chocolate Banana Bread Recipe (Makes Two!)
The first step is to preheat the oven to 350 degrees.
Put all the wet ingredients into the bowl of your stand mixer—bananas, sugar, butter, eggs, vanilla, and milk.
Mix until it’s all combined, although you may see chunks of bananas. If needed, you can use a potato masher to get out all of the bigger clumps.
Mix the dry ingredients in a separate bowl—flour, baking soda, baking powder, salt, and cocoa powder.
Add the dry ingredients to the wet ingredients a little at a time.
Add the chocolate chips, if using.
Spray two loaf pans with cooking spray and divide the batter evenly between them.
Cook for 65-75 minutes, or until a knife inserted in the center comes out clean.
Let cool in the pans for 5-10 minutes, then carefully put them on a wire rack to finish cooling.
If freezing, wait until they are completely cool and then wrap in plastic wrap, then foil.