It’s Fall, which means I’m on the hunt for warm, home cooked delicious meals and yummy treats. I woke up with a huge hankering for bananas and couldn’t stop thinking about what I could make to satisfy that craving. I wanted something warm, and although I’m not the world’s biggest banana nut bread fan, something about that sounded right for this time of the year. So I dug into the archives.
A while back, I found a really excellent chocolate banana bread recipe on Two Peas and Their Pod. I’ve made it a handful of times, both the regular recipe and the vegan version, and every time I make it, I find myself adding other ingredients and taking away some. That’s the beauty of baking and cooking though. If you are inspired by a recipe and want to mix it up or give it a flair of your own, food ingredients allow you to be curious and create! I love the original version of the recipe and am a huge fan of TPATP, but it’s always nice to be able to put a little of myself into a recipe.
So I pulled out my Kitchen Aid mixer, dug out my wire rack, and decided to get to work. I was lucky enough to have all of the ingredients I needed, including three ripe bananas. (When I say ripe I mean nearly black. You cannot make a good banana bread with green bananas. Chocolate won’t even fix that.)
In addition to bananas, the recipe calls for flour, brown sugar, cocoa powder, butter, coconut oil, vanilla, egg and baking soda. You’re going to want to make sure that you have two separate bowls for dry and wet ingredients, and also a little patience. Banana bread isn’t exactly a “quick” recipe, especially in this version, but if you’ve got patience, you’ll be able to make one awesome treat your friends will beg you for.
I gave this recipe the nickname “Go Bananas Cocoa Bread” and it tastes like a dessert instead of a midday treat. It’s absolutely one of my favorite things to make, and after many attempts at it, I feel like this version of the recipe works best for me and my taste buds.
Go Bananas Cocoa Bread
- 1 cup flour
- 1/2 cup cocoa (unsweetened)
- 1 tsp baking soda
- pinch of sea salt
- 3 ripe bananas
- 3 tablespoons butter melted
- 1/4 cup coconut oil, melted
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 tablespoon cinnamon
- Semi sweet chocolate chips
Preheat your oven to 350 degrees. In a bowl, combine flour, cocoa, baking soda and salt. Whisk ingredients together until blended evenly.
Using a stand mixer, mix your bananas until thoroughly mashed and only small chunks remain. While mixer is on a low speed, add your butter and oil. Blend until creamy, then add egg, sugar, vanilla, and cinnamon. Mix well until all ingredients are combined and the mix is runny. (I’ve found this to e the most important step at getting my bread to turn out perfectly.)
Add your DRY ingredients into the WET ingredient bowl, and not the other way around. You don’t want to end up with areas of unmixed dry ingredients, so make sure you follow this step! Fold the ingredients together with a spatula, without over mixing anything. You want your batter to be just combined without being heavily mixed. (Trust me on this!) Pour in around 1/2 to 3/4 cup chocolate chips, fold again.
Pour your batter into a greased loaf pan. (I grease mine with coconut oil.) Top with remaining chocolate chips. Bake 45 – 50 minutes, or until a toothpick inserted into the center of the bread comes out clean. I would not recommend baking beyond 50 minutes, or your bread with dry out.
Cool in the oaf pan for around 30 minutes before removing and placing on a wire rack to cool the rest of the way. Slice, and enjoy!
This bread can be enjoyed as a midday snack or a dessert. I’ve served it with whipped cream and strawberries in the past, and I’ve eaten it on it’s own with a nice cup of coffee!
All in all, this is a great treat that will have you tossing our your old banana bread recipes and reaching for this one every time! Make sure to visit Two Peas and Their Pod and try their recipe, along with their vegan version!