{ (I have been catching feral cats (16) and raccoons (12) }since Monday. Thanks Deb :). (and your adorable family, too!). Hi, just made it this morning and all my family loves it! You can use a variety of brands such as Hershey’s, Nestle, or Ghirardelli, but be sure to use “unsweetened” cocoa. We are having some for breakfast this morning and it is fueling us for another day of packing. You are literally awesome! This looks really amazing and very moist. Appreciate it. Just made this after school, and it was so nice to come home to after swim practice! I love cinnamon in baking but will probably exclude it next time and I chopped up dark baking chocolate for a nice, deep flavour as my mix-in. I’m so glad you’re enjoying our recipes! I would agree with some of the other comments that this is more like cake than bread. I live in Colorado and usually have to change up my baking recipes a little because of the altitude. In a separate bowl, mix together your wet ingredients: 2 cups warm coffee, 2 Tbsp vinegar, 1 Tbsp vanilla extract and 2/3 cup olive oil. It goes without saying that it has never actually lasted that long. I think this could make a great 1st birthday “cake” if you didn’t want to give your baby a total icing sugar shock. I love how much of a chocoholic your husband is. 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. My biggest struggle was that the edges got a teeny bit overdone, and the middle could have used another 2-3 minutes. Plus they are bigger and hold their shape. How much does 5 cups of powdered sugar weigh? This recipe without doubt is the most decadent banana bread you can make. Made it last night was some bananas that were candidates for freezing/smoothies. Second time this week I am making this. I use 4 medium-to-large sized bananas and leave out the cinnamon. Thank you so much!!! I did not have chips, so I used Valrhona dark chocolate discs. For the frosting, it depends on the frosting. barbara — Not exactly. I just made this and subbed in 1/2 cup of coconut oil for the butter. I must say it is one of the most decadent chocolate recipes ever. My chocolate chips were Ghirardelli’s 60% cacao bittersweet and well, the end result is pure chocolate heaven with banana. Thanks! What brand do you use, Deb? Thank you! Everything I’ve ever made from one of your recipes has been outstanding. Here are comments from people who have made this recipe gluten-free, including how they did it: (Definitely didn’t want that—but was still delish) 👀 what did I do wrong?! It tastes so good, I took it even on a small trip as a handy snack. I added an extra banana, just because and kept the cinnamon in. I made a cinnamon version of this by doubling the cinnamon and using cinnamon chips instead of chocolate and it was wonderful. I had Hershey’s Cocoa Special Dark (100% cacao) Blend of Natural and Dutch Cocoas on hand and I was tempted to use Whole Wheat Pastry Flour but stuck with AP for this first go. The first loaf lasted two days between my husband and me. I’m dying only reading the recipe! Thank you Deb. I’m a little nervous about displaying this much chocolatey goodness to a 2.5 year old who can now reach the counter to help himself to whatever he wants, but I may have to take that risk. I have a bunch of over-ripe bananas on the counter that I was about to throw out cuz I’m just not really thrilled with more banana bread… but adding chocolate should boost the flavor! The bananas here don’t work as eggs. This recipe is truly amazing! To get the smoothest chocolate frosting, be sure to: This cake doesn’t get any easier. Hi! Thanks so much and love love love your site. Will definitely make again!!! Can you taste the bananas under the chocolate or does the chocolate flavor hide the bananas? If I use natural cocoa again, do I need to use different leavening agents and amounts? Just made these as muffins and they’re fab! I love it when my cooking makes people happy, as I’m sure you do as well. The peel naturally protects and you save both money and the environment by reducing use of baggies. I’m having fun preparing for a big move by “using up my food” but really just avoiding the bigger packing jobs. They are gone. I either reduce the temp by 25 degrees or reduce the baking time by 10-15. The cake standard is 1/4 teaspoon baking soda for each cup of flour. Like I am not exaggerating when I say this is the best banana bread recipe I’ve ever made. Thank you for your good comments and feedback! You might be surprised to see coffee in the cake batter, and don’t worry, you can’t taste the coffee in the final product, but it really amplifies the flavor of chocolate. Just found Heidi’s comment above — I’m going to try 25 min at 350. Can you clarify the coffee part pls? Any idea why this happens? Hi, I would like to know if it’s OK to pour all the batter in one pan so I get a higher cake, later to be cut in 3 later? We love it. That should be about 600 g of powdered sugar. Defrost time will give me a chance to ponder the cinnamon :) Thank you (again!!). I also blended my bananas instead of mashed as I do for all recipes that call for bananas as I enjoy that smoothness more. Looks like a yummy recipe, but is it possible to substitute warm chocolate milk for the coffee? It was more like a chocolate & banana-essence bread. Oops – I lied. Last night I made it in mini muffin tins and baked it for 9 minutes on convection. I used ww flour instead of white, you know, so they’re “healthy” now! Next time I have over-ripe bananas, I will make this! Okayy i will try for my birthday. I added the cinnamon and thought it added to the overall taste of the bread. From your pickled sugar snap peas (AWESOME!) I don’t know what you do to make these things so good, but it sure is working. OMG I made this cake today and let me tell you it did NOT disappoint! Sounds like an easy recipe. Mostly tastes like a crazy moist chocolate cake with banana flavor somewhere in there. Plus, I made some vanilla extract and it’s killer good. Super easy recipe. I made this GF and vegan and it was inhaled! I used Hershey’s Special Dark, which is a blend of natural and Dutched. Thanks so much for sharing. I normally sub natural and add baking soda for the reaction; but in this case you’re using baking soda and Dutch instead of baking powder and dutch. I have a pretty serious sweet tooth, but I found this to be waaay too sweet, almost cloying, and far too rich to be called a “bread”. I have made this GF with Bob’s Red Mill 1:1. I took a risk with some old, probably expired baking powder and it did sink a little in the middle, but it’s so dense and moist I don’t even care. Growing up, my mother would always make us “the birthday cake” for our birthdays. I have to limit how often I make it because I literally can’t stay away. :-(. I made this, but I replaced the butter with about a half cup of greek yogurt and a splash of skim milk. And I love that despite its chocolatey goodness it is still called ‘bread’. By this… was… phenomenal! I have a delicious loaf that tastes like chocolate cake, happy accident! Everyone loved it, and all the women asked for the recipe. think it would work without it? It turned out great! My baking pan went missing some how (and I realized only after setting up all the ingredients so there was no turning back) so I baked this in a muffin pan instead and they turned out fantastic!! It freezes well too. Great job Deb! It is interesting with the cinnamon …. SO, this looks amazing and I will have to try it. But thank you 😊. Being relatively new to the GF world, and having baked a ton w/regular wheat and things, I’m not yet acquainted with how similar I can expect GF things to turn out, and in my estimation this might be a tad on the gummy side, but if so, only in a minor way. Paige (#306) summed up perfectly what I was about to say. Will try adding more liquid next time. It was gone in minutes. I’ve enjoyed your jacked-up banana bread recipe for quite some time, and I always add chocolate chunks. This recipe is dangerous! Looks yummy! Love your site. I had assumed it was overmixing or the fact that I kept it in the oven an extra 10 minutes because I set the timer wrong, but no one else noticed the difference and devoured it. In the recipe it says 5 cups of powdered sugar for the frosting. 15 minutes out of the oven they tasted, surprisingly, not as bad as I feared but do have a slight “hmmm”ness to them that they could certainly do without, and a slight aftertaste that I can’t seem to shake. Made this in mini muffin tins (baked about 10 minutes) and used just regular Hershey’s cocoa. Hi Violet, I haven’t tested that, but one of our readers reported using corn oil successfully. I’ve seen tools that are supposed to help, but I’d much rather find the right way to fix that issue than rely on a tool. :). Not to mention melted chocolate everywhere. oh my gosh!!!! Turned out delicious! Mine didn’t rise as much as yours because I only had natural cocoa powder but nobody’s complaining. I just made this! I always thought the bicarbonate of soda needed an acid to work against? Yea got it. delicious. Hi Natasha, I printed this recipe to accommodate for 21 slices, would you suggest 10″ pans or 12″? Cake are in the oven but batter was so good🤤, I was in the middle of making the icing when my pretty new mixer broke (overworked it I guess) So I continued to mix by hand and it is by far the best chocolate buttercream frosting I’ve ever tasted . Made this last evening. I made it with King Arthur Gluten Free Flour and all I can say is amazing. !”) Needless to say, I cannot comment on how left overs keep…but if you enjoy your kids and their friends chatting with you in the kitchen, gathered around your table while they stuff themselves silly, this is our recipe. No weird dryness at all! Really enjoyed. Hey Deb (and community)! Thanks for the recipe. I may start “accidentally” buying too many bananas forever now! Thank you for any tips. I have made this twice this week and i will probably make it twice more.I don’t care.This is Love in cake form.Thankyou so much. Finally made this today! Oh and instead of chocolate chunks I added a few walnuts. Do I need more liquid to compensate for the additional nuts? I used canola oil instead of butter (ran out of butter). :( Thank you! I have a bunch of over ripe bananas taunting me from the counter right now. I used pernigotti Dutch processed cocoa from William Sonoma. :). I love rich chocolatey baked goods. This is so easy and delish! I make the frosting on the day of the party. Would have loved a little bit more about how this tastes? I took a healthier spin and substituted the sugar for 1/3 cup of maple syrup, whole wheat flour instead of white, and raw cacao powder along with 58% cacao chocolate chips. And I bet the chocolate/banana mixture smells like heaven while it’s baking! I would say no. I’m not sure why else that would be as I’ve never noticed any kind of after taste in this cake. Where is jacked up banana bread? And my 4yo twin boys thank you, too, as I made them as mini muffins (w/mini choc chips) that they’ll take to preschool for snack today! I’m almost out of cocoa powder but I do have a jar of RAW CACAO powder. I have some very ripe bananas I’d like to use now, but then we’ll be away for a few weeks. I have a similar recipe that came out of one of the previous years’ Costco cookbook. Thank you, Natasha! Is the oven temp really supposed to be 250, or is that a typo? I would be surprised if this delicious sounding banana bread actually did rise because Dutch process cocoa is alkaline and only reacts with baking powder unlike ordinary cocoa which reacts with baking soda. If I use water instead of coffee, how much should I decrease the sugar? Hello Mel, we used brewed coffee but I suggest following the package instructions which will usually give you a fairly strong coffee. Hi Joanne, I haven’t kept this out of the fridge for more than a couple of hours as it will really soften. This is a really nice moist chocolate cake, which tastes a bit like bananas. Sadie — I have read that many, many times but, in practice, it’s not a hard and fast rule. Thanks for a terrific recipe. You had me at the melted butter. Thank you for sharing that wonderful review! Or am I missing something? Second, I made this last night and had a couple of concerns: one being that my bread ended up falling in the middle, which I realized was likely due to the kind of cocoa powder I used (Nestle Toll House). Can’t there be one dessert that’s not improved by the addition of chocolate?”. 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. Made this cake for my sister yesterday and it was absolutely AMAZING!!! And bananas. I have been making my banana bread with Nutella for years. Thanks for the memories :), Hello, I have just made this Double chocolate banana bread but, have substituted 70 gr of dark chocolate with that much roughly chopped walnuts….. (my husband is here and he likes to meddle when I am baking, so he always “advises” to put an extra egg(!?!?) I haven’t tested it that way so I cant say what the bake time modifications would have to be. Just made this last night so that I could make it into french toast this morning. This will be perfect 1st breakfast home! He said it was sooo good. There is nothing I would not make or eat. Sorry, just saw Tamsin’s comment – I will try cupcakes then :). Everyone in the house loved it, so I’m going to make some and take it in to work next time ♥. I just made this yesterday using Trader Joe’s gluten free flour mix (which I was kinda surprised to find doesn’t contain xanthan gum or something similar, it’s just a blend of flours/starches, but said it can be used in place of AP flour) with success! Can this recipe be used in a pudding basin shape please. This is one full on cake baked in a loaf pan! I’ve put chocolate chips in my banana bread, but never cocoa powder! Incredible! https://smittenkitchen.com/2014/03/double-chocolate-banana-bread/#comment-798843 (I won’t admit how long I’ve had it.) I’m so glad you’ve enjoyed our recipes, Carina! I make this so often and it is always, always a hit. Hooe this turns out good! I’ve made this recipe twice will not waste my time making it again. Moist, extremely chocolatey with a full banana flavor. She subbed low fat yogurt for the butter, used 100% whole wheat flour and coconut sugar instead of regular brown sugar. But it’s not a hard and fast rule because as long as there is acidity somewhere — for example, even bananas are acidic! I added a scoop of sour cream and used walnuts in place of chocolate chips. Hi Adrienne, that’s right, no eggs! I was looking for something different to do with my ever present bananas in the freezer … this is amazing! )… I dhave d half the amount of chocolate chips I put in because hey were dark chocolate. Was it okay? There is a but though — the banana flavor was not as prominent as we would have liked. Just about all quick breads seem twice as moist the second day. I just made your jacked up banana bread Friday and was thinking it needed chocolate! Can’t believe I only discovered this recently. Thanks, Deb, for another winning recipe! I have to try it, too! Ok…..so I am not a baker but a coworker made this bread and I loved it. This looks great for Spring Weekend Breakfast :). I don’t think that the whole wheat flour would alone wreck it, but a 100% swap is a dramatic change and if combined with an applesauce swap, underripe bananas, and if you used a non-Dutched cocoa… yes, this would make it flat and dry. You almost can’t taste it. This is delicious if you omit the sugar.. I love your jacked up banana bread–what do you think about adding a Tbs of bourbon to this…too much? Someone has to bake these things! I will make it again and again. Hi Natasha. :). I also made your turkey, green bean casserole, drop biscuits, cheese cake, and apple herb stuffing for my first “cook everything” Thanksgiving. thanks, Chocolate and banana are perfect together :-) This looks perfect, Double Chocolate is like bacon…. You can scoop out some batter for plain banana bread and then add choc chips to the rest of the batter. Let it come to room temperature for 1-2 hours before serving so the frosting and cake can soften. Really, 5 cups? My husband didn’t believe it has bananas in it, although I could taste them. Added 1/2 cup of shredded coconut getting stale in the pack, and added two cups of pecans. Highly recommend. I found the flavors strange together. Unfortunately, I didn’t realize it called for dutched cocoa instead of regular, and we only had regular in the house, so with a wince I went ahead and used what we had and prayed that it would come out ok. My cocoa swap may be responsible for the mediocre rise of the loaf in the pan, though I’m perfectly ok with my banana bread being moist and dense, and maybe the dutched cocoa would have imparted a deeper chocolate flavor. Looks like I’ll have to wait for more over-ripe bananas to show up on my counter so I can make this! Hi Nancy, I don’t typically work with fondant, but I think that would work. Hello Katya. This looks like it may take the cake [pun intended]. Btw those looking for valrhona chocolate — saw it today at sur la table 250 gm for $13.00. Hope to receive a response. I’m repenting now because I made this and ate far too much!! Hi Rodica, I haven’t tested that in one pan; I imagine you will need a tall walled pan like a springform pan, but without testing that, I cannot advise on bake times (it would overwhelm a single standard cake pan). I love to bake but banana bread isn’t necessarily my favorite. Can’t believe I haven’t tried this yet! It was absolutely awesome. It’s moist, dark and chocolate rich. I did make a few additions (please, recipe purist police, no nasty citations!) The cake was really tasty, but it was a little on the dry side. I have made this with melted coconut oil instead of butter. this was the perfect baking project to do with my toddler on this rainy morning. It was delicious. do you think it would bake well or be too dry if I doubled it and baked it on a sheet pan or a 9×13? If you bake chocolate cake or cupcakes a lot, you’ve probably seen quite a few recipes that utilize hot water or even hot coffee. 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 also baked it in a couple mini-loaf pans rather than one pan… seems I burn the outside and inside doesn’t get done in these types of recipes… plus I can give one away (if I’m so inclined). Honestly, you could put icing on them for a kid’s birthday party and call them cupcakes. Is it ok to use a pure cane sugar that is less refined than the regular white kind asked for in this recipe? My “bread” is more like a brownie and not as banana-ish as I would have thought. Thank you for sharing!! I wrote it the way I did because butter usually comes in 1/2 cup (8 ounce) “sticks” in the U.S., i.e. What can I use instead of coffee? See also my response to Amrita in Comment #70… natural cocoas are more sensitive to baking soda than Dutched ones are; you might just need less baking soda if using a non-Dutched cocoa. I tried this yesterday & LOVED it. I did that. ;o). My loaf pan was wider, so I only baked it 35 minutes. I know that I am going to make banana bread this weekend! I am pregnant and had such a craving for something out of the oven :) So I just baked this and I want to thank you for this great recipe!!! My breads are dense and dry. I was asking myself just the other day what I should do with all the ripe bananas I had aside from smoothies, and then this recipe was posted, talk about PERFECT TIMING! We’ve been making a very similar double chocolate banana bread for years and love it. 😂. I let cool for 15-20 in the pan before taking them out and removing the paper. I’m thinking we’ll have to share our waistline busting baking with our neighbors? This looks awesome….looks like chocolate banana bread is going to be made in my kitchen this week. I didn’t butter the pan but lined the bottom w parchment paper. I made this recipe as written, with the addition of an extra banana (I had 4 lying around, and wanted to make sure the banana flavor came through) and about 1/4 c. of bourbon. If it’s easier for you how much does 1 cup of regular granulated sugar weight? Made it gluten-free with cup4cup and it came out beautifully! What do you think about espresso powder instead of the cinnamon? I did add cinnamon and agree with Deb if you have good quality vanilla, and chocolate the cinnamon detracts from the blend of that with bananas. I may throw in a few hazelnuts next time. Pumpkin Bread with chocolate chips is also quite yummy, I know it doesn’t sound like it, but the first time I tried it, it was absolutely scrumptious. Made this as mini muffins and used whole wheat flour. I’d like to make it again for a dairy free friend – would it work okay to just substitute 1/2 cup canola oil for the butter? Thank you for responding. By the way, I made the broccoli-wild rice casserole this past weekend, and used a Gruyere as you suggested: it was amazing, thank you!! Oh No!!!!!!! Used a smaller amount of chocolate chips, and chopped them up so they were smaller bits, which I liked. Two days later I found the entire stick of (once) melted butter I was going to add in the microwave. I cannot wait to make this! Greetings from Germany:). You and your family have awesome recipes that delight everyone at the table. I think I might try it with some candied walnuts pecans on top. And thank goodness there are a couple of pieces left that I could bring home! I adore it! Serve warm or at room temperature. So, I grabbed for the vanilla extract (which I typically keep near, but not inside, the small wooden box I keep the gobzillion other extracts in, since I use it most) and, being the confident baker I am, opened it and poured straight from the container into my bowl of banana-sugar-egg-butter mixture. I made this yesterday for a work event. Changes: I steamed a cup of organic dates and chopped them finely in the Magimix. I am speechless. I gave up refined sugar for Lent (why, oh, why – every sweet thing has been calling my name), so made this last week with coconut sugar in place of the brown sugar and sans chips. But so good to know that you enjoyed this recipe, Yasmine! I baked it for about 30 min. To be safe, I suggest using natural cocoa powder as recommended in the post. As I was leaving the house yesterday, I noticed the brown bananas sitting on the counter and was thinking of making my normal boring bread. I’ve done it often. I made this recipe a few weeks back for a get-together and people loved it so much that they have asked me to bake it again but bring two loaves. It was awesome. This bread is delicious & decadent! I browse thorugh your posts every couple of weeks, looking for inspiration, and here I found an excellent recipe! I’m a sad celiac who loves to bake and I’ve dutifully made about 15 of your recipes and watched sadly as everyone around me devoured them and praised them for being amazingly delicious. This looks sinfully chocolaty! And then, because I was craving a banana bread that had a bit of more of a chew/texture to it (I know, it’s weird!
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