Yep, I KNOW we’re alllllll baking more banana bread right now, but you NEED this double chocolate fudgey banana bread in your life. Trust me!
It’s a word I don’t love to use, but is entirely appropriate…..moist…..and, even more importantly it’s LOADED with chocolate!
I love using Rodelle Cocoa Powder and Trader Joe’s chocolate chunks. I’ve tried this with Hershey’s Cocoa Powder and Trader Joe’s Cocoa Powder and neither one gave it the rich chocolate fudgey taste like Rodelle and Ghirardelli. There are times to break out the high quality cocoa powder and this is absolutely that time!
And another tip, be sure to under bake. You’ll want a toothpick to come out clean, but if you’re oven runs hot cook for less time. You can always add more time if you need it!
This is the PERFECT snacking cake when you need a little chocolate pick me up in the afternoon. Or serve it for breakfast (it goes great with coffee!), or dessert. Trust me, no matter WHEN you serve this, it’s gonna be a hit!
And if you love this Double Chocolate Banana Bread recipe, you’re gonna want to make this Chocolate Bundt Cake next!
Recipe inspired by Gaby Dalkin, What’s Gaby Cooking
Preheat oven to 350°F. Butter a 9×5-inch loaf pan. In a large stand mixer, combine the butter and sugar and whip for 4 minutes until it becomes light and fluffy and turns pale yellow. Add the egg, and mix on low until fully combined. You’ll want to stop the mixer and scrape down the sides so you don’t leave any goodness on the side of the bowl — this makes sure all the ingredients get evenly combined. When the egg is fully combined, add the extract and the bananas and mix on medium low until just combined. This should take about 20-30 seconds. At this point the batter will look curdled. Don’t worry! This is totally normal and is exactly how the batter should look! Sift the flour, cocoa powder, baking soda and salt. With the mixer on low, add 1/3 of the flour mixture. When it’s just barely combined, add another 1/3. When the other 1/3 is just barely combined, add the final 1/3 until just barely combined. You don’t want to over mix, so be sure to keep your mixer on low and add the next addition of flour when the previous addition just barely disappears into the batter. Remove the bowl of the mixer and fold in the chocolate chunks. Pour the batter into the prepared loaf pan and bake for 30-55 minutes. Yes, I realize this is a large difference in time, but every oven is different. My oven cooks this loaf in about 25 minutes, but your oven may take longer. That’s why it’s so important to know your oven! Err on cooking for less time because you don’t want to over bake. It’s ALWAYS easier to add a few extra minutes to the cooking time, than cook something too long and accidentally over bake it. Let cool for at least 30 minutes (good luck waiting — try to wait at least 15!) before running a knife around the edge of the loaf pan. Then invert the loaf and continue to cool on a cooling rack. Slice and serve with butter and a sprinkle of Maldon salt. Ingredients
Instructions
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