A decadent twist on my favorite banana bread recipe! No mixer required means this recipe is super easy to whip up anytime you need a little OR a lot of chocolate! 😉
I kind of love that I can get away with calling a ‘cake’ a ‘bread’ just by baking it in a loaf pan. HA! The only thing that makes this recipe better is the time commitment. It’s so quick to make this double chocolate banana bread!!! No setting the timer to wait for the butter and sugar to cream, no scraping down the bowl after mixing in each ingredient…. To be completely honest, dumping ingredients into a bowl and haphazardly whisking them together is just about all I can handle on a Thursday afternoon!
That’s right, I am a baker, and I just gave you permission to dump your ingredients in a bowl and haphazardly mix them. You’re feeling giddy, arent’ you?!?! I don’t want to blow your mind, but I’m pretty sure I eyeballed the measurements on the brown sugar and maple syrup for this batch as well……
DISCLAIMER: I don’t want a bunch of bakers rolling their eyes because I actually admitted that (sometimes) I ‘eyeball’ ingredients. Baking IS a science, and you could easily screw this up by adding 4 cups of flour and only 1/4 cup of melted butter. HOWEVER, since I bake (A LOT) my eyeball measurements are pretty damn accurate. That said, if you are not a seasoned baker, I would suggest measuring out each ingredient just to be safe. There. Ass covered. 😉
- 3/4 cup whole wheat flour ( I use King Arthur White Whole Wheat Flour)
- 1/2 cup all purpose flour
- 1/2 cup cocoa powder, sifted for lumps
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup brown sugar, packed
- 1/4 cup PURE maple syrup
- * If you don't have PURE maple syrup you can use all brown sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 1 egg
- 2 cups banana puree (about 4 large overripe bananas)
- *Sometimes I puree my bananas in the food processor, but if I'm short on time I just mash them with a fork.
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chips + more for sprinkling on top
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl whisk together both flours, cocoa powder, baking soda and salt. Set aside.
- In a medium bowl whisk together the brown sugar, maple syrup, butter, egg and banana puree.
- Add the wet ingredients to the dry ingredients and fold together with a spatula until incorporated.
- Fold in the chocolate chips.
- Pour batter into a greased loaf pan, spreading the batter evenly with the back of the spatula.
- Sprinkle with additional chocolate chips
- Bake for 45 - 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
- Run a butter knife around the edges and allow to cool completely in the pan, otherwise you will smear hot, melted chocolate chips all over your hands while attempting to transfer it to a cooling rack. Don't ask how I know this.....