smitten kitchen chocolate banana bread

Costco has a great deal on it where I live in Canada. :). Not a goood recipe, dry and crumbly and hard like a brick to think it was only baked for 40 mins. They are a big hit! i have been making banana “bread” with chocolate chunks and walnuts for many years… but today i will go “all the way” with the chocolate… what a great idea! This was easy-peasy to make! First time I’m grateful for being Belgian/Dutch, because I aways have that cacao powder here ;-) We ate every crumb. Next time I try adding nuts. OMG, chocolate, banana and RUM? Beth — I did not weigh them. I just want to say that I thought your jacked-up banana bread recipe was the queen of all banana bread recipes, but you still always manage to surpass yourself. Why does Deb keep taunting me with this?! I must be really lucky it turned out so well ! I ended up with one of the best chocolate freaking cakes I’ve ever had in a loaf. I have a theory that Mondays are for repentance, for undoing whatever damages to your liver, psyche or saddlebags you’ve done over the weekend. 4 days? I love your jacked up banana bread–what do you think about adding a Tbs of bourbon to this…too much? So bummed out because the smell is awesome in my kitchen but I have a very flat and deflated loaf! Had two leftover super-duper ripe bananas. I couldn’t wait to finally try this bread. This is killing me! It’s hard to tell because it’s so moist and cakey, might just be the bananas. It is perfect. Carrie — You can double it by doubling everything. :). This recipe is amazing! Worked great in my new right-sized loaf pan! FYI, I throw extra ripe bananas in the freezer, so I usually have them on hand. Easier enough to hand-chop. I am an 8-year old boy, and I made this with my mom. Dont forget to chop up the nana skins and place around your roses,, they love them :]. Thanks for the great recipes! hate finding typos after posting…I subbed in 100% …. I make if for everyone :) If I make as cupcakes, how long should I bake for? and made it in jumbo muffin tins. I’ve done it often. Then, because no I do not always prep my baking pans before I gather my ingredients and start, I realized I lost every single loaf pan I own, apparently. I made these today in muffin form and they were divine! So the rest of the cake got 100g of flour only. I have had one small question, and I’m not sure if you’ll be able to answer it or not, but I’ll give it a shot: Both times it has come out perfectly soft and moist in the center, but the “crust”(outside of the loaf?) I made muffins of this today, and this evening’s dessert consisted of sliced muffin topped with fresh berries, topped with chocolate sauce (see http://www.epicurious.com/recipes/food/views/Chocolate-Sauce-231351), with a little whipped cream on top. When I asked if wanted a healthy-ish version and he replied “no I want dessert”, I knew this recipe was the ticket. :))))). I completely forgot the bittersweet chocolate until all the batter was in the pan and cups, so I pushed 3 into each of the muffins and all over the top of the loaf, but did not use nearly as much as the recipe calls for. Thanks so much for this recipe! I’m almost tempted to try this recipe, because I do have the world’s best banana bread recipe, but cocoa. There is a but though — the banana flavor was not as prominent as we would have liked. I do make this, like most of my desserts, with flax eggs because I have a friend and now a boyfriend that can’t handle eggs. Hooe this turns out good! OMG…. Having so much fun w/ your blog Deb and your cookbook. Also added a chopped up banana, plus pieces of banana on top. Thanks again! Whisk in melted butter, then brown sugar, egg, and vanilla. I’ve made so many awesome recipes that you have shared (the one made most often is the granola from your cookbook), however this banana bread may be the best yet. May try to add some walnuts 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! Which do I love more: this recipe with all of the rich, oozing chocolate (in two forms, cocoa and chips!) You’ll start by buttering a six-cup loaf pan and preheating your oven. OH MY WORD! Can’t believe I haven’t tried this yet! I sprinkled cinnamon and a little bit of sea salt on top. It’s not about Dutched cocoa needing baking powder; it’s about baking soda needing an acidic ingredient to activate. Serve with a tall glass of milk :) YUM. I think a chocolate loaf would be good too, but sometimes there is such a thing as too much chocolate, lol. I didn’t butter the pan but lined the bottom w parchment paper. You can scoop out some batter for plain banana bread and then add choc chips to the rest of the batter. It is Mardi Gras, after all! Everyone loved it, and all the women asked for the recipe. I have made it in standard loaf pans, mini loaf pans, and muffin tins. Matthew — It’s a little thick, but it shouldn’t be dry. Made this today. Sara — Hm, I’m not sure. Thank you for posting! My 3 yo son asked for chocolate banana cake and this was the perfect recipe! Regular chocolate? I made this last night and it was delicious. I’m tempted to try it as a cupcake recipe – do you think it would work, or has someone tried? 1 large egg And scharffen berger chocolate chunks? So delicious. It’s quite easy and fast to make, and it tastes so chocolatey and rich. I have been trying out different types in search of a great tasting, high-quality and unadulterated version. 1 cup (about 6 ounces or 170 grams) semisweet or bittersweet chocolate chunks or chips. definitely not a traditional banana bread — closer to chocolate cake if anything — but it’s phenomenal. Deb, this is THE BEST banana bread I have ever had. Highly recommend. It makes the bread intensely chocolaty! I’ve been a long time fan of your site and you have a few recipes I make very often. That looks really, really good but I have a grave dislike of bananas, banana bread and pretty much any type of fruit with chocolate. I had 3 over ripe bananas. Mondays are the worst. You can do no wrong! Acceptance/Obsession: I have been making a chocolate swirl banana bread lately (from Chocolate Covered Katie) and she solved the lumpy cocoa problem by dissolving it in 1/4 cup of boiling water. You are a genius. =D, I made this gluten free and it’s great, very moist and rich. Like you, I always do “penance” on Monday, but part of this could involve thrift. My daughter wants chocolate cupcakes for her birthday, but I will feel slightly less guilty sending these to school instead of STRAIGHT sugar bombs. I used bittersweet chocolate chips (Ghiradelli) which made it less sweet than semi-sweet chips. Thanks Deb. It came out smelling divine and looking like a twin sibling of yours in the picture! The cinnamon gave beautiful warm background notes and the salt just made everything pop! Holy Double Chocolately Banana goodness Batman! I can always count on your recipes to be raving hits. I’m not sure if I under-baked it (I accidentally cleared the oven timer somewhere near the end so I guesstimated the remaining bake time), but whatever I did, it worked. My husbands work buddies wrote me a card requesting I make again and again!!! Deb, I really want to make this, but… Did you by any chance happen to weigh your bananas in any of your tests? She was doing a presentation on the rainforest and my daughter asked if we could use ingredients that come from the rainforest! It’s super easy, quick, and you may already have all the supplies in your house. Keep it in a cool, dark place, it lasts for years. Very quick to put together. Thanks heaps !!! Will look into it. your jacked up banana bread is already a staple in our home. I wasn’t sure I could trust someone who prefers brownies cold, but they’re basically perfect. I just want this recipe forever and for always – so yummy! Doubled, tripled. Read it, raided the pantry, baking it now. Any recommendations for the balance? In addition to the chocolate chips, I added in fresh cherries, pitted and cut in half and some cherry brandy. I NEED THIS CAKE IN MY LIFE STAT! But not their normal lush selves. Thank you for another fabulous recipe! How to Make the Best Chocolate Chip Banana Bread: You can use either a stand mixer, an electric hand mixer or even whisk this together by hand with a little extra effort. It was a hit! Can hardly believe how moist and delicious it is. And then the co-worker didn’t show up at work today, so do I get to eat them all myself?! On Thursday, I made your yummy Jacked Up Banana Bread and practically ate the entire loaf! Simply spectacular banana bread. It’s about 40 grams but can vary by brand. Regular muffin pan baked for 20-25min, yields ~16 muffin (or 12/one pan and a mini casserole dish of a cake). I used natural cocoa but everything else as written and it came out beautifully. I wasn’t happy with the color, and I thought the flavor was too intense. I used bittersweet chips. If you don’t have over-ripe bananas handy you can always use jarred baby food bananas! Marcia — I like the quality a lot but they are pricy for what they are. Chocolate Banana Bread If you're not "accidentally" buying extra bananas on the regular just so you'll have to turn them into banana bread, well, I bet you haven't made this one yet: one bowl, ridiculously easy and with a brownie-like chocolate intensity. Thanks so much for the recipe, I will definitely be making this again! In other news, Deb, where did you get that lovely serving plate? Incredible! I am definitely making these, though I’ll have to decide whether to use the natural cocoa I have (thanks for the answers to the questions other asked about substitution) or go out and buy some Dutched cocoa. What a great recipe! I sometimes add chocolate chips to my banana cakes, but never thought of adding cocoa, too. Do you think it would work with the bananas? ), but is it worth the effort here? The children in my classroom saw me eating a piece of this cake. I’m so glad I did. it is the best recipe ever! It’s great warm out of the oven and several days later (if you can make it last that long). I’ve made this twice in the past week and a half or so. Tried making this today. But what can i use instead of the egg? Can I add some dates to substitute for the third banana and use almond flour instead? Plus they are bigger and hold their shape. I made this last night. Previous post: broccoli, cheddar and wild rice casserole, broccoli, cheddar and wild rice casserole. Just pulled these from the oven! I also didn’t have a loaf pan (I’m visiting family with super basic kitchen) so I baked it as a cake in square pan. I always make it into muffins, because we can’t wait long enough for a loaf to bake. I would like your professional opinion as to whether adding 1 cup coarsely chopped hazelnuts would work out okay. My friends and husband thank you for my chocolate baking obsession! 3. Must buy bananas today…. I made it this morning as soon as I got up. Of course, now I’m addicted. I’m obsessed with this bread!!! The pictures look like a delicious double-chocolate zucchini bread from the King Arthur Flour website. cara_mia — This is definitely an intensely chocolate banana bread, and not terribly sweet, so that may have been correct. I subbed out half of the white flour for whole wheat flour and didn’t miss it though! I made this tonight and it was DELICIOUS! Bake in a preheated oven at 350 degrees Fahrenheit for 30 to 35 minutes. Sounds like an easy recipe. I made this yesterday and it was amazing! It was such a great take on banana bread. 14 minutes at 350 was perfect! I have made this recipe and it is delicious. The chocolate overpowers the banana. This post may contain affiliate links. Or would it work better with the milk and acid? My husband loves them! Like ever. It’s so dense, rich, and chocolatey. Mmm.. Just pulled this out of the oven, and OH MY GOD it is sooooooooooooooooo good. I also have an almost-full bottle of Baileys in the fridge. I had to give much of it away so I didn’t eat it all myself. Threw in some peanut butter chips along with the chocolate chips and topped with a peanut butter frosting. Two days later I found the entire stick of (once) melted butter I was going to add in the microwave. They domed beautifully and taste fantastic. somebody get this cake away from me before I finish the whole thing. decisions, decisions.. I’m travelling through New Zealand right now. i opted to include the cinnamon and i also sprinkled in a bit of espresso powder too. I will bake this…with big pieces of toasted walnuts. I made this recipe today to use up some over-ripe bananas. It’s moist, dark and chocolate rich. Four years ago: Thick, Chewy Granola Bars and Arroz Con Leche (Rice Pudding) Doubled the cinnamon and added two pinches of cayenne for some extra spice. It is a mix of 400 gms millet flour, 300 gms sweet rice flour, 300 gms potato starch. Thanks! I’ve made it twice now and I love it. I have been making my banana bread with Nutella for years. I have your cookbook. I substitute 1/4 c safflower oil for the butter I have made this yesterday it turned out perfect ..so delish. We couldn’t believe how well the banana taste came through! This recipe came out sooo soo good! :). I’ve had bananas in my freezer for… a very long time. They have all sorts of high quality chocolate products that may be difficult to find locally. I don’t know where you are so it’s hard to say which ones…. so it could be a breakfast food. I made it today, great taste, just one suggestion – 1 cup flour is obout 160-180 grams, not 125. I like that it was easy to put together and it didn’t come close to overflowing the pan. The bananas I used were medium sized. My husband refuses to try it and has demanded that I remove it from our residence immediately, lest he be tempted to gobble up the rest of the loaf this weekend. 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