With five lovely daughters, there are days when we just need chocolate in our house. Deep, dark, fudgy, chocolate. And for those times that you can't decide between dark, fudgy brownies and moist chocolate-chip banana bread, we've got the perfect combination!
My family LOVES banana bread - plain, simple, every day! But they LOVE rich and moist banana bread filled with mini-chocolate chips! This variation of our favorite is tried and true, deep and dark, tender, flavorful, and super-moist!
Don't you just love that deep, dark color? I use Rodelle Gourmet Baking Cocoa, which is Dutch-processed, for the darkest color and most intense chocolate flavor. And remember to always use baking powder when you are using Dutch-processed cocoa, as it won't react (rise) with baking soda. A combination of melted butter and vegetable or canola oil makes this the moistest banana bread ever. I should also note that even with all that dark, chocolatey goodness, the flavor of the bananas still shines thru. After all, why bother with banana bread if you can't taste the bananas?
To ramp up the flavor, I use Rodelle's Baker's Extract - which is a wonderful and heady blend of pure vanilla extract along with natural chocolate, caramel, cream and oak flavors - the secret ingredient. You can always substitute pure vanilla extract, but you can't believe the layers of flavor that this dark and all-natural extract adds to something as simple and basic as chocolate banana bread!
The texture of this chocolate banana bread is probably the best in the history of all banana breads! Studded with mini-chocolate chips, it is so creamy and rich, it's banana bread perfection.
For an easy summertime treat, top thick slices of this Chocolate-Chip Banana Bread with a scoop of vanilla bean ice cream. So easy and so delicious!
And warm from the oven? This is the most epic chocolate banana bread you'll ever have! It always makes all of my girls happy - and if my girls are happy, this Mama is happy! Hope that you enjoy as much as we do!
HOW I MAKE THIS:
YIELD: makes one 9x5 loaf, three 3x5 loafs or 10 mini-loafs
NOTES: I love to use Rodelle’s Baker’s Extract in this recipe – it is a wonderful blend of Pure Vanilla Extract along with natural chocolate, caramel, cream and oak flavors.
Originally posted June 2013; revised and reposted July 2018.
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