Plagued with a bunch of overripe bananas? Make this double chocolate banana bread with melty chocolate chunks.
By Heather Kinnaird
We had a few month stretch where I was hoping for overripe bananas to make banana bread, but I could not keep bananas around long enough. I love banana bread, especially bananas foster bread.…YUM
So I started buying two bunches every time I went to the market, and my family decided that peaches are better for summer. Now I have nothing but overripe bananas on my counter, but that’s okay, because I have an excuse to make double chocolate banana bread.
Do you have a plethora of apples instead? Make this peanut butter and apple bread.
And now that you have this delicious loaf of banana bread, turn it into a decadent dessert and make a chocolate banana bread pudding with caramel sauce.
- 1 cup flour
- ½ cup sugar
- 1 tsp baking soda
- ½ tsp salt
- ½ cup cocoa powder
- 3 very ripe bananas, mashed well
- 1 egg, lightly beaten
- ¼ cup plain yogurt
- 6 Tbsp butter, melted and slightly cooled
- 1 tsp vanilla
- 1 cup of chocolate chunks or chips
- grease and flour the bottom of a loaf pan
- pre-heat the oven to 350 degrees
- whisk together the flour, sugar, baking soda, salt, and cocoa powder
- mix the bananas with the yogurt, egg, vanilla, and butter
- fold the banana mixture into the dry ingredients, just until combined and then stir in the chocolate chunks
- spoon the batter into the prepared loaf pan, and bake about 55 minutes
- cool in the pan 5 minutes, and then transfer to a wire rack
- can be served warm or room temperature
Heather Kinnaird is the blogger behind French Press, a blog dedicated to family friendly meals, sweet treats, and homemade versions of store bought classics. When she's not in the kitchen you 'll probably find Heather chasing after her kids, three dogs, 6 chickens, and sometimes all of the above.