Double Chocolate Banana Bread

I’ve posted a lot of colorful desserts in the past few weeks, which is very appropriate given the season and abundance of colors all around, but every now and then a simple, monochromatic dessert can be just as pleasing as the most rainbow-tastic one. Brown on brown on brown today – does that make you excited for summer?? Well it should! Because this banana bread is ah-maz-ing. And quick and easy to put together so you can run back out to the pool when you’re done. Or you can just have your husband make it, like I did, since it really is that easy!

Ryan doesn’t bake much at all, which makes a lot of sense considering he’s married to quite the oven-hog, but he does have a few tricks up his sleeve. And by a few, I mean quick breads and quick breads alone. Maybe it’s just what he feels comfortable with, but I let him stick to his one forte without complaints, especially if there are bananas and lots of chocolate involved. The recipe comes from Deb of Smitten Kitchen, with over 400 comments backing up its deliciousness. The bread is packed with chocolate flavor, stays super moist, and can almost be compared to a brownie in bread form – it’s that good!! And surprisingly not the worst thing for you either considering that most of the chocolate flavor comes from cocoa powder. We used Hershey’s Special Dark cocoa powder here which is why it’s so beautifully dark, I love the contrast with the mini semisweet chips!

It’s pretty amazing to take the back seat when it comes to baking in our home every now and then, but you know I can’t just let Ryan completely reign free in the kitchen. I’m definitely scared to hand over complete control – but he did well with this one almost entirely on his own! I even stepped back enough to snap this photo of him stirrin’ up the batter. It’s a one-bowl recipe too which is awesome, especially for a neat-freak husband like mine! I post a lot of really complex recipes here but ones like these are so great for getting back to the basics and eating delicious food that’s good just because it’s simple. Sure Oreo Taco Cookies are adorable, but you can’t deny that sometimes things without so much fuss are not only easier, but yummier too.

Ryan and I had a great time celebrating our anniversary and I thought it was fitting to follow the weekend with this post featuring some of his handiwork. He’s cute, he’s smart, and he makes me banana bread sometimes! Definitely a keeper. And for a gift he got me a custom painting of my bridal bouquet that brought tears to my eyes. He’s an infamously terrible gift giver, so I was totally floored with how beautiful and touching it was! If you’re one of the two men that read my blog, definitely consider this gift for an anniversary present, it’s so, so special. And if art isn’t your wife’s thing, I can bet this double chocolate banana bread might do the trick!

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Double Chocolate Banana Bread

Recipe adapted from Smitten Kitchen


3 medium large ripe bananas
1/2 cup unsalted butter, melted
3/4 cup brown sugar
1 large egg
1 tsp vanilla extract
1 tsp baking soda
1/4 tsp salt
1 cup all purpose flour
1/2 cup cocoa powder (I used Hershey's Special Dark)
1 cup (6 oz) semisweet or bittersweet chocolate chunks or chips
1/2 cup mini chocolate chips


Preheat the oven to 350 degrees and grease a 9x5" loaf pan with nonstick baking spray.

Mash bananas in a large bowl. Whisk in melted butter, then brown sugar, egg, and vanilla extract. Set a sifter or fine mesh strainer over the bowl and sift in the baking soda, salt, flour, and cocoa powder. Stir mixture with a wooden spoon until just incorporated. Then gently stir in the 1 cup of chocolate chunks or chips.

Transfer batter into prepared pan, sprinkle with mini chocolate chips, and bake 55 to 65 minutes, or until a cake tester comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Keep bread wrapped tightly at room temperature for up to 4 days, or serve immediately.