Double Chocolate Banana Bread With Cocoa Nibs

I have been making this recipe from Deb of Smitten Kitchen forever, actually since 2014! It is my “go too” chocolate banana bread recipe. If you are not familiar with Smitten Kitchen check out the blog or the cookbooks.

Every recipe that Deb of Smitten Kitchen makes is foolproof, easy, and delicious. The Smitten Kitchen Cookbook and Smitten Kitchen Everyday are on constant rotation in our house. In fact, I use them as much as I do my other favorites from Tieghan of Half Baked Harvest. By the way, you can pre-order Smitten Kitchen Keepers, Debs’ latest cookbook which will be released in November.

Ok, on to the bread recipe.

How to Make Double Chocolate Banana Bread with Cocoa Nibs

• Gather all of your ingredients first, just to be sure you have what you need
• Prepare your pan, I like to line mine with parchment paper so that it is easier to remove
• Pre-heat your oven to 350.
• Mash the bananas in the bottom of a large bowl, you should have 1 cup of mashed bananas.
• Whisk in the melted butter, then brown sugar, egg, and vanilla.
• Place a sifter over the bowl and then add baking soda, salt, flour and cocoa powder, sift the dry ingredients over wet ingredients.
• Stir the dry and wet ingredients with a spoon until just combined then stir in chocolate chunks/chips and cocoa nibs
• Pour the batter into the prepared pan and bake 55 to 65 minutes
• Cool in pan for 10 to 15 minutes and enjoy

Notes and Add Ins

The original recipe does not contain cocoa nibs, if you don’t have them or like them then skip them

You could add nuts. coconut, peanut butter chips or whatever else you like.

Double Chocolate Banana Bread with Cocoa Nibs

Recipe from Smitten Kitchen

Ingredients

3 medium-to-large very ripe bananas

1/2 cup butter, melted

3/4 cup brown sugar

1 large egg

1 teaspoon pure vanilla extract

1 teaspoon baking soda

1/4 teaspoon table salt

1 cup all-purpose flour

1/2 cup Dutch-process cocoa powder

1 cup semisweet or bittersweet chocolate chunks or chips

1/ cup cocoa nibs

Directions

Pre-heat oven to 350°F. Prepare a 9×5-inch loaf pan with nonstick baking spray or butter, then line with parchment paper to make removal easier. Set aside.

Mash the bananas in the bottom of a large bowl, you should have 1 cup of mashed bananas. Whisk in melted butter, then brown sugar, egg, and vanilla. Place a sifter over the bowl and then add baking soda, salt, flour and cocoa powder, sift the dry ingredients over wet ingredients. Stir the dry and wet ingredients with a spoon until just combined then stir in chocolate chunks/chips and cocoa nibs

Pour the batter into the prepared pan and bake 55 to 65 minutes, until a tester or toothpick inserted into the center of the cake comes out batter-free. Leave the bread in the pan to cool for 10 to 15 minutes, then lift the bread out by the parchment paper or invert it out onto a cooling rack. Cool the bread a little longer and then serve warm or at room temperature.

Do you have a “go to” banana bread recipe? Which do you prefere traditional banana bread or do you enjoy chocolate better? What do you like to add into your banana bread?

If you like this recipe for double chocolate banana bread chocolate you might like Dense Chocolate Loaf Cake too.

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