Not all banana breads are created equal. Thinks Double Chocolate Banana Bread takes the cake. It’s a chocolate banana bread batter that’s been lightened up and LOADED with a heaping cup of chocolate chips so that you get an extra chocolatey bite each and every time. It’s a great way to use up old or frozen bananas in what might be a fun and more exciting way than your standard banana bread.

I like baking banana bread for breakfast for a few reasons, the first being that it gives me breakfast to have on hand for the entire week with little to do other than mix up the batter and bake! Banana bread reheats well too, meaning you can have a warm homemade breakfast that’s decadent and delicious!

Really the only thing I did with this bread to lighten it up was to cut the brown sugar out and used a brown sugar blend instead. The one I used for this measures cup-for-cup like sugar, but you’ll want to make sure to check yours because some brands out there have different measurements/ratios and you may need to adjust accordingly.

Other than that, this is a pretty straight forward banana bread with the addition of chocolate to it.

Double Chocolate Banana Bread

Yield: 8

Author: The Skinny Fork (Amanda Plott)

Prep time: 10 MinCook time: 50 MinInactive time: 10 MinTotal time: 1 H & 10 M

A chocolate loaded banana bread if ever there was one. Chocolate batter with a whole cup of chocolate chips baked right in.

Ingredients

1 C. All-Purpose Flour
1/2 C. Unsweetened Cocoa Powder
1 Tsp. Baking Soda
1/2 Tsp. Salt
3 Bananas
1/4 C. Butter, Room Temperature
1/4 C. Oil
3/4 C. Brown Sugar/Sweetener Blend
1 Whole Large Egg, Room Temperature
1 Tsp. Vanilla Extract
1 C. Semi-Sweet Chocolate Chips

Instructions

Preheat the oven to 350 degrees F. and lightly coat the inside of a 9x5" loaf pan with non-stick baking spray; set aside.
In a large bowl, whisk together the 1 C. Flour, 1/2 C. Cocoa Powder, 1 Tsp. Baking Soda, and 1/2 Tsp. Salt.
In a small bowl, mash the 3 bananas.
In a large bowl, or the base of a stand mixer, beat together the 1/4 C. butter, 1/4 C. oil, and 3/4 C. brown sugar blend.
Add in the mashed banana, 1 egg, and 1 Tsp. vanilla and mix until combined.
Add the dry ingredients to the wet and stir until just combined.
Fold in the 1 C. chocolate chips and transfer the batter to the prepared loaf pan.
Place it in the oven to bake for 50-60 minutes or until an inserted toothpick comes out mostly clean.
Once done, remove from the oven and set aside to cool for 10-15 minutes before removing to a wire rack to continue cooling.
Slice and enjoy or store leftovers covered in the fridge for 3-5 days.

Nutrition Facts

Calories

352.13

Fat (grams)

20.69

Sat. Fat (grams)

8.24

Carbs (grams)

41.12

Fiber (grams)

3.86

Net carbs

37.26

Sugar (grams)

19.23

Protein (grams)

4.86

Sodium (milligrams)

360.37

Cholesterol (grams)

38.51

Nutritional Claims: Vegetarian • Pescatarian • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free •Alcohol Free • Kosher