Name: Double Chocolate Banana Bread
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 serving(s)
Ingredients: unbleached all-purpose flour; baking powder; baking soda; unsalted butter; brown sugar; cocoa powder; vanilla extract; eggs; ripe bananas; milk; chocolate chips; peanuts

Preparation

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a 23 x 13-cm (9 x 5-inch) loaf pan with a strip of parchment paper, letting it hang over both sides. Butter the other two sides.
In a bowl, combine the flour, baking powder, and baking soda. Set aside.
In another bowl, cream the butter with the brown sugar, cocoa powder, and vanilla with an electric mixer. Add the eggs, one at a time, and beat until smooth.
On low speed, add the bananas and dry ingredients alternately with the milk. Add the chocolate and combine. Pour into the prepared pan and sprinkle with the peanuts.
Bake for about 1 hour or until a toothpick inserted in the centre comes out clean but slightly topped with melted chocolate. Let cool for at least 1 hour and unmould. Serve warm or cold.

Comments

Genevieve C.

5 stars January 2nd, 2019

This recipe is to die for! I basically only use Ricardo recipes these days. Thanks for this super moist, delectable banana bread recipe! Love it!
Jini J.

5 stars March 19th, 2018

Perfect recipe for a moist and fluffy banana bread! Not too sweet nor greasy! And easy to make! Thanks Ricardo!
Andrea W.

5 stars August 12th, 2017

My (adult) son just made this for us and I love it! I will definitely make it again! He used mini chocolate chips and they stayed suspended evenly throughout the loaf.
Tanya H.

5 stars January 27th, 2015

I made this yesterday for my kids...17, 14, and 4...they loved it, it is already gone. It was delicious and very moist. I put the chocolate chips and crushed walnuts right in the batter. This will definitely be made again...and again.
Antoinette C.

5 stars April 14th, 2014

I made this yesterday. Not only was it very easy to make, it was delicious. This recipe is definitely a keeper. Thanks Ricardo.
Louise G.

5 stars January 29th, 2014

Pretty good, very tasty...I used what I had on hand for the topping - almonds.