Chocolate Banana Bread

Who doesn't love banana bread!? It's a staple around here and I have a couple go-to recipes, including a delicious upside-down version. However, even the best can be made even better with chocolate! No matter what recipe you're using (except for mine) I have two tips that will always improve your banana bread and help take it to the next level:

1. More bananas

2. Seasonings

I recommend adding two extra bananas to any recipe you try. I also recommend adding FLAVOR, which I find is surprisingly missing from most recipes. Vanilla extract, cinnamon, nutmeg, clove, allspice, ground ginger. The same goes for pumpkin breads and muffins. I'm always asked the secret to these delicious breads but its no secret at all. It's just more. More moisture, more flavor. The same strategy was implemented when creating this chocolate banana bread which, by the way, is rich and delicious enough to pass as cake! This recipe will make two loaves and you'll be glad it did because if your family is anything like mine they'll devour the first loaf in minutes. If unlike myself you aren't raising a herd of teenagers, the second loaf would make a great gift.

Ingredients:

9 mashed bananas

3/4 cup brown sugar

3/4 cup white sugar ( I use organic cane sugar)

1 Tablespoon vanilla extracts

1 cup butter, melted

4 eggs

1 cup full fat sour cream or thick greek yogurt

2 cups flour

1 cup cocoa powder

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon each of:

Nutmeg

Ground Allspice

Ground Clove

Ground Ginger

2 cups chocolate chips

Directions:

In your mixer or mixing bowl combine mashed bananas, brown and white sugar, and vanilla. Mix well. Add melted butter and mix until incorporated. Add eggs, sour cram or yogurt. Mix again for about 2 minutes until fully combined. Add dry ingredients and seasonings. Mix just until dry ingredients are fully incorporated, but don't over mix. Fold in chocolate chips, saving a few for sprinkling on top. If you'd like to add nuts, now's the time for that as well. My family isn't a fan of nuts in their bread, but I can see walnuts or pecans pairing really well with this. Divide batter between two prepared bread pans. I prepare my bread pans the old fashioned way, with butter. Bake at 350 degrees for 45-60 minutes depending on your oven and size of your bread pans. I used 9x5 bread pans and the banana bread was ready in exactly 50 minutes. Start checking at the 45 minute mark. Don't over bake. Try to pull it out right as its about to be finished, remembering that baked goods continue to bake for up to 10 minutes once removed from the oven. Let your loaves rest in their pan for 10-15 minutes on the counter top before removing them. Then ENJOY!