I’ve said it before and I will say it again, there is never a perfect ratio when it comes to buying bananas. If you somehow have a secret that means you buy the perfect amount i.e. you don’t ever have over ripe bananas and you never have a toddler screaming at you because you don’t have a banana in your house, tell me it now!! In the mean time I am just going to keep on making banana bread on a regular basis with my abundance of over ripe bananas.
This Banana Bread recipe is a super simple twist on my classic recipe. You can find my classic recipe here. I’ll give you a hint there is one ingredient different and it makes it the perfect treat for any chocolate lover.
We made this last month on our snow day and took it up into the cul-de-sac and enjoyed it with our friends over some home made hot chocolate. It was kid approved by all, making it the perfect mid sledding snack.
Double Chocolate Banana Bread
Pro tip, because I am a pro, at finding ways to make things easier that is 😉 Line your loaf pan with parchment paper by simply tearing off a large sheet and pushing it into the pan. Fold the corners to as if you were wrapping a present if you are looking for the perfect loaf shape. When the loaf is cooked and slightly cooled, simply pull up on the sides of your parchment paper, removing the entire loaf from the pan with ease and place on a baking sheet to fully cool. Not only does this save you the hastle of greasing and wrestling with the loaf to pull it out of the pan but it also saves you a bit of clean up. Win Win!
Looking for a grab and go option? Try these Chocolate Chip Banana Muffins.