My husband really enjoys banana bread and since tomorrow is Valentine’s Day, I decided to bake a double chocolate banana bread for him to bring to the office. This banana bread is basically a luscious chocolate cake that I would easily choose over a brownie and healthier! I’m not sure I can go back to regular banana bread now. This is really a treat!
Ingredients:

3 medium-to-large very ripe bananas (about 1 cup mashed banana)
1/2 cup butter, melted and cooled
3/4 cup brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/4 teaspoon sea salt
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1/2 cup Dutch-process cocoa powder + more for dusting pan
1 cup semisweet or bittersweet chocolate chunks or chips
Procedure:

1. Heat your oven to 350°F. Butter and dust a 9×5-inch loaf pan with cocoa powder.

2. Mash bananas in the bottom of a large bowl. Whisk in melted butter, then brown sugar, egg, and vanilla. Sift baking soda, salt, cinnamon, flour and cocoa powder in a sifter or fine-mesh strainer and add to wet ingredients. Stir dry and wet ingredients with a spoon until just combined. Stir in chocolate chunks or chips.

3. Pour into prepared pan and bake 55 to 65 minutes, until a tester or toothpick inserted into the center of the cake comes out batter-free. Cool in pan for 15 minutes, then run a knife around the edge and invert it out onto a cooling rack. Serve warm or at room temperature.

Note: The banana bread will keep for up to 4 days at room temperature. Keep it wrapped in foil for freshness.

Adapted from Smitten Kitchen‘s recipe