Chocolate Banana Bread

I was skeptical about this recipe when I first saw it. I thought this was just another amazing Pinterest photo that probably used a box mix and couldn't possibly live up to its sugar-filled, photogenic lies. How wrong I was.

This is the baked equivalent of a chocolate covered banana. It is bursting with banana and chocolate flavors and is a great change if you're not in the mood for better banana bread.

Breads

Prep: 20 min
Cook: 1 hour 10 min
Total: 1 hour 30 min
Yields 1 loaf

Nutritional Info

T1D Carbs-per-gram ratio: 0.461

Serving Size: 100g (about 46g carbs)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.

1 tablespoon butter
Preheat oven to 350°F. Butter a 9x5 inch loaf pan and set aside.
½ cup butter, at room temperature
In a large bowl, beat butter using an electric hand mixer until soft and creamy, about 2 minutes.
144g / ¾ cup sugar
96g / ½ cup (packed) light brown sugar
Add sugar and beat until well combined, about 2 minutes.
2 large eggs
Add eggs and beat again until well combined.
2 ripe bananas, mashed
Add bananas to bowl and mix on low until combined.
242g / 8.5 ounces all-purpose flour (about 2 cups)
80g / 1 cup unsweetened cocoa powder
1 ½ teaspoon baking powder
½ teaspoon sea salt
¼ teaspoon baking soda
In a separate bowl, sift together flour, cocoa, baking powder, salt and baking soda.
Add dry ingredients in thirds to the banana-butter mixture. Mix after each addition until well combined.
¾ cup milk
With mixer on low, slowly add milk and mix until incorporated.
120g / ½ cup semi-sweet chocolate chips
Add chocolate chips and stir with a spatula to combine.
Pour into prepared loaf pan and bake at 350°F until the interior of the bread reaches 195°F on an instant read thermometer or until a thin knife inserted into the center comes out clean, about 60 to 70 minutes.
Remove from oven and transfer to a wire rack to cool complete, about 3 hours. Cut into a dozen slices and serve.