Bad Day Double Chocolate Banana Bread (Smitten Kitchen)

Baking doesn’t make everything okay, but it almost does.  And after a really bad day involving my car getting stolen (with my favorite everyday shoes inside!), all I want to do is bake this incredible Double Chocolate Banana Bread recipe from the Smitten Kitchen blog.  I used to bake a standard banana bread recipe with chocolate chips, which was crazy delicious, but the Smitten Kitchen has upped the whole ante by adding cocoa powder and cinnamon to their recipe.  I’m not sure it gets any more irresistible than this.  Especially since it’s more like a cake disguised as a bread.

The Smitten Kitchen blog has quickly turned into one of my favorite recipe blogs with tons of amazing sounding recipes and a recently published cookbook.  Truthfully, I’m totally jealous of this wonderful blog but, also, completely smitten.

Bad Day Double Chocolate Banana Bread | toni woo + food Bad Day Double Chocolate Banana Bread | toni woo + food


Just a few tweaks here and there, but the recipe is basically the same as Smitten Kitchen’s recipe.  I translated the recipe to weight for most of the ingredients for more consistent results, lessened the vanilla so that it wouldn’t overpower, and added a mix of regular and mini-sized chocolate chips for various chocolate intensities.  Enjoy!

4              medium, very ripe banana

4              oz. unsalted butter, melted

4.5           oz. brown sugar

1              egg

1/2           tsp. vanilla extract

4.25         oz. all purpose flour

1.5           oz. cocoa powder

1              tsp. baking soda

1/4           tsp. salt

1/2           tsp. cinnamon

1/2           c. semisweet chocolate chips, regular sized

1/4           c. semisweet chocolate chips, mini sized


Preheat the oven to 350.  Grease a 9 x 5 inch loaf pan and set aside.

In a standup mixer with a paddle attachment (or by hand) mix/mash the ripened bananas.

Add the wet ingredients: melted butter, brown sugar, egg, and vanilla extract.  Mix together with the bananas.

Sift together the dry ingredients: all purpose flour, cocoa powder, baking soda, salt, and cinnamon.  Set aside.

Measure out the chocolate chips and toss with 2 heaping spoonfuls of the dry ingredients.  Set aside.  Doing this will help prevent the chocolate chips from sinking to the bottom of the bread while baking.

Add the remaining dry ingredients to the wet banana mixture and mix with the paddle attachment (or by hand) until just combined, making sure to not over mix.

Add the chocolate chips and mix just until distributed.

Bake for 45 – 55 minutes.

Devour while warm or at room temperature.

*** For a really, really, really bad day: add ice cream


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