I had some very ripe bananas on my counter earlier this week, so I thought I would make up a batch of Banana Bread. Not just any banana bread, but Chocolate Banana Bread! Lets rewind just a bit shall we, because chocolate banana bread was not my intention. This is just what happens when you don't have a yellow cake mix on hand.
A delicious accident if you ask me. My favorite banana bread recipe is one I've been making for over 15 years. I got this recipe from a sweet elderly lady name Ophelia and it's just the best if you ask me, well and Ophelia. Anytime I have very ripe bananas that's the recipe I use. While I was poking around in the pantry I realized I didn't have a yellow cake mix, but I had a box of devils food.
I thought to myself how would a chocolate banana bread taste? The combination sounded wonderful to me, so that's what I made. This recipe only has 6 ingredients, so it's really easy to make. It smelled wonderful as it baked and as soon as I pulled it out of the oven I knew this bread wasn't going to disappoint.
As soon as the bread cooled down I sampled a slice and it was really moist and delicious. Everyone in my house agreed that this recipe was a hit. If you have some very ripe and browning bananas hanging out on a counter top, go and make this recipe. Chocolate and bananas are the perfect combination.
As you can see by the photo above I didn't mash the bananas before adding them into my mixing bowl. The bananas I used were very ripe and very soft. Just using the paddle attachment and the mixing of the batter smashed them up perfectly. I love that this recipe uses just one bowl.
For double chocolate goodness you can also sprinkle a few chocolate chips on top before baking.
Chocolate Banana Bread
1 - devils food or chocolate cake mix
2 - eggs
1/3 - cup, canola or vegetable oil
1/2 - cup milk
3 - very ripe bananas, mashed
1/2 - teaspoon vanilla extract
chocolate chips, optional
Preheat oven to 350 degrees. Peel and mash bananas and set aside. In a large bowl combine the dry cake mix, eggs, oil and milk.
Blend on low speed with a hand mixer or use the paddle attachment to your Kitchen aid mixer. Add mashed bananas and the vanilla extract; mix t combine.
Pour the batter into a large loaf pan (2qt or larger) or two smaller loaf pans that have been sprayed with baking spray. If using chocolate chips sprinkle a few on top before baking.
Bake for 40 - 45 minutes (depending on your oven and pan size) or until the bread springs back when touched and a toothpick inserted comes out clean.
Remove from oven and let cool before serving. Wrap leftovers in plastic wrap.
Cook's Note: I used one 12x4x3 inch loaf pan (2 quart) that I purchased from Ikea.
These are my favorite bread pans.