Chocolate Banana Bread

I've been meaning to rate this recipe for a while...let's just say that it's one of my FAVORITE things to bake. First of all, if you love chocolate, you need to try this. Second, if you want a spin on traditional banana bread, this is it! I personally did not find the chocolate overwhelming (you can definitely tell it's banana bread), in fact, I threw in extra chocolate chips! I also added some walnuts for texture. The recipe is simple, and quick to throw together...I did extend the baking time a little though. Try it...you won't regret it! :)

Fabulous! I had some sour cream and very ripe bananas to use up, so I tried this recipe. So glad I did! Both the banana and chocolate flavors came through. Modifications: 1) Used regular sour cream and mini chocolate chips because that's what I had on hand. With mini chocolate chips, chocolate flavor is more evenly distributed. Since my bananas were small, I used 7. 2) Whisked dry ingredients (flour, baking soda, and cocoa powder) together in one bowl and created a hole in the middle. In another bowl, mixed the wet ingredients (margarine, white sugar, eggs, mashed bananas, and vanilla extract). Then poured the wet mixture and sour cream in the middle of the dry ingredients and mixed by hand until just incorporated. Finally, stirred in the chips. This method will prevent tough bread. 3) Instead of two big loaves, I made 8 mini loaves with the batter and baked them for 35 minutes. Less time and easier to share with friends. This tastes more like a loaf cake than traditional banana bread, so this will not replace my tried and true banana nut bread recipe. However, this will be a wonderful addition to my repertoire, especially when I want to impress guests with an unique homemade baked treat. *Update on 9/22/06: Made bread with regular semi-sweet chocolate chips and mini chips many time with great success. Today used white chips, and they dissolved into gooey, sticky mess that stuck to the bottom of the pans and left ugly holes throughout the loaves.

Excellent! We've made this several times and have found that baking it in a bundt pan makes it extra pretty and you need use just one pan. We bake it for about 90 minutes.

This is wonderful! Definitely a 5 star bread! I made it for a school bake-sale....I am sure it will be a big hit. Warning: make sure you use a BIG mixing bowl....there is a LOT of batter!

if i were just making this for myself, i would have added cocoa, but i omitted it b/c i think most people prefer without (I LOVE chocolate!) i used brown sugar instead of white and dusted the bottom with brown sugar/cinnamon mixture before pouring in batter, i don't have loaf pans so just used a 9 by 13 baking tray. I used a whole 16 oz container of fat free sour cream, and used all other fat free products like egg beaters, free promise :)

This was absolutley incredible! So moist and soft. I added a tsp of cinnamon and a tsp of salt to balance the flavors, but we will DEFINATELY make again when I have leftover bananas.

Very good! I halved the sugar and combined brown and white and still found it sweet enough in the end. It makes a great dessert and a naughty breakfast!

YUM! Since my husband and I both like chocolate, we didn't mind that it was the dominant flavor. You could add one more banana if you really wanted the banana flavor to come through. A definite keeper!

It was very good, but the chocolate kind of overtook the banana..I would recommend less cocoa powder and possibly walnuts as well.

I made 1 big loaf and 4 mini-loaves with this recipe, which by the way, is only the second time I tried to make banana bread. It was yummy!! I just love the combination of the banana and cholcolate flavors. Its a keeper because of the taste and how easy it is to make. I did have to bake it longer than what is suggested tho'. Probably the fault of my oven.