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Home » Banana Bread

Cinco de Mayo Dark Chocolate Banana Bread

Last updated on November 6, 2019 By Anna 3 Comments This post may contain affiliate links.

This is my Cinco de Mayo Banana Bread! It’s only Cinco de Mayo in that I sprinkled the top with cinnamon sugar, so after May 5 you might call it Chocolate Banana Bread. Or better yet, Dark Chocolate Banana Bread because it is very dark.

Dark Chocolate Banana Bread

It’s made with Dutch Processed Hershey’s Dark Cocoa and dark chocolate chips. The flavor is better than I expected, and there’s a good balance of banana and chocolate so neither gets in the way of the other.

As for when to eat this, unlike the Silver Palate Banana Bread which is perfect for breakfast, Dark Chocolate Banana Bread would make a great breakfast OR dessert.

Recipe

Dark Chocolate Banana Bread

Cookie Madness
A very dark and chocolate-y banana bread perfect for dessert or a special breakfast.
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Course Dessert
Cuisine American
Servings 12

Ingredients
 

  • 1 cup sifted flour measured after sifting (or just weigh out 125 grams)
  • 1 teaspoon baking powder
  • ½ cup plus 3 tablespoons 50 grams Hershey’s Dark cocoa powder (or Dutch)
  • 3 very ripe bananas large (12 oz/340 grams weight after peeling)
  • 1 large egg
  • ½ cup unsalted butter 114 grams, melted
  • ½ scant teaspoon salt omit if using salted butter
  • ¾ cup 150 grams light brown sugar
  • 1 teaspoon vanilla extract
  • ½ cup dark chocolate chips use more if desired
  • ⅔ cup roasted and chopped pecans I use Trader Joe’s pre-roasted
  • 1 teaspoon cinnamon sugar or mix ¼ teaspoon cinnamon with about 1 teaspoon sugar

Instructions
 

  • Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan. I like using a Pyrex loaf pan that I’ve greased and lined lengthwise with a sling of parchment or foil. The parchment/foil is optional, but good insurance.
  • If you do not weigh your flour, sift it and then measure one cup. Mix the flour, baking powder and cocoa powder together very well and set aside.
  • In a mixing bowl, mash the bananas. Stir in the egg until well mixed, then stir in the butter and salt (if using unsalted butter). Stir in the vanilla and brown sugar. With a heavy duty scraper or mixing spoon, gradually stir in the flour mixture. When well blended, stir in the chocolate chips and half of the pecans.
  • Spread mixture in the loaf pan, then sprinkle top with pecans and cinnamon sugar
  • Bake the bread at 350 for about 1 hour (check it after about 45 minutes) or until a skewer inserted comes out clean. Let the bread cool for about 20 minutes, then gently run a knife between bread and sides of pan to loosen. Do not remove bread from pan quite yet. Allow it to cool completely, then turn from pan or lift.

Notes

The original recipe, which I found in a British version of Good Housekeeping, used gram measurements. If you have a scale, your best bet is to go with weights, however the volumes will work. Also, if you want to skip the cinnamon and pecans, you can do what British Good Housekeeping did and drizzle the loaf with dulce de leche.
Tried this recipe?Let us know how it was!

 

More Banana Bread Recipes

  • Cassava Flour Banana Bread
    Cassava Flour Banana Bread
  • Olanda Banana Chocolate Chip Cake
    Olanda Banana Chocolate Chip Cake
  • Bran Banana Loaf
    Bran Banana Bread
  • Diamond Walnut Banana Bread
    Diamond Walnut Banana Bread

Reader Interactions

Comments

    I love hearing from other bakers and appreciate helpful comments. Rude ones will be deleted immediately.

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  1. Sue

    May 09, 2017 at 9:23 pm

    It looks delicious!

  2. debbie

    May 08, 2017 at 7:22 am

    I WILL be making this. Looks delicious!

  3. Sonya

    May 05, 2017 at 8:30 am

    Mmmmm, this looks delicious!!!

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