Mini Double Chocolate Banana Bread

Yes! I feel like I have not been blogging as much as I’d like but this recipe makes me feel ok about it 🙂 Seriously, these little breads are so freaking good and beautiful. I mean… Holy moly. Me and my 3 year old just ate a whole one in about 3 minutes. I have no shame.

Ok, so there are 2 things I need to mention about this recipe. First, I made 4 mini loaves. If you want to make one big one you can, you will just have to bake it longer. Second, I used frozen bananas. I mashed them up as much as I could but they were still so cold when I mixed all the ingredients together. SO… the butter was very clumpy when I poured the batter into the pans and there was nothing I could do about it. However, I think it worked  in my favor because of how delicious these turned out. Obviously use whatever bananas you have, but know that frozen worked great!

Alright, I think that’s it. Let’s go bake…

What you will need:

4 mini loaf pans (or one 9 x 5)

1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 teaspoon baking powder
2 ripe bananas, mashed
2 large eggs
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1/2 cup unsalted butter at room temp

1/2 cup vegetable oil
1 cup mini chocolate chips

Preheat oven to 350 degrees fahrenheit. Spray the pans with a nonstick spray and then line them with parchment paper. Leave some parchment paper sticking out for easy removal:


I was able to pull the breads right out! In a bowl, whisk together the flour, cocoa powder, baking soda and baking powder. Set aside. In another bowl, beat together the mashed banana and eggs. Add both sugars and vanilla and beat until combined. Beat in butter and oil. Add in flour mixture and mix until just incorporated. Stir in chocolate chips.

Evenly distribute batter into each pan. Sprinkle more chocolate chips on top if desired. Bake for about 25 minutes for mini pans. Double the time for 1 big one. Allow to cool on wire rack for 15 minutes before removing from pan. Slice, serve and ENJOY!

Store covered for a few days (if they last that long!)









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