I'm a big fan of super ripe aka over ripe bananas. Not necessarily to eat, but to bake with. I actually buy more bananas than we can eat so I can bake with them. My Gma's Banana Bread is delicious, and my MIL's banana muffins are basically cupcakes. I do love those recipes, but I am also a somewhat, okay BIG, fan of chocolate.
I had some perfect over ripe bananas the other day, and I was craving some chocolate as well.
These Double Chocolate Banana Bread Bites were just the ticket and absolutely delicious. They are full of chocolate goodness including dark, bitter, or semi-sweet chips, and they have bananas i them so they are totally kosher for breakfast.
I also love this recipe in bite size form as well for it's easy to grab as you go out the door nature, but you can make this bread into loaf pans as well.
My son could not keep his hands off of these bites. They were the perfect size for little hands and mouths to devour.
Double Chocolate Banana Bread Bites/Loaf
Recipe: Alohamora slightly adapted from SmittenKitchenActive Time: 20 minutes
Inactive Time: 15-60 minutes
Servings: 24 mini muffin bites, 2 8x4 loafs, or 1 9x5 loaf
3 ripe bananas, mashed (just over 1 cup)
1/2 c. butter, melted
3/4 c. brown sugar
1 egg, large
1 1/2 tsp vanilla
1/2 c. cocoa
1 c. flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon (optional)
1 c. bitter or semi-sweet chips
- Preheat oven to 325 degrees and grease and flour your pan(s). You can use 1 mini-muffin pan, 1 9x5 loaf pan, or 2 8x4 loaf pans.
- In a medium to large bowl mix the mashed bananas and butter together. I like to use the same fork I mashed the bananas with to mix the two together well.
- Add the sugar, egg, and vanilla one at a time mixing well between each addition.
- Add the dry ingredients (cocoa, flour, baking soda, and salt) to the bowl and stir to combine everything. If you like the cinnamon chocolate combination add it as well. It's delicious for the cinnamon chocolate people in the world.
- Finally, stir in the chocolate chips.
- Evenly distribute your batter into the pan of your choice.
- Bake at 325 until a toothpick comes out of the center clean.
- Bake a 24 mini-muffin tin for 15-20 minutes; 18 minutes was my magic number.
- Bake your 8x4 loaf pans for 30-35 minutes.
- Bake your 9x5 loaf pan for 50-60 minutes.
- Remove the pan(s) when done and allow it to cool for 20 minutes before inverting the loaf(s) or removing the muffin bites onto a cooling rack.
- Store leftovers in an airtight container for up to a week if they last that long. These bites and bread freeze well as well.
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