Spiced Dark Chocolate Banana Bread

Oh my gosh, this banana bread is so good. It’s moist, not too sweet, and has a great balance of spices and dark, bitter chocolate. Not to mention, it’s not too bad for you. If you have bananas getting all spotty and brown, just keep them and make this bread. It’s so worth it. I’ve even been known to buy bananas just to let them turn black so I could make this banana bread. It’s that good.

Adapted from Tiffin Tales


3/4 c brown sugar, loose
1/2 c (1 stick) unsalted butter, at room temperature and cut into cubes
1 large egg, beaten
3 medium-size, very ripe (black) bananas, mashed
3 T organic vanilla yogurt
1/2 t vanilla extract
1 t cinnamon
1/2 t nutmeg
pinch of salt (optional)
2 c all purpose flour
1 t baking powder
1/2 t baking soda
1 c bittersweet chocolate chips
1/2 c walnuts or pecans, chopped (optional)

Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan.

In a large bowl, cream together the butter and sugar.

Mix in the egg, then add the mashed banana*, milk, vanilla extract, spices, and salt.

Add flour, baking soda, and baking powder, stirring until just combined.

Add in the dark chocolate chips (I used Ghirardelli), and stir until mixed.

Pour the batter into your loaf pan and bake for 45-60 minutes, or until a toothpick comes out clean.

Allow to cool for a few minutes in the pan before transferring it to a cooling rack or plate.

I served this with nutmeg scented whipped cream. To make the whipped cream, blend 1/4 c heavy whipping cream, a drop of vanilla extract, a gentle grating of fresh nutmeg, and a pinch of cinnamon sugar until you see firm ripples form. That’s it.

*Note: you want your bananas to be very black. The starch breaks down to sugar as the banana ripens, and if you use them much before they’re black, you risk a grainy, starchy bread.

They should be about like this. (The third was in the bowl)

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