My future sister-in-law, Lexie, sent me this recipe on Pinterest a couple of weeks ago, with the message “I want this.”  When I went and looked at the recipe, I had to agree- I wanted this too.

Chocolate and banana bread aren’t two things that I would have thought would be too terribly great together, but they ARE.  The banana cuts out a lot of the fat in the recipe, and leaves you with a deliciously moist, light, and sweet breakfast bread.

Not only is this a chocolate-based bread, it has an entire cup of chocolate chips in it, and then we sprinkle even more on the top for good measure.  It’s insanely chocolatey.  Good stuff.

I only made a couple of changes to the recipe.  I used milk chocolate chunks in the batter, and regular cocoa powder instead of dark.

Hopefully you have some overripe bananas sitting around and you can bake this up really quickly.

Recipe from Erica’s Sweet Tooth

Ingredients:
3 overripe bananas
1/2 cup melted butter
3/4 cups brown sugar
1 large egg
1 tsp vanilla extract
1 tsp baking soda
1/4 tsp salt
1 cup all purpose flour
1/2 cup cocoa powder (original recipes used dark, I used regular dutch processed)
1 cup bittersweet, semi-sweet, or milk chocolate chips, depending on preference (I used milk)
1/2 cup chocolate chips for topping

Directions:
Preheat the oven to 350°.  Grease one 9×5 loaf pan.

Mash bananas in a bowl.  Whisk in the melted butter, then brown sugar, egg, and vanilla extract.  Add your dry ingredients and mixed until just incorporated.

Gently stir in your 1 cup of chocolate chunks.  Pour batter into your loaf pan, and sprinkle with the additional 1/2 cup of chocolate chips.

Bake 55-65 minutes until a toothpick inserted into the center comes out clean.

Enjoy!