I have an obsession with bananas. Everybody who knows me knows it. They are, hands down, my favorite fruit. I wake up and think “bananas.” I also wake up and think “chocolate”. Well, good think I found something that combines both that does not consist of heaping spoonfuls of nutella and/or chocolate banana tarts or ice cream.

Banana bread is an amazing treat that (mostly) everyone loves. I have a staple banana bread recipe from Joanne Chang that I have been using for years which I believe is the best, and I decided to add unsweetened cocoa powder and chocolate chips to the batter. This takes it to the next level. It was a success. I hope you can see for yourself.

Chocolate Chocolate Chip Banana Bread Muffins

Adapted from Joanne Chang

Makes 12 muffins or a 8″ x 4″ loaf or a 9″ bundt

Notes: I made muffins with this recipe, but you can also make a 8″ x 4″ loaf using a loaf pan. You could also make a bundt.

Ingredients

1 2/3 cups all purpose flour

1 cup unsweetened cocoa powder

1 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup plus 2 tablespoons sugar

2 eggs

1/2 cup oil

3 1/2 bananas, very ripe, mashed

1/4 cup creme fraiche, sour cream, or full fat greek yogurt

1 teaspoon vanilla extract

2/3 cup walnuts, toasted and chopped

1 cup chocolate chips

Directions

Set oven to 350 degrees F. Grease a muffin or cupcake pan with non-stick cooking spray or butter.

Sift together the flour, cocoa powder, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, creme fraiche, and vanilla. Fold in dry ingredients, nuts, and chocolate chips. Pour into muffin pan and bake for about 20 – 30 minutes, checking frequently for doneness. If making a loaf, it might take 45 minutes – 1 hour to bake.