Take banana bread to the next level of deliciousness and make it mini chocolate banana bread instead! This recipe is adapted slightly from Smitten Kitchen. The original recipe is divine as is, but a whole chocolate banana bread is just too much for one. Not to mention, I only had two bananas and the original recipe called for three. I used one and a half for this, then ate the other half with my lunch. Plus, I just got some mini loaf pans I was dying to try out! I couldn’t resist. It worked beautifully.
The bread is rich, moist, and chocolatey delicious. I admit I skipped the chocolate pieces. You see, it was supposed to be double chocolate banana bread. However, the chunk of chocolate I had was too cold and hard to break up and I was too lazy to wait for it to soften. And, I wanted banana bread ASAP!
If you want it super-chocolatey go for both and add about 1/2 cup chopped dark chocolate. Then you get chocolate chocolate chip banana bread.
Chocolate Banana Bread

Notes
* Crack an egg open, then pour it into a small bowl or container. Stir it around a bit with a fork. Then pour half into the recipe bowl (with the banana). Save the rest and use it for an omelette or frittata or eggplant parmesan.
** I found that I had to put the pan in sideways (so the wider side was visible) because it tended to tilt between the oven rack slats otherwise. Your mileage may vary.
Ingredients
- 1 1/2 super ripe bananas
- 1/4 cup (or 4 T) butter, melted
- 6 T brown sugar
- 1/2 large egg*
- 1/2 tsp vanilla extract
- 1/2 tsp baking soda
- 1/8 tsp table salt
- 1/4 tsp ground cinnamon
- 1/2 C flour
- 1/4 C cocoa powder
Instructions
- Preheat the oven to 350°F.
- Butter and flour a mini loaf pan (5.75 x3 inches)
- Peel the bananas, and use a fork to mash them, in a shallow bowl.
- Whisk in the butter, then add the sugar, egg, and vanilla extract.
- Mix the dry ingredients (baking soda, salt, cinnamon, flour and cocoa powder) in a small bowl.
- Add the baking soda/cocoa mixture to the banana mix.
- Stir together until just mixed.
- Pour into the loaf pan and bake for 45 to 50 minutes. **
- The bread is done when a toothpick or skewer comes out dry.
- Turn the pan over and turn out the bread. It should pop right out. If not, let it sit for a few minutes and run a knife around the edge to loosen it.