Chocolate-Chocolate Chip Banana Bread

Whether you like yours served cold, or warm with ice cream melting down all over, Chocolate-Chocolate Chip Banana Bread is pure comfort food. Perfect for this time of year! chocolate-chocolate chip banana bread_022 Once again, I hope you all had a wonderful Christmas! Do you guys have big New Year’s Eve plans? We’re just going to hang around the house.

It always gets SO cold this time of year and it really makes it kind of tough to go out and have fun! As some of you know, I live in the Midwest, so the Winters get a bit chilly.

The next few posts are going to be just a few of our favorite easy foods when the kids are on break. Have a safe and wonderful New Year’s! MM_037 This is one of my favorite versions of Chocolate-Chocolate Chip Banana Bread. Yes, I said one of because I make banana bread often, and usually just a little different every time. MM_029 I make this version of chocolate banana bread for my boys fairly frequently. This Chocolate-Chocolate Chip Banana Bread starts with a mix and comes together quickly, plus it always turns out great!

It’s so nice to have reliable recipes when you’re baking. Don’t you think? MM_026 I usually use regular chocolate cake mix because by the time I’m done with making it extra special, anything more is too heavy for me.

My favorite way to serve this one is for dessert, with a scoop of ice cream, and just the right amount of chocolate sauce. :) MM_035

Chocolate-Chocolate Chip Banana Bread

Ingredients:                                                                        MM_026

1 package chocolate cake mix (regular size)

1 egg

1/2 cup milk, regular or chocolate

1 cup mashed ripe bananas (about 3 medium) – I always use 2 large or 3 regular size bananas, must be at least 1 cup 3/4 cup mini chocolate chips

Directions:

1. Using a stand mixer, or in a large bowl, combine the cake mix, egg and milk. Add bananas; beat on medium speed for 2 minutes. Stir in mini chocolate chips.

2. Pour into two greased 8-in. x 4-in. loaf pans, or 4 mini loaf pans. Bake at 350 degrees F for 35-40 minutes, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Yield: 2 large loaves (12 slices each), or 4 mini loaves (6 slices each).

* This bread actually gets even better when you store it in an air-tight container in the fridge over night before serving. :)

Makes: 24 servings – 1 slice each

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