Double Chocolate Banana Bread

June 28, 2014

This past week has been a trying one, to say the least.  The firm that I work for unexpectedly lost someone very near and dear to all of our hearts on June 21st.  Someone who I worked beside on a daily basis for over two years is suddenly gone from this world without notice.  Her name was Lisa and I miss her terribly.  No matter the circumstances, she always wore a smile on her face and would drop everything to help out wherever she could.

We would talk about family, cooking, and most of all… how much be both loved dark chocolate.  This recipe and post are for her, even though she will never read it.  I baked this bread two weeks ago and brought in a slice for her to try, knowing that she loved chocolate.  I was in a rush the morning I gave it to her, so I had written a little note on a Post-It explaining that I used an 85% cocoa chocolate bar and that there was millet packed inside the banana bread.  She thanked me gratefully and said “This will be perfect to have as my mid-morning snack with coffee”.  We exchanged smiles and I was out the door.  I never got to hear her feedback about the bread, but I can only assume that she enjoyed every bite as she sipped coffee and plowed through her emails and to-do lists from the day before.  A simple pleasure for a special lady.  I am truly glad to have gotten to know Lisa over the years.

Double Chocolate Banana Bread from Simplified Feast 1

I made a few modifications from the original recipe by including a few teaspoons of spiced rum and 1/4 cup of millet for some extra crunch.  A little rum never hurt anyone.

Double Chocolate Banana Bread from Simplified Feast 2


Double Chocolate Banana Bread from Simplified Feast 3

After a quick chop, mash, measure, and mix, you have a thick and ferociously chocolate batter.

Double Chocolate Banana Bread from Simplified Feast 4

In to the loaf pan it goes to bake for about 50 minutes.

Double Chocolate Banana Bread from Simplified Feast 5

Cool, slice, and indulge.  I loved the hunks of chocolate and crackly crunch from the millet.


Cheers to Lisa, a wonderful mom and friend.  I will remember your kindness and smile forever.

Double Chocolate Banana Bread

To print this recipe, click here for the PDF version
Slightly adapted from Smitten Kitchen
Yields: 1 9×5-inch loaf 


3 medium-to-large ripe bananas

1/2 c. salted butter, melted

3/4 c. light brown sugar, packed

1 large egg

1 tsp. vanilla extract

3 tsp. spiced rum (optional)

1 tsp. baking soda

1/4 tsp. salt

1/2 tsp. ground cinnamon (optional)

1 c. all-purpose flour

1/2 c. dutch-process cocoa powder

1 c. (about 6-8 oz.) semi-sweet or bittersweet chocolate chunks or chips

1/4 c. uncooked millet (optional)



Heat oven to 350 degrees Fahrenheit.  Butter or spray a 9×5-inch loaf pan.

Mash bananas in bottom of a large bowl.  (You’ll have a little over 1 cup mashed banana.)  Whisk in melted butter, then brown sugar, egg, vanilla, and rum.  Place baking soda, salt, cinnamon, flour, and cocoa powder in a sifter and sift over wet ingredients.  Stir dry and wet ingredients with spoon until just combined.  Stir in chocolate chunks and millet.

Pour into prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center of break comes out clean.  (A melted chocolate smear is expected, however.)  Cool in pan for 10-15 minutes, then run a knife around the edge and invert it out onto a cooling rack.  Serve warm or at room temperature.

The banana bread will keep for up to 4 days at room temperature wrapped in foil.  Bread also freezes well.



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