Bread making always helps me relax. So, in these stressful times, I decided to fool around with a sweet quick bread.

The combination of very ripe bananas and cocoa powder is addictive. Each complements the other. I used an old recipe and did a reinterpretation. Here is the yummy result.

I was worried this quick bread might be dry, but it was very moist. You can use either regular size or mini chocolate chips. This makes two loaves, so you can share one with a neighbor to give them a little happiness in this time of COVID-19. Don't forget to wear gloves, and simply drop it off on their doorstep.

I made this quick bread using my food processor, which was easy for quick cleanup. An electric mixer will work well too. I had some amazing French Valrhona cocoa powder tucked away in my pantry, which was a happy surprise. But, really, any good quality cocoa powder like Droste or Guittard will work beautifully. I love the dark chocolate cake color along with a hint of banana coming through the taste profile.

This is delicious and dazzling, served in slices and topped with whipped cream or frozen vanilla yogurt and sprinkled with an array of colorful berries. Either way you serve this, the bread is chocolate heaven. Serve warm or freeze for up to one month. It will also stay at room temperature in an airtight plastic bag or in plastic wrap for a few days.

Banana Chocolate Quick Bread

Makes 2 9-inch by 5-inch loaves

Banana Chocolate Quick Bread

Makes two 9-by-5-inch loaves

1 3/4 cups all-purpose flour

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