Huge thanks to The Hershey Company for sponsoring this post. As always, all opinions are my own.
This blackout banana bread is so deeply rich and chocolatey, you?ll seriously feel like you?re eating chocolate cake!

For this ultra dark chocolate banana bread, I got the opportunity to partner with HERSHEY?S Kitchens again to highlight one of my favorite baking ?secret weapons? that I?ve loved for years.
It?s the same baking secret weapon employed in my Dark Chocolate Eclipse Cake, and it has the power to elevate your homemade chocolate brownies, cakes, and baked goods from ordinary to out-of-this-world amazing.
Have you ever tried to make a chocolate dessert from scratch, hoping it would taste reminiscent of your favorite restaurant or bakery treat, only to be disappointed and confused when your results had a flat and somewhat bitter taste instead" The most likely culprit for this is that many restaurant or commercial chocolate baked goods, such as boxed brownies, cake mixes, and packaged chocolate puddings, will be made with Dutch cocoa as opposed to the more acidic natural cocoa you can more readily find on display at the grocery store. Dutch cocoa, which is still unsweetened just like natural cocoa, has been alkalized to neutralize the cocoa?s acidity, taking away the bitterness of natural cocoa powder. It gives baked goods a darker color and a bolder, richer flavor.
I?ve been a fan of the HERSHEY?S SPECIAL DARK Cocoa, which uses a blend of natural and dutch cocoa...