Monday, February 12

Good Eating Monday: Chocolate Banana Bread!

This Chocolate Banana Bread is to die for yummy!  Super moist and pretty with all the chocolate chips on top!
(Photo is my own)
This is one of the breads I made into mini loaves for Holiday gift giving!
 The recipe makes a single 9 x 5 loaf or 3 two-by-four inch mini foil loaf pans!

Chocolate Banana Bread
Ingredients:

1 cup all-purpose flour
1/2 cup Hershey's cocoa
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
3 large over-ripe bananas (1 1/2 cups mashed)
1/4 cup unsalted butter, melted & slightly cooled
1/4 cup canola, vegetable oil or melted coconut oil
3/4 cup packed light brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 1/2 cups semisweet chocolate chips (save 1/2 cup for topping)

Directions:
1) Set oven to 350F. Grease a 9 x 5 loaf pan with cooking spray and set aside.
2)  In a medium bowl, whisk together flour, cocoa, baking soda, sea salt and cinnamon. Set aside.
(A touch of cinnamon enriches the flavor of chocolate!)

3) In a large bowl, mash the ripe bananas with a fork. Add melted butter and oil and stir until combined. Stir in brown sugar, egg and vanilla. Stir till fairly smooth.

4)  Stir dry ingredients into we ingredients and stir just enough to be well combined. Don't over-mix.

5) Add 1 cup of chocolate chips and fold into mix.

6)  Pour batter into prepared pan. Sprinkle top with remaining chocolate chips. Bake for 50-65 minutes or until a toothpick inserted into the center comes out mostly clean--you might have melted chocolate chips on there, but what you don't want is gooey batter. Check at 50 minutes and allow additional baking times 5 minutes until bread tests done. (Oven times vary)

7)  Remove pan from oven and set on wire cooling rack. Let bread cool in pan for 15 minutes, then run knife around edges and carefully remove from pan.  The chocolate chips on top are still melty, so you can't just flip it out upside down on wire rack!
Let bread cool before slicing.
***
Refrigerate as needed when not serving. This bread also freezes well if you want to make mini-loaves ahead.

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