April 4, 2017

Chocolate Banana Bread

You know, it seems like I always have overripe bananas.  Seriously, I guess I need to start buying 2 at a time.  However, on that same note, I wouldn't have found my new favorite banana bread recipe if I hadn't had these overripe bananas to use up.   

This bread is so stinkin good.  

My daughter is always my toughest critic in the house, and she loved it!  The bread was very moist, dense, and had a good dose of both banana and chocolate flavors.  Perfection!

My new favorite banana bread recipe!

Chocolate Banana Bread

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 3 large (1 1/2 cups) bananas, mashed
  • 1/4 cup unsalted butter, melted and cooled slightly
  • 1/4 cup canola oil, vegetable oil, or melted coconut oil
  • 3/4 cup light brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 1 cup semi-sweet chocolate chips, divided
Cooking Directions
  1. Preheat your oven to 350┬║
  2. Spray a 9x5 inch loaf pan with cooking spray and set aside.
  3. In a medium bowl, combine the dry ingredients. Flour, cocoa powder, baking soda, salt.
  4. In the bowl of your stand mixer, add the slightly cooled melted butter, the oil and brown sugar. Mix until smooth.
  5. Add the slightly beaten egg and mix, then add the vanilla.
  6. Slowly add the dry ingredients and mix on low until smooth. Add in 3/4 cups of chocolate chips and mix briefly.
  7. Pour the batter into the prepared dish and sprinkle the remaining 1/4 cup of chocolate chips over the top.
  8. Bake for 60-65 minutes. Use a toothpick to determine if it's done.
  9. Let the bread cool in the pan for 15 minutes after removing from the oven. Then run a knife around the edges and remove from the pan, let cool on a wire rack and then slice.