This loaf is moist, dense, chocolatey with bits of melted chocolate and a lovely hint of banana. It was a big hit and by the end of the week there was nothing left. I will definitely make this again. It does not dry out and was as delicious on day one as it was on day seven.
Ingredients
3 medium to large very ripe bananas
1/2 cup butter, melted
3/4 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
1 cup flour
1/2 cup cocoa powder
1 cup semisweet or bittersweet chocolate chunks or chips
Directions
Heat oven to 350 degrees and butter a 9x5 inch loaf pan or spray it with a non-stick baking spray.
Mash bananas in the bottom of a large bowl. Whisk in melted butter, then brown sugar, egg, and vanilla.
Place baking soda, salt, flour and cocoa powder, in a sifter or fine mesh strainer, and sift over wet ingredients. Stir dry and wet ingredients with a spoon until just combined. Stir in chocolate chunks or chips.
Pour into prepared pan and bake 55 to 65 minutes, until a toothpick inserted into the centre of the cake comes out clean. (A melted chocolate chip smear is expected however.) Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it our onto a cooling rack.
Your lovely daughter is currently drooling over the idea of this banana bread..... and all the muffins you have been making.....
ReplyDeleteJust wanted you to know that my friend from work tried this recipe for her family, and really enjoyed it! She said she used whole wheat flour instead of all-purpose, and turned out nice. Just thought you would like to know :)
ReplyDeleteThank-you so much for letting me know! Glad she enjoyed it! Sounds like a good substitute, well worth trying.
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