Smitten Kitchen. I currently have 4 ‘double chocolate’ recipes that I need to post…I’m sensing a (very tasty) trend – enjoy!
Banana Bread (Double Chocolate)
3 good-sized bananas
1/2 c. butter, melted
3/4 c. dark brown sugar
1 egg AND 1 t. vanilla
1 t. baking soda
1/4 t. salt
1 c. flour AND 1/2 c. cocoa
1 c. semi-sweet or bittersweet chocolate chunks or chips
Preheat the oven to 350 and butter a 9 x 5 loaf pan. Mash the bananas into the bottom of a large bowl (I found my potato masher worked perfectly, just give it a minute), then whisk in the melted butter, then the sugar, egg and vanilla.
In a separate small bowl, whisk together the 4 dry ingredients, then add them all into the wet and stir until just combined. Stir in the chocolate chunks or chips and then scrape it all into your prepared pan.
Bake for 40 to 45 minutes until the top is cracking and it bounces back to a light touch in the middle – you can try the toothpick method, but it’s tough with all of the gooey chocolate. Allow the loaf to cool in the pan for about 15 minutes before turning it out onto a rack to cool completely. This freezes really well, but it’s definitely at it’s best when served warm.
- Category: Loaves, Banana