Double Chocolate Banana Bread

By Hklbrries

Calling all chocolate lovers! This is the banana bread for you! I got this recipe out of a magazine called Cooking Pleasures. It described the bread as “having it all: rich fudginess, moist texture, and good banana flavor. ” I would wholeheartedly agree! I am glad I had a bunch of very ripe bananas that need to be used when I came across this recipe. I think that is key, to use the ‘so-ripe-they-are- brown’ bananas for the most flavorful bread. I tripled the recipe and made three loaves (I had a lot of brown bananas). One for a service project at my church, one to eat, and one to freeze for later. My boys loved this bread. It was a fun way to change up the regular banana bread. I liked it even better the next day, after it had been chilled in the fridge. I served it with a glass of milk. Mmmmm!

Ingredients

• 1 cup sugar
• 2 eggs
• 1/3 cup vegetable oil
• 1 1/4 cups mashed bananas (about 3)
• 1 tsp vanilla extract
• 1 1/2 cups flour
• 1/2 cup cocoa (I prefer dutch process)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup semisweet chocolate chips

Details

Adapted from thesisterscafe.com

Preparation

Step 1

Heat oven to 350 F. Spray bottom of 8-by-4-inch loaf pan with cooking spray.

Beat sugar, eggs, and oil in large bowl at medium speed until combined. Beat in banana and vanilla at low speed. Combine flour, cocoa, baking soda and salt in a medium bowl; beat into banana mixture at low speed just until combined. Stir in chocolate chips.

Spoon batter into pan. Bake 60-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack.