Wednesday, December 2, 2015

Double Chocolate Banana Bread


This chocolate bread is amazing. It is exactly what I needed to pick me up during the first snow of the season. The first snow in MI didn't even stop at an inch or two. In fact, we got eight depressing inches of snow. I won't deny that the first snowfall is always beautiful but being locked up indoors because of the cold, and the muddy brown snow of the next few days is a pretty bad side affect that comes along with it. So of course I needed to make something yummy to cheer my mood up. 




I stumbled on this double chocolate banana bread recipe on Pinterest and adjusted the recipe based on what I had on hand. The final recipe is definitely a keeper. It's decadent, moist, soft, chocolatey. Everything you'd want in a chocolate banana bread. Now the bananas might put you off but believe me, they add to the flavor. It's a strange combination that results in the most spectacular bread. Serve this chocolate bread with tea, have it for breakfast, or indulge in a chocolate overload and have it with hot chocolate. Either way, it is chocolate heaven.


Double Chocolate Banana Bread
(adapted from Bake with Christina)

2 medium large ripe bananas
1/2 cup coconut oil, melted
3/4 cup brown sugar
2  eggs
1 tsp vanilla extract
1 tsp baking soda
1/4 tsp salt
1 cup all purpose flour
1/2 cup unsweetened cocoa powder
1 cup semisweet chocolate chips
1/4-1/2 cup milk chocolate chips, to garnish

Preheat the oven to 350º F and grease a 9x5" loaf pan. I used two 7x2" paper loaf pans. 

Mash the bananas in a large bowl. Mix in the oil, eggs, brown sugar, and vanilla extract until well combined. In a separate bowl, sift together the salt, all purpose flour, and cocoa powder. Stir the dry ingredients into the wet ingredients until just combined. Gently mix in the chocolate chips. The finished batter will be very thick, don't worry. If it feels too dry, add another small mashed banana.

Pour the batter into the prepared pan. Sprinkle the chocolate chips on top and bake for 50-55 minutes or until a toothpick inserted in the bread comes out clean. Let it cool completely and store in an airtight container for up to 4 days.

Enjoy!


Faseeha Hashmi said...

Amazing combination of banana and chocolate! It looks awesome and tastes heavenly....

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