February 15, 2013

Triple Chocolate Banana Bread

I made this bread before Christmas and saw the picture a few weeks ago. That reminded me I hadn't blogged it yet. So now I'm finally getting around to sharing this recipe from How Sweet It Is.

This doesn't taste like banana bread. It tastes like chocolate with a hint of bananas. You decide if that's a good thing. I think so.

One word of caution: since this is a dark bread, it's a bit easier to overbake it especially if you're using different pan sizes. That means your bread will be a bit dry. Not as tasty as properly baked bread. Not that I did that.

Triple Chocolate Banana Bread
2 cups whole wheat pastry flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2/3 cup brown sugar
1 large egg
2 tsp. vanilla
4 large bananas, mashed (about 1 1/2 cups)
1/2 cup unsalted butter, melted and cooled
1/4 cup milk
4 oz. dark chocolate, melted
3/4 cup milk chocolate chips + 1/2 tsp. flour

Preheat oven to 350°F. Spray a loaf pan  liberally with non-stick spray or grease with butter.

In a bowl, mix together flour, cocoa, salt, cinnamon, nutmeg and baking powder. In another large bowl, whisk egg and sugar together until smooth. Whisk in vanilla extract, then add bananas and milk and mix until combined. Add in dry ingredients slowing, mixing with a spoon until batter comes together. Add in melted butter, and mix until incorporated. Then stir in melted chocolate.

Toss chocolate chips with 1/2 teaspoon to coat, and then fold into batter. Pour batter into loaf pan. Set pan on a baking sheet and then bake for 55-60 minutes, or until center is set and a toothpick inserted comes out clean. Remove bread from oven, and sprinkle with additional chocolate chips if desired. Let cool completely (1-2 hours) before cutting. Makes 1 large loaf.

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