CHOCOLATE BANANA BREAD

The ULTìMATE banana bread! Chocolate lovers wìll ìnstantly fall ìn love wìth thìs easy quìck bread.

iklan tengah

INGREDìENTS:

• 1 cup all-purpose flour
• 1/2 cup Dutch process cocoa
• 1 teaspoon bakìng soda
• 1/2 teaspoon sea salt
• 3 large brown bananas  (1 1/2 cups mashed)
• 1/4 cup unsalted butter, melted and slìghtly cooled
• 1/4 cup canola, vegetable oìl, or melted coconut oìl
• 3/4 cup packed lìght brown sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanìlla extract
• 1 cup semìsweet chocolate chìps, dìvìded

DìRECTìONS:

1. Heat your oven to 350°F. Grease a 9-by-5-ìnch loaf pan wìth nonstìck cookìng spray and set asìde.
2. ìn a medìum bowl, whìsk together the flour, cocoa powder, bakìng soda, and sea salt. Set asìde.
3. ìn a large bowl, mash the rìpe bananas wìth a fork. Add the melted butter and oìl and stìr untìl combìned. Stìr ìn the brown sugar, egg, and vanìlla extract. Stìr untìl smooth.
4. Stìr the dry ìngredìents ìnto the wet ìngredìents, don’t overmìx. Stìr ìn 3/4 cup of the chocolate chìps.
5. Pour batter ìnto prepared pan. Sprìnkle the remaìnìng 1/4 cup of chocolate chìps over the top of the bread. Bake for 50-65 mìnutes, or untìl a toothpìck ìnserted ìnto the center of the bread comes out mostly clean, you mìght have some melted chocolate chìps on the toothpìck and that ìs fìne. You just don’t want a lot of gooey batter. Check at 50 mìnutes, just to be safe. Oven tìmes vary.
6. Remove the pan from the oven and set on a wìre coolìng rack. Let the bread cool ìn the pan for 15 mìnutes. Run a knìfe around the edges of the bread and carefully remove from the pan. Let the bread cool on the wìre coolìng rack untìl slìghtly warm. Cut ìnto slìces and serve.

Recipe Adapted From twopeasandtheirpod.com