For Z's birthday, we stocked up on bananas for toast, and as per usual, we were left with a plethora of bananas. We bought four times as many bananas as we needed! Instead of letting the bananas go to waste, we froze half, and then put the rest into banana breads.
Z is big fan of banana bread and chocolate chips, and as soon as I saw this double chocolate banana bread recipe, I knew we had to give it a try. I love how dark the bread turns out, plus the surprising banana flavor.
I baked the chocolate banana bread on a Sunday, with hopes of bringing leftovers into work, but it was so delicious that we devoured the whole loaf that day! It's crazy good.
Loaf cakes like banana bread make perfect fall treats--they pair great with an afternoon cup of tea, and I love eating them warm out of the oven on a cold day. Oh, and did I mention there's no fancy equipment required, and the prep process takes less than 5 minutes? Another reason to add this into your baking rotation.
On Wednesday, I'll share another loaf cake that is perfect for Halloween--hint: it's orange and black!
On Wednesday, I'll share another loaf cake that is perfect for Halloween--hint: it's orange and black!
Other recipes you would like:
Double Chocolate Banana Bread
From Smitten Kitchen
3 medium or large very ripe bananas
1/2 cup butter, melted
3/4 cup brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/4 teaspoon table salt
1 cup all purpose flour
1/2 cup Dutch processed cocoa powder
1 cup semisweet or bittersweet chocolate chips
Heat oven to 350 degrees F. Spray a 9x5 inch loaf pan with nonstick cooking spray.
Mash bananas in bottom of large bowl. Whisk in butter, then brown sugar, eggs, and vanilla. Place baking soda, salt, flour, and cocoa powder into a sifter, and sift over wet ingredients. Stir ingredients together, and then fold in chocolate chips.
Pour into prepared pan and bake for 55 to 65 minutes, until toothpick inserted into the center of the cake comes out batter free. Let cool in pan for 10 to 15 minutes. Then run a knife around pan, and invert the cake onto a cooling rack. Move the cake right side up. Serve warm (my favorite) or at room temperature.
No comments:
Post a Comment