Choco Banana Loaf
INGREDIENTS
·
1
cup all-purpose flour
·
1/2
cup Dutch process cocoa
·
1
teaspoon baking soda
·
1/2
teaspoon sea salt
·
3
large brown bananas (1 1/2 cups mashed)
·
1/4
cup unsalted butter, melted and slightly cooled
·
1/4
cup canola vegetable oil, or melted coconut oil
·
3/4
cup packed light brown sugar
·
1
large egg, at room temperature
·
1
teaspoon pure vanilla extract
·
1
cup semisweet chocolate chips, divided
INSTRUCTIONS
1.
Heat
your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking
spray and set aside.
2.
In
a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea
salt. Set aside.
3.
In
a large bowl, mash the ripe bananas with a fork. Add the melted butter and oil
and stir until combined. Stir in the brown sugar, egg, and vanilla extract. Stir
until smooth.
4.
Stir
the dry ingredients into the wet ingredients, don’t overmix. Stir in 3/4
cup of the chocolate chips.
5.
Pour
batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips
over the top of the bread. Bake for 50-65 minutes, or until a toothpick
inserted into the center of the bread comes out mostly clean, you might
have some melted chocolate chips on the toothpick and that is fine. You just
don’t want a lot of gooey batter. Check at 50 minutes, just to be safe. Oven times
vary.
6.
Remove
the pan from the oven and set on a wire cooling rack. Let the bread cool in the
pan for 15 minutes. Run a knife around the edges of the bread and
carefully remove from the pan. Let the bread cool on the wire cooling rack
until slightly warm. Cut into slices and serve.
7.
Note-the
bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This
bread also freezes well. To freeze, cool the bread completely and wrap in
plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before
slicing.
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