Description Double Chocolate Banana Bread One Loaf Recipe adapted from Smitten Kitchen ingredients: 3 medium large ripe bananas 1/2 cup unsalted butter, melted 3/4 cup brown sugar 1 large egg 1 tsp vanilla extract 1 tsp baking soda 1/4 tsp salt 1 cup all purpose flour 1/2 cup cocoa powder (I used Hershey's Special Dark) 1 cup (6 oz) semisweet or bittersweet chocolate chunks or chips 1/2 cup mini chocolate chips directions: Preheat the oven to 350 degrees and grease a 9x5" loaf pan with nonstick baking spray. Mash bananas in a large bowl. Whisk in melted butter, then brown sugar, egg, and vanilla extract. Set a sifter or fine mesh strainer over the bowl and sift in the baking soda, salt, flour, and cocoa powder. Stir mixture with a wooden spoon until just incorporated. Then gently stir in the 1 cup of chocolate chunks or chips. Transfer batter into prepared pan, sprinkle with mini chocolate chips, and bake 55 to 65 minutes, or until a cake tester comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Keep bread wrapped tightly at room temperature for up to 4 days, or serve immediately.
Description Double Chocolate Banana Bread One Loaf Recipe adapted from Smitten Kitchen ingredients: 3 medium large ripe bananas 1/2 cup unsalted butter, melted 3/4 cup brown sugar 1 large egg 1 tsp vanilla extract 1 tsp baking soda 1/4 tsp salt 1 cup all purpose flour 1/2 cup cocoa powder (I used Hershey's Special Dark) 1 cup (6 oz) semisweet or bittersweet chocolate chunks or chips 1/2 cup mini chocolate chips directions: Preheat the oven to 350 degrees and grease a 9x5" loaf pan with nonstick baking spray. Mash bananas in a large bowl. Whisk in melted butter, then brown sugar, egg, and vanilla extract. Set a sifter or fine mesh strainer over the bowl and sift in the baking soda, salt, flour, and cocoa powder. Stir mixture with a wooden spoon until just incorporated. Then gently stir in the 1 cup of chocolate chunks or chips. Transfer batter into prepared pan, sprinkle with mini chocolate chips, and bake 55 to 65 minutes, or until a cake tester comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Keep bread wrapped tightly at room temperature for up to 4 days, or serve immediately.