Banana Bread anyone?

This recipe came across my inbox a couple of weeks ago and I’ve wanted to try it.  If you have ripe bananas and love chocolate, give this a whirl.  It’s really chocolaty and not sweet at all, but its rich and a dense bread.  If you’re diabetic, you can use a sugar substitute.  Make sure to add extra if you buy unsweetened chocolate instead of the semi-sweet.  This bread is more like cake and would be good with a dollop of whipped cream.

 Ingredients

Chocolate Banana Bread

Makes 1 loaf

There's an old saying in baking that the ugliest fruit makes the best desserts, and I completely agree. One man's bruised banana is another man's banana bread. I like to make a loaf of this once a week so I can have a slice with my coffee in the morning or toast a slice for a simple dessert.

Ingredients:

·                     1/2 cup (1 stick) unsalted butter, softened, plus more for the pan

·                     2 cups all-purpose flour

·                     3/4 cup sugar

·                     1/4 cup cocoa powder

·                     1 1/2 teaspoons baking powder

·                     1 teaspoon kosher salt

·                     4 ounces bittersweet chocolate, melted

·                     2 large eggs

·                     3 very ripe bananas

·                     1 teaspoon vanilla extract

·                     1/2 cup of chopped walnuts (optional)

 

 Just out of the oven

Directions:

1. Preheat the oven to 350 degrees F. Butter a 9 x 5-inch loaf pan. Mix together the flour, sugar, cocoa powder, baking powder and salt in a large bowl.

2. In another bowl, cream the butter until lightened, then beat in the chocolate, eggs, bananas and vanilla. Stir in the dry ingredients just until combined; do not overbeat.

3. Pour the batter into the loaf pan and bake until a toothpick stuck into the center of the bread comes out almost clean, 50-60 minutes. Transfer the pan to a rack and cool for at least 15 minutes before unmolding.

 It rose nicely

 Ready to serve