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.
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.
· 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)
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