DOUBLE CHOCOLATE BANANA BREAD

We love bananas! High in potassium, filling, and tasty! Unfortunately, I buy them and I usually end up with some brown, mushy, ones. I will be honest, they have to be firm for me to eat them, a little green, if you know what I mean.

Does this ever happen to you? I am sure that it does. I can not be the only person in the world with soft, over ripe, bananas. Never fear, I have a use for them. It’s a tasty one too. While I can not take credit for this recipe, I am going to share it because it really is that good! My hairdresser will vouch for this one!

If you have bananas “going south” try this recipe out. No time today? No problem! Remove the bananas from their peels, mash them and put them in a Ziploc bag. Label them, and freeze them. When you are ready, they will be ready to go. They thaw very quickly. After they thaw just cut a corner off of your bag and squeeze them into a large bowl. The rest is explained below.

DOUBLE CHOCOLATE BANANA BREAD

Ingredients:

  • 3 medium to large ripe bananas
  • 1/2 C unsalted butter, melted
  • 3/4 C brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 C all-purpose flour
  • 1/2 C cocoa powder (I like Hershey’s Special Dark)
  • 1 C semisweet chocolate chips
  • 1/2 C mini chocolate chips

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Directions:

  1. Pre-heat the oven to 350 degrees
  2. Grease a 9×5 loaf pan with Crisco, cut a piece of parchment paper so it  fits the length of the pan and hangs over the sides (it helps lift the bread out of the pan when it’s done) and grease the parchment inside the pan also. Set aside.
  3. Mash the bananas in a large bowl (or squeeze them out of your Ziploc bag).
  4. Whisk in the melted butter.
  5. Then whisk in the brown sugar, egg, and vanilla extract.
  6. Sift the flour, baking soda, salt, and cocoa powder together and stir into the mashed banana mixture until just incorporated.
  7. Gently stir in the 1 C of chocolate chips.
  8. Transfer the batter to your prepared pan and sprinkle with the 1/2 C of mini chocolate chips.
  9. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
  10. Cool in the pan for 10 minutes. Gently using the parchment, lift it out of the pan and place on a wire rack and cool completely.
  11. Keep it wrapped tightly after cooled and keep at room temperature (if it lasts that long..haha).

Serve immediately. It will last up to 4 days.

Looks good enough to eat!

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2 Comments

  1. I Have a Crush! says:

    Thank you! I immediately took my “over ripe” bananas (yes I have them too!) and put them in a ziplock to make this recipe!
    Can’t wait to try it!

    Liked by 1 person

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