Argh, Lent is kicking my arse!!! So I gave up chocolate for Lent (which is to say that I’ve eaten less chocolate than normal because my will power sucks, seriously). Anywho, in doing so, anything to do with chocolate catches my eye (which is to say more than normal because I’m slightly/incredibly addicted to chocolate).
I saw this recipe on Facebook and my mouth started to water immediately. You will need milk as you dine on this decadent dish! It can be a crazy rich breakfast side or truthfully, a crazy rich dessert.
Chocolate Banana Bread (recipe care of twopeasandtheirpod.com)
INGREDIENTS: 1 cup all-purpose flour, 1/2 cup Dutch process cocoa, 1 teaspoon baking soda, 1/2 teaspoon sea salt, 3 large ripe bananas (1 1/2 cups mashed), 1/4 cup unsalted butter (melted and slightly cooled), 1/4 cup canola (or 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)
DIRECTIONS: Heat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside. 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. Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in 3/4 cup of the chocolate chips. Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 60-65 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. 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. 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.