Chocolate Banana Bread recipe
Over at Fun and Food Cafe, there is a recipe for a really lovely twist on “what to do when your bananas turn dark brown and mushy when you’re not looking.” By happy coincidence, today as I discovered that post I also realized that the mushy bananas my husband said he would freeze a week ago were still sitting in the fruit bowl on the counter. And they were past mushy by now, they were actually verging on liquid. (Eew, I know.) So I figured this would be a good day to give it a shot.
(Y’all know, don’t you, that if you peel, chunk, and freeze bananas when they’ve just turned too ripe to eat normally, they are wonderful for smoothies, right?)
I tweaked it a bit for healthiness reasons and because my hubby doesn’t do nuts…but still, Yow. Serious goodness here. And it was unbelievably easy.
Chocolate Banana Bread (updated 10/10)
In a large bowl mix, in order:
- 3 or so mushy overripe bananas, slightly mashed
- 2 eggs, lightly beaten
- 1/2 cup neutral oil
- 1 tsp vanilla extract
Mix well–I left some chunks in the bananas, but you could use a mixer and get it nice and smooth if you wanted.
Add all at once (best is to mix dry ingredients in one bowl and then add them to the wet; I never do.)
- 1 cup whole wheat flour
- 3/4 cup white flour (or use all whole wheat flour)
- 1/2 cup baking cocoa (up from 1/4 cup)
- 3/4 cup sugar (up from 1 cup)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Mix just until blended; don’t overmix or your dough will be tough. Add 1/2 cup chocolate chips and/or 1/2 cup toasted nuts, stir till just incorporated.
Bake in greased loaf pan at 350 for 55-60 minutes. Let cool, if you can stand the wait, and remove from pan.
This is SERIOUSLY good. I should also clarify that the chocolate chips make a really significant contribution to the difference between “delicious” and “ohmigod.” But this is really good. I bet you could go 100% whole wheat flour in this and it would be no less awesome…next time.
Because, yes, there will be a next time.