I'm sorry to put up two banana posts in a row, but the bananas I used for the monkey bread went a long way (..that and the fact that I never get sick of baking with bananas). I thought this chocolate banana bread was great. I always get my hopes up with chocolate banana bread because I just feel like it has such promise. It's the same as when I add chocolate chips to banana bread recipes -- how could it be anything but amazing? Alas, all banana bread recipes are not created equal. I've had many letdowns, but this one is far from a disappointment.
The oil makes it incredibly moist, and the chocolate flavor is rich, but not over the top. It also stayed good for multiple days which is always a plus in my book. Something about eating chocolate for breakfast starts my day off right. Maybe it just kicks my usual 11am chocolate craving before it happens? Regardless, this bread is the best chocolate banana bread I've ever made. I don't know which recipe is better to use up those old bananas considering I'm pretty smitten with both of my recent banana posts. I guess you'll just have to buy more bananas. It's healthy, right?
Chocolate Banana Bread Serves 8-12
Recipe from Evil Shinanigans
1 1/2 cups packed light brown sugar
1/2 cup canola oil
2 eggs, at room temperature
1 egg yolk
3 ripe bananas, mashed (about 1 cup)
1 1/2 cups all-purpose flour
1/3 cup Dutch-processed cocoa powder
1/4 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/3 cup very strong coffee, at room temperature
1 teaspoon vanilla
Heat the oven to 350 F and prepare 1 10-inch loaf pan (or 6 mini-loaf pans) with non-stick spray.
In a medium bowl cream together the sugar and oil until smooth. The mixture will be slightly crumbly. Add in the eggs and egg yolk and mix until lighter in color, about three minutes.
Add the mashed banana and stir to combine. Sift the flour, cocoa, cinnamon, salt, baking soda, and baking powder into the bowl and mix until most of the dry ingredients are moist. Stir in the coffee and vanilla and mix until all the dry ingredients are moist. The batter will have some small lumps.
Pour the batter into the prepared loaf pans and bake for 45 to 55 minutes for a single loaf, 35 to 45 for smaller loafs, or until the center springs back when gently pressed. Cool for thirty minutes in the pan before turning out on a rack to cool completely.
|These pictures aren't great, but you'll have to trust me about this bread!|