Whole grain. Low(ish) in sugar. Tasty way to use up your bananas. Check, check, and check.
Need I say more?
Note: This recipe yields 2 loaves; it is also very easy to double, and freezes well.
Double-Chocolate Banana Bread
Yield: 2 8½ x 4½-inch loaves
Ingredients
2 1/2 cups whole wheat flour
2 1/2 teaspoons baking soda
1 1/2 teaspoons table salt
4 cups mashed very ripe bananas (about 4 bananas)
2/3 cup dutch processed cocoa powder
1 cup packed dark brown sugar
1 1/4 cups unsalted butter, melted and cooled slightly
4 large eggs
8 ounces bittersweet chocolate, chopped
1 cup pecans or walnuts, toasted and coarsely chopped
4 tablespoons granulated sugar
Directions
Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8½ x 4½-inch loaves pan with vegetable oil spray or line the pan with foil; set aside.
Whisk flour, baking soda, and salt together in bowl.
Whisk bananas, cocoa, brown sugar, melted butter, and eggs in large bowl until thoroughly combined, making sure to break up any clumps of brown sugar with whisk. Add flour mixture to banana mixture and whisk gently until just combined (batter will be lumpy). Fold in chocolate and nuts.
Place prepared pan on rimmed baking sheet. Transfer batter to prepared pan and sprinkle granulated sugar over top. Bake until toothpick inserted in center comes out clean, about 1 hour 10 minutes.
Let bread cool in pan on wire rack for 30 minutes. Gently remove bread from pan and let bread continue to cool on wire rack at least 30 minutes longer. Serve warm or at room temperature.
Enjoy!
You can store this in the fridge (wrapped in plastic wrap to keep it fresh) or in the freezer for longer storage.
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