Chocolate Banana Bread
Why not try something a little different with those over-ripe bananas. This is such a beautiful (and delicious) quick bread. At first I was just going to add chocolate chips to my banana bread batter but opted for something a little more chocolatey. Breakfast? Why not! No additional sugar added to my banana bread recipe. Just the addition of chocolate. The flavors come through in this very moist quick bread. If you’re into chocolate & bananas you’ll love it.
Recipe
Preheat oven to 350 degrees F
Bake for 60 minutes or until top center bounces back when slightly touched
Makes one loaf 9 inches by 5 inches
1 1/4 Cup all purpose flour
1/2 Cup best cocoa powder
1 1/4 Teaspoon baking powder
3/4 Teaspoon salt
1/2 Teaspoon baking soda
2 Eggs-room temperature
1/3 Cup shortening
1/2 Cup granulated sugar
1/4 Cup dark brown sugar-packed
2 Tablespoons sour cream
1 Cup mashed ripe bananas
2 Teaspoons vanilla extract
2/3 Cup semi sweet chocolate chips
Measure the first five ingredients into a small bowl, whisk and set aside.
In a large bowl beat the two eggs with the shortening until all the shortening is incorporated. This may take a few minutes.
Add the sugars to the egg mixture and beat until well mixed.
Add the sour cream, bananas, and extract into the egg-shortening-sugar mixture and mix well.
Slowly add the dry ingredients to the wet ingredients. Mix until incorporated only.
Pour batter into a loaf pan that has been greased and dusted with flour. Level with knife. Bread tends to rise higher in center. This is a tall quick bread.
Bake until done. Check for doneness before the hour is up to avoid over-baking. This can be done with a wooden toothpick or skewer pierced into the near center. Should appear dry and clean
Remove from oven and let cool for about 5-10 minutes.
Add the chips to the top while slightly warm. Add half the chips and allow to adhere to the top of the bread for a couple of minutes then add the remainder. If you add the chips all at once they tend to roll off the very top.
ENJOY!
