Instead of the usual banana bread recipe that I use, I was feeling something chocolate. I found this recipe on The Sisters' Cafe blog and off I went. Humming and stirring.
Double Chocolate Banana Bread
courtesy of The Sister's Cafe
1 cup sugar
1/3 cup vegetable oil
1 1/4 cups mashed bananas (about 3)
1 tsp vanilla extract
1 1/2 cups flour
1/2 cup cocoa
1 tsp baking soda
1/2 tsp salt
1 cup semi sweet chocolate chips (I used a 4 oz bar of Ghirardelli bittersweet chocolate, chopped)
Heat your oven to 350. Spray bottom of 8x4 inch loaf pan with cooking spray.
Beat sugar, eggs, and oil in large bowl at medium speed until combined. Beat in banana and vanilla at low speed. Combine flour, cocoa, baking soda and salt in a medium bowl (I sifted the flour and cocoa as it gives a lighter batter); beat into banana mixture at low speed just until combined (I just stirred with a spoon here as to not over mix the batter). Stir in chocolate chips.
Pour batter into loaf pan. Bake 60-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack.
(if you're wondering where the other pieces of bread are, I ate them. for dinner. don't judge me)The end result turned out great! I wish I had taken it out of the oven a little sooner. I forget that banana bread is always better when left undercooked in the middle as it will finish cooking quite a bit once you've pulled it out, it's the magic of the loaf. It was still damn tasty though. I am glad I made the bittersweet chocolate substitution. I think it left it with more of a rich dark chocolate taste rather than a sweet one. Yum. This recipe is a keeper.