As if yesterday’s banana bread wasnt yummy enough and I mean who doesn’t love a good old fashion banana bread, I still needed a way to make it edible for my picky eaters to enjoy as well.
So your Pinterest mom over here found a recipe from Two Peas & Their Pod. I did make a little tweak to the recipe by removing the oil completely and it came out perfectly delicious. Here’s what you’ll need:
This recipe is pretty much the same steps as yesterday’s banana bread post. As usual the first thing to do is preheat your oven to 350°F and grease your loaf pan. In a bowl, add your flour, cocoa powder, baking soda and salt. Whisk it the dry ingredients until everything is combined.
Set your bowl of dry ingredients to the side. In another bowl, add your mashed bananas and melted butter. Stir the bananas with the melted butter until combined. Add in the remainder of your ingredients, the egg, brown sugar and vanilla extract. Once everything is combined, add the wet ingredients to dry ingredients and stir until incorporated. DO NOT OVER MIX!!!
Once your mixture is combined you will add the 3/4C of chocolate chips and fold it into your batter. After everything is mixed in, pour the batter into your greased loaf pan. Sprinkle the remaining 1/4C of your chocolate chips on top of your loaf.
Put the loaf into the oven for 50-65mins. It is a little bit more of a dense loaf then yesterday’s loaf so it may take a little longer. Nevertheless, you should use a pick to check the loaf at the 50min mark. You just want to make sure the pick is not gooey. There will be a little smear from the chocolate chips but that’s about it. When it’s finished, carefully transfer it to a cooling rack.
You’ll want to let it cool for a little bit, just until it gets warm. This is so yummy and even more delicious with a glass of milk! Give this recipe a try and let me know how it comes out!