Chocolate Banana Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup Flour - Gold medal all purpose flour 8 tbsp *Ghirardelli Unsweetened Cocoa Powder (1 Serving = 1 Tablespoon) 1 tsp Baking Soda .5 tsp Salt 3 large (8" to 8-7/8" long) Banana, fresh .25 cup Butter, unsalted .25 cup Canola Oil 36 tsp Domino Light Brown Sugar 1 large Egg, fresh, whole, raw 1 tsp McCormick Pure Vanilla Extract (by LMDAY7) 16 serving Nestle Semisweet Chocolate Chips, 1 tbsp
1. Heat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
3. In a large bowl, mash the ripe bananas with a fork. Add the melted butter and oil and stir until combined. Stir in the brown sugar, egg, and vanilla extract. Stir until smooth.
4. Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in 3/4 cup of the chocolate chips.
5. Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 60-65 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter.
6. Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
Serving Size: 12 Servings
Number of Servings: 12
Recipe submitted by SparkPeople user REVANS85.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
3. In a large bowl, mash the ripe bananas with a fork. Add the melted butter and oil and stir until combined. Stir in the brown sugar, egg, and vanilla extract. Stir until smooth.
4. Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in 3/4 cup of the chocolate chips.
5. Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 60-65 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter.
6. Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
Serving Size: 12 Servings
Number of Servings: 12
Recipe submitted by SparkPeople user REVANS85.
Nutritional Info Amount Per Serving
- Calories: 293.1
- Total Fat: 15.2 g
- Cholesterol: 25.9 mg
- Sodium: 208.7 mg
- Total Carbs: 41.2 g
- Dietary Fiber: 2.6 g
- Protein: 2.6 g
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