Thursday, August 26, 2010
Chocolate Banana Bread
The wonderful thing about chocolate banana bread is that it seems so much more decadent than regular banana bread, but because it uses cocoa powder, not chocolate bars, it is actually better for you! Or at least I suspect it is, given the amazing properties people attach to chocolate's flavenoids and antioxidants (which help neutralize free radicals!).
After a camping weekend where the Man and I made breakfast and many people didn't eat the fruit we served, I came back home with too many bananas, and they were turning brown. My answer to too many bananas is always: Banana bread!
No making-of photos today, but here's the recipe, adapted from here.
1 3/4 cup wheat flour (you can use white, but what makes me feel virtuous)
1/4 cup cocoa powder
1 cup white sugar
1 tsp baking powder
1/2 tsp baking soda
1 pinch salt
2 beaten eggs
1/3 cup vegetable oil
2 tablespoons melted butter
3-4 ripe bananas, mashed
1 tsp vanilla extract
Preheat oven to 350 F
In a large bowl, mix together all of the dry ingredients. Set aside.
In a medium bowl, mix together eggs, oil, butter, bananas, and vanilla. Scrape the mixture into the dry ingredients, and gently stir together. (you could add chocolate chips at this point, but why spoil the illusion that this is healthy food? Actually, it is decently healthy.)
Pour batter into a greased breadpan. Bake for 50-65 minutes, it will be done when you stick a fork or toothpick in the bread, and it comes out clean.
Apologies for the blurry picture.
So how was it? Definitely better the next day, but I really enjoyed this. Having more banana then the typical banana bread recipe (normally they say 2) keeps this really moist. I didn't mind the taste of the wheat flour, though the Man said he could tell there was some in the bread, but in my opinion, that is not a bad thing. The chocolate is noticeable, but not in-your-face.
A great way to use up bananas!