Extra-Moist Chocolate Banana Bread
- 1 cup all-purpose flour
- 1/2 cup natural (unsweetened) cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 5 extremely ripe bananas, peeled
- 3/4 cup brown sugar
- 1/4 cup vegetable oil or light olive oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 (3.5 oz) dark chocolate bar, chopped
- Preheat oven to 350u0b0 F. Grease and flour a 9x5 loaf pan, or line the pan with parchment paper. In a medium mixing bowl, whisk together all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
- Place bananas in a large mixing bowl, and use a potato masher or fork to mash into a chunky paste. Add honey or maple syrup, oil, egg, and vanilla, and mix until combined but still chunky. Add dry ingredients and mix until just combined-a few streaks of flour are fine. Fold in chopped chocolate.
- Transfer batter to the prepared loaf pan, and even out the top. Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Remove from the oven and transfer pan to a cooling rack. Let the bread cool in the pan for 10 minutes, then turn out onto the rack to finish cooling. Slice and serve just warm or at room temperature.
- To store leftover banana bread, wrap the loaf or individual slices in a layer of plastic wrap, then in aluminum foil. Wrapped this way, the bread will keep in the refrigerator for up to 1 week, or in the freezer for up to 2 months.
flour, natural, baking soda, salt, bananas, brown sugar, vegetable oil, egg, vanilla, chocolate
Taken from food52.com/recipes/28624-extra-moist-chocolate-banana-bread (may not work)