Steps to Prepare Award-winning Double Chocolate Banana Bread
Hey everyone, it is me, Dave, welcome to our recipe site. Today, we're going to prepare a special dish, Simple Way to Make Speedy Double Chocolate Banana Bread. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Double Chocolate Banana Bread, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Double Chocolate Banana Bread delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to first prepare a few components. You can cook Double Chocolate Banana Bread using 11 ingredients and 3 steps. Here is how you can achieve that.
Recipe taken from smittenkitchen.com
Ingredients and spices that need to be Get to make Double Chocolate Banana Bread:
- 3 medium to Large very ripe bananas
- 1/2 cup Butter, melted
- 3/4 cup Brown sugar
- 1 large Egg
- 1 tsp Pure Vanilla Extract
- 1 tsp Baking soda
- 1/4 tsp Table salt
- 1/2 tsp Ground cinnamon (optional)
- 1 cup all-purpose flour
- 1/2 cup Dutch-process cocoa powder
- 1 cup Semi sweet or bitter sweet chocolate chunks or chips
Instructions to make Double Chocolate Banana Bread
- Heat your oven to 350°F. Butter a 9 by 5-inch loaf pan, or spray it with a nonstick baking spray.
- Mash bananas in the bottom of a large bowl. (You’ll have a little over 1 cup mashed banana total.) Whisk in melted butter, then brown sugar, egg, and vanilla. Place baking soda, salt, cinnamon (if using), flour and cocoa powder in a sifter or fine-mesh strainer and sift over wet ingredients. (My cocoa is almost always lumpy, so this is essential for me.) Stir dry and wet ingredients with a spoon until just combined. Stir in chocolate chunks or chips.
- Pour into prepared pan and bake 55 to 65 minutes, until a tester or toothpick inserted into the center of the cake comes out batter-free. (A melted chocolate chip smear is expected, however.) Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto a cooling rack. Serve warm or at room temperature.
The banana bread will keep for up to 4 days at room temperature. I keep mine wrapped in foil. It goes without saying that it has never actually lasted that long.
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