I saw this recipe in an online cookbook and love the idea of putting the banana on top like this - so fun. I gave this first loaf to M and L - she wrote they love it and especially loved it warmed in the microwave, the slightly melted chocolate chips and warmed banana made it a nice treat. She couldn't send a picture tho because she devoured it before thinking to get a photo hahaha. I'll be making more of this one now that I hear it's so good!
- 1 1/2 cups all-purpose flour
- 1/3 cup Dutch-process cocoa powder
- 1 t. salt
- 1 t. baking powder
- 1/2 t. baking soda
- 1/2 t. ground cinnamon
- 1/2 t. ground cardamom (optional)
- 3/4 cup semisweet chocolate chips
- 1 1/2 cups mashed very ripe bananas (about 3 to 4 large bananas), plus another to put on the top of the loaf if desired
- 3/4 cup firmly backed light brown sugar
- 1/2 cup vegetable oil
- 1/3 cup sour cream or plain Greek yogurt, room temperature
- 2 large eggs, room temperature
- 2 t. vanilla extract
- desired toppings, see below for variations
Preheat oven to 350'. Lightly coat an 8 1/2 x 4 1/2-inch loaf pan with non-stick spray, and line it with a piece of parchment paper overlapping the edges so you can lift the bread out after it's baked. Set aside.
In a large mixing bowl, whisk together the flour, cocoa, salt, baking powder, baking soda, cinnamon, and cardamom (if using). Use a spoon to stir in the chocolate chips until they're coated with flour.
In a medium bowl, combine the bananas, brown sugar, oil, sour cream or yogurt, eggs, and vanilla. Whisk until smooth Pour the banana mixture into the flour mixture and stir until well combined. Pour the batter into the prepared pan and top as desired or leave plain.
Bake for 50 minutes to 1 hour, until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 15 minutes, then carefully remove the loaf from the pan using the parchment paper handles and transfer to a cooling rack. Serve slightly warm or completely cooled.
VARIATIONS:
-Top with one peeled banana halved lengthwise. Arrange the 2 slices cut side up on top of the batter and sprinkle generously with coarse sugar.
-Sprinkle generously with chocolate chips before baking.
-Chocolate drizzle: heat 1/2 cup chocolate chips and 1/2 cup heavy cream in the microwave in 20-second intervals until the chocolate is melted, 1 to 2 minutes total. Stir until smooth and ribbon over the bread.
-Make it muffins: line a 12-cup muffin pan with paper cupcake liners and divide the batter among each liner, about 1/3 cup each. Bake at 425' for 5 minutes. Reduce the temperature to 350' and continue baking for 15 to 20 minutes. Transfer the muffins to a cooling rack to cool completely.
-Make it plain: replace the cocoa powder with 1/2 cup all-purpose flour, decrease the baking soda to 1/4 teaspoon, and increase the cinnamon to 1 teaspoon. The chocolate chips can be kept, omitted, or replaced with chopped nuts.
recipe found at the Preppy Kitchen.
4.27.24: words (live with purpose)
