Scrumptious Chocolate Banana Bread

Two things that pair perfectly…chocolate and bananas!  This Chocolate Banana Bread is one of my family’s favorite sweet treats for breakfast, snack time or an after dinner dessert.

A trick from my kitchen: I peel and freeze overly ripe banana and store in the freezer to use for smoothies and quick breads.  Stock up when bananas are on sale.

Our little Cora has become quite the little baker in the kitchen.  She loves baking with her mommy and enjoying in the tasty treats afterwards.  Recently when baking this delicious bread she couldn’t resist pulling up a chair and watching the bread rise in the oven.  Enjoy!

Chocolate Banana Bread
From Simply Recipes

3 large ripe bananas
1/3 cup melted butter
3/4 cup brown sugar (packed, light or dark)
1 teaspoon salt (1/2 a teaspoon if using salted butter)
1 large egg, beaten
1 teaspoon vanilla extract
1 1/4 cup all purpose flour
1/4 cup natural unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/2 cup semi-sweet chocolate chips

Using a blender, food processor, or a fork, purée the peeled ripe bananas until smooth. You should have 1 1/2 to 1 3/4 cups of banana purée. Butter or spray with cooking spray the inside of a 5×9-inch loaf pan. Preheat oven to 350°F (175°C) with a rack in the middle.

Place the banana purée into a large mixing bowl. Stir the melted butter. Stir in the brown sugar and salt. Whisk to break up any clumps of brown sugar. Stir in the beaten egg and vanilla extract.

In a separate bowl, vigorously whisk together the flour, cocoa, baking soda, and allspice.

Add the flour mixture to the banana mixture and stir until just incorporated. Stir in the chocolate chips.

Pour batter into a buttered loaf pan. Place in a 350°F (175°C) oven and bake for 1 hour. Note that because of the chocolate chips that melt in the bread as it cooks, it’s hard to check for doneness using a tester that you insert. One way to test is to gently push the center top of the chocolate banana bread down with your finger. If it feels relatively firm and bounces back when you release your finger, that’s a good sign that it’s done.

Remove from oven and let cool for 10 minutes in the pan. Gently remove the loaf from the pan and place on a rack to cool completely.

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