Sunday, August 8, 2010

Chocolate Banana Bread


1 and 3/4 cups all-purpose flour
1/4 cup Dutch-processed cocoa powder
1 cup granulated white sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup white chocolate chips
1/2 cup semi-sweet chocolate chips
2 large eggs, lightly beaten
1/2 cup unsalted butter, melted and cooled
3 very ripe bananas, mashed well
1 tsp. vanilla extract
1/4 cup plain or vanilla yogurt


Preheat oven to 350 degrees F and place rack in center of oven. Grease a loaf pan with butter or non-stick cooking spray.

In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.

In separate bowl, combine the mashed bananas, eggs, melted butter, vanilla, and yogurt. With a rubber spatula or wooden spoon, lightly fold the banana mixture into the dry ingredients until just combined and batter is thick and chunky. Do not over mix the batter or it will result in a very tough, rubbery loaf. Fold in the chocolate chips.

Scrape the batter into prepared pan. Bake for 55-65 minutes, until bread has risen and a toothpick inserted in the center comes out clean. Place on a wire rack to cool and then remove the bread from the pan. Slice and serve warm or at room temperature.

*Recipe from Joy of Baking

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