Triple Chocolate Banana Bread

Have some ripe bananas sitting around that need to be eaten?

Here’s what’s baking in my kitchen this week:

I am trying to incorporate more whole grains in my diet and thought this recipe would be a great way to try baking with whole wheat pastry flour and use up some ripe bananas.

Whole wheat pastry flour can be a little tough to find, but I purchased mine from Whole Foods.  If you prefer, you can swap in regular all-purpose flour for some of the whole wheat pastry flour.  I must admit that the texture does take a little getting used to.

Perfect for breakfast, dessert, or just a snack!

 

Triple Chocolate Banana Bread

Adapted from How Sweet It Is

 

Ingredients:

4 oz semi-sweet chocolate, melted and slightly cooled
1/2 cup butter, melted and slightly cooled
2 cups whole wheat pastry flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
2/3 cup brown sugar
1 large egg
2 tsp vanilla extract
1/4 cup milk
1 1/2 cups mashed banana (3-4 bananas)
1 cup chocolate chips (I used semi-sweet but you could also use milk chocolate)

 

Method:

1.  Preheat oven to 350 degrees.  Prepare a 9 x 5 inch loaf pan by spraying with cooking spray or brushing with melted butter.  Over a double boiler, melt the 4 oz of semi-sweet chocolate and set aside to slightly cool.  Melt the butter and set aside to cool slightly.

2.  In a large mixing bowl, combine the flour, cocoa power, baking powder, salt, cinnamon and nutmeg.  Set aside.

3.  In a medium bowl, stir together brown sugar and egg.  Add vanilla and milk.  Stir in mashed bananas and butter and mix until incorporated.

4.  Gently stir wet ingredients (bananas etc.) into the dry ingredients (flour etc.) until just combined.  Stir in melted chocolate and be careful not to over mix.  Fold in chocolate chips.

5.  Pour into prepared loaf pan and bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.  Allow to cool for 10 minutes before removing from pan.  Let cool completely on a cooling rack.  Store in an airtight container.

 

Thoughts and Tips:

If you want the benefits of coconut oil, you could swap that out for the butter, or use 1/4 cup plus 2 Tbsp of mild olive oil.

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