Bread making always helps me relax. So, in these stressful times, I decided to fool around with a sweet quick bread.
The combination of very ripe bananas and cocoa powder is addictive. Each complements the other. I used an old recipe and did a reinterpretation. Here is the yummy result.
I was worried this quick bread might be dry, but it was very moist. You can use either regular size or mini chocolate chips. This makes two loaves, so you can share one with a neighbor to give them a little happiness in this time of COVID-19. Don't forget to wear gloves, and simply drop it off on their doorstep.
I made this quick bread using my food processor, which was easy for quick cleanup. An electric mixer will work well too. I had some amazing French Valrhona cocoa powder tucked away in my pantry, which was a happy surprise. But, really, any good quality cocoa powder like Droste or Guittard will work beautifully. I love the dark chocolate cake color along with a hint of banana coming through the taste profile.
This is delicious and dazzling, served in slices and topped with whipped cream or frozen vanilla yogurt and sprinkled with an array of colorful berries. Either way you serve this, the bread is chocolate heaven. Serve warm or freeze for up to one month. It will also stay at room temperature in an airtight plastic bag or in plastic wrap for a few days.
Banana Chocolate Quick Bread
Makes 2 9-inch by 5-inch loaves
Banana Chocolate Quick Bread
Makes two 9-by-5-inch loaves
1 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder, best quality
1 teaspoon baking powder
1 teaspoon baking soda
Pinch salt
2 large eggs
1 cup brown sugar
1/2 cup grapeseed or vegetable oil
2 teaspoons vanilla extract
3 large bananas, very ripe and with black spots, mashed together
3/4 cup milk
1 1/3 cups semi-sweet or bittersweet chocolate chips
1. Preheat oven to 350 F. Grease two 9-by-5-inch nonstick loaf pans with oil and dust with flower. Or use baking spray.
2. In a medium bowl combine the flour, cocoa powder, baking powder, baking soda and salt together. Mix around with a fork to blend the ingredients. Reserve
3. With an electric mixer or in a food processor combine the eggs, brown sugar, oil, vanilla and bananas together until the mixture is smooth. Add the dry ingredients and the milk to the wet mixture and mix or process until totally incorporated. Add the chips and mix until well blended.
4. Divide the batter equally into the prepared loaf pans and smooth the tops. Bake for 45 to 50 minutes or until a wooden skewer comes out clean. Remove from oven and let cool.
Advanced preparation: This can be made a day ahead, placed in a plastic bag and left a room temperature for a few days. It stays moist. It may also be frozen for up to one month.
This article is written by Diane Rossen Worthington from Seriously Simple and was legally licensed via the Tribune Content Agency through the NewsCred publisher network. Please direct all licensing questions to legal@newscred.com.
