Double Chocolate Banana Bread
3 very ripe bananas
1/3 cup unsalted butter, melted and cooled slightly (3oz. | 90g)
2 tablespoons cooking oil, (30ml)
1 large egg
2 teaspoons pure vanilla extract
3/4 cup light brown sugar, packed (5.2oz. | 150g)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup all-purpose flour or plain flour, (5.2oz. | 150g)
1/2 cup unsweetened cocoa powder, (or dutch processed for a richer taste)
1 cup semi-sweet chocolate chips, divided
Preheat stove to 350°F (176°C). Oil a 9×5-inch portion dish with nonstick splash. Put in a safe spot.
Crush bananas in a huge bowl. Blend in dissolved spread and oil to consolidate. Rush in the egg, vanilla, and earthy colored sugar until smooth.
In another bowl, whisk together flour, preparing powder, heating pop, salt, and cocoa powder. Mix into the wet fixings until simply consolidated. Overlay into equal parts the chocolate chips.
Empty hitter into arranged dish and top with outstanding chocolate chips. Prepare for 50-55 minutes, or until a toothpick embedded into the focal point of the bread tells the truth.
Give cool access the prospect to 15 minutes, at that point eliminate cake and spot onto a wire rack to cool.
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