- 3 big & very ripe bananas (to make a heaping cup when mashed)
- 1/2 cup butter
- 3/4 cup brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 2 tablespoons very fine grind coffee
- 1 cup (about 6 ounces or 170 grams) semisweet or bittersweet chocolate chunks or chips
Sound good? Have everything on hand?
This is a typical quick bread recipe and mixes up very quickly.
- Heat oven to 350F
- Mash bananas and mix in wet ingredients
- melted butter
- brown sugar (yes, technically it's not a wet ingredient but does get added here)
- In a separate bowl, mix together sifted dry ingredients - everything left except the chocolate chips
- Stir dry into wet (don't overmix!) then stir in chocolate chips
- Pour into a buttered & floured loaf pan
- Bake about 60 minutes until done
- Make it muffins! Bake for about 20 minutes with regular sized muffin tins filled about 2/3 full.
- The recipe calls for Dutch Process cocoa powder. Here is a good explanation from Serious Eats of the two different types of cocoa - natural and dutched. Here in Toronto, my cocoa options weren't labelled either but my double chocolate banana bread turned out delicious every time I've made it so I wouldn't stress about it and use whatever you have on hand.
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