This week for TFF I chose to make some banana bread. I needed something to take to my Women's Bible Study. It looked good and I had all the ingredients on hand! It is always nice to not having to make a trip to the store for an ingredient! This bread had a completely different texture from my usual banana bread. It was denser and had a heavier crumb then Aunt Betsy's. I loved adding melted chocolate as well as coco powder. There weren't any leftovers so the kids didn't get to try it. My daughter was very disappointed about this. I am going to make this into muffins next time and eat them warm out of the oven!
Tyler’s Ultimate.
Chocolate-Banana Bread
2 cups all purpose flour
3/4 cup sugar
1/4 cup unsweetened cocoa
1-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup butter, softened
4 oz. bittersweet chocolate, melted
2 eggs
1-1/3 cups mashed very ripe bananas (about 3 bananas)
1 teaspoon vanilla extract
powdered sugar
Heat oven to 350. Butter 9×5 inch loaf pan. Whisk flour, sugar, cocoa, baking powder, and salt in large bowl.
Beat butter in large bowl on medium speed until lightened. Beat in chocolate, eggs, bananas, and vanilla at low speed. Stir in flour mixture just until combined. Pour into pan.
Bake 50-60 minutes or until toothpick inserted in center comes out almost clean. Cool on wire rack 15 minutes. Remove from pan; cool completely. I chose to melt white and dark chocolate over the top.
Heat oven to 350. Butter 9×5 inch loaf pan. Whisk flour, sugar, cocoa, baking powder, and salt in large bowl.
Beat butter in large bowl on medium speed until lightened. Beat in chocolate, eggs, bananas, and vanilla at low speed. Stir in flour mixture just until combined. Pour into pan.
Bake 50-60 minutes or until toothpick inserted in center comes out almost clean. Cool on wire rack 15 minutes. Remove from pan; cool completely. I chose to melt white and dark chocolate over the top.
