Prep - Preheat oven to 350 F (180 C) and place oven rack to middle position. Butter and flour the bottom and sides of a 9 x 5 x 3 inch loaf pan.
Batter - In a large bowl whisk together a cup of All Purpose Flour, 1/2 cup of Dutch-processed Cocoa Powder, 3/4 cup of granulated Brown Sugar, 1 tsp of Baking Baking Soda and 1/2 tsp of Sea Salt.
In a medium-sized bowl, combine the 3 ripe mashed Bananas, an Egg, 1/4 cup of melted Butter, 1/4 cup of Oil and 1 tsp of Vanilla Extract. Lightly fold the banana mixture into the dry ingredients until just combined and batter is thick and chunky. Fold in the ½ cup of toasted Walnuts / Pecans, coarsely chopped (Optional) and 3/4 cup of Dark Chocolate Chips. Scrape batter into prepared pan. Top the batter with 1/4 cup of Dark Chocolate Chips.
Bread - Bake until bread has risen and a toothpick inserted in the center comes out clean, about 50 to 55 minutes. Place on a wire rack to cool and then remove the bread from the pan. Cut into slices and serve warm or at room temperature.
Batter - In a large bowl whisk together a cup of All Purpose Flour, 1/2 cup of Dutch-processed Cocoa Powder, 3/4 cup of granulated Brown Sugar, 1 tsp of Baking Baking Soda and 1/2 tsp of Sea Salt.
In a medium-sized bowl, combine the 3 ripe mashed Bananas, an Egg, 1/4 cup of melted Butter, 1/4 cup of Oil and 1 tsp of Vanilla Extract. Lightly fold the banana mixture into the dry ingredients until just combined and batter is thick and chunky. Fold in the ½ cup of toasted Walnuts / Pecans, coarsely chopped (Optional) and 3/4 cup of Dark Chocolate Chips. Scrape batter into prepared pan. Top the batter with 1/4 cup of Dark Chocolate Chips.
Bread - Bake until bread has risen and a toothpick inserted in the center comes out clean, about 50 to 55 minutes. Place on a wire rack to cool and then remove the bread from the pan. Cut into slices and serve warm or at room temperature.
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