Double Chocolate Chunk Banana Bread

I am still cooking chocolate quick breads this week.  This loaf is loaded with double the chocolate and it is moist and gooey due to the bananas.  It makes the perfect way to sneak in chocolate for breakfast.  

Ingredients:

3 med-large very ripe bananas

1/2 cup butter melted 

3/4 cup brown sugar

1 large egg

1 teaspoon vanilla extract

1 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1 cup all-purpose flour

1/2 cup Dutch-process cocoa powder

1 cup semi-sweet or bittersweet chocolate chunks

1 additional teaspoon of cocoa

Don't forget to dust your chocolate chunks with additional cocoa, it will keep them from sinking to the bottom of the pan.

Preheat the oven to 350 degrees F.  Grease and flour a 9x5-inch loaf pan or use baking spray.

Mash bananas in the bottom of a large bowl.  Stir in melted butter, brown sugar, egg, and vanilla.  Place baking soda, salt, cinnamon, flour, and cocoa in another bowl and mix.  Can sift if necessary.  Mix dry ingredients into wet ingredients with a spatula, scraping down the sides of the bowl until all just combined.  Measure the chocolate chunks into a small mixing bowl and toss the teaspoon of cocoa on the chunks covering the chunks completely.  

Fold in the cocoa covered chocolate chunks into the batter until just distributed throughout the batter.  

Pour the batter into the prepared loaf pan and bake 55-65 minutes or until a toothpick comes out of the batter clean.   Cool in the pan for 10-15 minutes, then run a knkife around the edges and turn the bread out onto a cooling rack.

Yield: 1 loaf

Will keep for 4 days at room temperature.
Recipe slightly adapted from: Smitten Kitchen
Enjoy!

Sherry

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