Monday, October 8, 2012

Double Chocolate Banana Bread

Just when I thought that my recipe for banana bread couldn't get any better, I went ahead and added a little bit of this and a little bit of that to achieve a level of chocolaty perfection that was previously unheard of. Seriously, my final product was absolutely sensational. In fact, it was so sensational that it almost forced me to give up on my diet for the day. But ah! I didn't HAVE to give up on my half-assed diet due to the fact that the recipe calls for applesauce instead of butter. Yeah, yeah... I know. I'm back talking about applesauce as a substitute, but seriously. It's an awesome swap and if you're not yet a a believer, this is the recipe to try as a first step.

Now not to pat myself on the back or anything (who am I kidding? I adore self-praise), but I really do have a knack for switching up my recipes and making them even better. Let the applesauce sub and the addition and subtraction of cocoa powder and flour, respectively, serve as evidence of my talents. I also added mini chocolate chips, but that's amateur stuff, so I'm not really looking for loads of credit on that one.

3 very ripe and spotty bananas, smashed to baby food-ish consistency
1 cup + 2 tbsp sugar
2 eggs
1/2 cup applesauce
1/4 cup + 2 tbsp cocoa powder
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1/4 cup mini chocolate chips (You must use minis, otherwise the regular-sized chips will sink to the bottom of the pan and you'll find yourself in a mess that I'm not willing to help you crawl out of)

1. Preheat oven to 350'.

2. In a large bowl, mix mashed banana, sugar, and eggs together. Add applesauce and stir until well incorporated.

3. In a smaller bowl, mix cocoa powder, flour, salt, baking power, and baking soda.

4. Slowly add dry ingredients to the wet ones. Stir and scrape bowl.

5. Add mini chocolate chips and stir.

6. Pour batter into a prepared loaf pan. Sprinkle top with mini chocolate chips if desired.

7. Bake for an hour.

I usually wrap my loaf in saran wrap almost immediately after it comes out of the oven. This traps in the moisture and keeps it tasting amaaayyy-zing. Also, I usually make this at night and let it sit till the morning. Breads and muffins always taste best when they've have time to rest and the flavors have had time to marry.

P.S. I'll post pictures soon, as I am currently too lazy to fetch my camera.
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