I had three leftover ripe bananas and a bag of chocolate chunks. What to do. What to do. Aha, nothing better than fresh banana bread.
I used a tried and true basic recipe, but modified it. For example, I added one cup (half bag) of Trader Joe’s semi-sweet chocolate chunks. I also added banana and vanilla extract for more distinct flavors. I decreased the baking time from the suggested 1 hour and 20 minutes to 1 hour and 10 minutes for much moister bread. I used coconut milk instead of buttermilk. The result? A beautiful loaf of banana bread with chunks of chocolate sweetness.
Severin and I have inhaled slices for our afternoon tea and of course, dessert. It is addicting.
Betty’s Banana Chocolate Bread
2 eggs, beaten
1/3 cup coconut milk
1/2 cup vegetable oil
1 (3 bananas) cup mashed bananas
1 cup white sugar
1/2 cup of brown sugar
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon banana extract
1 cup of semi-sweet chocolate chunks or chips
|1.||Preheat oven to 325 degrees F (165 degrees C). Spray one 9×5 inch loaf pan with non-stick spray coating.|
|2.||Blend together the eggs, coconut milk, extracts, oil and bananas.|
|3.||Sift together the sugar, flour, baking soda and salt. Add to banana mixture and stir in chocolate. Mix well.|
|4.||Pour into prepared loaf pan and bake 1 hour and 10 minutes or until a cake tester inserted in the center comes out clean.|