Overripe bananas + freezing temperatures = baking something to keep warm! It was chilly last week, with the thermometer dipping into single digits for a couple of days. The cat abandoned his favorite napping spot on the sofa in favor of a sweater draped radiator, and the boy didn’t roll his eyes when I suggested he wear his long johns – that’s how cold it was! This chocolate banana bread was a welcome change from our usual breakfast of oatmeal and shredded apples.
A cold weather tip – when the bread was done and the oven turned off, I left the door of the oven ajar for about 5 minutes so the heat could escape and warm up the kitchen. You can do the same with your dishwasher. Happy baking!
- 1 cup flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 ripe bananas
- 1/4 cup butter, melted
- 1/4 cup vegetable oil
- 3/4 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350º. Grease a 9″ x 5″ loaf pan with cooking spray.
- In a medium bowl, whisk flour, cocoa, baking soda, and salt together. Set aside.
- In a large bowl, mash the bananas then add the butter, oil, brown sugar, egg, and vanilla, stir until smooth.
- Stir in the dry ingredients until combined, then add 3/4 cup of the chocolate chips.
- Pour batter into the loaf pan and sprinkle remaining chocolate chips on top of the bread. Bake for 50 to 60 minutes until a toothpick inserted into the center of the bread comes out clean. Let cool in the pan for 20 minutes. Run a knife along the edges of the pan, and carefully remove. Place on a wire rack to cool completely. Cut into slices and serve.