Chocolate Banana Bread

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No eggs in the fridge? No worries.

Cooking During COVID

As a teacher, my kitchen table is now my classroom. I have taken over the entire space with my laptop, teaching manuals, check off sheets, and piles of other related materials. After my morning meetings with my students, the first thing I want to do is cook. It usually is prepping dinner, but sometimes I like to challenge myself and try to make something out of ingredients I have on hand and might need to use up. Staring at some bananas ripening before my eyes, I was inspired to try this Chocolate Banana Bread by Posie Brien of 600 Acres.

Use those medium ripe bananas

before they go bad

CHOCOLATE BANANA BREAD

Yield: 1 loaf

Recipe

• 5 ounces (10 tablespoons) unsalted butter, softened

• 3/4 cup sugar

• 3 medium ripe bananas, mashed well

• 1 teaspoon vanilla extract

• 1 cup all-purpose flour

• 1/4 cup cocoa powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/4 cup vegetable oil (or coconut oil)

• 1 1/2 cups chocolate chips or chopped chocolate (I used half milk and half bittersweet)

Directions

Preheat the oven to 350 degrees F and grease a 9" x 5" loaf pan.

In a stand mixer, cream together the butter and sugar until pale and fluffy. Add the bananas and vanilla extract and mix well.

Add the flour, cocoa, baking soda, and salt. Mix to just combine, then add the vegetable oil and mix til the batter comes together. 

Fold in the chocolate chips and pour the batter into your prepared pan. Bake for 50 minutes (start checking around 45) or until a tester inserted in the center comes out clean or with just a few moist crumbs clinging to it. Don't over bake! It's better when it's fudgy.

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Photos and recipe by Posie Brien of 600 Acres

You have permission to eat this for breakfast as well as dessert. Stay well!

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