Double chocolate banana bread:
Yesterday was July 4th, and today I’m wishing that it was the weekend again. Not just because I spent the weekend soaking in the sun, baking up the storm, and eating as much food as humanly possible, but also because there is a lovely construction crew outside of my window. They start promptly at 7am every day, and the construction workers are NEVER late. Seriously…like not even 7:02 am…please give me those extra 120 seconds of sleep. All that aside, I’ve seriously got some weekday blues.
I don’t know about you, but when I’m feeling down, or when things suck, I can always find comfort in chocolate and some mindful meditation. But, I don’t always want to eat an entire bar (or two) of chocolate myself, and some times, I want to wallow in pity while still eating healthy. This is the genius creation that I came up with, vegetarian, low in sugar, high in chocolate, and packed with lots of fruit – I give you double chocolate banana bread! It’s super chocolatey without being overwhelmingly sweet, and just a hint of banana comes through. It’s basically the best way to show Monday (or any day) who’s the boss. You will be the envy of everyone at the office, eating your double chocolate banana bread, sipping your tea/coffee and basically kicking ass. You got this.
DOUBLE CHOCOLATE BANANA BREAD | Makes 8-10 servings
- 3 eggs
- 1 1/4 cup sugar
- 1 cup ripe bananas mashed (~ 2 bananas)
- 3/4 cup neutral tasting vegetable oil
- 1 1/2 cup flour
- 1/4 cup cocoa powder (I use Hershey’s special dark)
- 1 1/2 tsp baking soda
- 3/4 tsp kosher salt
- 1 1/2 cup dark or semi-sweet chocolate chips
- Preheat oven to 350 (F) and grease a 9x5x3 inch bread pan
- In a large mixing bowl, combine eggs, sugar, oil and bananas. Whisk everything together until creamy.
- Add baking soda and salt to wet mixture and incorporate thoroughly.
- Add in cocoa powder, chocolate chips, and flour and mix in until there are no more streaks of flour in the mixture
- Pour mixture into bread pan and sprinkle top with more chocolate chips if desired.
- Bake for about 60 minutes or until a tester comes out clean. Run a knife around the edges of the bread pan so the loaf will come out clean when it’s cool.
- Bread will keep for 5 days in an air tight container or up to a week in the fridge. Baked bread can also be sliced and frozen. Simply pull slices out a couple hours in advance and you’ll have a nice chocolatey treat waiting for you 🙂