Lifestyles: Give the gift of decadent chocolate banana bread
The Christmas season has officially begun bringing with it a desire to gather and to celebrate. As the month progresses and the social events start, so does the gift giving. Shopping can sometimes be a bit impersonal so I try to give something that I know is going to be devoured.
When I am invited to someone’s home for a holiday party I always take the host a small gift in recognition of my appreciation for the invitation. Usually it is something that I have made myself like a tin of sea salt caramel popcorn, a huge container of party snack mix or a loaf of fresh bread.
During the Autumn months I bake and share countless loaves of banana bread.
To gild the lily for this Christmas and to make your gift giving a little easier, I have taken my everyday banana bread recipe and added a few twists. The addition of cocoa and chocolate chips to the batter make this bread rich and flavor filled. The combination of brown sugar and chocolate chips added to the top before baking creates a unique crust on the loaf that adds a wonderful unique texture.
This recipe makes a loaf of delicious bread that is perfect for gift giving or for enjoying yourself at home. Hearty and satisfying, this bread is so good that it can be served for breakfast or brunch. I have even enjoyed it slightly warm with a scoop of vanilla bean ice cream for dessert, yum!
Photos By: Clarence-Vernon Hargrave
Decadent Chocolate Banana Bread
Makes 1 loaf
Ingredients
4 ripe bananas
1 stick of butter plus ½ stick softened. (Uses your favorite salted or not)
1 cup dark brown sugar plus ¼ cup for top of loaf
2 large eggs
1 tablespoon pure vanilla flavor
1 ¼ cups self-rising flour
½ cup cocoa powder ( I use Ghirardelli 100% cocoa powder)
½ cup chocolate chips
Instructions
Preheat the oven to 320 degrees and butter a 11” x 5” loaf pan then add a piece of parchment baking paper which is taller than the pan on the longer sides by at least 1 inch, this will help you remove the baked loaf later.
In a large bowl mash the bananas and whisk in the brown sugar, all of the remaining butter, vanilla and eggs.
Sift all of the dry ingredients together before adding to the bowl.
Combine with banana mixture and stir in ¼ cup of the chocolate chips.
Pour the batter into the prepared loaf pan and top with the remaining dark brown sugar and chocolate chips.
Bake for 55 minutes remembering not to open the oven door or to disturb the loaf while it is baking. The loaf should have risen in the loaf pan. Cool the loaf in the loaf pan for 15 minutes before removing to cool on a wire rack to cool completely before slicing.
Store any unsliced chocolate banana bread wrapped at room temperature for up to a week or tightly wrapped in the refrigerator for up to two weeks. To freeze the bread, wrap a cooled loaf completely with plastic wrap and place in a large freezer bag with no air. You may keep it frozen for up to 4 months. To thaw, leave the loaf out overnight or at least 5 hours at room temperature. Slice and toast slightly or warm in the microwave for fifteen seconds before serving.
Enjoy!
