I have zero wit tonight, so I’m going to keep this simple because I promised to get this double chocolate banana bread posted for the weekend.
Using really ripe bananas means you don’t need to add much sugar to this recipe. You will see that I used a combination of monk fruit sweetener and sugar but you could use one or the other and have a great result.
Remember, there is no such thing as too much chocolate, especially on Valentine’s weekend, so this would be a perfectly appropriate breakfast. Maybe alongside Smoked Salmon Hash with Lemon Dill Sour Cream for Sunday brunch.
Double Chocolate Banana Bread
(makes one 8″ x 4″ loaf)
4 ripe bananas
1/2 cup monk fruit granulated sweetener
1/4 cup white sugar or coconut palm sugar
1/2 cup butter, melted and cooled
2 eggs
1 3/4 cup AP flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup semi-sweet chocolate chips
Preheat oven to 325 F
In a large mixing bowl, mash together the ripe bananas, monk fruit sweetener and sugar/coconut sugar. I use a wire whisk, but you could also use electric beaters. Add the melted butter, then the eggs and mix well.
In a separate bowl, stir together the flour, cocoa powder, baking soda, salt, and cinnamon. Stir in the chocolate chips and make sure they are coated with the flour mixture.
Add the flour mixture to the banana mixture and stir until well combined.
Coat a loaf pan with non-stick spray. Spread the batter evenly in the pan.
Bake for 50 – 60 minutes. The top should be cracked and a sharp knife inserted in the center of the loaf, should come out clean. Depending on your oven, it might take a little longer.
Allow the loaf to cool before slicing. Enjoy!
Happy Valentine’s Day!
My heart is, and always will be, yours.
Jane Austin, Sense & Sensibility