A friend mentioned banana bread a few days ago and since there were 4 bananas hanging out on the counter, made double chocolate banana bread.
Used Smitten Kitchen’s recipe. /https://smittenkitchen.com/2014/03/double-chocolate-banana-bread/
- 4 bananas
- 1 stick/ 4 oz butter, browned
- 1 tablespoon water
- 150 grams dark brown sugar
- 1 extra large egg
- 1 teaspoon baking soda
- a pinch of salt
- 1 teaspoon vanilla
- 125 grams flour
- 1/2 cup cocoa (Used Hersey’s dark. Would prob use regular Hershey’s next time. The color was a bit too …blueish?)
- 170 grams semi sweet chocolate chips
Monkey Zo was intrigued.
Set oven to 300.
The bananas were ripe but not that ripe so baked them for about 20 mins.
Browned the butter and poured in bowl with the tablespoon of water.
Stirred in the brown sugar and added the bananas. Thanks to the baking there was quite a bit of banana… juice? liquid? goo? Prob should have mashed the bananas on their own first. With the butter and sugar, the bananas ended up in larger chunks than expected.
Whisked in the egg and vanilla.
Sifted in the flour, cocoa, baking soda, and salt.
Added the chocolate chips.
Divided the batter into 17 cups. Each cup held between 62 and 65 grams of batter. Prob could have filled them a bit less because of the rising.
Baked at 325 for around 25 minutes.
These ended up very chocolate. In conclusion, would use a different cocoa powder (one that looks less blue/ brown). And more chocolate chips wouldn’t hurt.
Zoey thought they weren’t terribly pretty.