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.
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Used Smitten Kitchen’s recipe. /https://smittenkitchen.com/2014/03/double-chocolate-banana-bread/
Ingredients:
- 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
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Monkey Zo was intrigued.
Set oven to 300.
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The bananas were ripe but not that ripe so baked them for about 20 mins.
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Browned the butter and poured in bowl with the tablespoon of water.
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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.
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Whisked in the egg and vanilla.
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Sifted in the flour, cocoa, baking soda, and salt.
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Added the chocolate chips.
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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.
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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.
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Zoey thought they weren’t terribly pretty.
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