Hey there– When Larry and I get to spend a day walking down by the beach in Balboa, I can usually drag him over to the shop that sells ice cream– and also frozen bananas. That’s where the difference in opinion comes in.
Larry loves those frozen banana. While they do have the virtue of being dipped in chocolate, I fail to see their charm. I stick to chocolate dipped ice cream, obviously much tastier.
All that to say, there is one one chocolatey banana combination, that really is worth tucking in to. This stuff has a rich chocolate flavor, but it’s the bananas that shine through. Hey, and if you added a scoop of ice cream along side you’d have the best of both!
DOUBLE CHOCOLATE BANANA BREAD
1/2 cup canola oil
3/4 cup brown sugar
1 tsp. vanilla
1 tsp. baking powder
1/2 tsp. salt
1 cup flour
1/4 cup dark unsweetened cocoa*
1 cup (about 6 oz.) mini chocolate chips**
Mash the bananas completely with a fork in a mixing bowl. Stir in the oil, brown sugar, eggs and vanilla. The mix in the flour, baking powder, salt and cocoa. Finally fold in the chocolate chips.
Spoon the batter into a standard bread pan –(or I use 2 smaller 3 1/2″ by 7″ pans)– that has been sprayed with cooking spray.
Pop the banana bread into the oven at 350 degrees for 30 to 35 minutes.
*I love the Hershey’s dark cocoa, so much richer than their old standard cocoa.
** Mini chocolate chips work better than normal size chips, that tend to sink to the bottom of the loaf.
*** If I were just baking this for myself, I would also throw in a heaping cup of walnuts or pecans!!
P.S. — If you look at the photo, you can tell someone in a striped t-shirt is taking the picture. Oh brother!