Have you ever had chocolate chips in your banana bread? If not, you're really missing out.
The first time I mentioned adding chocolate to banana bread to my husband (then boyfriend), he thought I was nuts and that it sounded gross. But then he tasted his first slice and he saw the light. I don't always add chocolate to my recipe, but sometimes, it's just the right sweet treat. And I like to reason that this recipe is otherwise rather healthy, so a little chocolate won't hurt.
This time I used some chopped up dark chocolate we had leftover:
(Leftover chocolate? what's that?! This 85% cocoa chocolate was actually a little too dark for eating out of hand, but perfect for baking.) But regular chocolate chips work just as well. Perfect for breakfast, a late night snack or anywhere in between!
Dark Chocolate Chunk Banana Bread
(Makes 1 8x5 loaf)
4 ripe bananas
1/4 c. oil
1 tsp. vanilla extract
2/3 c. sugar
1 1/2 c. flour (I often do half wheat, half all-purpose)
1 tsp. baking soda
1/4 tsp. salt
3/4 dark chocolate chunks (or chocolate chips)
1 Tbsp. turbinado sugar (optional)
Preheat oven to 350°F. Grease 8x5 loaf pan well.
In a large bowl, mash ripe bananas. Beat in egg, oil and vanilla.
In a smaller bowl, mix flour, baking soda and salt. Add to banana mixture and mix well.
Stir in chocolate chunks.
Pour batter into greased pan. Sprinkle top of batter evenly with turbinado sugar (if using).
Bake at 350°F for 45-50 minutes or until toothpick inserted comes out clean.
Cool for at least 20 minutes before removing from pan.