Prep: 20 min Cook: 1 hour 10 min Total: 1 hour 30 min Yields 1 loaf
1 tablespoon butter
Preheat oven to 350°F. Butter a 9×5 inch loaf pan and set aside.
½ cup butter, at room temperature
In a large bowl, beat butter using an electric hand mixer until soft and creamy, about 2 minutes.
¾ cup sugar
½ cup (packed) light brown sugar
Add sugar and beat until well combined, about 2 minutes.
2 large eggs
Add eggs and beat again until well combined.
2 ripe bananas, mashed
Add bananas to bowl and mix on low until combined.
8.5 ounces all-purpose flour (about 2 cups)
1 cup unsweetened cocoa powder
1 ½ teaspoon baking powder
½ teaspoon sea salt
¼ teaspoon baking soda
In a separate bowl, sift together flour, cocoa, baking powder, salt and baking soda.
Add dry ingredients in thirds to the banana-butter mixture. Mix after each addition until well combined.
¾ cup milk
With mixer on low, slowly add milk and mix until incorporated.
½ cup semi-sweet chocolate chips
Add chocolate chips and stir with a spatula to combine.
Pour into prepared loaf pan and bake at 350°F until the interior of the bread reaches 195°F on an instant read thermometer or until a thin knife inserted into the center comes out clean, about 60 to 70 minutes.
Remove from oven and transfer to a wire rack to cool complete, about 3 hours. Cut into a dozen slices and serve.
From MakeBetterFood.com. Jan 2, 2014. (http://makebetterfood.com/recipes/chocolate-banana-bread/). Adapted from Chicho’s Kitchen.