Thursday, March 14, 2013

Chocolate Chip Banana Bread

The title should really be Double Chocolate Chocolate Chip Banana Bread That Tastes Like Cake, but I thought that was a bit much.  This banana bread had rich Ghirardelli Cocoa as well as chocolate chips in it to make a deliciously flavorful and moist banana bread that is tender and cakey.  This was a great alternative to our regular banana bread recipe and it can double as a dessert.  It also freezes extremely well so you can slice it into single servings and pace yourself!

Chocolate Chip Banana Bread
adapted from a recipe my sister in law received from a friend

3 cups flour
1 1/2 cups sugar
1/2 cup Ghirardelli cocoa powder
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 1/2 tsp. cinnamon
1 tsp. fresh nutmeg
3 eggs
1 cup vegetable oil
1 tsp. vanilla
3 large ripe bananas, peeled and mashed
1 cup semi sweet chocolate chips

Preheat oven to 325 degrees.  Prepare a bundt pan.  (2 loaf pans or muffin tins work as well)  In a stand mixer with a paddle attachment whip eggs, oil, sugar, and vanilla until light yellow.  In a separate bowl whisk dry ingredients together and then add to wet ingredients.  Mix until just incorporated.  Add mashed banana and chocolate chips.  Mix for 30 seconds.  Remove paddle attachment and fold batter with a spatula a few times and then transfer to the pan of your choice.
Bundt pan: start checking at the 45 minute mark by inserting a toothpick, cake is ready when it comes out clean.   Remove from oven and let cool 15 minutes before turning out on a cooling rack.

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