I am always looking for ways to use ripe bananas, because I usually have some ready for baking. This bread is moist and very chocolatey but you can still really taste the banana, it is wonderful. You can see chunks of walnuts and little shiny spots of mini chocolate chips.
1/3 cup oil
3 large bananas (about 1¼ cups mashed)
1 cup sugar
2 tsp vanilla
1½ cup flour
1/2 cup Special Dark cocoa
1 tsp baking soda
3/4 tsp salt
1 cup semi-sweet mini chocolate chips
1 cup chopped walnuts
Preheat oven to 350°. In large bowl with electric mixer, mix eggs, oil, bananas, sugar, and vanilla (I have stopped mashing my bananas first, I just let the mixer do the job). Add flour, cocoa, baking soda, salt, mini chocolate chips, and walnuts. Mix just until all combined. Pour into 4 small bread pans sprayed with non-stick spray. Bake for 35 minutes or until tops are set and pick inserted in center comes out clean. Cool on wire rack. Sweet breads cut easier when they are completely cooled…but who can wait, a messy slice tastes good too!
If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.