Chocolate Banana Bread

Bananas – 4 small ones, or 3 medium (ripe)
4 tablespoon of melted butter (easy to cut this from a stick)
1 tablespoon of grape or tea seed oil (for antioxidant)
1 large egg
1 teaspoon vanilla (or banana) extract
1/2 cup of sugar, evaporated cane
1 teaspoon baking soda
1/4 teaspoon sea salt
1-1/2 cups unbleached finely ground almond or all-purpose flour (see comments below)
1/3 cup dark, mini chocolate chips
1/2 cup walnuts, chopped
Optional: 1 teaspoon cocoa powder, a dash of cinnamon, nutmeg or ginger.

This recipe is so easy, and delicious. Don’t be afraid to experiment with your spices and add a dash of cinnamon, nutmeg of even ginger. The basic recipe is perfect as it is, however, if you want your bread to be really moist, consider using only 1-1/4 cups of the flour (instead of 1-1/2 cups as is called for). First, preheat your oven to 350 degrees. Mash together your bananas, melted butter, grape seed oil, egg and vanilla extract. Next, add the sugar, cocoa powder, vanilla or banana extract, baking soda, other desired spices and the salt. Stir well, then add your flour in small amounts until your batter has a consistent texture and is smooth. Gently stir in your nuts and the chocolate chips.

Bake in an appropriate greased loaf pan, or some muffin tins or even a square baking pan (whatever you have) at 350 degrees for approximately 40 to 45 minutes, check it with a toothpick. It may take 50 minutes depending on your oven and other factors. I mention this because it took me a long time to master baking at a ‘mile high’ in Denver, compared to baking in Florida where I lived most of my life. Sometimes things cook faster in my oven. Also, here near Denver, it is very dry, so I often have to increase my liquids (as an example, I might use an extra large egg instead of a large egg), or an extra tablespoon of water. Sometimes I have to reduce my baking soda by 30% to make a recipe work. But for most of you, the recipe above will come out perfectly.

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