Banana Bread for People Don’t Like Banana Bread…
I’ve had banana bread a few times and it has been horrible. I think people believe that if it tastes bad it might be good for you. Well, I came up with a recipe that may not be ‘good’ for you, but it tastes great and isn’t really ‘bad’ for you. I use less sugar than most and add a few flavor options that can make it your own.
I usually don’t put nuts in my B-bread, just because people can be allergic. If you know your audience and everyone is good then feel free to nut it up to your hearts content. I personally will use crushed walnut but you are welcome to enjoy the nuts of your choosing.
- Three medium sized, overripe bananas
- 1/3 cup salt free butter, melted
- 1/2 cup sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon fresh ground nutmeg
- 1 tablespoon dark cocoa powder
- 1 teaspoon almond extract
- 1 tablespoon ice water
- 1/2 cup dark chocolate chips (Ghirardelli 60% cocoa)
- Preheat oven to 350 degrees, lube up a 4 by 8 loaf pan (butter or spray oil or coconut oil).
- In a large bowl mash up bananas with fork until pretty smooth, stir in melted butter.
- Add in baking soda and salt.
- Mix in sugar, egg, vanilla and almond extract.
- Add cocoa powder, mix in thoroughly
- Mix in flour
- Add ice water to loosen mixture
- Fold in chocolate chips
- Add nuts if desired (1/2 cup is usually good)
Pour batter into loaf pan, place in oven on cookie sheet. Bake 30 minutes, rotate 180 degrees and bake another 30 minutes. Remove from oven and let stand about 15 minutes before taking loaf out of pan and placing on a cooling rack.
A 1/2″ thick slice cut in half down the middle to make two servings. Great with a small scoop of vanilla ice cream, whipped cream or some fresh berries. A small sprig of mint adds a nice touch.
This is an easy recipe that will give you a great result and with some nice plating can make it seem like you are a master baker.