You can walk past a bag of bananas with a reduced price tag on them while shopping and just see bananas past their prime or you can envision them baked into all kinds of tasty things!
I’ve rescued a few or maybe more than a few inexpensive bags of ripe bananas over the years and transformed them into absolute deliciousness!
The excitement of the great banana deal soon fades after getting home and realizing some will need your attention right away and the rest not too long after.
Today I took care of of some bananas purchased a few days ago by baking Marbled Banana Bread , an old time favourite. Since there’s no shortage of over ripe bananas and banana bread recipes available I gave this new recipe a try. Of course it’s a keeper, any new banana bread recipe I’ve made so far has been as good as the one made before.
It seems no matter what other ingredients are in banana bread the banana always shines through. The list of ingredients in this recipe first caught my attention. However, the method of preparation needed a little work in my opinion and without saying more has been simplified making it much easier to follow.
Moist tender crumb, full of banana flavour, chocolaty rich and best of all now easier to make!
Chocolate Banana Bread
1 cup sugar
1/2 cup vegetable oil
2 medium/large bananas
1/3 cup buttermilk or 1/3 cup milk mixed with 1 teaspoon vinegar
1 3/4 cups flour
1/2 cup cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips
- Preheat oven to 350 degrees F.
- Sift together flour, cocoa, baking soda and salt into a medium bowl.
- Combine bananas, eggs, milk and sugar in a blender and blend until smooth.
- Make a well in the dry ingredients and add wet ingredients stirring until well mixed.
- Stir in chocolate chips.
- Pour batter into a greased 9X5 inch loaf pan, add a few more chocolate chips on top of loaf.
- Bake 40 to 50 minutes until toothpick inserted in center of loaf comes out clean.
- Cool in pan 10 minutes then remove from pan and continue to cool completely on wire rack.
Notes, Tips and Suggestions
- As always I like to use a loaf pan measuring 11×4 inches instead of the 9×5. The center bakes evenly along with the rest of the loaf and makes more uniform size slices.
- This loaf takes only minutes to put together and is absolutely delicious.
- Make sure to use the best cocoa powder possible for best results.