If you love brownies, you HAVE to try this recipe! It not only tastes yummy but it is fairly healthy for you. My dear friend Shara introduced me to this recipe.
We had a blast baking together, as usual! We even ate a good portion of it before the day ended:).
What you will need:
- 3 medium to very large ripe bananas
- 1/2 cup butter, melted
- 3/4 cup brown sugar (light or dark will work)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon of table salt
- 1/2 teaspoon ground cinnamon (optional; we skipped it this time)
- 1 cup all-purpose flour
- 1/2 cup Dutch-process cocoa powder
- 1 cup (about 6 oz) semisweet or bittersweet chocolate chunks or chips
Heat your oven to 350 degrees F. Butter a 9×5 inch loaf pan, or spray it with a nonstick baking spray.
*Note: we made a double batch and it turned out just fine!
Mash Bananas in the bottom of a large bowl. (You will have a little over 1 cup of mashed bananas total).
Whisk in melted butter, then brown sugar, egg, and vanilla.
Place baking soda, salt, cinnamon (if using), flour and cocoa powder in a sifter or fine-mesh strainer and sift over wet ingredients. (I used the back end of a wooden spatula to stir and sift the ingredients together. This keeps the dry ingredients from flying up everywhere and combines them throughly.)
Stir dry and wet ingredients with a spoon until just combined.
Stir in chocolate chunks or chips. I used two different sized chips. I find this adds better flavor and a a better consistency when baking.
Pour into prepared pan and bake 55-65 minutes, until a tester or toothpick inserted into the center of the cake comes out batter-free. (A melted chocolate chip smear is to be expected.)
Cool in pan for 10-15 minutes then run a knife around the edge and invert it out onto a cooling rack. Serve warm or a room temperature. Or a la mode! 🙂
The banana bread will keep up to 4 days at room temperature. I keep mine wrapped in foil. It goes without saying that mine never actually lasted that long.
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