Double Chocolate Banana Bread

Course

Dessert

Servings

1 9"x5" loaf

Ingredients

• 3 medium-to-large very ripe bananas (~1 cup)
• 1/2 cup butter, melted
• 3/4 cup brown sugar
• 1 large egg
• 1 tsp pure vanilla extract
• 1 tsp baking soda
• 1/4 tsp table salt
• 1/2 tsp ground cinnamon (optional)
• 1 cup all-purpose flour
• 1/2 cup Dutch-process cocoa powder
• 1 cup semisweet or bittersweet chocolate chunks or chips

Directions

1. Heat your oven to 350°F. Butter a 9×5-inch loaf pan, or spray it with a nonstick baking spray.
2. Mash bananas in the bottom of a large bowl. 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. Stir dry and wet ingredients with a spoon until just combined. Stir in chocolate chunks or chips.
      
3. 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. 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 at room temperature.
4. The banana bread will keep for up to 4 days at room temperature.

Source

http://smittenkitchen.com/blog/2014/03/double-chocolate-banana-bread/