I don’t normally bake. My mother and sister are excellent bakers so whatever I make, it is never as good as their version. But I found this great banana bread recipe, and I had to try it. (Plus my mom and sister haven’t made it yet so mine is the best tasting one so far!) I love the combination of chocolate and banana, and Matt loves dark chocolate so this banana bread is perfect for us.
The cayenne pepper adds a spicy after taste. Matt kept saying that his tongue was tingly but in a good way. This was definitely outside my p90x diet, so I could only have a small sample. But it was still fun to make! So here’s Dark Chocolate Banana Bread with Cayenne.
Ingredients
- 1 3/4 cups all purpose flour
- 1/4 cup dark chocolate cocoa powder (Hershey’s)
- 1 cup sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 1 tsp cinnamon
- 1/2 tsp cayenne pepper
- 1/2 cup butter, browned and cooled to room temperature
- 2 eggs, lightly beaten
- 3 ripe bananas mashed, plus 1 banana sliced for garnish
- 1 cup plus 3/4 cup chocolate chips
Directions
- Preheat oven to 350 degrees.
- Butter a loaf pan.
-
In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, salt, cinnamon, and cayenne.
-
In a medium bowl combine the butter, eggs, and 3 smashed bananas. Using a spatula, fold the wet ingredients into the dry ingredients until everything is wet. Mix 1 cup of chocolate chips into the batter. Do not over mix. Pour the batter into the loaf pan.
-
Top with the 3/4 cup of chocolate chips and the sliced bananas. Bake on the middle rack for 50-60 minutes until a toothpick inserted into the middle comes out clean. (My mom taught me that trick)
-
Allow to cool in the loaf pan for 15 minutes before turning out onto a cooling rack to finish cooling.
Source: Baker Bettie
