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Categories:Viewed: 15 - Published at: 3 years ago
Ingredients
- 1/4 cups Butter
- 2 blocks (1 0z. ) Bakers' Unsweetened Chocolate, Chopped
- 1 cup All-purpose Flour
- 1 teaspoon Baking Powder
- 1/4 teaspoons Baking Soda
- 1/4 teaspoons Salt
- 1 Tablespoon Cocoa Powder
- 2 whole Large Ripe Bananas, Mashed
- 2 whole Eggs, Beaten
- 1/2 cups Granulated Sugar Or Splenda
- 1/2 cups Semi-Sweet Chocolate Chips
Method
- Preheat oven to 350 F. Prepare 7 1/2 x 3 in. loaf pan by lightly greasing bottom and sides. If desired, lay a strip of parchment paper in the pan the long way to help get the loaf out after it is baked.
- Melt together butter and Baker's chocolate in the microwave. Put it in the fridge to cool while you mix the other ingredients.
- Combine flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
- Mash bananas. Add eggs, sugar (or Splenda), and the cooled chocolate-butter mixture. Mix well.
- Add the dry ingredients to the wet ingredients in three batches, mixing a few strokes after each batch. Batter should be just blended. Fold in chocolate chips.
- Pour batter into prepared loaf pan and bake at 350 for 35-45 minutes, until a toothpick or knife blade comes out clean when inserted near the center. Cool for 10 minutes before removing from pan. Slice and eat warm with whipped cream or peanut butter.
- This bread will keep very well if wrapped in plastic wrap and placed in the fridge. Freeze in a double layer of foil inside a gallon freezer bag for up to three months.
