How a-peeling!It's a given that when I return home from a business trip, the bananas will be somewhere between ripe and extinct. Of course, the number one way to use up bananas that are almost past their prime is to make banana bread. I actually think my daughter avoids them when I'm gone just so we can bake fresh banana bread when I return. It's our favorite recipe to make together because she can do almost all the work - and she loves every minute of it! Chocolate banana bread is an easy way to give a traditional recipe a twist and is the perfect excuse to get in the kitchen with your kids!
1 3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
3 ripe bananas
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon vanilla extract
1 banana, sliced for decoration
1/4 cup chocolate chips
1. Preheat oven to 375°F and grease a 9"x5" loaf pan. In a large bowl, mix to combine flour, cocoa, baking powder, and salt. Set aside until needed.
2. Peel and place bananas in a separate bowl. Using a fork or potato masher, mash the bananas until smooth. To the bananas, add eggs, sugar, butter, and vanilla - stir to combine.
3. Add the wet ingredients to the dry and stir until combined. Pour the batter into the prepared pan and top with banana slices and chocolate chips. Place in oven and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean.
4. Remove the banana bread from the pan and allow to cool on a cooling rack for at least 5 minutes before slicing and serving.
-By Meredith Steele