banana and chocolate bread

I had three leftover ripe bananas and a bag of chocolate chunks. What to do. What to do. Aha, nothing better than fresh banana bread. 
I used a tried and true basic recipe, but modified it. For example, I added one cup (half bag) of Trader Joe’s semi-sweet chocolate chunks. I also added banana and vanilla extract for more distinct flavors. I decreased the baking time from the suggested 1 hour and 20 minutes to 1 hour and 10 minutes for much moister bread. I used coconut milk instead of buttermilk. The result? A beautiful loaf of banana bread with chunks of chocolate sweetness. 
Severin and I have inhaled slices for our afternoon tea and of course, dessert. It is addicting.

Betty’s Banana Chocolate Bread
INGREDIENTS:
2 eggs, beaten
1/3 cup coconut milk
1/2 cup vegetable oil
1 (3 bananas) cup mashed bananas 
1 cup white sugar
1/2 cup of brown sugar
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon banana extract
1 cup of semi-sweet chocolate chunks or chips

DIRECTIONS:
1. Preheat oven to 325 degrees F (165 degrees C). Spray one 9×5 inch loaf pan with non-stick spray coating.
2. Blend together the eggs, coconut milk, extracts, oil and bananas.
3. Sift together the sugar, flour, baking soda and salt. Add to banana mixture and stir in chocolate. Mix well.
4. Pour into prepared loaf pan and bake 1 hour and 10 minutes or until a cake tester inserted in the center comes out clean.
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