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Triple Chocolate Banana Bread

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Three kinds of chocolate. Bananas. Incredibly moist and chewy. Quick and easy. What more could you want?

Ingredients

  • ¼ cups Butter
  • 2 blocks (1 0z. ) Bakers' Unsweetened Chocolate, Chopped
  • 1 cup All-purpose Flour
  • 1 teaspoon Baking Powder
  • ¼ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • 1 Tablespoon Cocoa Powder
  • 2 whole Large Ripe Bananas, Mashed
  • 2 whole Eggs, Beaten
  • ½ cups Granulated Sugar Or Splenda
  • ½ cups Semi-Sweet Chocolate Chips

Preparation

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.

3 Comments

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teafiend on 1.29.2010

I also made this into muffins rather than a loaf – the 35 minute cook time worked perfectly. The chocolate isn’t overly sweet, either – excellent recipe!

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frugalmom on 9.7.2009

I made this as written except I used a 10×5 loaf pan because that’s all I had. I was skeptical of only using one cup of flour, but it worked well. Be very careful about cooling the butter/chocolate mix or you’ll end up with scrambled eggs. I baked about 40 minutes total and it was moist and tasty, with a rich chocolate flavor. My husband and I ate it warm as dessert and my 2-year-old had two slices for breakfast. This would work well in mini-cupcake size for a buffet.

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TeresaInLaredo on 7.31.2009

I substituted pecans for the chocolate chips (was all out) and made muffins instead of a loaf. Very GOOD. Excellent chocolate flavor. My daughters really enjoyed these. We will be making them again.

One Review

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Claudia's Cookbook on 2.3.2011

I also made these as muffins rather than a loaf. They were absolutely delicious! Super moist and chocolatey! Would definitely make again and share.

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