Our dear friends, Glenn and Eileen Graves, love to cook and always keep an eye out for healthy and tasty recipes. They are also great lovers of dark chocolate, which, happily, has all kinds of healthful properties. So, here we have a marriage of all good things.
Ingredients
3 medium-to-large very ripe bananas, mashed
½ cup butter, melted
¾ cup dark brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon baking soda
¼ teaspoon table salt
1 cup all-purpose flour
½ cup Dutch-process cocoa powder
1 cup semisweet or bittersweet chocolate chunks or chips
Preparation
Preheat the oven to 350° F.
Place bananas in a large bowl. Whisk in melted butter, then brown sugar, egg and vanilla. In a medium mixing bowl, combine baking soda, salt, flour and cocoa powder. Sift over wet ingredients. Stir dry and wet ingredients with a spoon until just combined. Stir in chocolate chunks or chips.
Pour into greased 9" x 5" loaf pan and bake 55 to 65 minutes, until a tester or toothpick inserted into the center of the cake comes out batter-free. Cool in pan for 10 to 15 minutes, then run a knife around edge and invert loaf out onto a cooling rack. Serve warm or at room temperature.
Note: The banana bread will keep for up to 4 days at room temperature, wrapped in foil.
Yield: One loaf
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