{"id":2818211,"date":"2018-07-06T18:02:42","date_gmt":"2018-07-06T22:02:42","guid":{"rendered":"http:\/\/kitoula.com\/?p=2818211"},"modified":"2020-05-15T13:01:30","modified_gmt":"2020-05-15T17:01:30","slug":"dark-chocolate-banana-bread","status":"publish","type":"post","link":"https:\/\/kitoula.com\/2018\/07\/dark-chocolate-banana-bread\/","title":{"rendered":"Dark Chocolate Banana Bread"},"content":{"rendered":"

This is my take on a Dark Chocolate Banana Bread recipe adapted from food blogger Maria of “Two Peas and Their Pod<\/a><\/span>.” My ingredients and measurements are a bit different from her original recipe.<\/p>\n

I used\u00a0unbleached flour,\u00a0Hershey’s Special Dark, 100% cacao powder, 4 small brown, over ripe, previously frozen, then thawed, bananas, crushed walnuts, olive oil, agave nectar, and\u00a0Ghirardelli bittersweet, 60% cacao, chocolate chips.<\/p>\n

A printable version of my recipe is at the bottom of this post.<\/p>\n

To start: Read the recipe, all the way through. Pre-heat your oven to 350\u00b0F. Then gather and measure all your ingredients.<\/p>\n

\"Dark<\/p>\n

Grease a 9-by-4 1\/2 inch loaf pan with nonstick cooking spray and set it aside. In a medium bowl, whisk together the flour, cocoa powder, and baking soda. Mix in the crushed walnuts so they are powdery and covered. Set that bowl aside.<\/p>\n

\"Dark<\/p>\n

In a large bowl, mash the over ripe, brown bananas with a fork.\u00a0Add the melted butter, sea salt, oil and stir until combined.\u00a0Whisk in the agave, egg, and vanilla extract\u00a0until smooth. Adding the sea salt to the wet mixture will help it dissolve.<\/p>\n

\"Dark<\/p>\n

Fold the dry ingredients with a spatula, into the wet ingredients. Be careful to not over mix.\u00a0Fold in 3\/4 cup of the chocolate chips, and pour the batter into your prepared loaf pan.<\/p>\n

\"Dark<\/p>\n

Sprinkle the remaining 1\/4 cup of chocolate chips over the top of the bread mixture.\u00a0On the middle oven rack, bake for 50-65 minutes, or until a toothpick or thin skewer, inserted into the center of the bread comes out clean.\u00a0You might see some melted chocolate chips on the skewer, but make sure the batter is not sticking. This dark chocolate banana bread loaf was done\u00a0at 50 minutes.<\/p>\n

\"Dark<\/p>\n

Remove the pan from the oven and set on a wire cooling rack.<\/p>\n

\"Dark<\/p>\n

Let the bread cool in the pan for 15 minutes.\u00a0Run a knife around the edges of the bread and carefully remove it from the loaf pan.\u00a0Let the bread cool on the wire\u00a0 rack another 5 to 10 minutes.<\/p>\n

\"Dark<\/p>\n

It should be baked all the way through, but still very moist.\u00a0 My version of this recipe is mostly dark chocolate in flavor, with the bananas keeping it very moist and the walnuts adding a nice crunch.<\/p>\n

\t\n
Dark Chocolate Banana Bread<\/div>\n
<\/div>\n
Recipe Type<\/span>: Dessert<\/span><\/div>\n
Cuisine: International<\/span><\/div>\n
Author: Kitoula adapted from blogger Maria of “Two Peas and Their Pod”<\/span><\/div>\n
Prep time:
Cook time:
Total time: