Banana bread is a must in our home and while I admit I don’t bake a loaf as yummy as Ben’s grandma, when I add a little chocolate it’s pretty darn good. But to be fair, all grannies have decades of practice, so maybe by the time I’m 80 everything I bake will be extra delish.
You know, I’ve always struggled with experimenting on new foods and getting Ben to try them. Truthfully, he just loves his nostalgic eats. Nothing fancy, just a really good version of a chocolate chip cookie makes him happy. Because of this, I try my hardest to reinvent classics like banana bread, and my Chocolate Banana Bread is spot on. It’s chocolaty, sweet, banana-y and just about everything you would expect. Now, I may opt to add some peanut butter chips in the future for a daring touch.
- 1 cup milk
- 1 tbsp white vinegar
- 1 cup unsalted butter, softened
- 2 cups brown sugar
- 4 eggs
- 5 bananas, mashed
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 2 tsp baking soda
- 1/3 cup unsweetened cocoa powder
- In a small bowl, combine the milk and vinegar; set aside.
- Preheat the oven to 350 degrees F. Lightly coat two 9"x5" loaf pans with nonstick spray; set aside.
- In a large bowl, cream together the butter, sugar and eggs (one at a time). Mix in the bananas and vanilla extract. Sift in the flour, baking soda and cocoa; mix well. Add the milk and vinegar mixture and blend thoroughly.
- Divide the batter evenly into the prepared pans.
- Bake for 1 hour or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool on a rack for 30 minutes at room temperature before inverting to remove.