Dark Chocolate Studded Banana Bread

Wednesday evening was the epitome of fall. A fall that doesn’t normally show its face in Oklahoma until well into November, if not December. After a hellishly hot summer full of over one hundred consecutive days of 100+ degree weather it’s been well-earned and is being welcomed with open arms. Anyway, back to Wednesday. I walked outside around 8pm and was greeted with the crispest weather and a cool breeze that smelled of bonfire. The favorite weather of this Pennsylvania girl. Something had to be done, and that something was Dark Chocolate Studded Banana Bread. The result was dense, not too sweet, and perfect for breakfast or dessert.


Dark Chocolate Studded Banana Bread

• 1 3/4 C flour
• 3/4 tsp baking soda
• 1/2 tsp salt
• 3/4 C sugar
• 1 1/4 tsp cream of tartar
• 2 eggs, beaten
• 1/2 C oil
• 3 medium-sized ripe bananas, mashed
• 1/2 bar Ghiradelli dark chocolate

Preheat oven to 350 degrees. Combine flour, soda, salt, sugar, and cream of tartar in a large bowl. In a separate bowl, combine eggs, oil, and bananas. Add wet mixture to dry, stirring until moistened. Pour batter into greased 9 x 5 x 3-inch loaf pan. Break dark chocolate into bite-sized pieces and stick into batter, placing pieces an inch or so apart. Bake for 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes. Remove from pan and cool on wire rack. (This recipe can also be used for muffins. Grease muffin pan and bake for approximately 20 minutes. Makes 12 muffins.)


Post a Comment