Thursday, April 24, 2014

Recipe: Chocolate Cocoa Banana Bread

This rainy week calls for bread + chocolate + all things cozy. Agreed?

I have to admit it, as much as I love a sunny summer day, I truly adore rainy days, gray skies and cool weather (why I don't live in London is a mystery to me). Nothing makes me happier than curling up on the couch with a warm blanket, a mug of tea and a good book or a favorite TV show and listening to the rain hit the windows. And with the cloudy skies and drizzly rain we've had lately, that's exactly what I've been doing (that, plus my social media class, of course!).

What goes best with lazy days and endless mugs of tea? Bread and chocolate, in my opinion. Combine the two, and it's a match made in heaven.

Do yourself a favor, and make this chocolate cocoa banana bread now, and yes, it's totally acceptable to not share. I won't tell!

|| Photos are property of Twentyapolis. Must give credit. ||

Chocolate Cocoa Banana Bread
Recipe modified from Smitten Kitchen

Bananas: 4 medium/large (frozen or ripe, I used frozen)
Butter: 1/2 cup melted
Brown sugar: 3/4 cup
Egg: 1
Vanilla extract: 1 teaspoon
Baking soda: 1 teaspoon
Cinnamon: 1 teaspoon
Flour: 1 cup (I used gluten-free flour)
Cocoa powder: 1/2 cup (I used Hersheys)
Chocolate chips: 1 cup

1. Preheat oven to 350 degrees. Grease bread tin with butter or cooking spray.
2. Combine bananas, butter, brown sugar, egg and vanilla in a mixing bowl. Mix until smooth.
3. In a separate bowl, mix baking soda, cinnamon, flour and cocoa powder.
4. Mix two bowls together until batter is smooth. Add chocolate chips.
5. Pour batter into baking tin. Bake for 50-55 minutes or until properly cooked.
6. Enjoy!


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