Chocolate Banana Bread

I am still fighting foodwaste. This time ripe bananas.

It is good that I love banana bread, but I wanted one with a dark twist: chocolate. I found an American recipe on Pinterest, but way too sweet for my taste and changed it to my liking.

I can take a third of the banana bread to my neighbor, she loves banana bread, freeze a third of it and eat the other until this weekend. 

Just two bowls, a sieve and a spatula are needed. Use a 22,5x12,5 cm baking dish. I sprayed the sides and used some baking paper to extract it later a lot easier.

Preheat the oven 180 C.

Recipe:

3 large ripe bananas

1 cup AP flour

1/2 cup Red Cameroon Cocoa

1/2 cup light demera sugar

60 g melted butter

60 g melted coconut oil

1 egg (roomtemperature)

1/2 tsp sea salt

1 tsp baking powder

1 tsp vanilla essence

80 g dark chocolate chips

25 g milk chocolate chips

In the smaller bowl sieve flour, baking powder, salt and Red Cameroon cocoa. Set aside.

In the bigger bowl mash the bananas with a potato masher. Add the warm, but no longer hot butter and coconut oil and the vanilla and combine everything well. Add the sugar and stir until it is dissolved.

Add the dry stuff from the first bowl and fold it in. Do not overmix. 

Now the dark chocolate chips, fold them in and pour the batter in the baking dish. Sprinkle the milk chocolate chips on top.

Bake for 50 to 55 min.