Best chocolate banana bread ever.
Be advised, this is not a light version.
In fact there is nothing light about this other than the decorative fruits.
YIELD : 1 BIG LOAF ( 10-12 SERVINGS ) / PREP : 10 MIN / COOK : 50 MIN / READY IN : 60 MIN
2 LARGE RIPE BANANAS
9 TABLESPOONS UNSALTED BUTTER
1/2 CUPS RAW SUGAR
1/4 TEASPOON SALT
2 LARGE EGGS
5 TABLESPOONS PLAIN YOGURT (1/2 CUP)
1 TEASPOON VANILLA EXTRACT
1 1/2 CUPS ALL-PURPOSE FLOUR
1/2 CUP UNSWEETENED COCO POWDER
2 TABLESPOONS OF MILK
1 TEASPOON BAKING SODA
1 TEASPOON BAKING POWDER
200GR OF A CHOCOLATE BAR CUT IN SMALL PIECES
Insert the over rack to the middle position of your oven and preheat to 175degrees C.
Use any method you prefer for coating your loaf pan.Buttering it and dusting it with flour or attaching a piece of baking parchment will work just fine.
Heat the milk in a small glass bowl in the microwave. Stir in the baking soda while the mink is boiling. Let cool while preparing the rest of the ingredients.
Blend the bananas, melted cooled butter, sugar, salt, eggs, yogurt and vanilla until smooth.
At the end mix in the baking soda mixture and blend for a few seconds.
In a medium bowl sift together the flour, coco powder and baking powder.
Poor the banana mixture into the flour mixture and fold with a spatula.
Add the chocolate pieces and fold until all chocolate is evenly distributed.
Pour the batter into the prepared loaf pan and bake for 40 to 50 min in preheated oven.
Cool the banana bread for 15min before removing from the loaf pan.
Serve and enjoy warm.
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Photographs taken by Katerina Dima unless otherwise stated.