CHOCOLATE BANANA BREAD

If you like chocolate, you’re definitely going to LOVE this Double Chocolate Banana Bread with an extra layer of chocolate on top!  Made with loads of cocoa, filled with chocolate chips, and drizzled with a chocolate topping, this recipe takes chocolate chip banana bread to a whole new level.

Quick breads (such as banana bread or muffins) are breads that don’t require yeast and there are a few simple tips that will ensure you get great results every time!

Do not overmix.  Over mixing the batter will make your bread dense and chewy.  Fold the wet/dry mixtures by hand just until combined.
Grease and flour your pan (and double check you’re using the correct sized pan asked for in the recipe).

Bake quick breads on the middle rack of your oven.
Insert a toothpick in the middle about 10 minutes before you expect the bread to be done to test for doneness.  Overbaking will cause a dry loaf.
Quick breads can be frozen up to 3  months in a freezer bag or sealed container.  (If desired, glaze once defrosted)

INGREDIENTS

• 1 1/2 cups flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 cup butter
• 1/4 cup brown sugar
• 1/2 cup white sugar
• 2 eggs
• 4 small bananas mashed (approx. 1 1/3 cups)
• 1/2 cup chocolate chips

TOPPING

• 1/4 cup half & half
• 2 tablespoons brown sugar packed
• 1 teaspoon butter
• 1/2 teaspoon vanilla
• 6 tablespoons chocolate chips

INSTRUCTIONS

1. Preheat oven to 350 degrees F. Grease & flour a 9×5 loaf pan.
2. Combine flour, cocoa powder, baking soda and baking powder in a large bowl. Set aside.
3. Cream butter and sugars together until fluffy. Stir in eggs and bananas. Add banana mixture and chocolate chips to flour mixture. Stir just until combined.
4. Bake 50-60 minutes, or until a toothpick comes out clean.
5. ........................................

for full recipes please see : www.spendwithpennies.com

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