Fun Food

 We had some bananas that I let get VERY brown. I had thought of putting them in the freezer for Nice Cream but since they were on the banana holder in the corner and not smacking me in the face with their degeneration, I did not get to them until they were so brown they were likely slimy inside, which called for instantly making banana bread.  I had just seen a recipe for double chocolate banana bread so I made them into that tasty treat.

The recipe that follows is what I used as a starting place.

Differences I made--

--used only three smallish slimy ripe bananas

--used leftover heavy whipping cream mixed with very old buttermilk mixed together instead of sour cream

--used semi sweet chocolate chips--two big handfuls

--did not use any kind of topping

Also, I used a silicon bread tin that I slightly greased with the butter paper.  This was not a good idea.  Part of the loaf stuck to the pan.  Oh well.

 This is the bread with half sent to a friend and a third of it eaten in house.  It is really pretty good.

Chocolate Banana Bread

• 1 1/4 cups all-purpose flour leveled with a knife
• 1/4 cup cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 stick salted butter at room temperature
• 1/2 cup sugar
• 1/2 cup light brown sugar
• 2 large eggs
• 1 1/4 cup mashed bananas approximately 4 very ripe bananas
• 1/2 cup sour cream
• 1 tsp vanilla
• 1/2 cup milk chocolate chips

Chocolate Topping

• 1/3 cup milk chocolate chips
• 2 tbsp whole milk
• 3 tbsp powdered sugar
• Preheat the oven to 350 degrees F. Grease a 9x5 loaf pan with cooking spray, set aside.
• In a medium mixing bowl add the flour, cocoa powder, baking soda, and salt. Whisk to combine until there are no lumps remaining from the cocoa powder. Set aside.
• In a large mixing bowl add the butter, sugar, light brown sugar, and eggs. Using a hand mixer on high, beat mixture for 2 minutes. 
• Add the mashed bananas, sour cream, and vanilla. Continue to beat together for another 1 to 2 minutes or until completely combined and no sour cream lumps remain. Use a rubber spatula to scrape down the sides of the bowl as needed.
• Add the dry ingredients to the wet ingredients. Using the hand mixture on a low speed, beat together until no flour streaks remain. Use a rubber spatula to scrape down the sides of the bowl as needed.
• Add the chocolate chips and use the rubber spatula to fold in the chocolate chips until combined.
• Pour the batter into the greased loaf pan and spread evenly with a spatula. 
• Bake for 55 to 60 minutes. Test the center of the bread with a toothpick to see if it comes out clean. If not, continue to bake for an additional 5 to 10 minutes.
• Remove the chocolate banana bread from the oven and let cool in the pan for 15 minutes. Run a knife around the edges of the pan to loosen the bread from the pan.
• Turn out the bread onto a cooling rack and let cool completely before serving.
• While the bread is cooling add the chocolate chips and whole milk to a small mixing bowl. Microwave for 15 seconds. Remove from the microwave and stir until all of the chocolate is melted.
• Add the powdered sugar and whisk together. Let the chocolate topping sit out until the bread is completely cooled.
• Once the bread is completely cooled, drizzle the chocolate topping over the bread and serve.

Nutrition

Calories: 466kcal | Carbohydrates: 67g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 359mg | Potassium: 253mg | Fiber: 3g | Sugar: 46g | Vitamin A: 581IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 2mg