Chocolate Banana Bread

Chocolate Banana Bread , By www.uniquegiftstips.com .

"Gluten-Free Vegan Chocolate Banana Bread Recipe on twopeasandtheirpod.com You will never know this chocolate banana bread is gluten-free and vegan. It is SO rich, moist, and delicious! It is bread but tastes more like cake! WIN! "

Total Time: 60 Minutes, Servings: 1 Servings

Ingredients :

• 1 cup all-purpose flour
• 1/2 cup Dutch process cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 3 large brown bananas (1 1/2 cups mashed)
• 1/4 cup unsalted butter, melted and slightly cooled
• 1/4 cup canola vegetable oil, or melted coconut oil
• 3/4 cup packed light brown sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup semisweet chocolate chips, divided

Instructions :

• Heat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
• In a large bowl, mash the ripe bananas with a fork. Add the melted butter and oil and stir until combined. Stir in the brown sugar, egg, and vanilla extract. Stir until smooth.
• Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in 3/4 cup of the chocolate chips.
• Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 50-65 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter. Check at 50 minutes, just to be safe. Oven times vary.
• Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
• Note-the bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.

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