DOUBLE CHOCOLATE BANANA BREAD
Category: Cakes and Tarts
Calculated for one 5x9” loaf pan
½ cup butter, room temp (plus additional for pan)
1 ½ cups flour (plus additional for pan)
1 tsp baking soda
½ tsp salt
2 tbsp malted milk powder
¼ cup COCOA POWDER
1 ¼ cups sugar
2 each large eggs, room temperature
1 ½ cups ripe bananas, mashed
2 tbsp full fat greek yogurt
1 tsp vanilla extract
1 ¼ cups JIVARA 40% Milk Chocolate, chopped
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Add the mashed bananas, followed by the yogurt and vanilla extract.
Combine all the dry ingredients and add to the mix in two additions. Add the chopped chocolate last.
Pour the batter into a buttered and floured 5x9” and bake at 177ºC (350ºF) for 80 to 90 minutes or until a skewer inserted in the center comes out clean. Cool completely before slicing.
*Chef’s note: Chop the chocolate into large chunks for big chocolate flavor or for smaller pieces, substitute Valrhona Chocolate Chips.