Chocolate Banana Bread

Overripe bananas bring one thought to mind: BANANA BREAD!  Even though it takes over an hour to bake, I always find it worth it to take the time to mix up a batch and pop it in the oven.  Before I started my whole foods journey, my favorite banana bread recipe was from the Betty Crocker Cookbook, Bridal Edition.  This cookbook was a shower gift when Andy & I got married, and I've made the recipe several times over the past few years.  I recently adapted the recipe to eliminate processed sugar and refined flour, and I was planning to post it to the blog today.  Then, at the last minute, I decided that I wanted to add a little extra flavor to the batter.  I added some 100% cocoa and some dark chocolate chips, and - YUM! - I have a new favorite banana bread recipe!

CHOCOLATE BANANA BREAD

Ingredients:
3/4 cup agave nectar, or other natural sweetener
1/2 cup butter, room temp. (I usually use coconut oil, but this is for the coconut haters out there.) : )
2 eggs
1 1/2 cups overripe banana, mashed (about 3 1/2 large bananas)
1 tsp. vanilla
1 cup milk (any type, dairy or non-dairy)
1 1/2 tsp. apple cider vinegar or lemon juice
1 tsp. baking soda
1 tsp. sea salt
1 cup ground rice flour

1 1/2 cups graham flour 

1/3 cup cocoa powder*

1/3 cup dark chocolate chips*

*100% cocoa has several health benefits.   According to livestrong.com, it has 2-3 times the antioxidants found in green tea, and it can reduce blood pressure.  It can also lower LDL cholesterol levels and raise HDL cholesterol levels.  Plus, it tastes great.  Wow!

*I have to admit, this is an area where I cheat a little bit.  I just can't find dark chocolate chips that don't contain at least a little bit of refined sugar.  Whenever I buy chocolate chips, my goal is to find the brand with the highest cocoa content and the lowest sugar content.  It's not ideal, so I also limit the amount I'll use in any one recipe.

1.  Move oven rack to low, positioned so the top of the loaf pan will be in the center of the oven.  Preheat oven to 350 degrees.  Grease a 9" x 5" x 3" loaf pan and set aside.

2.  Mix milk and vinegar/lemon juice, set aside.  An alternative is to use 1 cup of buttermilk, but I never have it on hand so I just curdle some milk this way.

3.  Mix agave and butter.  Stir in eggs and blend.

4.  Stir in banana, milk, and vanilla.  Beat until combined.

5.  Add flour, cocoa, baking soda, and salt.  Stir until moist.  Fold in chocolate chips.

6.  Pour into loaf pan and bake for 1 hour 15 minutes, or until a knife inserted in the center of the loaf comes out clean.

7.  Set on cooling rack until pan is cool enough to touch.  Use a knife to loosen the loaf and remove it from the pan.  

8.  Cool until slightly warm, then slice and serve.

Gather ingredients.

Mix agave and butter.  Stir in eggs and blend.

Stir in banana, milk, and vanilla.  Beat until combined.

 Add flour, cocoa, baking soda, and salt.  Stir until moist.  Fold in chocolate chips.

Pour into loaf pan and bake for 1 hour 15 minutes,
or until a knife inserted in the center of the loaf comes out clean.

One thing I love about this recipe is the easy clean up.  Look how empty my tiny sink is!

Set on cooling rack until pan is cool enough to touch.
Use a knife to loosen the loaf and remove it from the pan.

Cool until slightly warm, then slice and serve.

Yum!