Sunday, November 17, 2019


Today is National Homemade Bread Day. I could make a good loaf of Sourdough Chocolate Cherry Bread, but I don't want to wait that long (yeast, kneading, rising, etc). I plan to make one of my go-to recipes for a quick bread: Double Chocolate Banana Bread. Recipe adapted from Hershey's Kitchens. As always, use the very best chocolate and cocoa for the best flavor.


1/2 cup unsalted butter, softened
1/2 cup dark brown sugar
1/4 cup white sugar
1 egg
1 1/2 tsp vanilla extract
3 ripe bananas, mashed
1/4 cup sour cream
1 cup all purpose flour
1/2 cup Dutch Process Cocoa
1 tsp baking soda
1/4 tsp salt
1 cup Dark Chocolate Chips or Dark Chocolate Chopped, divided

Preheat oven to 350°F and spray a 9 x 5-inch loaf pan with nonstick spray.
In large bowl, add softened butter, brown sugar, and white sugar and beat until combined. Add egg, vanilla, bananas, and sour cream and continue to beat until mixture is smooth.
In separate bowl sift together flour, cocoa powder, salt, and baking soda. Add flour mixture to banana mixture and stir until well combined. Mix in half of dark chocolate chips or chopped chocolate. Pour batter into prepared loaf pan and evenly sprinkle remaining dark chocolate chips over loaf.
Bake for 65–70 minutes or until toothpick inserted comes out clean.
NOTE: you might get a bit of chocolate on your toothpick; make sure you insert the toothpick where there are no chocolate chips.
Remove loaf pan from oven and let cool completely. Run knife around the edges of the bread and invert onto cutting board.

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