Rum Raisin Banana Bread is a favorite of mine, and added some cocoa powder in place of 2 Tablespoons of flour and threw in the chocolate chips as well instead of the raisins. The result is, well, very chocolate-y and a welcome variation to the traditional banana bread. This chocolate-chocolate chip banana bread was eaten quickly at my house and will be making another appearance in my kitchen very soon!
(from Nigella Lawson's How to be a Domestic Goddess, page 33)
1 cup flour
2 Tablespoons unsweetened cocoa powder2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, melted
1/2 cup sugar
4 small, ripe bananas, mashed
1 teaspoon vanilla extract
4 ounces chocolate chips
1. Mix the flour, cocoa, baking powder, baking soda and salt in a bowl with a whisk then set aside.
2. In a separate bowl mix the melted butter and sugar with an electric mixer on medium high until well blended. Slowly add one egg at a time and mix each thoroughly. With a spoon mix in the mashed bananas, teaspoon of vanilla and chocolate chips.
3. Add the flour mixture a small bit at a time and fold in until just blended.
4. Scoop the thick batter into a loaf pan 9 x 5 inches that has been prepared with butter and flour. Bake in a preheated oven at 325 degrees for an hour. Add five minutes longer if a toothpick doesn’t come out clean after an hour.