I love finding new recipes to use overripe Bananas. So with a freezer bag full of bananas, I let my daughter do a search for a recipe that She could make. Yes, I let my guard down and let her loose in the kitchen.
I was pleasantly surprised how easy she moved around the kitchen and was able to do most things without too much instruction. The hardest part for me is to let go and deal with any messes that might arise. I dealt with the oven but for the most part she did it all.
No surprise she picked out a Banana bread recipe that included chocolate. We used frozen bananas mostly so this turned out especially moist. I think banana breads tend to be more moist because of the extra liquid from the defrosted bananas. I also had her change a few other ingredients, we used 1/2 cup of butter and 1/2 of oil in the recipe. In place of the sour cream we used Greek yogurt mainly because that is all we had! I also added a pinch of salt since we used unsalted butter and oil.
You could easily halve this recipe if you don’t have enough bananas. I have one in the freezer for a later use. I love quick breads! Thanks to C for picking this one. It is definitely sweet and although the kids wanted it for breakfast, I prefer it as a snack!
Chocolate Banana Bread- courtesy of all recipes.com
1 cup margarine, softened 1/2 cup of butter softened, 1/2 cup vegetable oil
2 cups white sugar
6 bananas, mashed
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
1/4 cup unsweetened cocoa powder
1 cup lite sour cream or plain Greek yogurt
1 cup semisweet chocolate chips (we used mini)
1 dash of salt
Preheat oven to 350 degrees F. Lightly grease two 9×5 inch loaf pans.
In a large bowl, cream together margarine, sugar and eggs. Stir in bananas and vanilla. Sift in flour, baking soda and cocoa; mix well. Blend in sour cream and chocolate chips. Pour batter into prepared pans.
Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of a loaf comes out clean.