Double Chocolate Banana Bread

Today was just one of those days where I needed chocolate, and since I had some bananas that needed using, I thought i’d make double chocolate banana bread. It turned out perfectly–crisp on the outside, super moist on the inside, and the dark chocolate made it nice and rich, without being ‘too much!’ This recipe is definitely a keeper! I hope you guys all love it too!

Ingredients: {recipe adapted from food.com} 
1 1/2 cups bananas , mashed, ripe
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
pinch sea salt
3/4 cup butter , softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk
1/4 cup cocoa powder
1 cup dark chocolate chips

Directions:
Preheat oven to 275°F. Generously grease and flour a Bread Pan. In a small bowl, mix mashed banana with the lemon juice and set aside. In a medium bowl, mix flour, baking soda, cocoa powder and salt; set aside. In the bowl of an electric mixer cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in eggs, one at a time, then stir in 2 tsp vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture, followed by the chocolate chips.

Pour batter into prepared bread pan to just over 3/4 full, and bake in preheated oven for 1 hour 25 minutes, or until toothpick inserted in center comes out clean. Remove from oven and place directly into the freezer for 45 minutes to make the cake extra moist! Lightly dust with icing sugar, and serve with cream or ice crew if desired.

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<3 Sarah