Double Chocolate Banana Cake

1

Double Chocolate Banana Cake

Yield : 8″ x 8″

Double Chocolate Banana Cake is lightly sweet, moist, and chocolatey.

INGREDIENTS:

  • ¾ cup brown sugar
  • ½ cup applesauce
  • 1 tsp vanilla
  • 1 large egg
  • 1 cup flour
  • ½ cup cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup semi sweet chocolate chips
  • 2 Tbsp mini chocolate chips for topping – optional

DIRECTIONS:

  1. In a stand mixer with the paddle attachment, mix the bananas and brown sugar until the bananas are mashed and the sugar is dissolved.
  2. Add the applesauce, vanilla, and egg. Mix together.
  3. In a separate bowl, mix together the flour, cocoa powder, baking soda and salt. Add the dry ingredients to the wet ingredients and mix until incorporated.
  4. Fold in the semi-sweet chocolate chips. Pour batter into a greased 8×8-inch baking dish. Sprinkle the top with mini chocolate chips.
  5. Bake at 350 degrees Fahrenheit for 25 to 35 minutes. Check the center with a toothpick to determine doneness. Best eaten warm.

source :  dessertnowdinnerlater

DOUBLE CHOCOLATE CHIP BANANA BREAD

22

DOUBLE CHOCOLATE CHIP BANANA BREAD

Yield : 1 loaf bread

INGREDIENTS:

1 cup all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons cocoa powder
1/2 cup (8 tablespoons) soft unsalted butter
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract
1 cup mashed banana (about 2 medium bananas)
1/2 cup sour cream
1 cup mini chocolate chips

Directions:

Preheat the oven to 350°F. Lightly grease a loaf pan and set aside. In a medium sized bowl, combine the flour, baking soda, salt, and cocoa and set aside. In a separate bowl, beat the butter and sugar until light and creamy. Beat in the egg, then stir in the vanilla, banana, and sour cream. Gently mix in the dry ingredients and chocolate chips until well incorporated. Pour the batter into the pan and bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Cool the bread in the pan for 10 minutes, then turn out onto a rack to cool completely

source: whatmegansmaking

CHOCOLATE BANANA BREAD

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CHOCOLATE BANANA BREAD

Yield : 1 loaf bread

INGREDIENTS:

1/2 cup (55 grams) toasted walnuts or pecans, coarsely chopped

1 3/4 cups (230 gramCHOCOLATE BANANA BREADs) all-purpose flour

1/4 cup (30 grams) unsweetened cocoa powder (Dutch processed or regular)

1 cup (200 grams) granulated white sugar

1 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (85 grams) white, dark, or milk chocolate chips

2 large eggs, lightly beaten

1/2 cup (113 grams) unsalted butter, melted and cooled

3 ripe bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)

1 teaspoon pure vanilla extract

DIRECTIONS:

Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. 

Place the nuts on a baking sheet and bake for about 8 – 10 minutes or until lightly toasted. Let cool and then chop coarsely.  

In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. 

In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick and chunky. Fold in the nuts and chocolate chips.  Scrape batter into prepared pan and sprinkle the top of the bread with coarse brown sugar (optional). Bake until bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. Can be covered and stored for a few days, or frozen for longer storage

source : joyofbaking

 

Double chocolate banana cake

4

Double chocolate banana cake

Yield : 8″  x 8″

INGREDIENTS:

  • 3 medium ripe bananas
  • ¾ cup brown sugar
  • ½ cup applesauce
  • 1 tsp vanilla
  • 1 egg, lightly beaten.
  • 1 cup flour
  • ½ cup cocoa powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 cup semi sweet chocolate chips
  • mini chocolate chips for topping – optional

Directions:

  1. Preheat the oven to 350 degrees and coat an 8 inch square pan with cooking spray.
  2. Combine the mashed bananas and sugar into a large mixing bowl and stir until the sugar is dissolved.
  3. Add the applesauce, vanilla and egg. Stir to combine.
  4. Stir in the flour, cocoa powder, baking soda and salt. Add the chocolate chips and pour into the prepared baking pan.
  5. Sprinkle mini chocolate chips over the top and bake for 25-30 minutes. Mine took 28.

source : fridaycakenight

Triple Chocolate Banana Bread

1

Triple Chocolate Banana Bread

Yield : 9×5 loaf

INGREDIENTS:

  • 1½ cups flour
  • ½ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ cup butter
  • ¼ cup brown sugar
  • ½ cup white sugar
  • 2 eggs
  • 4 small bananas, mashed (approx. 1⅓ cups)
  • ½ cup chocolate chips
Topping
  • ¼ cup half & half
  • 2 tablespoons brown sugar, packed
  • 1 teaspoon butter
  • ½ teaspoon vanilla
  • 6 tablespoons chocolate chips

DIRECTIONS:

  1. Preheat oven to 350 degrees. Grease & flour a 9×5 loaf pan.
  2. Combine flour, cocoa powder, baking soda and baking powder in a large bowl. Set aside.
  3. Cream butter and sugars together until fluffy. Stir in eggs and bananas. Add banana mixture and chocolate chips to flour mixture. Stir just until combined.
  4. Bake 50-60 minutes, or until a toothpick comes out clean.
Topping
  1. Heat half & half and brown sugar over medium heat until brown sugar has dissolved and tiny bubbles start to form on the edges. Stir in vanilla and butter until melted and turn off heat. Add chocolate chips and do not stir, let sit 2-3 minutes.
  2. Whisk chocolate chips until smooth. Cool completely and drizzle over bread.

source : spendwithpennies

DOUBLE CHOCOLATE BANANA WALNUT BREAD

23a

DOUBLE CHOCOLATE BANANA WALNUT BREAD

Yield : 1 loaf bread

INGREDIENTS:

2 cups all-purpose flour

1 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1 stick (8 tablespoons) unsalted butter, at room temperature

3/4 cup sugar

1/2 cup (packed) light brown sugar

2 large eggs

2 ripe bananas, mashed

3/4 cup buttermilk

1/2 cup chocolate chips

1/2 cup walnuts, chopped

23

DIRECTIONS :

Center a rack in the oven and preheat the oven to 350 degrees F.  Butter a 9×5 inch loaf pan and place it on an insulated baking sheet or on two regular baking sheets one on top of the other.  This extra insulation will keep the bottom of the bread from overbaking.

Sift together the flour, cocoa, baking powder, salt and baking soda.

Working with a stand mixer with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed for about a minute  until soft.  Add the sugars and beat for 2 minutes more.  Add the eggs one at a time, beating for a minute after each addition.  Reduce the mixer speed to low and mix in the mashed bananas.  Add the dry ingredients in three additions, mixing only until they disappear into the batter.  Still on low, add the buttermilk, mixing until it is just incorporated.  Stir in the chocolate chips and walnuts.  Scrape batter into prepared pan.

Bake for 3o minutes.  Cover the bread loosely with a foil tent to keep the top from getting too dark, and continue to bake for another 40-45 minutes (total baking time is between 70 and 75 minutes), or until a thin knife inserted into the center comes out with a few crumbs.  Transfer the pan to a rack and cool for at least 20 minutes before running a knife around the edges of the bread and unmolding it.  Invert and cool to room temperature right side up.

source :  beckybakes

 

CHOCOLATE PUMPKIN BREAD

47

CHOCOLATE PUMPKIN BREAD

Yield : 3 loaves

INGREDIENTS:

3 3/4 cups all-purpose flour
3 1/2 cups sugar
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
1 1/4 teaspoons ground cinnamon
1 1/4 teaspoons ground cloves
1/2 teaspoon ground nutmeg
3 Large Eggs
1 can (29 ounces) solid-pack pumpkin
1 1/4 cups canola oil
3 ounces unsweetened chocolate, melted and cooled
1 1/2 teaspoons vanilla extract
2 cups (12 ounces) semisweet chocolate chips

Directions:

In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda, cinnamon, cloves and nutmeg. In another large bowl, whisk the eggs, pumpkin, oil, chocolate and vanilla. Stir the wet ingredients into dry ingredients just until moistened. Fold in the chocolate chips.

Transfer to three greased 9-in. x 5-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

source: whatmegansmaking

Chocolate Banana Muffins

1

Chocolate Banana Muffins

These muffins are moist and delicious! They have the most amazing flavor!

INGREDIENTS:

1½ cups mashed bananas

⅓ cup oil

1 egg

1 cup sugar

1½ cups flour

¼ cup cocoa

1 teaspoon baking soda

¼ teaspoon baking powder

1 cup mini chocolate chips

Sugar for sprinkling on tops

DIRECTIONS:

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine bananas, oil, egg large mixing bowl.
  3. In a separate large bowl, sift together sugar, flour, cocoa, baking soda, baking powder. Add to banana mixture. Stir in chocolate chips.
  4. Spoon batter into greased or lined muffin tins. Sprinkle the tops of each muffin with 1 teaspoon of sugar.
  5. Bake for 20 to 25 minutes at 350 degrees F.

source : chef-in-training

Double Chocolate Banana Bread

3

Double Chocolate Banana Bread

Yield : 9×5″ loaf

INGREDIENTS:

3 medium large ripe bananas
1/2 cup unsalted butter, melted
3/4 cup brown sugar
1 large egg
1 tsp vanilla extract
1 tsp baking soda
1/4 tsp salt
1 cup all purpose flour
1/2 cup cocoa powder (I used Hershey’s Special Dark)
1 cup (6 oz) semisweet or bittersweet chocolate chunks or chips
1/2 cup mini chocolate chips

Directions:

Preheat the oven to 350 degrees and grease a 9×5″ loaf pan with nonstick baking spray.

Mash bananas in a large bowl. Whisk in melted butter, then brown sugar, egg, and vanilla extract. Set a sifter or fine mesh strainer over the bowl and sift in the baking soda, salt, flour, and cocoa powder. Stir mixture with a wooden spoon until just incorporated. Then gently stir in the 1 cup of chocolate chunks or chips.

Transfer batter into prepared pan, sprinkle with mini chocolate chips, and bake 55 to 65 minutes, or until a cake tester comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Keep bread wrapped tightly at room temperature for up to 4 days, or serve immediately.

 

source : ericasweettooth

Chocolate Banana Muffins

3

Chocolate Banana Muffins (grain-free, gluten-free, dairy-free)

Yield : 12 muffins

INGREDIENTS:

  • 2 medium super ripe bananas (each banana was 185 grams with the peel and 143 grams without)
  • 1/3 cup (106 grams) honey
  • 2 teaspoon vanilla extract
  • 2 eggs
  • 1/4 cup (56 grams) refined coconut oil, melted
  • 200 grams (~2 cups but please weigh!) blanched almond flour
  • 3 tablespoons (27 grams) coconut flour
  • 1/3 cup (42 grams) Dutch process cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (180 grams) semi-sweet chocolate chips (use dairy-free)
  • additional mini chocolate chips for sprinkling, if desired

Directions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with 12 muffin liners.
  2. In a large bowl, mash the bananas with the bottom of a glass. They should almost be like a puree.
  3. Add the honey and vanilla and stir.
  4. Add in the eggs and oil and stir until well combined.
  5. In a medium bowl, mix together the almond flour, coconut flour, cocoa powder, baking soda and salt.
  6. Stir just until combined and then stir in the chocolate chips.
  7. Spoon the batter into the muffin liners and sprinkle on additional chocolate chips, if desired.
  8. Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Be careful not to confuse a melted chocolate chip with the batter.
  9. Let the muffins cool for 5 minutes in the pan and then turn out onto a wire rack to cool completely.
  10. Place in an airtight container and store in the refrigerator for up to 5 days.

Notes : Use unrefined coconut oil if you don’t mind a slight coconut taste.

source : texanerinerin.com