- 2 cups unbleacehd all-purpose flour
- 3/4 cup packed light brown sugar
- 1/4 cup cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon ground mace
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 cup semi-sweet or milk chocolate chips
- 4 ripe bananas or about 1 3/4 cup mashed bananas
- 1/2 cup sour cream
- 2 large eggs
- 6 tablespoons salted butter, melted
- 1 tablespoon pure vanilla extract
- 2 tablespoons turbinado or raw sugar for top
It’s no secret. I have a great relationship with chocolate. Don’t you?
This morning, I wanted to satisfy my chocolate craving and so I adapted my Brown Sugar and Spice Banana Bread recipe. It was delicious.
I had 2 large bananas instead of four so I improvised by adding extra sour cream. The addition of cocoa and chocolate chips took more than satisfied my craving for chocolate! I was pleasantly surprised by the outcome.
When making breads and muffins I sometimes use my favorite teas, too. My love of chai tea inspired me to create my spiced chai tea muffins. These have become a family favorite.
Here’s how I made my double chocolate spice banana bread:
1. Position your rack to the bottom third of your oven. Preheat the oven to 350 degrees F. Spray a 9 by 5-inch loaf pan with vegetable spray.
2. In a large mixing bowl, whisk together flour, light brown sugar, cocoa, baking soda, salt, mace, cinnamon, cloves and nutmeg. Add chocolate chips and toss. The coating of the chips will help keep eh chocolate chips suspended in your batter. Set aside.
3. In another bowl mash the bananas a bit with a fork. I like leaving some of the banana in larger pieces. Add sour cream, eggs, melted butter and vanilla. Stir with a wooden spoon. Gently stir your wet mixture into your dry. Stir just until combined.
4. Pour the batter into your prepared loaf pan being sure to use a rubber spatula to get every bit of goodness out. Spread your batter evenly in the loaf pan and sprinkle the beautiful turbinado sugar on top. Bake for about 50 to 60 minutes or until toothpick inserted in the center come out clean. Try to resist and allow your bread to cool for a few minutes before transferring to a serving plate.