Chocolate banana bread

Late call on Internal Medicine is when you admit patients from 4-7 PM, and end up staying past then to work their problems up. What better prep than bringing banana bread, and that too, chocolate:

  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large brown bananas
  • 1/4 cup unsalted butter, melted
  • 1/4 cup canola oil
  • 3/4 cup packed dark brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup semisweet chocolate chips

Mash bananas in a bowl and add melted butter, oil and stir. Add brown sugar, egg and vanilla extract. In another bowl, whisk flour, cocoa powder, baking soda & salt. Combine dry & wet ingredients and stir in chocolate chips. Pour batter into prepared loaf pan and sprinkle more chocolate on top. Bake for 1 hour at 350*F.

[adapted from here]

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Deliciously overloaded with chocolate. You almost can’t taste the bananas (which I personally can’t complain about!)

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Chocablock {a la The Londoner}

The Londoner has been my favorite blog for years. I’ve been following her posts since back when I was doing IB in Saudi Arabia. I was super excited to try her triple chocolate loaf! It was my first time using almond meal and self rising flour!

Ingredients:

  • 3/4 cup butter
  • 3/4 cup confectioner’s sugar
  • 3 eggs, beaten
  • 1 cup self rising flour
  • 1 cup ground almonds (almond meal)
  • 1/2 teaspoon baking powder
  • 1/2 cup milk
  • 4 Tablespoon cocoa powder
  • 200 g semi sweet chocolate chunks
  • 200 g white chocolate chips

Cream together butter and sugar until light & fluffy. Mix in beaten eggs. Then stir in flour, almonds, baking powder, cocoa, and milk. Stir in dark & white chocolate. Pour into prepared loaf pan. Bake for 45-55 minutes at 300*F. (Will probably come out gooey in center – which is delicious so let this happen).

My cake cracked in the center (not sure how to avoid this) but don’t be alarmed.

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My pictures didn’t come out as good as hers (look at those!) but it did taste delicious! I loved the consistency/texture that the almond meal gave the cake. Also, it was the perfect amount of sweetness (surprisingly not overboard!). I think I might be growing up or something because I don’t like overly sweet desserts anymore. There needs to be a delicate balance.~