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