I had this recipe on my to do list for a while now. I found it in a magazine I receive each month, Coup de Pouce, it has a great deal of yummy recipes. I always destroy my magazines by just tearing out all the pages that I want to keep and recycling the rest. So I do have a huge stack of recipes and other stuff (really need a paper Pinterest). I need to try some from time to time, but if they are all as good as this one, I might have that stack all my life!
I cannot say I have always been fond of banana bread, it’s quite a recent addiction! I found out yesterday that my mom doesn’t like banana bread or muffin which might explain my late meeting with this delicious baked good!
This recipe is very moist and tasty and has chocolate so it can be termed “heavenly goodie”! You mignt want to add some walnuts to the bread, this would just be perfect! You will need some plain yogurt too which reminds me I need to find another recipe to do with all that yogurt left!
I wanted to tell you that I will not be able to post as often as I did before because of school and other stuff going on. But I will try to bake as often as I can and of course will be posting for the Daring Baker’s challenge each month!
Recipe from Coup de Pouce (Pour vous mes lecteurs francophones, elle est en français)
Banana Bread with Chocolate
1 1/2 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
3 very ripe bananas, mashed
1/2 cup plain yogurt
1 teaspoon baking soda
1 egg, beaten
3/4 cup sugar
1/4 cup vegetable oil
1 teaspoon vanilla
4 oz semisweet chocolate, roughly chopped (I just had 3 oz, but it was perfect like that)
- Preheat oven to 350 degrees F.
- Lightly grease a loaf pan.
- In a large bowl, mix the flour, the baking powder and the salt.
- In a medium bowl mash the bananas and mix with the yogurt and the baking soda. Let it rise (I didn’t really wait for it to rise so you can ignore this step).
- In another bowl mix the remaining ingredients (egg, sugar, vegetable oil, vanilla).
- With a spoon, incorporate the banana mix in the egg mixture. Then pour this preparation on the dry ingredients. Stir until the dough is moist. Don’t overmix.
- Pour batter into prepared loaf pan. Bake 50 to 60 minutes, until golden and tester comes out clean. Let cool in the pan for 10 minutes. Flip onto a wire rack and cool completely (I couldn’t wait that long!). Cut into slices. Serve.