Double Chocolate Banana Bread

July 6, 2015 | by nysd | | Email Email |No Comments

Cacoa Banana Bread

I miss being in the kitchen! Our summer started of very busy and it still is non stop, this past 4th of July weekend has been one weekend that I was able to do some catching up.  On Sunday with a bit downtime on my hands, I threw myself into the kitchen and started to makes things that made me feel good.  I made a batch of salad’s and then I saw three very ripe banana’s and the first recipe to come to mind was Deb’s Double Chocolate Banana Bread.  Oh did it turn out good!  I hope you enjoy making and eating this chocolaty banana bread as much as we do.  My oldest daughter, loved mashing up the banana’s and sifting all the dry ingredients.

Recipe as follows:

Double Chocolate Banana Bread


3 medium-to-large very ripe bananas
1/2 cup (115 grams) butter, melted
3/4 cup (145 grams) brown sugar (I use dark here; either light or dark work)
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/4 teaspoon table salt
1 cup (125 grams) all-purpose flour
1/2 cup cocoa powder
1 cup (about 6 ounces or 170 grams) semisweet or bittersweet chocolate chunks or chips


Heat your oven to 350°F. Butter a 9×5-inch loaf pan, or spray it with a nonstick baking spray.

Mash bananas in the bottom of a large bowl. (You’ll have a little over 1 cup mashed banana total.) Whisk in melted butter, then brown sugar, egg, and vanilla. Place baking soda, salt, flour and cocoa powder in a sifter or fine-mesh strainer and sift over wet ingredients. (My cocoa is almost always lumpy, so this is essential for me.) Stir dry and wet ingredients with a spoon until just combined. Stir in chocolate chunks or chips.

Pour into prepared pan and bake 55 to 65 minutes, until a tester or toothpick inserted into the center of the cake comes out batter-free. (A melted chocolate chip smear is expected, however.) Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto a cooling rack. Serve warm or at room temperature.

The banana bread will keep for up to 4 days at room temperature. I keep mine wrapped in foil. It goes without saying that it has never actually lasted that long.


Turkce Tarifi

Kakoa'li Muzlu Ekmek

Uzun bir ara sonra mutfagima geri girmek kadar mutlu eden birsey yoktur herhalde.  Yaz cok yogun basladi ve halen oyle devam ediyor.  Bu gectigimiz 4 Temmuz 2015 haftasonu ancak zamana birazcik yetise bildigimi hissettim ve kendimi mutfaga attim.  Cesitli salatalar yaptiktan sonra, kalan son 3 muzla’da kizimla bol cikolatali ekmek yaptik.

Tarif soyledir:

Bol Cikolata’li Muz’lu Ekmek


3 orta – buyuk olgun muz
1/2 su bardagi – 115 gram tereyagi, eritilmis
3/4 su bardagi – 145 gram seker (eger esmer sekeriniz varsa onu tavsiye ederim.)
1 yumurta
Yarim paket vanilya
1 cay kasigi karbonat
bir tutam tuz
1 su bardagi -125 gram un
1/2 su bardagi kakao tozu
1 su bardagi damla cikolata


350F/185C Firininizi isitin.  Pirsirmek icin kulanicaginiz kek veya borcami yaglayin ve hafif unlayin. Fazla gelen unu dokun ve kabi kenara alin.

Muzlari soyun ve derin bir kapta catal yardimi ile ezin.  Once eritilmis tereyagi karistirin, ardindan sekeri ekleyin ve karistirin son olarak yumurtayida ilave edin ve iyicene karistirin.

Ayri bir kapta, elek ve suzgec’te un, vanilya, karbonat, tuz ve kakao tozu eleyin.  Islak malzemelerle karistirin ve son olarak damla cikolatalari ekleyin ve son olarak karistirin.

Yagladiginiz kek kalibina veya borcam dokun ve 55-65 dakika pisirin.  Borcam’da daha cabuk pisiyor, son kalan dakikalarda dikatle bakin.  Firindan cikardiktan sonra biraz bekletin ve sogutun. Servis tabagina alin.  Afiyetler olsun.

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