Double chocolate banana bread is a quick bread; instead of yeast, it uses baking powder and baking soda as rising agents. There is no fermentation; the ingredients are mixed and baked. The whole process takes about one and one-quarter of an hour to bake. I use overripe bananas (pisang berangan) to create an extra moist, fudge-like bread. The bread is very fragrant as a result of the combination of cocoa powder, chocolate chips and the overripe bananas. It can be served during breakfast or teatime.
Ingredients:
- 120 g flour
- 45 g cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 250 g mashed bananas
- 110 g melted butter
- 1 egg
- 80 g sugar
- 75 g chocolate chips or more
Instructions:
- Grease and line your baking tray (8 inch x 4 inch x 4 inch) with parchment paper.
- Sieve flour, cocoa powder, baking powder and baking soda into bowl. Add salt and mix. Set the bowl aside.
- Add mashed bananas and melted butter into a bowl. Whisk to ensure they are well mixed.
- Add egg and whisk it to mix with the mashed bananas and melted butter.
- Add sugar and whisk till the sugar is dissolved.
- Add the dry ingredients to the bowl.
- Mix till they are incorporated.
- You may add the chocolate chips into the batter. (However, if you do not wish to, then proceed to the next step.)
- Pour the mixture into your baking tray.
- Sprinkle the chocolate chips on top of the batter to cover it.
- Bake in a pre-heated oven at 175 deg C for 40 minutes or till a skewer inserted into the bread comes out clean.
- Remove the bread from the pan and let it cool on a metal rack.
- Slice and serve.
