Triple Chocolate Banana Bread
You can never have too many breakfast recipes, so give Triple Chocolate Banana Bread a try. One serving contains 311 calories, 6g of protein, and 11g of fat. For 41 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 12. It is brought to you by The Suburban Soapbox. 98 people have tried and liked this recipe. A mixture of instant espresso powder, butter, banana, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 37%, which is rather bad. If you like this recipe, you might also like recipes such as Triple-chocolate Banana Bread, Triple Chocolate Banana Bread, and Triple Chocolate Vegan Banana Bread.
Servings: 12
Ingredients:
2 cups all purpose flour
1 teaspoon baking soda
1 2/3 cups mashed ripe banana (about 3 bananas)
1/4 cup butter, softened
1/2 cup dark chocolate chunks
2 large eggs
1/4 cup plain fat free Greek yogurt
1 cup granulated sugar
1 teaspoon instant espresso powder
1/2 teaspoon kosher salt
1/4 cup 2% milk
1/2 cup semi-sweet chocolate chips
1/2 cup unsweetened cocoa powder
Equipment:
oven
hand mixer
bowl
whisk
toothpicks
wire rack
loaf pan
frying pan
Cooking instruction summary:
Preheat oven to 350 degrees. Preheat oven to 350 degrees. In the bowl of an electric mixer, combine the sugar and butter beating at medium speed until fluffy. On low-speed, add the banana, milk, greek yogurt and eggs mixing until combined. In the bowl of an electric mixer, combine the sugar and butter beating at medium speed until fluffy. On low-speed, add the banana, milk, greek yogurt and eggs mixing until combined. In a small bowl, whisk together the flour, cocoa powder, instant espresso powder, baking soda and salt. Keeping the mixer on low-speed and slowly add the dry ingredients to the wet ingredients. Beat just until blended. In a small bowl, whisk together the flour, cocoa powder, instant espresso powder, baking soda and salt. Keeping the mixer on low-speed and slowly add the dry ingredients to the wet ingredients. Beat just until blended. Pour the batter into a 95 inch metal loaf pan coated with cooking spray and bake at 350 degrees for 1 hour or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes on a wire rack. Remove from pan and cool on rack. Pour the batter into a 95 inch metal loaf pan coated with cooking spray and bake at 350 degrees for 1 hour or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes on a wire rack. Remove from pan and cool on rack.
Step by step:
1. Preheat oven to 350 degrees.
2. Preheat oven to 350 degrees.
3. In the bowl of an electric mixer, combine the sugar and butter beating at medium speed until fluffy. On low-speed, add the banana, milk, greek yogurt and eggs mixing until combined.
4. In the bowl of an electric mixer, combine the sugar and butter beating at medium speed until fluffy. On low-speed, add the banana, milk, greek yogurt and eggs mixing until combined.
5. In a small bowl, whisk together the flour, cocoa powder, instant espresso powder, baking soda and salt. Keeping the mixer on low-speed and slowly add the dry ingredients to the wet ingredients. Beat just until blended.
6. In a small bowl, whisk together the flour, cocoa powder, instant espresso powder, baking soda and salt. Keeping the mixer on low-speed and slowly add the dry ingredients to the wet ingredients. Beat just until blended.
7. Pour the batter into a 95 inch metal loaf pan coated with cooking spray and bake at 350 degrees for 1 hour or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes on a wire rack.
8. Remove from pan and cool on rack.
9. Pour the batter into a 95 inch metal loaf pan coated with cooking spray and bake at 350 degrees for 1 hour or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes on a wire rack.
10. Remove from pan and cool on rack.
Nutrition Information:
covered percent of daily need
