Chocolate Banana Bread (as featured on The Stir)

The Binge Besties of The Stir Podcast are welcoming spring with a brand-new must-see movie list that’s sure to bring tears…of laughter!

Who doesn’t need a good laugh these days? That’s why you’ll find co-hosts Trish Muyco-Tobin and Debbie Baldwin giggling, snickering and even snorting their way through this week’s films featuring Ensemble Comedies – and if they were in the theater, they’d be rolling in the aisles!

The category – which includes movies from every decade, beginning with the ‘60s –highlights a lineup of A-list stars sharing top billing in each of the featured films. Think Clooney, Pitt, Damon, Cheadle and Roberts in Ocean’s 11; or Tracy, Berle, Merman, Hackett and Rooney back in the day.

So, if you’re ready to laugh, stargaze, reminisce – and laugh some more – this is your perfect binge list!

Watch Volume 36 of the SIP (Shelter in Place) Series on The Stir here

The sweet sound of laughter has us thinking about our signature sweet treat. This week,  we’re taking the average banana bread and kicking it up a notch for our featured recipe: Chocolate Banana Bread.

Thanks to Two Peas & Their Pod, we’ve found the perfect balance of chocolatey gooeyness and moist, flavorful banana goodness to make this satisfying combination. The best part? The recipe is super easy! We love it with coffee for breakfast or with afternoon tea!

CHOCOLATE BANANA BREAD

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup Dutch process cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 3 large overripe bananas (about 1-1/2 cups mashed)
• 1/4 cup unsalted butter, melted and slightly cooler
• 1/4 cup canola or vegetable oil
• 3/4 cup packed light brown sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup semi-sweet chocolate chips (or 60 % cacao chips), divided

Directions:

1. Preheat over to 350 degrees. Grease a 9 x 5-inch loaf pan with nonstick cooking spray; set aside.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda and set salt; set aside.
3. In a larger bowl, mash the bananas with a fork. Add the melted butter and oil; stir until combined. Stir in the brown sugar, egg and vanilla extract. Stir until smooth.
4. Stir the dry ingredients into the wet ingredients. Be careful not to over-mix. Stir in 3/4 cup of the chocolate chips.
5. Pour the batter into prepared loaf pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the batter.
6. Bake for 50 to 65 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean (you might have some melted chocolate chips on the toothpick and that is fine, but you definitely don’t want a lot of gooey batter).
7. Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for about 20 minutes. Run a knife around the edges of the bread and carefully remove from pan. Let the bread cool on the wire rack until slightly warm. Cut into slices and serve.

Notes:

Use 60% cacao (bittersweet) chocolate for a less-sweet bread. You may find the sweetness of the overripe bananas, coupled with the brown sugar, more than enough to satisfy your sweet tooth.

The bread will keep on the counter, wrapped in plastic wrap, for up to four days. The bread also freezes well: Cool completely and wrap in plastic wrap and aluminum foil. Freeze for up to one month. Defrost before slicing.

This recipe was modified from Two Peas & Their Pod

Click here to find more recipes featured on The Stir

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