This easy quick bread can be made with a food processor or mixed by hand. A great use of leftover/ripe bananas that combines the delicious flavours of chocolate and banana. Freezes well when wrapped with one layer of plastic wrap and a second layer of aluminum foil.
1 cup unbleached all-purpose flour
½ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. kosher salt
3 large ripe bananas (1 ½ cups mashed)
½ cup liquid coconut oil
¾ cup packed brown sugar
1 large egg, at room temperature
1 tsp. pure vanilla extract
1 cup mini semisweet chocolate chips, divided
Preheat oven to 350F and line a 9-by-5-inch loaf pan with nonstick cooking spray and parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In the bowl of a food processor fitted with the steel blade, process the bananas, oil, brown sugar, egg and vanilla until smooth.
Add the dry ingredients and pulse until just combined.
Add ¾ cup of the mini chocolate chips and fold in with a spatula.
Transfer the batter to the lined pan and sprinkle the remaining ¼ cup mini chocolate chips over the cake.
Bake for 60 minutes.
Allow to cool for 15 minutes before removing from the pan. Enjoy!
Science Fact of the Week:
Cocoa powder has many health benefits as it contains flavonoids. These can help lower the risk of heart disease by lowering LDL cholesterol. As well, they have the added effect of being a potential anti-depressive agent.