Description

Moist banana bread studded with rich chocolate chips. This easy recipe uses overripe bananas for a delicious and decadent treat. The same recipe can be used to make a sugarless version with Splenda as a sugar-replacement.

Ingredients

Scale

1 cup all-purpose flour
2/3 cup sugar (replace with 2/3 cup baking sweetener, such as Splenda if making the sugar-free version)
1/2 cup milk powder (if making the sugarless version)
1/3 cup unsweetened cocoa powder
1 tsp baking soda (add another 1/2 tsp if making the sugarless version)
1/2 tsp salt
2/3 cup semi-sweet chocolate chips (divided)
1/2 cup unsalted butter
2 large eggs
1/2 tsp vanilla extract
3 large bananas (very ripe)

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Instructions

Preheat oven to 350F.
Grease a 9.25X5.25″ loaf pan, and line it with waxed paper or parchment paper. Then grease it again. Set aside.
In a medium bowl, mash the bananas with a fork or potato masher. Set aside.
Sift the flour, baking soda, and cocoa powder Set aside.
Using an electric mixer, cream sugar (or sweetener) and melted butter together. Add the eggs and beat slightly.
Add the mashed bananas and vanilla, and beat for another minute. Add the flour mixture (dry ingredients) and beat lightly again.
Fold in a little more than half of the ground walnuts and semi-sweet chocolate chips with the batter.
Transfer onto the prepared loaf Top with the rest of the chocolate chips and ground walnuts. Feel free to add extra chocolate chips, it does not hurt; actually, it brings a smile at devouring time.
Bake for 50-60 minute
Let cool for about 10 minutes before taking off from the loaf pan.
Serve and enjoy.

Notes

To summarize, the first version asks for 2/3 cup sugar and 1 teaspoon baking soda. The second version replaces the sugar with sweetener (Splenda), an addition of 1/2 cup milk powder, and another 1/2 teaspoon of baking soda.

The rest of the ingredients are the same. The process and cook time are the same as well.